After many rounds I finally mastered my muffin base recipe about 6 months ago. Since then, I make a variation of the below muffins almost once a week. The great thing is, you can mix up your add ins. A few of my favorites include the variation I made today:
1/2 a bag of frozen raspberries, juice of a fresh lemon and a teaspoon, give er take, of the rind
1 ripe banana mashed with 1/2 a bag of frozen blueberries, or a chopped apple
or just blueberry or raspberry...the possibilities are obviously endless!
Mix all the dry ingrediants, then the wet, blend. Fold in your fruit. Bake these for 19 minutes at 400 degrees and you are set! This makes 10 muffins, and in case I am not the last person in the world to figure this out... foil baking cups are AMAZING. You don't lose the bottom of your muffins when unpeeling!
1 1/4 cups 100% Whole Wheat Flour
1 1/4 cups Quick Oats Oatmeal
1/4 tsp Baking Soda
2 tsp Baking Powder
1/4 cup Vegetable Oil
2 tablespoons Splenda Brown Sugar Blend (or 1/4 a cup of brown sugar)
3/4 cup Vanilla Almond Milk (unsweetened)(sweetened works as well) (or just plain milk -just add a little vanilla extract)
1/4 cup Egg Whites (or one egg)
1/4 tsp Salt
Showing posts with label breakfast recipes. Show all posts
Showing posts with label breakfast recipes. Show all posts
Sunday, December 12, 2010
Sunday, December 5, 2010
Breakfast for Champions
If I recall, as I was sitting in the Taco Bell parking lot listening to the Iowa game with my mom and sister a few weekends ago, aka my own personal hell... Iowa lost the game against North Western. However, I still needed to prepare a breakfast for champions, the Just Dance champions. I made two dishes and luckily they were both really good! The first was Overnight Stuffed French Toast:
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. sugar (I used splenda sugar)
8 slices cinnamon-swirl bread
4 eggs
1/2 cup milk
2 cups sliced fresh strawberries
1 cup blueberries
MIX reduced-fat cream cheese and sugar until well blended; spread onto bread. Place 4bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
WHISK eggs and milk until well blended; pour over bread. Cover; refrigerate overnight.
HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.
The second dish was Do Ahead Egg Bake, I actually made this again the following weekend but halfed the recipe just for me and Mike:
8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch)
1 pkg.(10 oz.) frozen chopped spinach, thawed, squeezed dry
12 slices OSCAR MAYER Bacon, cooked, crumbled (I used turkey bacon)
1 pkg.(8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided (I used 2%)
WHISK eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
POUR into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.
HEAT oven to 350ºF. Bake, uncovered, 48 to 50 min. or until top is puffed and golden brown.
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. sugar (I used splenda sugar)
8 slices cinnamon-swirl bread
4 eggs
1/2 cup milk
2 cups sliced fresh strawberries
1 cup blueberries
MIX reduced-fat cream cheese and sugar until well blended; spread onto bread. Place 4bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
WHISK eggs and milk until well blended; pour over bread. Cover; refrigerate overnight.
HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.
The second dish was Do Ahead Egg Bake, I actually made this again the following weekend but halfed the recipe just for me and Mike:
8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch)
1 pkg.(10 oz.) frozen chopped spinach, thawed, squeezed dry
12 slices OSCAR MAYER Bacon, cooked, crumbled (I used turkey bacon)
1 pkg.(8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided (I used 2%)
WHISK eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
POUR into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.
HEAT oven to 350ºF. Bake, uncovered, 48 to 50 min. or until top is puffed and golden brown.
Saturday, May 29, 2010
take a hike
This mornings recipe was inspired by a trip to Bleeding Heart Bakery last weekend. Bleeding Heart is pretty close to us and I'd wanted to hit it up for a while. We decided to stop on our way to Volo Antique mall for some coffee and muffins.
I was intrigued by the Take A Hike scone as I read somewhere that is was their specialty. Mike ordered the blueberry scone. I obviously like mine because I tried to take a stab at recreating it myself this morning, plus I've never made scones and it sounded fun.
The recipe is as follows:
8 oz Earth Balance buttery stick vege oil spread or other vegan margarine (do not use shortening)
2 1/2 cups all purpose flour
2/3 cup organic light brown sugar
2 tsp cinnamon
2 tsp baking powder
3/4 tsp baking soda
1 1/2 cup old fashioned rolled oats
3/4 cup dried fruit, cut into small dice (any combinations: cranberries, apples, apricots, or other fruit)
1/4 cup pumpkin seeds
4 tbsp flaxseeds
3/4 cup plain soy milk
Cut the buttery sticks or margarine into chunks and freeze for a minimum of 1 hr.
