3 Guilt-Free Recipes That Won't Ruin Your Meal Plan

Serves 4

Ingredients: 

1⁄2 cup unsweetened almond milk 

4 large eggs

2 Tbsp. pure maple syrup

 1⁄2 tsp. ground cinnamon

 1⁄2 tsp. sea salt (or Himalayan salt)

 8 slices low-sodium sprouted whole-grain bread 

1 cup Strawberry Topping*

Directions: Combine almond milk, eggs, maple syrup, cinnamon, and salt in a medium bowl; whisk until smooth. Transfer almond milk mixture to a shallow pan. Dip each slice of bread into almond milk mixture, soaking for 10 seconds on each side. Place on wire rack to absorb and drain excess egg mixture. Heat cast iron (or nonstick) skillet over medium heat.Lightly coat skillet with spray; cook two slices of bread for 2 to 3 minutes on each side, or until golden brown. Repeat, lightly coating skillet with spray and adding 2 slices of bread for each batch. Top each slice of French toast with 2 Tbsp. of Strawberry Topping.

*Ingredients for Strawberry Topping  

Serves 4 (¼ cup each)

2 cups sliced strawberries 

1⁄4 water cup 

2 Tbsp. raw honey

1 pinch sea salt (or Himalayan salt) 

2 tsp. finely grated lemon peel (lemon zest) (approx. 2 medium lemons)

1 1⁄2 tsp. cornstarch  (GMO-free!) + 1 1⁄2 tsp. water (combine to make a slurry)

Directions: Combine 1 cup strawberries, water, honey, and salt in small saucepan. Bring to a boil over medium-high heat. Boil vigorously for 3 to 5 minutes. Remove from heat. Strain strawberries; reserve liquid and discard strawberries. Place liquid and lemon peel in same saucepan. Bring to a boil over medium heat, stirring occasionally.Add cornstarch slurry. Whisk until well blended; cook, stirring occasionally, for 2 minutes. Remove from heat. Add remaining 1 cup strawberries; mix well. Allow to cool for 5 minutes before serving.

Tasty!

[Photo via @helloberryworld]