Sneaky Chef

Fortified French Toast

by Missy Chase Lapine

Too often, people equate healthy food with tasteless food. If I came up to you and asked, “Hey, how would you like a tasteless breakfast today?” I think I can guess your answer. I believe that healthy food should taste great and not feel like deprivation. And in my house, it does! I enjoy transforming our family favorites into healthier dishes by sneaking in vegetables, fruits and other super foods without sacrificing taste, texture or looks.

Recently I converted my sister-in-law to my tactics. It began at the breakfast table, with a stack of French toast. “Yum, this is so decadent! I thought you were going to show me a healthy breakfast to serve my daughter, but I’m kind of glad you forgot!”

The time had come. “Why do you think I’m called the Sneaky Chef? I call this ‘Fortified French toast’.” Into the batter, I’ve snuck a generous amount of my Orange Puree, which contains sweet potato and carrots. These two superfoods lend a hint of sweetness, plus they add fiber and vitamins B, C, A and K.

Makes 4 slices French toast

• 2 large eggs
• 1/2 cup milk
• 1/4 cup Orange Puree (see Make-Ahead Recipe below)
• 1 tablespoon pure maple syrup or honey
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 4 slices bread (preferably whole wheat)
• Butter for pan frying
• Powdered sugar for dusting

In a large shallow baking dish, whisk together the eggs, milk, Orange Puree, maple syrup (or honey), cinnamon, and vanilla. Dip bread until soaked through, then flip and soak other side. Cook on a moderately hot, well-greased skillet or frying pan, turning to brown each side. Dust lightly with powdered sugar.

Make-Ahead Recipe: Orange Puree

• 1 medium sweet potato or yam, peeled and rough chopped
• 3 medium to large carrots, peeled and sliced into thick chunks
• 2-3 tablespoons water

In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren’t thoroughly cooked, they’ll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic no-no for the sneaky chef).

Drain the potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

This makes about 2 cups of puree. Double the recipe if you want to store another 2 cups of puree.Store in refrigerator up to three days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

Missy Chase Lapine is the former publisher of Eating Well magazine. A mother of two young daughters, she knows how picky kids can be—and she’s got the kitchen experiments to prove it! She is on the Culinary Arts facility of The New School, in New York City, and also gives cooking classes and coaching to busy families hoping to learn how to eat healthier. Her book, The Sneaky Chef, is published by Running Press.  Her next book The Sneaky Chef: How to Cheat on Your Man (In the Kitchen) will be out in April 2008. You can learn more about Missy at her website, www.thesneakychef.com

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