Multi-layer French Toast Bake: Naughty or Nice?

Welcome D.A.T. Chef!
Hello everyone! So, exciting changes on tastearoo! I’ve partnered up with a college friend to provide you guys with a little diversity in recipe ideas. I’m super excited about this, Clarel aka D.A.T. Chef will be posting his own creations on tastearoo, so you can expect something from him twice a month. This is his first recipe post and doesn’t it look amazing? I’m definitely trying this! Ok, Take it away…

Layered French ToastMorning or Anytime Snack
I am a breakfast-and-anytime-snack type of guy which led me to dream (yes, I dream about food and recipes from time to time, that’s what real foodies do) about this multi-layer french toast recipe. In my dream there were three things that kept going through my head; breakfast, snack, and lasagna (which I interpreted as something with different layers of flavors). After writing down the recipe I had dreamt about, I challenged myself to come up with a healthier alternative that’s just as flavorful. This led to the “no carb” version of this multi-layer french toast recipe. So with that said I’m sharing my delicious dreams with you and hope that you will enjoy it.
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avocado hummus

avocado hummusavocado aficionado
Hummus has recently become one of my favorite foods to snack on, Tribe makes a spicy red pepper hummus that I love. Making hummus is not that difficult, it’s basically seasoned ground chickpeas. I bought some raw chickpeas that I placed in water overnight and cooked them in a pot for about an hour on low heat. The idea to make it with avocado was because I had one that if I didn’t use it would’ve surely gone bad and we can’t be throwing away avocado, I think it’s illegal. So I took out my food processor and started to add things to it. I didn’t have a recipe to reference but I had a basic idea of the ingredients that make a basic hummus. It did come out a little bit on the drier side but it was perfect for spreading it on my sandwich.
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pomegranate oat bar

pomegranate oat bardelicious pom poms
Pomegranates are now in season so you’ve probably seen them in your local grocery store. They can be used in just about everything; cooking, baking, smoothies and even in alcoholic beverages (like martinis!). A couple of weeks ago I made jelly using the juice from the pomegranate fruit. Although I had some issues getting my jelly to “jellify” I was determined to make something with it. Dave helped me make these. Initially I was indifferent about how they came out but after a night in the fridge they somehow transformed into a delicious, nutty, addictive treat. Although Dave preferred them fresh out of the oven I thought they were better cold. Try this recipe and let me know how you like them.
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