In the bowl of a electric mixer, stir together the flour, sugar, cinnamon, baking powder and baking soda. Mix in the oats. Using the dough hook attachment on med-low speed, cut frozen margarine into dry ingredients until pea size chunks are left, 2-3 min. Scrap down the ingredients as needed as they creep up the sides of bowl.
Briefly mix in the dried fruits, pumpkin seeds and flaxseeds. Add soymilk (mixture will look soggy, but keep mixing until it reaches a thick, oatmeal-like consistency and isn't runny, about 1-2 min).
Scoop the dough onto a lightly floured surface; with hands, pull the dough together and roll to a thickness of 1 1/2 inches. Cut out scones with a 2 1/2 inch round cutter. Transfer to a baking sheet lined with a parchment paper and bake for 25-28 min at 375 degrees. Scones will puff up and crack on the top. Cool completely. (makes 9 or 10)
I tweaked this a little. These are meant to be vegan but I used 4 oz of butter instead and added an egg yolk. I just couldn't bring myself to but in two sticks of butter. So I guess you could say mine were a slightly less fat version. I also used dried apples and cherries.
I had to improvise a but on the mixing since I don't have a pastry mixer or dough hook attachment. I think I just about killed my mixer, but in the end all was mixed.
I also realized I don't have a circle cookie cutter, so I busted out the christmas cookie cutters and used the roundest shape I could find, a bell.
This recipe made a ton! Granted they are on the smaller side, nowhere near as big as the ones from Bleeding Heart but they are so hearty one is all I needed.
BTW, the cupcake flavors at Bleeding Heart looked phenomenal. Next time I want to indulge I will be hitting them up! They also do breakfast baskets and what not so if you come visit me you can try them for yourself!
I was intrigued by the Take A Hike scone as I read somewhere that is was their specialty. Mike ordered the blueberry scone. I obviously like mine because I tried to take a stab at recreating it myself this morning, plus I've never made scones and it sounded fun.
The recipe is as follows:
8 oz Earth Balance buttery stick vege oil spread or other vegan margarine (do not use shortening)
2 1/2 cups all purpose flour
2/3 cup organic light brown sugar
2 tsp cinnamon
2 tsp baking powder
3/4 tsp baking soda
1 1/2 cup old fashioned rolled oats
3/4 cup dried fruit, cut into small dice (any combinations: cranberries, apples, apricots, or other fruit)
1/4 cup pumpkin seeds
4 tbsp flaxseeds
3/4 cup plain soy milk
Cut the buttery sticks or margarine into chunks and freeze for a minimum of 1 hr.
In the bowl of a electric mixer, stir together the flour, sugar, cinnamon, baking powder and baking soda. Mix in the oats. Using the dough hook attachment on med-low speed, cut frozen margarine into dry ingredients until pea size chunks are left, 2-3 min. Scrap down the ingredients as needed as they creep up the sides of bowl.
Briefly mix in the dried fruits, pumpkin seeds and flaxseeds. Add soymilk (mixture will look soggy, but keep mixing until it reaches a thick, oatmeal-like consistency and isn't runny, about 1-2 min).
Scoop the dough onto a lightly floured surface; with hands, pull the dough together and roll to a thickness of 1 1/2 inches. Cut out scones with a 2 1/2 inch round cutter. Transfer to a baking sheet lined with a parchment paper and bake for 25-28 min at 375 degrees. Scones will puff up and crack on the top. Cool completely. (makes 9 or 10)
I tweaked this a little. These are meant to be vegan but I used 4 oz of butter instead and added an egg yolk. I just couldn't bring myself to but in two sticks of butter. So I guess you could say mine were a slightly less fat version. I also used dried apples and cherries.
I had to improvise a but on the mixing since I don't have a pastry mixer or dough hook attachment. I think I just about killed my mixer, but in the end all was mixed.
I also realized I don't have a circle cookie cutter, so I busted out the christmas cookie cutters and used the roundest shape I could find, a bell.
This recipe made a ton! Granted they are on the smaller side, nowhere near as big as the ones from Bleeding Heart but they are so hearty one is all I needed.
