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.
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Must-Have List for a Blissful Kitchen: Breakfast Edition


Here are my go-to items to ensure I can always whip up a healthy breakfast in no time. This list will provide you with the ingredients for everything from smoothies, to toast with peanut butter to waffles or pancakes and everything in between.

Frozen Berries Low-fat granola All-Purpose Flour Mixed Nuts
Other frozen fruits: banans, mango, pineapple, etc Dijon Mustard Baking Powder Peanut Butter
Raw Nuts Egg Substitute Baking Soda Roasted Red Peppers
Vegetable Blends Eggs Brown Sugar Vegetable Oil
Whole Wheat Waffles FF/LF Cheese Cinnamon Whole Wheat Flour
Fresh Fruit: variety of in season items FF/LF Milk Coconut – shredded Whole-Grain Breakfast Cereal
Dried Fruit – variety FF/LF Spreads (cream cheese) Cornmeal Light Whole-Grain Breads
Granulated Sugar FF/LF Yogurt Lettuce, variety Sugar Substitute
Honey Ketchup & Hot Sauce Kosher Salt Cooking Spray

Must-Have List for a Blissful Kitchen: Baking Edition


One of the most important things to staying healthy is keeping a well-stocked kitchen. If you like to bake as I do, here is a must have list of items to keep on hand for healthy baking. The majority are traditional items you think of when baking, but some may be new to you. These are the standard items I use in my baking recipes and you can find them virtually anywhere.

All-Purpose Flour Coconut, shredded Granulated Sugar Raw Nuts
Allspice Confectioner’s Sugar Honey Refrigerated Pie Crust
Applesauce, unsweetened Dry Fruit: apricots, raisins, cranberries, etc Kosher Salt SF Pancake Syrup
Baking Powder Egg Substitute Light Cream SF/LS Preserves
Baking Soda Egg Whites Molasses Unsalted Butter
Brown Sugar Eggs Nonstick Baking Spray Vanila Extract
Canned Pumpkin FF/LF Greek Yogurt Nutmeg Vanilla Extract
Canola Oil FF/LF Milk Oats, quick-cooking and old-fashioned Wheat Germ
Chocolate chips and bars Frozen fruit, unsweetened Peanut Butter Whole-Wheat Flour
Cinnamon Frozen Puff Pastry Pumpkin Pie Spice Yeast

Cornmeal Cake with Apricot Jam


This is something I adapted from Orangette, which was adapted from Fresh from the Farmer’s Market. It’s a delicious indulgence, very easy to make, and perfect for a special occasion.

Cornmeal Cake with Apricot Jam

1 ¼ cups all-purpose flour, sifted

6 tablespoons fine yellow cornmeal

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk, non-fat

1 teaspoon pure vanilla extract

¼ cup (½ stick) unsalted butter, at room temperature

¼ cup unsweetened applesauce

1 cup granulated sugar

½ cup egg substitute

Zest of one lemon

Non-stick cooking spray, preferably the kind for baking

½ cup good-quality jam, preferably apricot

8 tablespoons light whipped cream, for garnish

Preheat the oven to 350º F. Spray the bottom and sides of a 9” round cake pan with cooking spray. In a bowl, whisk together the sifted flour, cornmeal, baking powder, and salt; set aside. Combine the milk and vanilla extract in a cup; set aside.

In a medium mixing bowl, beat the butter until creamy. Add the sugar gradually, until smooth and fully incorporated; be sure to scrape down the bowl with a spatula to ensure you’ve gotten it all. Add the egg substitute ¼ cup at a time, beating well after each addition. Add the lemon zest, and beat to incorporate. Add the flour mixture in three batches, alternating with the milk mixture, beating on low speed until just combined. Spread the batter evenly in the prepared pan; before putting in the oven tap the pan on a hard surface to settle the batter. Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15-20 minutes in the pan, then invert it onto a plate, and turn it topside up onto a rack. Cool the cake to room temperature.

When you are ready to serve the cake, spoon the jam into a small saucepan, and warm it over medium-low heat, stirring occasionally, until it loosens to the consistency of a sauce and bubbles gently. To serve, cut the cake into wedges, drizzle a bit (approximately 1 tablespoon) of warm jam over the top, and dollop (approximately 1 tablespoon) with whipped cream.

Yield: 8 generous servings