Ah…sugar. My body so wanted it on Saturday morning. And you know what I did instead of suppressing that craving? I just let myself have it. Because we’re not at all about restriction here. Instead, I’m learning how to intuitively eat—a practice where you liten to your body’s needs instead of restricting yourself or eating what you “should” be. For example, last Thursday my body was hungry and in need of more carbs than usual. Then on Friday, I woke up and felt well fed and didn’t crave those heavier carbs at all. Then there’s the occasional want for a sweet weekend brunch, which is why I decided to make this honey whipped ricotta french toast!
I’ve been messing with honey whipped ricotta for a while now, trying to find the right recipe that work well with it. Topped on pancakes? A simple slice of sourdough? Inside crepes?
After a lot of brainstorming and experimenting, the recipe dawned on me while going for a long bike ride early on Saturday. Honey whipped ricotta dolloped on thick slices of french toast—with strawberries and pumpkin seeds.
And as you can see, it turned out even better than I had imagined.
My trick for sugar cravings
Listen, sugar cravings are going to happen—we’ll dive into why in a different blog post later. The best thing you can do is enjoy something sweet you love while also pairing it with something filling. That way you actually feel full and satisfied after enjoying your sweet treat without continually craving something later.
So when I woke up on Saturday with a slight craving for something sweet, I knew I needed to pair it with some kind of protein. That’s why I like to make protein waffles, or even these mini chocolate chip oat waffles, because there is extra protein in it to keep you feeling full. I also love to cook a side of scrambled eggs to enjoy with something that wouldn’t be considered nutritionally substantial—like a donut or a muffin.
French toast sits in that category because although it is dipped in an egg mixture, there isn’t enough protein in each slice to make you feel full. That’s why adding a side of honey whipped ricotta will bump up the filling protein and fat in your meal, keeping you full for hours. Seriously—I didn’t eat for four hours after this breakfast, it kept me full for that long!
Also, this breakfast really isn’t that high in sugar. It’s only 16 grams of sugar, which honestly is less than some of the flavored yogurts you’d grab at the grocery store. Plus with a whopping 20 grams of protein, this breakfast truly is the perfect sweet brunch to enjoy on a Saturday morning.
Do I have you convinced yet? Good, let’s get cooking.
Honey Whipped Ricotta French Toast
- 1/4 cup ricotta cheese
- 1 tsp honey plus some to drizzle
- 2 slices sourdough bread
- 1 egg
- 1 tsp milk
- 1/4 tsp vanilla extract or imitation vanilla
- 1 tsp cinnamon sugar
- 1/2 tbsp butter
- Strawberries sliced into quarters
- In a small bowl, whisk together the ricotta cheese and the honey. Set aside.
- In another small bowl, whisk together the egg, milk, and vanilla extract.
- Heat up a skillet with the 1/2 tbsp of butter over medium-low heat.
- Dip a slice of sourdough bread into the egg mixture. Really press it in to soak it good.
- Sprinkle a small amount of the cinnamon sugar on one eggy side, then place face down in the hot skillet with the melted butter. Sprinkle the other side with cinnamon sugar.
- Repeat the same steps with your other slice of sourdough bread.
- Cook each side of the toast for 2-3 minutes, or until golden brown.
- Serve with the honey whipped ricotta, fresh strawberries, pepitas, and an extra drizzle of honey, if desired.
More Saturday brunch ideas!
Because who doesn’t love a lazy weekend brunch?
- Jammy Egg Toast with Scallion Cream Cheese
- Blueberry Crumbly Coffee Cake
- Eggs Benedict
- Old Fashioned Waffles
- Smoked Salmon Avocado Toast
- Banana Oatmeal Pancakes