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  • Tamara

French Toast & Strawberry Jam

Due to popular demand, Ryan and I are providing you with the best recipe for a healthy version of french toast and strawberry jam to top! It is honestly so good and feels like a cheat meal. It fits in the 21 Day Fix meal plan as well! We hope you enjoy this healthy breakfast as much as we do!

21 Day Fix Containers:

1/2 purple, 1 yellow (if you use Little Big Bread) or 2 yellow (for regular bread), 1/2 red, 1/2 teaspoon

French Toast

Serves: 2 (2 slices each)

Prep Time: 15 min

Cook Time: 41 min


¼ cup unsweetened almond milk

2 large eggs

1 Tbsp. pure maple syrup

¼ tsp. ground cinnamon

¼ tsp. sea salt (or Himalayan salt)

4 slices of Little Big Bread (what we use) or low sodium whole grain bread

1 cup Strawberry Topping (see recipe below)

Special Equipment: Non-stick coconut cooking spray


1. Combine almond milk, eggs, maple syrup, cinnamon, and salt in a medium bowl; whisk until smooth. Transfer almond milk mixture to a shallow pan.

2. Dip each slice of bread into almond milk mixture, soaking for 10 seconds on each side. Place on wire rack to absorb and drain excess egg mixture.

3. Heat cast iron (or nonstick) skillet over medium heat.

4. Lightly coat skillet with spray; cook two slices of bread for 2 to 3 minutes on each side, or until golden brown.

5. Repeat, lightly coating skillet with spray and adding 2 slices of bread for each batch.

6. Top each slice of French toast with 2 Tbsp. Strawberry Topping and enjoy!

Strawberry Sauce

Serves: 4 (¼ cup each) Prep Time: 10 min. Cooking Time: 12 min.


2 cups sliced strawberries, divided use

¼ cup water

2 Tbsp. raw honey 1 pinch sea salt (or Himalayan salt)

2 tsp. finely grated lemon peel (lemon zest) (approx. 2 medium lemons)

1½ tsp. cornstarch (preferably GMO-free) + 1½ tsp. water (combine to make a slurry)


1. Combine 1 cup strawberries, water, honey, and salt in small saucepan. Bring to a boil over medium-high heat. Boil vigorously for 3 to 5 minutes. Remove from heat. Strain strawberries; reserve liquid and discard strawberries.

2. Place liquid and lemon peel in same saucepan. Bring to a boil over medium heat, stirring occasionally.

3. Add cornstarch slurry. Whisk until blended then cook, stirring occasionally, for 2 minutes. Remove from heat.

4. Add remaining 1 cup strawberries; mix well. Allow to cool for 5 minutes before serving.

Note: If you do not want a thick, jelly-like consistency to your sauce, do not add the cornstarch. We've also made the jam without the lemon and the cornstarch and did not discard the strawberries that were cooked initially (see step 1 above). Also delicious!

Please feel free to comment below and let us know what you think about the recipe!

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