Breads

Healthy Pancakes (single serving)

Posted on Apr 29, 2013 in Breads, Breakfast, Cooking, Featured

 

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There are a lot of “healthy” pancakes floating around the web these days, however, a closer look reveals that they are still loaded with flour and butter and topped with sugar filled syrup!  These pancakes are truly worthy of the name healthy, and they’re pretty tasty too!  I have included two flavor options below; apple cinnamon and banana.  You can also use whole oats or put them in the food processor to form an oat flour.  I liked them the best when I used the oat flour because they had more of a pancake texture.  Top with peanut or almond butter, a small drizzle of honey, and some fresh fruit!  These truly are a great way to start your day!

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In the pictures above you can see the difference between using whole oats vs the oat flour.  The top picture with the apples was made with oat flour and looks (and tasted) more like a traditional pancake.  The picture with the bananas was made with whole oats and had a different texture.

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Healthy Apple Cinnamon Pancakes

(makes 2 pancakes)

1/2 cups of oats, place in a food processor until you form a flour or use whole

few dashes each of  salt, cinnamon, nutmeg

2 tablespoons flax seed meal (optional)

2 egg whites (or 1/3 cup of liquid egg whites)

1/3 cup of unsweetened applesauce

Toppings: these are great with a tablespoon of peanut butter and light drizzle of honey.  I also microwaved 1/4 of an apple, sliced, for 1 minute and put that on top.  So yummy!

Combine all ingredients in a small bowl.  Spray a small skillet with non stick cooking spray and heat over medium/low heat.  Scoop half of the batter in and cook like you would regular pancakes.  Serve immediately.

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Healthy Banana Pancakes

(makes 2 pancakes)

1/2 cup of oats, again you can use whole oats or put them in the food processor to make an oat flour

few dashes each of salt and cinnamon

2 egg whites (or 1/3 cup of liquid egg whites)

1/2 banana, mashed

Combine all ingredients in a bowl.  Spray a small skillet with non stick cooking spray and heat over medium/low heat.  Scoop half of the batter in and cook like you would regular pancakes.  Serve immediately.

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Lighter Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured

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This recipe is a great example of how you can switch out a few ingredients in a recipe and greatly alter the nutritional info without sacrificing taste.  I was able to cut out 100 calories per serving and cut it down to half of the fat and sugar compared to the original recipe.  It is still full of flavor and would be great as a snack or even dessert.  While the original recipe is more sweet and cake like, this recipe is more comparable to banana bread, and I thought it had the perfect touch of sweetness.  I hope you like it!

Nutritional Info per serving:  155 calories, 7 grams of fat, 21 carbs, 7 grams of sugar, 3 grams of protein, .8 grams of fiber

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Lighter Zucchini Bread

(makes 12 servings)

1/3 cup of coconut oil

1/2 cup of brown sugar (could substitute honey)

1/2 cup of unsweetened applesauce

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1 1/2 cups of shredded zucchini (unpeeled)

1/2 cup of coconut (optional)

zest from 1 lemon or 1 small orange (optional, but highly recommended!)

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Preheat oven to 350 degrees and spray a loaf pan with nonstick cooking spray.  In a small bowl combine flour, salt, baking soda, cinnamon, and nutmeg.  In a large bowl beat coconut oil and brown sugar.  Add unsweetened applesauce, eggs, and vanilla.  Add flour mixture and beat just until combined.  Stir in zucchini, coconut, and zest.  Pour batter into prepared loaf pan and top with additional nutmeg and cinnamon if desired.  Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.

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Grandma’s Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured, Veggies

These days you can find just about any recipe easily and quickly on the internet.  It is great having such easy access to recipes,  but my favorite way to get recipes is when they are passed down from family members, specifically from older generations.  This is my grandma’s recipe which was passed down to my mom, and now to me!  I have never lived near my grandma so being able to bake something that she used to make is so fun for me, and somehow makes me feel more connected to her.  Hopefully this is a recipe I’ll be passing on to my kids one day!  I hope you enjoy it!

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Grandma’s Zucchini Bread

(makes 12 servings)

1 stick of butter, softened

1 cup of sugar

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1 cup of shredded zucchini (unpeeled)

1 cup of nuts (optional)

Preheat oven to 350 degrees and spray a loaf pan with non stick cooking spray.  In a medium bowl combine flour, salt, baking soda, nutmeg, and cinnamon.  Stir to combine.  In a large bowl beat butter and sugar until smooth.  Add eggs and vanilla and beat to combine.  Continue beating and flour mixture until just combined.  Stir in zucchini and nuts if desired.  Pour batter into prepared baking dish and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

 

 

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Healthier Pumpkin Oatmeal Cookies

Posted on Apr 4, 2013 in Breads, Cooking, Desserts, Featured

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It seems like the week after a holiday it’s so difficult to get back on track with healthy eating!  Plus, seeing me two year old eating his leftover Easter candy leaves me with a major sweet tooth.  These cookies can help you satisfy your sweet tooth without ruining a week of healthy eating!  Plus they are more filling than a regular cookie so they can keep you satisfied longer, while regular cookies will just leave you more hungry and wanting more.  These are perfect as an afternoon snack or a light dessert with coffee.  With plenty of nutritional value, you don’t need to feel guilty eating them!