BTW, the cupcake flavors at Bleeding Heart looked phenomenal. Next time I want to indulge I will be hitting them up! They also do breakfast baskets and what not so if you come visit me you can try them for yourself!
Sunday, April 18, 2010
Spring Blooms and Muffins
Last year we moved back to Chicago in August. You might remember we worked really hard and taming the "wild flower garden" in our backyard and creating a respectable area with some grass for our doggies. Well this spring we've had our fair share of surprises popping up. Tulips, daffodils, come really pretty purple flowers and a bunch of others. We've moved things around and made sense of the yard again and I have to say it's looking pretty good! One thing we missed out of last year was this awesome tree in our front yard! When we moved in it appeared to be just a run of this mill small tree. I took a few snapshots today, how pretty!
I wonder what it is!
Spring has also inspired me to try some new muffin flavors. I had a bag of frozen strawberries in my freezer so I did a little recipe search and came up Strawberry Muffin recipe. I have made these two weekends in a row and both times tweaked the recipe significantly so I am now claiming these gems as my own. These are really tasty and it it rare for me to make the same muffins back to back but I just couldn't help myself with these. I'll call this my Summertime Strawberry Muffins, only because I think these will be even better with fresh strawberries when they are in season. You can tweak this recipe yourself if you prefer to use real eggs and real sugar.
1/4 cup of vegetable oil
1/4 cup of egg whites
1/2 cup of milk
2 teaspoons vanilla
1/2 teaspoon of salt
2 teaspoons baking powder
1/2 cup of splenda baking sugar
2 tablespoons of splenda brown sugar
1 and 1/2 cups of flour
1 cup of chopped strawberries
Heat oven to 375
Whisk first four ingredients and set aside, unless you use a real egg instead of the white stirring works just as well.
Next mix dry ingredients, then stir in chopped strawberries. Pour in milk mixture and stir all together.
I make my muffins as big as I can and get about 9 out of this.
Bake for 25 minutes, cool on wire rack.
I wonder what it is!
Spring has also inspired me to try some new muffin flavors. I had a bag of frozen strawberries in my freezer so I did a little recipe search and came up Strawberry Muffin recipe. I have made these two weekends in a row and both times tweaked the recipe significantly so I am now claiming these gems as my own. These are really tasty and it it rare for me to make the same muffins back to back but I just couldn't help myself with these. I'll call this my Summertime Strawberry Muffins, only because I think these will be even better with fresh strawberries when they are in season. You can tweak this recipe yourself if you prefer to use real eggs and real sugar.
1/4 cup of vegetable oil
1/4 cup of egg whites
1/2 cup of milk
2 teaspoons vanilla
1/2 teaspoon of salt
2 teaspoons baking powder
1/2 cup of splenda baking sugar
2 tablespoons of splenda brown sugar
1 and 1/2 cups of flour
1 cup of chopped strawberries
Heat oven to 375
Whisk first four ingredients and set aside, unless you use a real egg instead of the white stirring works just as well.
Next mix dry ingredients, then stir in chopped strawberries. Pour in milk mixture and stir all together.
I make my muffins as big as I can and get about 9 out of this.
Bake for 25 minutes, cool on wire rack.
Friday, March 19, 2010
Back on track
This week I really tried to be creative with our dinners and get us back on track after our monster muffin extravaganza. After traveling I always feel bloated and sick so my goal for the week was to keep things fairly low carb without cutting us off cold turkey. I thought I'd post a few of the highlights from the week:
My breakfast of choice this week was an egg with a whole grain piece of toast, rotating with a bowl of special k cinnamon pecan crunch.
Next up, I finally made a great stir fry! I have tried for years and failed but this time it worked! I cut and cubed my tofu baked and flipped on 400 for about 20 minutes. Then I sprayed a skillet with a nonstick spray and threw in a bag of fresh veggies I picked up at Jewel. Next I added three serving of a delicious sauce I also picked up at Jewel. I let the veggies and sauce steam, covered on low heat for about 15 minutes, stirred in the tofu and magic! Served ontop of brown rice made for a great meal!
Another great new favorite. Tilapia has been a weekly staple in my diet for years but just recently I started cooking it differently. Mike loves it and thinks it is the best he's ever had. Start with a mix of flour and sea food seasoning, I use Chef Paul Prudhommes blackened seafood seasoning. I used about 1/8 of a cup of flour mixed with 2 tablespoons of the seasoning and lightly coat the fish. Next up I spray the pan and throw on the fish. Cook for about 3-5 minutes on each side. Serve along side some asparagus cooked at 400 for 15 minutes coated with a little salt and pepper and nonstick spray and some parmesan cous cous... YUM!
