Since Mom and I have started this healthy eating lifestyle, we have had to make some changes. We have learned to eat almost exclusively (We make exceptions for birthdays, and when eating at other people’s houses) without white flour, refined sugar, trans-fats, processed foods or excess sodium.
Some foods didn’t need to change much at all. We love vegetables, so that helps a lot! We also both prefer whole grain to white flour anyhow, so no need to change there.
But we both love fatty foods and sugary things too, so those foods had to change. We learned that there are good fats and bad fats, and that even the good kind need to be limited – although they should be enjoyed on a daily basis in moderation.
We learned that some foods you can enjoy as much as you like (leafy greens, celery, white mushrooms, onions, cauliflower, cucumber, radishes and cabbage – these are called free vegetables) at every meal you care to have them at, but that most foods need to be portioned carefully. This is easier than it seems if you just incorporate a free vegetable with most meals so you can always eat until you are satisfied.
One thing I have had a hard time with are homemade bread products. Everything from pancakes to fruit breads. It is truly difficult to find recipes are totally whole grain, sugar and bad fat free and tasty. I have tried a plethora or recipes, and found only a few that succeeded at being both healthy and tasty. Those few that we like the best are the ones I created myself by looking at multiple recipes online and creating a combination of the ones that are low fat, the ones that are whole grain and the ones that use natural sugar products.
I figured that other folks might enjoy trying these recipes and enjoying guiltless yummyness, so I am sharing my two best creations with you all.
Anna’s Pumpkin Bread:
1 (15 oz) can solid pack pumpkin
1 cup unsweetened applesauce
3 medium or 2 large eggs
3 1/3 cups whole wheat flour
2/3 cup sucanat
2/3 cup honey
2/3 cup stevia powder or splenda
2-3 tsp vanilla extract
3-4 tsp cinnamon
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp ground nutmeg or allspice
1 cup toasted and chopped walnuts or pecans
1 cup reconstituted raisins
Preheat oven to 350.
In one bowl combine pumpkin, applesauce, egg , sweetners and vanilla.
In a separate bowl, combine the flour, salt, baking soda and baking powder, cinnamon and nutmeg.
Gradually mix the dry and wet ingredients together, and then fold in the nuts and raisins.
Pour into three 8×4 loaf pans coated with non-stick spray. Bake for 40-50 min, or until a toothpick inserted near center comes out clean. Allow the loaves to cool in the pans for about 10 min before transferring to cooling racks. Store on counter in a ziplock bag for a day or two, or for about a week in the fridge. It also freezes and thaws well! 🙂
Anna’s favorite power-food pancakes
2/3 c whole wheat flour
1/3 c plus a little old fashioned oatmeal
1 ripe mashed banana (optional)
2/3 cup plain nonfat yogurt (use greek style to boost the protein content)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tsp stevia or honey or sucanat
3 tbsp ground flax seed meal
2 tsp cinnamon
1 tsp vanilla
Mix all the ingredients except for the milk, then add enough milk to make a batter. Pour into a hot skillet on medium heat. When bubbles appear, tentatively lift one side up with a spatula. It it holds together, then flip it over and allow the opposite side to turn golden brown. If it tears, just leave it on that side a bit longer.
Serves about 5.
So here’s to health and delicious nutritious foods! 🙂