Chunky Monkey for Breakfast?!


A week or so ago I made our first attempt at ice cream and it was creamy and decadent. Shortly after our first bite, C asked if I could and when I would make Chunky Monkey ice cream. While I will eventually make it for him, albeit reduced-guilt, I couldn’t get the flavor combination out of my mind. Any morning that we are able to sleep in seems to require a special breakfast – waffles, pancakes, French toast, etc. As I have made more waffles than I care to count over the past month pancakes were the clear answer. I flipped through this book for inspiration on healthier breakfasts and made up one of my own. They are very easy to whip up and go down quickly, especially if dunked in warm buttery syrup…

Whisk up some whole-wheat flour, baking powder, salt, Splenda, cinnamon, and oats in one bowl.

In another some egg substitute, vanilla extract, milk, water and mashed banana.

Follow the normal pattern – add wet to dry and combine.

Next add in the chopped walnuts, chocolate chips, and banana.

Portion them out in to 2-bite pancakes and cook them until crisp on the outside and light and fluffy on the inside.

     

Chunky Monkey Pancakes (4 points plus/5 pancakes)

  • 3 tablespoons rolled oats
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 packets Splenda
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons fat-free egg substitute
  • 2 tablespoons non-fat milk
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 banana, half mashed and half diced
  • 2 tablespoons chocolate chips,  chopped
  • 2 tablespoons walnut pieces, chopped
  1. Preheat skillet over medium heat.
  2. In a medium bowl combine dry ingredients and set aside.
  3. In a small bowl whisk mashed banana, water, milk, vanilla and egg substitute
  4. Form a well in the dry ingredients and pour in the wet – whisk until just combined.
  5. Gently fold in nuts and chocolate.
  6. Use a tablespoon (or tablespoon-sized scoop) to portion out batter. Cook  approximately 3 minutes on each side – they will be slightly crisp on the outside and light on the inside.
  7. While pancakes are crisping warm syrup with a bit of butter (I use 2 tablespoons of syrup and 2 teaspoons of butter).
  8. These will not last. Nothing bite-sized ever does… I put them out on a platter and portioned out 5 for myself.

this week’s granola


As you probably know by now, Carver and I really like granola. Last week a friend suggested I try one of her favorite recipes, Homemade Cranberry Nut Granola. She mentioned that she makes a double batch so it will last her longer. My favorite recipe is from Ina Garten, found here. This new recipe comes from Giada, and I sort of joined the two for a bit of a happy medium.

Fruit & Nut Granola

Preheat oven to 350 degrees. Arrange 1c shredded coconut, 1/2c sunflower seeds and 1/2c chopped walnuts on a baking sheet. Bake for 10 minutes, rotating and stirring halfway through cook time.

Transfer to a large bowl and let cool. Add in 3c rolled oats, 1c chopped roasted almonds and 1/2t salt, mix well.

Meanwhile heat 1c unsweetened cranberry juice with 5T Splenda brown sugar with 2/3c brown sugar, 1/2c maple syrup, 3T honey and 3t cinnamon; cook until sugar is dissolved.

Carefully mix the liquid with the dry ingredients – I would add the liquid in portions, you don’t want too much liquid in the mix. Split the granola between two sheet pans (lined with parchment paper) and press evenly into pan. Bake for 20 minutes, rotating halfway through cook time.

Dice 1c apricot halves and measure out 1c dried cranberries.

When the granola has finished the 20 minutes, remove pans from oven and add 1/2c of each fruit to each pan; mix well to combine. Press down evenly and return to oven at 325 degrees. Bake granola for an additional 20 minutes, rotating halfway through cook time. Let cool about 10 minutes on pan before placing in containers. I put half in an air tight glass container (shown above) and the other in a gallon-size freezer bag, and popped it in the freezer. This makes 50 servings, 2T per serving. Points Plus: 3.

 

BONUS: TRAIL MIX RECIPE

While I was waiting for the granola to finish I used some ingredients I had lying around to make a trail mix. Carver is a big trail mix fan, but the pre-made options are not the healthiest option and they’re expensive… Especially if it is eaten more than 1 serving at a time, as usually happens in our house. I basically made 5 individual containers which will last a few days, on Wednesday I will put together a few more. You will need: 20 banana chips, 5t mini chocolate chips, 5t sunflower seeds, 10t dried cranberries, 5t chopped walnuts, and 10 apricot halves. Points Plus: 4, Serves 5


what’s a girl to do… with an empty kitchen?


My kitchen is in a pretty sad state right now… On the 86 list currently: beer, diet coke and cookies. I know these aren’t the healthiest things but they are my little treats throughout the day. I’m getting into dangerous waters because on our endangered list are: lean protein, fruit, and granola bars. And beyond that the last package of chicken we have would not defrost in a timely manner so we opted for Thai food tonight, chicken tomorrow. The take out put me over my normal point allotment for today but so long as I don’t make a trend of this or overeat like crazy for the next few days this will not make much of a difference. I put a lot of focus on snacks today so be sure to check out the Snack Attack page.

Today’s Food Journal

Breakfast: 1/2c oatmeal, 1/2c coffee

Lunch: 1c turkey chili, 2t sour cream, 1 chocolate chip cookie, 1/2 large orange, 2c black tea

Dinner: 2 chicken satay, 1t peanut sauce, 1c drunken noodles, 1 chocolate chip cookie, 1 miller lite

Snacks: 1 tall skim latte, 1 large banana, 4 chocolates

Lemon Chicken with Broccoli (adapted from Weight Watchers)

  • 2 tablespoon flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 12 oz chicken breast, thinly sliced
  • 2 teaspoons olive oil
  • 1 ½ cup vegetable broth, low sodium and fat free
  • 2 teaspoon minced garlic
  • 2 ½ cups broccoli, cut into bite-sized pieces
  • Zest and juice of one lemon
  • 2 tablespoons chopped parsley

On a plate, combine 1 ½ T of flour, ¼ t of salt and pepper; add 12 oz chicken and turn to coat. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. In a small cup, stir together remaining 1/2 c of broth, ½ T of flour, and ¼ t of salt; add to skillet and bring to a simmer over low heat. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through. Remove skillet from heat and stir in parsley and lemon juice; toss to coat.

Yields about 1 cup per serving. Points Plus: 4