I decided to start the year off with the Ultimate Protein Pancakes.  It took about 5 minutes to put all the ingredients together.  I spooned the batter into the pan and waited for the little bubbles in the batter to signal a flip.  I eventually had to flip them several times because the inside was still raw batter and I was afraid they would burn so my note to self would include cooking on low next time.  I also had to squash them a little with the pancake turner to make sure they were cooked on the inside (wish I wouldn't have had to do that because I like my pancakes think and cakey).  With pancakes cooked through and waiting on my plate, I pinched off a corner to see what fruit would enhance the appeal of the meal.  Bananas!  I wasn't disappointed with my choice--they were good! Not amazing like pecan hot cakes at the Cracker Barrel, but I can live with this much healthier choice.  The texture and initial flavor remained me of classic French toast but without the egg-y taste.  This pancake version is loaded with 42 g of protein and kept me satisfied until lunch (3-4 hours later.) Definitely a keeper!

Big Changes for 2014

Once a food junkie, always a food junkie.  Okay, I've come to terms with it and now that I'm officially "middle age," I really need to stop eating like I'm 15.  I get it.  At least this year my resolution will include my nourishing my body, mind and soul.

Ultimate Protein Pancakes

Ultimate Protein Pancakes

6oz plain greek yogurt
1 large egg white
1/4 cup all-purpose flour
1/4 cup (about 2/3 scoop) vanilla whey protein powder
1 tsp baking soda
Anything else you’d like to add for flavor (I like adding in strawberries and vanilla extract)
In a bowl, combine the dry ingredients (protein powder, flour, and baking soda), and mix with a fork until well combined. In another bowl, combine the wet ingredients (egg white and yogurt) and mix until well combined. Slowly add the dry ingredients to the wet, stirring as you go. The batter should become thick. Add in any extras for flavor, and keep mixing until everything is totally combined.

Heat a skillet over medium heat and spray with non-stick cooking spray. Drop batter by the spoonful into the pan. Pancakes will expand as they cook, so don’t put them too close together. When little bubbles start to form all throughout the pancake, it’s time to flip it. Flip it a couple of times until it’s thoroughly cooked. Transfer pancakes to a plate, and top with whatever you’d like. They’re plenty flavorful on their own, but adding a couple tablespoons of syrup made them even better!

Makes 6 large pancakes. Nutritional information:

Calories: 314 | Carbs: 34g | Fat: 1g | Protein: 43g (!!!)
Edited by LaurenAOK On May 17, 2013 5:33 am

PAULA'S MAGICAL PEANUT BUTTER COOKIES
1 cup creamy or crunchy peanut butter
1 1/3 cups granular Splenda or equivalent liquid Splenda
1 egg
1 teaspoon vanilla
Extra granular Splenda for fork

Line a large baking sheet with parchment paper. Combine all of the ingredients in a small mixing bowl; beat well with a spoon until it becomes a thick dough. Gently roll into 20 balls and place on a baking sheet. Or, use a 2-teaspoon cookie scoop to evenly measure the dough. Dip a fork in granular Splenda and make a criss-cross design by gently pressing into the balls of dough in alternating directions. Be gentle and dip the fork into Splenda frequently because the dough is very sticky. Bake at 350º for 12-15 minutes. Cool before removing from the baking sheet. Store in the freezer and do not thaw before eating.

Makes 20 small cookies
Can be frozen

With granular Splenda:
Per Cookie: 81 Calories; 6g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 2 Cookies: 162 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Cookie: 75 Calories; 6g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net carbs
Per 2 Cookies: 149 Calories; 12g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Beef Stroganoff

My daughter, Brandi, called this afternoon and asked for the recipe for Beef Stroganoff.  It was my late aunt's recipe. I have a lot of Aunt Blanche's recipes.  She loved to eat and appreciated a good recipe when she tasted one.  It's one of my family's favorites.  Its too good to be low cal!

Beef Stroganoff

1/2 c onions

1/4 c butter

l lb sirloin cut in cubes

1 clove garlic

3 T flour

2 tsp salt (if your not a fan of salt, cut it down to 1 tsp and salt to taste.)

1/2 tsp pepper

1 can chicken broth

8 oz. sour cream (my mom hates sour cream so she eliminates it altogether -- its still good.

Melt 1/4 cup of butter in a frying pan, add onions and saute until onions are golden brown.  Add sirloin cubes to the onions and saute until cubes are browned.  Add 3T flour, salt and pepper to meat and continue to cook for 3-5 min. Stirring constantly!  Be careful you don't burn it (Your meat will look like a flour clump--I think its actually called a roux--it's ok...its going to make a super gravy!)  Add 1 small can of chicken broth (about 8-12 oz) and stir until you get gravy.  Remove from heat, add sour cream and serve over cooked egg noodles or rice.  

So I'll Never Wear a Size 3

Let's face it.... I have the fat gene and I've spent the better part of my adolescence and adult life trying to become something I'm not--THIN.   My first rant is about how our little girls are being influenced by the media to have eating disorders--some as young as 5.  American culture is very clear about it's definition of beautiful--thin super models and actresses are the standard. Through the media our little girls are being bombarded by these images and their self esteem suffers.  I mean, come on, how many times have we read a story about how girls starve themselves?  Professional photographers shoot them from angles to hide their imperfections and  the photos are professionally altered.  By the time all the filters and smudg tools are used, the girls aren't even real anymore.  For many of us, its an unrealistic and unachievable dream. So I wasn't meant to wear a size 3--I couldn't even get my leg into a size 3. I'm more of a size 12 kind of gal.  It's.not a big deal now, but I wish I had had enough self confidence to believe it was no big deal when I was 16.