Nutritional value per cookie: 100 calories, 4.3 grams of fat, 13 carbs, 1.9 grams of fiber, 4 grams of sugar, 2.3 grams of protein

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Healthier Pumpkin Oatmeal Cookies

(makes about 30 cookies)

1 1/2 cups of old fashioned oats

1 cup of flour

1/4 cup of almond meal (or just add 1/4 cup of flour)

1/4 cup of flax seed meal

1/2 teaspoon of baking powder

1/2 teaspoon of salt

2 teaspoons of pumpkin pie spice

6 tablespoons of canola or coconut oil

1/4 cup of honey

1/4 cup of brown sugar

1 cup of pumpkin puree

1 egg

2 teaspoons of vanilla

optional: 1/2 cups of mini chocolate chips/nuts/pumpkin seeds

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Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silpat mats.

In a medium bowl combine oats, flour, almond meal, flax seed meal, baking powder, salt, and pumpkin pie spice.

In a large bowl whisk together oil, honey, brown sugar, pumpkin, egg and vanilla.  When smooth, stir in oat mixture until just combined.  Stir in any add ins you want.

Using a small scoop or tablespoons, drop by rounded tablespoon onto your prepared cookie sheets.  Use a lightly floured fork to press them down.  Bake about 15 minutes, or until bottoms are golden brown.  Let sit for 2 minutes on cookie sheet then move to a cooling rack.  Store in an airtight container.

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Source:  Adapted from the Double Delicious cookbook Oatmeal Raisin Cookie recipe

 

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Baked Buttermilk Donuts with a Nutella Glaze

Posted on Mar 23, 2013 in Breads, Breakfast, Cooking, Desserts, Featured

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There’s just something about a glazed donut with sprinkles that is so appealing, and these are no exception!  The simple buttermilk donut really lets the flavor of the nutella glaze come through.  They are healthier than a regular fried donut, but in reality, how healthy can any donut covered with a chocolate nutella glaze be??  That being said, they are a great treat and would be fun to make for a brunch or shower.  Enjoy them for a glass of milk or your morning coffee!

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Nutritional info per donut: 2oo calories, 4 grams of fat, 34 carbs, 4 grams of protein, .6 grams of fiber

Baked Buttermilk Donuts with a Nutella Glaze

(makes about 12 donuts)

For the donuts:

1 cup of flour

1 cup of whole wheat flour (or just use a total of 2 cups AP flour)

1/2 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1 cup of low-fat butermilk

2 eggs

2 tablespoons butter, melted

1 tablespoon of vanilla

For the glaze:

3/4 cup of powdered sugar

2 tablespoons of cocoa powder

3 tablespoons of milk

3 tablespoons of nutella (you may need to melt it a bit)

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Preheat oven to 425 degrees and spray a donut pan with non stick cooking spray.  In a large bowl combine flours, sugar,  baking powder, salt, and nutmeg.  Set aside.  In a medium bowl, combine buttermilk, eggs, butter, and vanilla.  Pour buttermilk mixture into the flour mixture and stir until just combined.  Using a piping bag or a large spoon, fill each cavity in your donut pan about 2/3 of the way full.  Bake 7-8 minutes, or until lightly browned and donut bounces back when you push it with your finger.  Turn pan upside down on a cooling rack to remove donuts.  Lightly spray pan again and cook remaining donuts.

Meanwhile, in a small bowl combine powder sugar, cocoa powder, milk, and nutella.  Stir until smooth.  If it is too thick add more milk, about a tablespoon at a time, and if it is too thin add more powdered sugar a tablespoon at a time.
Once donuts have cooled, dip each donut into the glaze and swirl to evenly coat.  Set on parchment paper and top with sprinkles.  Let sit for about 20 minutes.  Best served the same day they are made.  If you are going to make them ahead, I would suggest baking the donuts, but waiting to glaze them until the day they are going to be used.

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Source: Slightly adapted from http://www.health.com/health/recipe/0,,10000002012979,00.html

 

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Strawberry Pancakes

Posted on Mar 23, 2013 in Breads, Breakfast, Cooking, Featured, For kids

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Nothing says the weekend to me like pancakes!  I always make something special for breakfast on Saturday morning, and this week I decided to go with strawberry pancakes.  I think my family was glad I did!  They are great with a little butter and syrup, or with a drizzle of melted Nutella.

Nutritional information per serving: 142 calories, 3.2 grams of fat, 23.8 carbs, .8 grams of fiber, 4.8 grams of sugar, 4.7 grams of protein.

 

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Strawberry Pancakes

(makes about 8 pancakes)

1 1/2 cups of flour

3 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 1/2 tablespoons of sugar

1-2 dashes of nutmeg and cinnamon

1 1/4 cup of nonfat milk

2 egg whites

2 tablespoons of butter, melted

1 teaspoon of vanilla

5 strawberries, pureed

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Using a food processor, puree about 5-6 large strawberries.  You should end up with about 1/2 cup of pureed strawberries.  Set aside.  In a large bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg.  Set aside.  In a medium bowl, combine milk, egg whites, butter, and vanilla.  Pour wet ingredients into dry and stir until combined.  Stir in strawberry puree just until combined.  Preheat a griddle or skillet and spray with non stick cooking spray.  Scoop about 1/3 cup of batter in, and let sit until edges look set and there are small bubbles forming in the middle, then flip over.  Cook until both sides are lightly browned.  Continue with remaining batter. Top with butter and syrup, or sliced strawberries and melted nutella!  Best served immediately.

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Source:  Adapted from http://allrecipes.com/recipe/healthier-good-old-fashioned-pancakes/

 

 

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