I am officially unofficially employed. For the remainder of the summer and throughout the fall/winter, I’ll be babysitting my three younger siblings. This isn’t as much babysitting as it is just hanging out with them and making sure they clean their rooms. I’m not complaining. Even getting six hours of sleep last night wasn’t too bad…just kidding.
I was excited this morning because I woke up hungry! A good sign. My appetite has already returned in full force. I started the day with some warm water, combined with a few squeezes of fresh lemon juice. I hear this is good for digestion, and that it works as a sort of body cleanse. The drink reminded me of tea, though it was quite sour. I enjoyed it, though my teeth felt gritty afterwards.
For breakfast, I decided to employ my last English Muffin by making Ashley’s Crispy French Muffin Toast! As usual, I had to make some adjustments.
1 whole English Muffin (cut into halves)
1 tbs. ground flax meal + 3 tbs. warm water
2 tbs. unsweetened almond milk
1 tsp. cinnamon
1 tsp. vanilla
1 egg white (instead of banana)
1/2 tbs. butter, for pan (instead of coconut oil)\
1. First, whisk together flax and water. Set aside.
2. Crack an egg and separate, pouring the egg white into a small bowl.
3. Add cinnamon, vanilla, and almond milk to the egg white, and stir.
4. Add the egg white mixture to the flax mixture, and combine thoroughly.
(You may need some help from a professional 🙂
5. Heat a skillet, and add half the amount of butter.
6. Generously coat each English Muffin half (both sides) in the batter.
7. Place the first coated muffin half in the skillet, and cook until golden brown on each side. Plate when ready.
8. Add the rest of the butter to the skillet, and repeat step 7.
9. Coat with toppings of choice! I chose almond butter and maple syrup!