We love pancakes around here. Well actually, we like waffles too but you can make twice as many pancakes in a shorter period of time than waffles. So, we have to be able to have pancakes.

Well there is no lack of pancake recipes to choose from. Last Saturday we had the Giant Blueberry Baked Pancakes from Trim Healthy Mama Cookbook page 261.

Then Sunday when we had company for breakfast we had Baked Pecan Pancakes! Yum! They are in Trim Healthy Table (THT) page 338.

My current favorite pancakes are the Chocolate Chip Pancakes THT page 341.

There is also Bring on the Buttah pancakes from the Trim Healthy Cookbook (THC) page 262.

I don’t remember which pancakes these were but they were good. These must’ve been an E pancake topped with a bit of jelly and a dab of Greek yogurt.

We also like Chocolate Monkey Crepes on page 267 of THC. These are fuel pull. Tiffany and I usually do this one during the week when the guys aren’t home.

I think these are the Banana Pancakes, THC page 339.

There are pancakes for any fuel type you want. The syrup on page 480 of THC is good. If you add the tiny bit of molasses it is even dark brown like regular syrup. (Some people, like my Sean, can eat the Sukrin Fiber Gold Syrup on pancakes and such but it does mess with some people’s blood sugar; so if your weight has stalled, you might want to avoid this one.)

I couldn’t find any more pictures of my pancakes, so I guess I’ll stop there. Those are our favorites. I hope you find this round up helpful.

Until next time, God bless,

 Michele ºÜº

Filling, creamy, big bowl of cinnamony oatmeal (or chocolate or strawberry, lots of possibilities).

Growing up when we had oatmeal, it was generally the standard old fashioned rolled oats. Mom made it following the directions and served it with buttered toast. Our oatmeal was nice and thick and could be easily situated on top of the toast, if so desired. Of course, I put LOTS of sugar in my bowl of oatmeal to make it nice and sweet but also a little less dense. The thought never occurred to me, to add milk.

Now, all these years later, I’ve tried different versions of oatmeal, mostly due to Trim Healthy Mama. I have to admit that I am NOT a fan of milky oatmeal that somewhat resembles a bowl of cereal with all the milk, also known as Creamy Grains in the THM Cookbook pgs. 252 and 253. (I’m not a huge cereal fan either though.)

I attempted the Big Bowl Cinnamon Oatmeal (THT pg. 354) recipe, the first time, with some reservation. But I needed a THM E (carb meal) breakfast and this promised to be a BIG bowl with substance.

WOW! I was surprised and impressed. This is now my favorite way to eat hot oatmeal. Well, since I cannot have a nice piece of toast slathered in butter and still lose weight.

I won’t share the whole recipe but will share enough of the directions with you that you can still make it, even if you don’t have the cookbook. (But seriously, you should get the cookbooks, there are so many great recipes in them.)

I made a double batch because Tiffany and I both wanted a full serving. The written directions will be a single serving though. I just didn’t want you thinking what I made was a single serving.

Put 1/2 cup of oats in a pot.

Then add 3/4 cup almond milk (or whatever milk you prefer).

Next add in a cup of water, your desired sweetener, a dash of vanilla, and some cinnamon.

Bring it to a quick boil. I put the lid on so that it boils quicker.

(yeah, it’s a little blurry because I was trying to get the flame to show up and it wouldn’t with the flash, so I had to stand still, and I’m never very still, while the shutter was open)

After it comes to a boil, reduce the heat to low and remove the pot from the heat for about 30 seconds, then return the pot to the burner with the lid on and let it steam for 10 minutes. During that ten minutes the oats will begin to plump.

Then turn off the heat and let it sit for another minute or two, to thicken up a bit more.

I know you cannot tell how much this thickened up, but trust me, it is no longer runny.

Okay, I did give myself a bit more of the oatmeal than Tiffany because she doesn’t eat all of hers.

