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Irresistibly Healthy Breakfasts

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Irresistibly Healthy Breakfasts

If you want to eat healthier without sacrificing flavor, moderation is the key ingredient. You can still use butter, salt, sugar, meat, pasta — just about anything — as long as you limit the amount. When you totally give something up, you may feel like you’re being punished, or your favorite dish is different to the point that you don’t even enjoy it anymore. Then you may feel cheated and eat more to compensate.

Substitution is another key ingredient of healthier cooking. You can substitute half the oil in baking by using applesauce. You can modify and substitute whole wheat or oat flour in place of some of the white flour in a recipe. If you have a serious health condition, then by all means follow the recommendation of your doctor. But why wait until you need a doctor to tell you what you can or cannot eat? Start making subtle changes now, before it’s too late.

Cooking healthier can mean many different things to different people. Cooking with fewer calories, less cholesterol, and less fat is a good place to start. Cooking foods with less salt and or sugar and adding more fresh foods, including fruits and vegetables, is a way to get on the right track. Let’s start with breakfast. Who doesn’t love pancakes, waffles and muffins? If you eat oatmeal on weekday mornings, it’s OK to splurge a bit on weekends and enjoy these rich foods. There are ways to do it a bit healthier, though, using the principles of moderation and substitution. While you could just use pancake mixes on your grocer’s shelves, or pre-made items from frozen section, those aren’t the best options. Did you ever read what is included in the ingredients on a pancake or waffle mix? Or how much sodium is listed? And did you see all the preservatives? You probably can’t even pronounce some of them. Making your own homemade, healthier pancakes and waffles is not a hard job, and they’ll taste better than store-bought mixes, too. In fact you can even mix the dry ingredients the day before, or make enough to store away for several batches, and just add the wet ingredients when you’re ready to make breakfast.

Aunt Am’s Pancakes
1/2 cup white flour
1/2 cup wheat flour
1/2 cup oat flour (or you can put some oats in a food processor and process until you have a fine flour)
2 teaspoons baking powder
Salt — just a sprinkle
1 tablespoon sugar — or just sprinkle a bit — or just leave out
2 eggs
1 1/2 cups of milk — 2%, 1% or even fat free
3 tablespoons oil – Canola Oil is one of the best for baking

(Continued Below)

Sift the flours, baking powder, salt, and sugar together and mix the eggs, milk, and oil together. Add the mixed liquids to the sifted dry ingredients and you’re ready to go. Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown. Top with fruit, such as strawberries, blueberries, bananas, or peaches, some walnuts or pecans, and just a touch of syrup.

Saturday Morning Waffles
1 cup white flour first sifted then measured then can be sifted again with the wheat and oat flour
1/2 cup wheat flour
1/2 cup oat flour (or you can put some oats in a food processor and process until you have a fine flour)
1 tablespoon baking powder
Salt — just a sprinkle
2 tablespoons of sugar — or just sprinkle a bit- or just leave out
3 eggs separated — try to have these at room temperature
1 3/4 cups of milk – 2%, 1% or even fat free
1/2 cup oil – Canola Oil is one of the best for baking

Sift the flours, baking powder, salt and sugar. Beat the egg whites until stiff and set aside. Beat the yolks until frothy, then stir in the milk and oil. Pour the liquid mixture into the dry ingredients and beat with an electric mixer until smooth. Fold in the egg whites. Make in a waffle iron, following the manufacturer’s instructions. Top with fruit, such as strawberries, blueberries, bananas, or peaches, some walnuts or pecans, and just a touch of syrup or powdered sugar.

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1 KM { 04.08.12 at 11:59 pm }

Thanks for sharing these yummy sounding recipes!

2 jenne { 04.01.12 at 10:54 am }

Awesome,this just tweaked my betty Crocker pancake recipe and reminds me not to pick up those convenient box brands of mixes when pinched for prep time. I just make mass quanities for convenient use later! Great for camping etc! Thanks!

3 Ali { 03.30.12 at 5:05 pm }

Thanks for the pancake recipe….I usually like to make home made, so much healthier.
I’ve just made up 3 bags of the dry ingredients (doubled the recipe in each) and put a little note inside each bag as to what wet ingredients need to be added later on. These will come in handy out at the cabin this spring.

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