| Back To Archives PROJECT YOU FINDINGS (8/30/2008) By Larry *Good luck D'Anthony on your solo tomorrow morning at Chicago Center for Spiritual Living!! *Happy Labor Day!!! *Some smart tips for a healthier breakfast: -order (as if I'd make them myself) your Eggs Benedict over whole-grain toast and skip the hollandaise. -enjoy French toast by dredging whole-grain bread in a mixture of egg whites, 1 teaspoon of almond extract and a drop of Stevia sweetener. -start your day off with oatmeal as an alternative to instant cereal because whole oats aren't processed and are a great source of whole grains. Whole Wheat Blueberry Pancakes Yield: 3 servings (Serving size: 2 (5") pancakes) Ingredients: *3/4 cup multigrain pancake mix (such as Arrowhead Mills) *1 tablespoon canola oil *1/2 cup + 2 tablespoons soy milk *1/2 cup fresh blueberries *maple syrup 1) Combine first 4 ingredients (through blueberries) 2) Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2-3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2-3 minutes or until bottoms are golden brown. 3) Cover cooked pancakes with a hand towel to keep warm while you prepare the remaining pancakes. Nutrition Information: Calories per serving: 212 Carbohydrate: 34 grams Protein: 6 grams Fat: 6 grams Fiber: 4 grams |
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