✅ Healthy swaps (that still taste amazing) 🥖 Bread Original: French bread Swap options: - Whole-grain French bread 🥛 Milk & Cream Original: - 2 cups milk - ½ cup heavy cream Healthier swap: - 1½ cups milk (2% or Fairlife for extra protein) - ½ cup unsweetened almond milk OR oat milk - ¼ cup Greek yogurt (optional but amazing) ➡️ You keep creaminess but cut saturated fat + boost protein. 🥚 Eggs Original: 8 whole eggs Swap: - 6 whole eggs + 2 egg whites ➡️ Same texture, less fat, more protein. 🍬 Sugar (this is the biggest win) Original: - ⅓ cup white sugar - ⅓ cup brown sugar Healthier swap options (choose one): - ⅓ cup coconut sugar total - ¼ cup maple syrup or honey total - ⅓ cup allulose or monk fruit blend (lowest impact) ➡️ You don’t need both sugars—one is enough. 🍰 Topping (streusel) Original: - Flour - Brown sugar - Butter Healthier topping version: - ½ cup oat flour or almond flour - ¼ cup brown sugar OR coconut sugar - ½ stick butter OR 4 tbsp coconut oil - Cinnamon + nutmeg (keep these!) ➡️ Still crunchy, just cleaner. 🧁 Healthy-Modified Ingredient List (Simple Version) French Toast Custard - Butter spray or 1 tsp butter for pan - 1 loaf whole-grain - 6 eggs + 2 egg whites - 1½ cups milk (or Fairlife) - ½ cup unsweetened almond milk - ¼ cup Greek yogurt (optional) - ¼ cup maple syrup (or allulose) - 2 tbsp vanilla extract Topping - ½ cup oat flour - ¼ cup coconut or brown sugar - 1 tsp cinnamon - Pinch nutmeg - ¼ tsp salt - ½ stick butter, cut into pieces 💡 Bonus flavor hacks (no calories or minimal) - Add orange zest or lemon zest - Extra vanilla - Sprinkle chopped pecans or walnuts (healthy fats) 1️⃣ Prep the Base - Lightly grease your baking dish. - Tear the bread into bite-size pieces and spread evenly in the pan. 2️⃣ Make the Custard - In a large bowl, whisk together all French toast ingredients until smooth. - Pour the mixture evenly over the bread, pressing gently so all pieces soak.

I usually drop off the already shredded daikon and carrots to my mom and never really see the full process of how she makes this. One day she teased me and said, “You want to learn? So if I pass, you’ll have the recipe.” I immediately told her, “I never want you to pass — I want you to make this for me forever.” This recipe is more than pickled vegetables. It’s love, tradition, and moments I want to hold onto. I hope you enjoy this as much as I do. This is a staple in my fridge. Ingredients - Daikon radish: 2,031 g, julienned - Carrots: 1,123 g, julienned - Organic cane sugar (Sugar in the Raw): 3 cups - Distilled white vinegar: 1 cup - Water: 3 cups (for boiling the brine) - Salt: 1 tablespoon Instructions: 1. Prep vegetables. Peel and julienne the daikon and carrots evenly. Set aside in a large bowl. 2. Make the pickling brine In a pot, combine water, vinegar, sugar, and salt. Bring to a boil over medium-high heat. Skim off any foam that rises to the top for a clean brine. 3. Cool the brine. Remove from heat once sugar and salt are fully dissolved. Let the liquid cool completely (important for texture) 4. Jar the pickles. Pack the daikon and carrots tightly into clean glass jars. Pour the cooled brine over the vegetables until fully submerged. 5. Rest & store. Seal jars and refrigerate. Best flavor after 24 hours. Keeps well refrigerated for 2–3 weeks. Notes - Glass jars give the best taste and longevity - Crunch improves if vegetables are fully cooled before adding brine - Great for bánh mì, rice bowls, lettuce wraps, or protein plates

✅ Workout Hybrid 10 stations ✅ 4 laps ✅ 40 secs work 20 secs rest Coach Amber at F45 challenged us on the bike — highest RPM on lap 3 (resistance 1) when the legs are already on 🔥. I pushed through and hit 129 RPM 🚴‍♀️😮‍💨 Then she smiled and said, “Since you love the SkiErg…” 👀😅 40 seconds on the clock, lap 2 target: 160 RPM I went for it and hit 174 RPM 🥵🔥 That impressive look from coach 👀… yeah, that felt GOOD. I’ve noticed a lot of coaches love throwing challenges my way — not because I ask, but because I quietly show up and push hard. Sometimes the grind goes unnoticed… but trust me, the work is getting DONE 😤 Still beasting. Still grateful. Who else secretly loves being challenged at the gym? 👀💪