Who knew diet food could be so tasty?
Despite some less-than-approving comments from various folks (you know who you are…), I am on a diet. Not because I want to lose gobs of weight (although a little less belly fat wouldn’t hurt), but because I want to re-acclimate myself to a healthy eating regimen–something of which I have lost track since getting married. The regimen I have chosen to help me do so is dubbed the Cheat to Lose diet. I picked up the book at my in-laws house (who wouldn’t be curious with a title like that?) and it now sits at my bedside for daily references. The basis of the diet is rooted in the hormone leptin, basically the body’s fat intake and metabolism regulator. The three intro weeks of the diet are the toughest–1 week low-carb, 1 week low GI (glycemic index) and 1 week higher GI–but after completing seven days, I am already feeling a little lighter. I think this may be more mental than anything, however, simply because I have altered what I’m putting into my body. Nonetheless, it makes sense to me that eating a sensible, non-starvation diet with high fiber and high protein foods (which are more filling, thus lead to less caloric intake) would ultimately lead to fat loss. If nothing else, it is helping me to be more careful about what I pop into my mouth.
The best part of the diet is the whole “cheat” part: after the initial priming phases (re-training your body to recognize and regulate leptin levels), you are allowed a cheat day every 7th day. McDonald’s French Fries? Yup. Chocolate Cake? Sure. Giant Chipotle Steak Burrito? Have at it! The only regulating principle: Don’t stuff yourself. But that’s something always to be kept in mind. Another great part about this diet is the exercise regimen, short and sweet: 18 minutes, three times a week. The trick is intervals, which cause the body to burn fat more efficiently as effort fluctuates between moderate and strenuous exertion. But only 18 minutes at the gym?? I could definitely go for that!
Anyway, the whole point of this post was to share a recipe that I cooked this morning for breakfast that turned out to be DELICIOUS!
Whole Wheat Pancakes with Fruit
Serves 2-4 (8 medium-sized pancakes)
3/4 cup whole wheat flour
2 tsp baking powder
3 T true-to-measure Equal (I used Splenda)
1 egg white
1/2 cup skim milk
Cooking Spray (I used this cool stuff I found at the grocery store called Baker’s Joy–actually has flour in it!)
2 small handfules of mixed berries (I used some of the dried cherries and cranberries that we keep in our cupboard..DH loves them)
In a large bowl, mix the flour, baking powder and sweetener. In a separate bowl, whisk together the egg white and milk, then add to flour along with 1/2 cup of water. Mix just until combined.
Heat a nonstick skillet over medium heat and spray with cooking spray. Spoon pancake batter into the skillet (I used a 1/4 cup measuring cup–perfect size). Cook until bubbles appear on the top and the edges look dry. Flip the pancake and cook until the bottom is golden brown.
I enjoyed my pancakes with a teensy sliver of butter on top of each (no syrup!) and they were fantastic! This recipe could also be used for waffles (can’t wait to use my new Belgian Waffle Maker). Another topping idea that occurred to me…
Instead of mixing in the dried berries, use frozen mixed berries! Sprinkle a little Splenda over 1/2 cup of frozen berries and microwave for about a minute, just until they start thawing and the mixture gets gooey. Spoon over hot pancakes and voila! A healthy version of a your favorite breakfast treat.
** This is not an actual picture of my pancakes….just for visual effect. 🙂 (I wish mine looked that perfect!)
Starbuck’s Coffee…the best part of waking up 