I also have to give props to the organic Jewel herb green blend salad, honestly the best blend I have ever had!
After some healthy eating and logging in 14 miles in 4 days at the gym I am ready for the weekend and splurging a little!
My breakfast of choice this week was an egg with a whole grain piece of toast, rotating with a bowl of special k cinnamon pecan crunch.
Next up, I finally made a great stir fry! I have tried for years and failed but this time it worked! I cut and cubed my tofu baked and flipped on 400 for about 20 minutes. Then I sprayed a skillet with a nonstick spray and threw in a bag of fresh veggies I picked up at Jewel. Next I added three serving of a delicious sauce I also picked up at Jewel. I let the veggies and sauce steam, covered on low heat for about 15 minutes, stirred in the tofu and magic! Served ontop of brown rice made for a great meal!
Another great new favorite. Tilapia has been a weekly staple in my diet for years but just recently I started cooking it differently. Mike loves it and thinks it is the best he's ever had. Start with a mix of flour and sea food seasoning, I use Chef Paul Prudhommes blackened seafood seasoning. I used about 1/8 of a cup of flour mixed with 2 tablespoons of the seasoning and lightly coat the fish. Next up I spray the pan and throw on the fish. Cook for about 3-5 minutes on each side. Serve along side some asparagus cooked at 400 for 15 minutes coated with a little salt and pepper and nonstick spray and some parmesan cous cous... YUM!
I also have to give props to the organic Jewel herb green blend salad, honestly the best blend I have ever had!
After some healthy eating and logging in 14 miles in 4 days at the gym I am ready for the weekend and splurging a little!
Wednesday, February 24, 2010
Hangin with my QC peeps
First, let me start off by saying I am a bad bad blogger lately. I started a new job in September and my blogging just kind of dropped off. I have been working my a$$ off, not literally unfortunetely and finding a work life balance has been really challenging. I work harder and longer hours than I EVER have in my entire life! Needless to say I am working on the balance thing for sanity.
Anyways after a long week of working in Houston, I enjoyed some good food and good company with my sister and her hubs. It started on Friday evening, they got in around 8, Mike and I decided to cook at home. I need something fast, healthy and good. I was able to flip through the most recent better homes and gardens on the plane and decided to try out a recipe called Beef, mushroom and onion tart:
12 oz lean ground beef, I used a bag of morningstar farm crumbles to make this a vegetarian friendly meal for yours truely
1 8oz package of sliced mushrooms
1/2 a medium red onion cut in thin wedges
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 13.8 oz pkg refridgerated pizza dough (I used the pillsbury thick because it had the least fat)
oregano and or italian seasoning to taste
3 oz of blue cheese crumbles (I used reduced fat)
Heat oven to 375, In 12" skillet brown beef or fake beef, with onions mushrooms salt and pepper for about 8 minutes, drain if you use beef
Grease or spray large baking sheet,roll dough to fill 15x12 inch pan.
Top dough with beeef mixture, keep filling within 1 1/2" of all edges, fold efges over the filling pleating as needed.
Bake tart for 15 minutes. Top with oregano and italian seasoning.
I cut this into 4 pieces and we each sprinkled on our blue cheese.
Each serving was roughly 14 grams of fat and 450 calories, served along side a salad for a healthy, quick meal!
We talked had a few drinks then hit the sack!
The next morning I wanted to start off with a healthy breakfast because I knew we'd be induldging later with a late lunch/early dinner or dunch as I like to call it.
I made an egg white scramble with spinach and a little 2% light cheese along with a fruit salad. No, I did not cut pineapple into stars as Mel thought, I simply cut up a tasty starfruit.
After an episode of Real Housewives and showering we headed out to Kuma's, which I previously blogged about. I knew Mel and Jeff had to experience it.
We arrived at Kuma's around 4 and there was already a 2 and 1/2 hour wait. Wow, this place never stops! We got smart this time and headed over the Square Bar across the street to wait it out where we enjoyed some tasty beverages, a delicious hummus platter and took some artsy photos.
The hummus deserves honorable mentioned because it was so good!
Around 7 we were FINALLY seated for dunch and served around 745. Yowza!
Mel and I ended up ordering the same thing, the Iron Maiden, we were good and ordered veggie burgers instead of beef or chicken and salads instead of fries!
