French toast made with low carb, gluten-free chocolate pound cake. It might be the ultimate breakfast food.
A good food blogger should have an editorial calendar. I have one. Let me rephrase that. I try to have one. I have a rough idea in my head of what recipes I’ve completed, what ones I want to do and when they will get posted. I even go so far as to write down dates for these things sometimes. Most of the time, playing fast and loose like this works well for me. And sometimes it doesn’t. Right now is one of those times. This is in part my own fault, as I have an inability to say no to interesting projects and I now have almost more work than I can handle. It’s the holiday season and interesting campaigns abound for food bloggers. I’ve been invited to many, some of which fit my MO so well, I just couldn’t pass them up. It’s a quality problem to have, I realize.
So that, my friends, is my excuse for derailing Makeover Mondays today. And maybe next week as well. I have a great makeover recipe to publish in advance of Thanksgiving. I have a few of them, actually. But I’ve committed the recipes to some fun group projects and I can’t post them just yet. They’re coming, I promise you, and I think they are good enough for you to put them on your low carb Thanksgiving menu. I also have about a zillion and one recipe ideas for the Christmas holiday and I haven’t even had a chance to execute any of them. If only I could learn to say the word No, I might actually have time for all the recipes and projects in my head.
I could make a real stretch here and say I’ve made over one of my favourite breakfast foods, French Toast, to be low carb and gluten-free. Would you buy that? Please? How about if I made french toast out of low carb, gluten-free chocolate pound cake? Would that convince you? Hey, that’s two makeover recipes in one, really. You can’t argue with that. Or you can, but you won’t want to when your mouth is full of delicious low carb chocolate french toast.
I knew you would forgive me.