A new year — a new you

Happy New Year! I hope 2016 brings each and every one of you a FabuLyss set of 12 months filled with lots of love, happiness, and success.

I know that every year I try and make New Year’s resolutions that I can accomplish. I will admit, sometimes it’s harder than others. One resolution that I have committed to my boys is that I will try and spend less time on my iPhone. I need to take this time to unplug and be more present with my children. One of the best days that I spent on our holiday vacation was when my middle son locked up my phone for the day. I was unplugged for 24-seven, and it felt amazing. As my boys remind me, work, e-mails, texts, and social media can wait. This is one resolution that I am going to try my best to stick to.

What’s your biggest New Year’s resolution?

Speaking of unwinding and powering down, I have also committed to taking more time for myself this new year. I found the most amazing robes for me and the kids from Kelsey Maclean, www.kelseymaclean.com. I will be wrapping myself in these soft, DeLysscious robes after taking a bubble bath each and every day. The website “provides fine clothing and accessories for babies, children, and adults in a timeless country club style. The collection is expertly crafted in Peru of decadently soft Pima cotton and other fine textiles for superior comfort and long life.” I find that items from the Kelsey Maclean line make a special gift because each piece can be personalized with a monogram, name, or logo.

I will also be exercising at least five days a week. Whether it’s a Flywheel class or Core Fusion class from Exhale, I will be making that time for me for both my physical and mental well being.

Want to go bananas for New Year’s Day breakfast? Try this amazing recipe from www.howsweeteats.com. I promise your kids will thank you for starting out the New Year with the most deLysscious breakfast.

Lyss Stern is the founder of DivaLysscious Moms (www.divamoms.com).

Banana bread French toast

Makes one (9- by 5-inch) loaf


For bread:

2 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2/3 cup brown sugar

1 large egg

2 tsp vanilla extract

4 large bananas, mashed (about 1 1/2 cups)

1/2 cup unsalted butter, melted and cooled

1/4 cup milk

DIRECTIONS: Preheat oven to 350-degrees Fahrenheit. Spray a loaf pan (mine was 9 by 5 inches) liberally with non-stick spray or grease with butter. In a bowl, mix together flour, salt, cinnamon, nutmeg, and baking powder, then set aside.

In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined. Add in dry ingredients slowly, mixing with a spoon until batter comes together. Add in melted butter and stir until incorporated. Pour batter into prepared pan and bake for 50–55 minutes, or until center is set and a toothpick inserted comes out clean. Let cool completely. It’s best if cooled overnight.

For French toast, using 1/2 loaf (about six slices):

3 large eggs

1/2 cup heavy cream

1 tsp vanilla extract

1/4 tsp cinnamon

butter for the pan

DIRECTIONS: Slice banana bread to desired thickness. In a bowl, combine eggs, vanilla, cream, and cinnamon, whisking until combined. Heat a griddle or large skillet over medium heat and brush with butter. Dip each slice into the egg mixture for about 30 seconds to coat completely, then place on the buttered surface. Cook until golden and somewhat crispy, about two minutes per side. Serve with sliced bananas, fresh whipped cream, syrup, and a sprinkle of graham cracker crumbs.

For a drizzly chocolate, combine 2 tbsp chocolate chips and 1/4 tsp coconut oil in the microwave for about 45 seconds, mixing once during cooking time, until pourable.