David and I use to cook a big breakfast every Saturday morning. Then Shakeology entered our lives and we just got in the habit of having our delicious chocolate breakfast every morning and our fun tradition fell to the wayside. Well with the recent crisp cool fall weekends we decided we wanted a big hot breakfast but also wanted to keep it healthy. So David and I made French Toast from the Fixate Cookbook.

Ingredients

2 Large Eggs
2 Tbsp Unsweetened Almond Milk
2 tsp Pure Maple Syrup
1/2 tsp Cinnamon
2 slices Low-sodium Sprouted Whole-grain Bread (we use Ezekiel)
1 tsp Extra-virgin Organic Coconut Oil
1 cup Fresh Sliced Strawberries

Directions

Combine eggs, almond milk, 1 tsp maple syrup, and cinnamon in a shallow pan; whisk to blend.
Soak each slice of bread in egg mixture for 5 minutes, turning halfway.
Heat oil in medium nonstick skillet over medium heat.
Add bread, cook for 2 to 3 minutes on each side, or until golden brown.
Top each slice evenly with strawberries and remaining 1 tsp maple syrup.

Serve and enjoy!