by Anthony J Sepe
http://fromadietitiansperspective.blogspot.com
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce this week, Reyna Franco, my colleague, along with her, Banana Challah French Toast .
Reyna Franco, MS, RD, CDN, CPT
Reyna has expertise in both nutrition and fitness. She is a registered dietitian (RD) and a National Academy of Sports Medicine (NASM) certified personal trainer. Reyna has a private practice in New York City where she provides nutrition counseling and personal training to her clients. She combines a holistic approach with science-based nutrition and exercise research. Her clients range in age from young children to older adults. She has been very successful providing nutrition and fitness guidance to beginner exercisers and Olympic hopefuls. Additionally, she gives nutrition and wellness presentations to sports clubs, schools and community centers. Reyna is also the renal dietitian and the cardiac rehab nutrition educator for New York Downtown Hospital. She takes pride in her work and is an enthusiastic coach.
When Reyna is not counseling clients, performing workshops or writing articles, you may find her cycling, running, swimming, skiing, or rock–climbing.
To learn more about Reyna, visit her website: www.reynafranco.com.
Here is a favorite family breakfast recipe from Reyna:
© Banana - Challah French Toast
Recipe reprinted with permission from “reynafranco.com” by Reyna Franco.
Ingredients:
2 slices of challah for each person
1 egg for 2 slices of challah
Sliced bananas
2 Tb Milk
Vanilla extract
Butter for the pan
PREPARATION METHOD:
Slice challah. Two slices for each person. Slice the banana into thin slices. Beat 1 egg for every 2 slices of challah. For example, if you are serving 4 people, you will need 4 eggs and 8 slices of challah. Add 2 tablespoons of milk to the eggs. Add a dash of vanilla extract. Beat that up. Warm up the frying pan on a low heat and add enough butter to grease the bottom. Dip the challah in the egg. Coat both sides of the bread. Place into pan. Place banana slices over the bread while in the pan. When the cooked side is light brown, gently flip it over. Cook the other side until light brown. Remove from pan. The bananas make this breakfast dish naturally sweet, it doesn't need syrup. Enjoy!
Reyna Franco, MS, RD, CDN, CPT
Nutrition and Exercise Consulting
PS: Remember to visit Reyna, and she can be contacted at the following:
212-580-5695
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