April 21 // Yogurt Custard Toast, Caramelized Salmon, Strawberry Dole Whip, and more!

Also Corn and Bean Quesadillas, Chickpea Stir Fry, and Louisiana Style Red Beans!

Hello! We’ve got some simple, tasty, healthy recipes for you today!

Breakfast: Yogurt Custard Toast
Lunch: Corn and Bean Quesadillas
Dinner: Caramelized Salmon, Chickpea Stir Fry, Louisiana Style Red Beans
Treat: Strawberry Dole Whip
Exercise: 20-Minute Full Body Cardio with Juice and Toya and create-your-own yoga poses

Breakfast

Yogurt Custard Toast

Even if you’d never consider yourself a “custard person,” this simple recipe is definitely worth a try.

For two pieces of toast:

1. Stir together 2 Tbsp Greek yogurt, 1 egg, and a little maple syrup until it’s a consistent texture/color.

2. Lay out two pieces of bread onto a toaster oven pan or parchment paper. With the back of a spoon, press down a well into each piece of bread.

3. Spoon the yogurt mixture onto the bread and bake or air fry at 375 degrees for about 8 minutes. (Keep an eye on it; see the bottom of this email.)

4. Remove when the custard is fully cooked and it’s a little brown. Top with fruit, granola, etc. or just eat it plain! It’s surprisingly delicious.

Lunch

Corn and Bean Quesadillas

In a large skillet, sauté some frozen corn with butter. Add salt, cumin, chili powder, oregano, or whatever Southwest seasonings you like.

Drain and rinse a can of beans and stir them in.

You can use tortillas to serve them as tacos with whatever other toppings you like. Or, on a skillet, drizzle with some oil, lay down tortillas and cheese, spoon on the bean and corn filling, flip, and make little quesadillas! Lime juice and cilantro make these so fresh-tasting.