My favorite to drink with this delicious feast is a dry cider they serve, light and refreshing with a lil alcohol for kicks.
Mike opted to not go healthy and did the Kuma Burger and fries, look at that!
We all enjoyed our dinners, took a few more pics and headed out.
The next morning we had brunch at John's Place, a cute restaurant around the corner from us, got our bloody mary on and headed off to Ikea before saying a tearful goodbye.
a little disclaimer, spell check is not working this evening! apologies for typos
Anyways after a long week of working in Houston, I enjoyed some good food and good company with my sister and her hubs. It started on Friday evening, they got in around 8, Mike and I decided to cook at home. I need something fast, healthy and good. I was able to flip through the most recent better homes and gardens on the plane and decided to try out a recipe called Beef, mushroom and onion tart:
12 oz lean ground beef, I used a bag of morningstar farm crumbles to make this a vegetarian friendly meal for yours truely
1 8oz package of sliced mushrooms
1/2 a medium red onion cut in thin wedges
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 13.8 oz pkg refridgerated pizza dough (I used the pillsbury thick because it had the least fat)
oregano and or italian seasoning to taste
3 oz of blue cheese crumbles (I used reduced fat)
Heat oven to 375, In 12" skillet brown beef or fake beef, with onions mushrooms salt and pepper for about 8 minutes, drain if you use beef
Grease or spray large baking sheet,roll dough to fill 15x12 inch pan.
Top dough with beeef mixture, keep filling within 1 1/2" of all edges, fold efges over the filling pleating as needed.
Bake tart for 15 minutes. Top with oregano and italian seasoning.
I cut this into 4 pieces and we each sprinkled on our blue cheese.
Each serving was roughly 14 grams of fat and 450 calories, served along side a salad for a healthy, quick meal!
We talked had a few drinks then hit the sack!
The next morning I wanted to start off with a healthy breakfast because I knew we'd be induldging later with a late lunch/early dinner or dunch as I like to call it.
I made an egg white scramble with spinach and a little 2% light cheese along with a fruit salad. No, I did not cut pineapple into stars as Mel thought, I simply cut up a tasty starfruit.
After an episode of Real Housewives and showering we headed out to Kuma's, which I previously blogged about. I knew Mel and Jeff had to experience it.
We arrived at Kuma's around 4 and there was already a 2 and 1/2 hour wait. Wow, this place never stops! We got smart this time and headed over the Square Bar across the street to wait it out where we enjoyed some tasty beverages, a delicious hummus platter and took some artsy photos.
The hummus deserves honorable mentioned because it was so good!
Around 7 we were FINALLY seated for dunch and served around 745. Yowza!
Mel and I ended up ordering the same thing, the Iron Maiden, we were good and ordered veggie burgers instead of beef or chicken and salads instead of fries!
My favorite to drink with this delicious feast is a dry cider they serve, light and refreshing with a lil alcohol for kicks.
Mike opted to not go healthy and did the Kuma Burger and fries, look at that!
We all enjoyed our dinners, took a few more pics and headed out.
The next morning we had brunch at John's Place, a cute restaurant around the corner from us, got our bloody mary on and headed off to Ikea before saying a tearful goodbye.
a little disclaimer, spell check is not working this evening! apologies for typos
Tuesday, January 26, 2010
My Impromptu Breakfast
Sunday morning I was his by the food bug. I decided to raid my cupboards and see what I could pull together. Turns out I did a decent job.
I made apple, banana, oat muffins, I kind of just made them up
as I went:
1 egg
3/4 cup milk
1 cup flour
1/3 cup brown brown sugar
1 cup of oatmeal
3 tsp baking soda
1 tsp of salt
1 medium apple chopped
1 banana mashed
1/4 tsp cinnamon
1/2 tsp nutmeg
2 tablespoons oil
Bake on 400 for 20 minutes. I made 9 muffins out of this, but I like my muffins big!
I wanted some protein to go along with the carb fest so I whipped up some eggs:
I opted for a scramble rather than my normal omelet and these turned out just great.
I beat about 6 eggs, added in 1/2 a cup of pressed and drained spinach, a little garlic powder and some pepperjack cheese.
All in all this was a healthy breakfast for me. I only indulged in one muffin. Funny how as of this morning they are all gone...I wonder who else has been indulging!