This next picture isn’t that great but you can see that the oatmeal is not thin.

I hope you enjoy this as much as we do. I’m amazed how full I can get on a 1/2 cup of oatmeal.

Until next time, God bless,

Michele ºÜº

Such a different and tasty way to have eggs. The flavor combinations are endless.

I recently followed Trim Healthy Mama’s Stubborn Losers Menu. When I decide to follow a menu, I go all in! I eat everything the way it is listed, which means taking a chance on different foods.

One of those foods was how to fix eggs. I like an egg with a runny yolk but all the white cooked. I am not a fan of egg whites but the stubborn losers’ menus were designed to help me get the scales moving. In order to do so, the menus do not abuse calories, which I have done more than I can admit.

So I tried their recipe for Big Fried Egg Trick from page 243 of the trim healthy mama Cookbook. The thing I want to share with you today is what I learned about how to season eggs from that recipe.

So, once you get the eggs in the pan, it is really just a matter of sprinkling on whatever seasonings you like.

I used oregano, onion powder, salt, pepper and nutritional yeast. (I store my nutritional yeast in that shaker that I got from Dollar Tree.)

Flipping the large egg is the hardest part but I usually just flip it in pieces.

I cooked it a bit long because I was taking pictures. But it was still yummy!

It’s really better when the yolks are a bit runnier.

The flavors are only limited by your imagination.

Until next time, God bless,

Michele ºÜº

We like to have this filling breakfast as a special treat on a Saturday morning. Pancakes, eggs, sausage, and cheese all in one.

This may not be the prettiest meal but it is good enough that it is requested by my kids. I adapted this recipe from ibreatheimhungry. She used her cream cheese pancakes and a dozen sausage links. I make my baked pancakes and use bulk turkey sausage, since at this time Michael cannot eat pork. I probably use a little bit more cheese than the one cup in the original recipe as well. I make a couple other alterations that I will tell you about in a bit.

The only problem I have with it is that my baked pancakes are clearly thicker than her cream cheese pancakes and it towers over the pan. When I make this I use my largest sheet pan but I may have to divide it into two smaller pans in the future, to get them a bit thinner.

Brown the sausage, scramble the eggs, and shred the cheese.

Place a piece of pancake in the bottom of an 8×8 or 9×9 baking dish.

Now here’s where I deviated a little from the original again. I butter the layer of pancake because the first time it was a bit too dry and . . .

Add a little sukrin fiber gold syrup.

Next add half the eggs and half the cheese.

Than add another layer of pancakes.

Add a little butter and syrup and then the cooked sausage.Last layer of pancakes, piece it together as necessary.Add a little butter and syrup.

Top with the remaining egg and cheese.

Bake in the oven at 350º for 8-10 minutes.

We have cut this into four pieces for four adults but none of us eats the whole portion until the next meal. So this can be easily cut into 6 servings or even 8 servings for adults and serves even more when children are involved.

Until next time, God bless,

Michele ºÜº

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Quick to throw together for a filling breakfast. I like mine with eggs and sausage because I need to balance out my sweets with other things.

This recipe says it serves 4-6. Ours made about 10-12 individual squares. If you don’t use it all, it can be set in the refrigerator for about a week; just add a bit of water or milk to thin it if necessary.

Combine all the ingredients in order listed and stir just until moistened (flour, sugar, baking powder, eggs, milk, oil, and vanilla).

We used almond milk today.

Once your waffle iron is hot, pour some batter on and close it up. We like to use a soup ladle.

When you first close it, there will be lots of steam. Depending on how high your waffle iron is set and how crispy you like your waffles, will determine how long your waffles will take to cook but it should be just a few minutes.

As you can see, we didn’t get quite enough batter on the waffle iron, so the squares weren’t all square. But they were yummy!

I buy pure maple syrup for these. Mmm mmmm!

Enjoy!

Until next time, God bless,

Michele ºÜº

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