Wednesday, June 27, 2012
Thursday, June 21, 2012
¼ cup pure maple syrup
1.5 tablespoons cocoa powder
¼ cup chocolate chips, measured, then finely chopped
Friday, June 15, 2012
I am a dedicated breakfast eater so I was thrilled to see this latest research in the news about breakfast consumption decreasing ones risk for Type 2 Diabetes! A recent study conducted by epidemiologist Andrew Odegaard, reports “overall, our findings show an inverse relation between increasing breakfast frequency and Type 2 Diabetes, probably mediated by BMI." Also, those eating breakfast more times per week had the lowest risk: "those who ate breakfast 5 times or more had a 31% reduction in Type 2 Diabetes risk" the researchers note. To see more info on the study click HERE. And enjoy a healthy breakfast everyday- check out all my breakfast recipes HERE!
Wednesday, June 6, 2012
As a follow up to last week's post about the awesome fuel potential of bananas, I thought I'd post another yummy banana recipe. Enjoy!
1/3 cup rolled oats (if you are on a gluten-free diet use a gluten-free brand such as Bob’s Red Mill
1 egg white (2 tablespoons liquid egg whites)
1 tablespoon milk (I used unsweetened almond milk)
½ very ripe banana, mashed
1 tsp brown sugar
1 tablespoon chopped pecans
1 tablespoon unsweetened coconut flakes (optional) cooking spray
Preheat oven to 350 degrees. Combine all the ingredients in a small bowl. Spoon into a small ramiken or small oven safe baking dish coated with cooking spray and bake for 20-25 minutes, until top is firm and inside is slightly soft.
Makes one serving
1 baked oat dish w/coconut Calories 270 Protein 8g Carb 38g Fiber 6g Sugars 13g Fat 11g Saturated fat 4g Sodium 65mg Serving size:
1 baked oat dish w/o coconut Calories 230 Protein 8g Carb 37g Fiber 5g Sugars 13 g Fat 7g Saturated fat 1g Sodium 65mg