I made apple, banana, oat muffins, I kind of just made them up
as I went:
1 egg
3/4 cup milk
1 cup flour
1/3 cup brown brown sugar
1 cup of oatmeal
3 tsp baking soda
1 tsp of salt
1 medium apple chopped
1 banana mashed
1/4 tsp cinnamon
1/2 tsp nutmeg
2 tablespoons oil
Bake on 400 for 20 minutes. I made 9 muffins out of this, but I like my muffins big!
I wanted some protein to go along with the carb fest so I whipped up some eggs:
I opted for a scramble rather than my normal omelet and these turned out just great.
I beat about 6 eggs, added in 1/2 a cup of pressed and drained spinach, a little garlic powder and some pepperjack cheese.
All in all this was a healthy breakfast for me. I only indulged in one muffin. Funny how as of this morning they are all gone...I wonder who else has been indulging!
Saturday, April 18, 2009
New Breakfast Fav
I found a tasty recipe on a blog that I follow Eat, Drink and Be Aware and have been waiting for the weekend to make it. The recipe is for Vanilla Date Flax Oats.
Vanilla Date Flax Oats
1/2 cup of rolled oats
1/2 Silk Vanilla Soy Milk with Added Fiber
1/2 cup of water
Cook for 4-5 minutes over medium heat. Remove from heat and top with:
1 tablespoon of ground flaxseed
2 chewy dates, diced
6 almonds
I had to modify the original recipe a bit. I ommitted the ground flaxseed simply because I didn't have any but I plan on picking some up tomorrow as I have wanted to incorporate this into my diet for sometime. I also used all vanilla soy milk rather than half water and used walnuts instead of almonds. I added a little splenda brown sugar too. Mike and I both really like this and can't wait to have it again tomorrow!
Vanilla Date Flax Oats
1/2 cup of rolled oats
1/2 Silk Vanilla Soy Milk with Added Fiber
1/2 cup of water
Cook for 4-5 minutes over medium heat. Remove from heat and top with:
1 tablespoon of ground flaxseed
2 chewy dates, diced
6 almonds
I had to modify the original recipe a bit. I ommitted the ground flaxseed simply because I didn't have any but I plan on picking some up tomorrow as I have wanted to incorporate this into my diet for sometime. I also used all vanilla soy milk rather than half water and used walnuts instead of almonds. I added a little splenda brown sugar too. Mike and I both really like this and can't wait to have it again tomorrow!
Saturday, March 7, 2009
Body For Life
My friend Julie has been using Body For Life as a base for her workouts and meals for some time now. She's sent me some info in the past, mostly about the workouts and I've picked up a few tips.
I've been tracking my daily food and exercise on My Daily Plate for the past couple of weeks and I have been trying to get my protein up and carbs down which is actually quite a challenge. I went to the Body For Life website to get some meal ideas and made one this morning for me and the hubs. We used spray butter and sugar free syrup to add a little kick. I thought they were really good! If you're looking for IHOP, well, then, go to IHOP but if you want a pancake that's not overly sweet and wholesome tasting you will enjoy these!
Pancakes
1 whole egg plus 2 egg whites
2 Tbs applesauce
1/3 cup whole wheat flour
1 Tbs brown sugar (i used splenda brown sugar)
2 tsp baking powder
1/8 tsp salt
cinnamon to taste
1 tsp vanilla extract
Blend all ingredients together. Use batter to make about 3 pancakes.
Topping: @ 2 large strawberries, 6-8 red grapes, 2 Tbs applesauce and puree in a blender. Serve over pancakes. Use other fruits for variety.
I've been tracking my daily food and exercise on My Daily Plate for the past couple of weeks and I have been trying to get my protein up and carbs down which is actually quite a challenge. I went to the Body For Life website to get some meal ideas and made one this morning for me and the hubs. We used spray butter and sugar free syrup to add a little kick. I thought they were really good! If you're looking for IHOP, well, then, go to IHOP but if you want a pancake that's not overly sweet and wholesome tasting you will enjoy these!
Pancakes
1 whole egg plus 2 egg whites
2 Tbs applesauce
1/3 cup whole wheat flour
1 Tbs brown sugar (i used splenda brown sugar)
2 tsp baking powder
1/8 tsp salt
cinnamon to taste
1 tsp vanilla extract
Blend all ingredients together. Use batter to make about 3 pancakes.
Topping: @ 2 large strawberries, 6-8 red grapes, 2 Tbs applesauce and puree in a blender. Serve over pancakes. Use other fruits for variety.
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