This happens to me sometimes, I get ambitious and bite off more than I can chew. Funny how I’m using that metaphor on a weight loss blog, but it happens in all aspects of my life evidently. I have so many little projects, plus my studies, plus my parenting, plus plus plus that I’m going to switch from Recipe of the Day to Recipe of the Week.

If you have a recipe that you’d like to submit, drop me a comment!

So today’s source of information comes from the That’s Fit blog. One of today’s post is titled “Dig yourself out of the diet pits” and here’s an excerpt:

Why is it that the American diet has taken such a nosedive, steering us swiftly into a health crisis characterized by more diabetes, more heart disease, more cancer? Our life expectancies are down, our health costs are up, and we’re fatter than ever.

It is a great post and ends with one of the most motivational, and compact, statements I’ve seen to date. Definitely check it out.

I have no clue where this recipe originated as it has been in my Recipes folder for years.  This is another egg-free breakfast food but it is relatively low-cal.
Continued

Today’s recipe is courtesy of deecol32 at allrecipes.com. 

Raspberry-Glazed Rosemary Chicken

INGREDIENTS:

1 tablespoon crushed rosemary

1 teaspoon rubbed sage

1/2 teaspoon dried oregano

8 skinless, boneless chicken breast halves

1/4 cup fat-free chicken broth

1 cup raspberry preserves

1/2 teaspoon honey mustard

1 teaspoon chopped fresh rosemary leaves

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, stir together crushed rosemary, sage, and oregano.
3. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.
4. Bake in preheated oven for 20 minutes.
5. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
6. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.

NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving
Calories: 240
Total Fat: 1.6g
Cholesterol: 68mg
Sodium: 85mg
Total Carbs: 28.1g
    Dietary Fiber: 0.2g
Protein: 27.5g

The original recipe can be found here:  Raspberry-Glazed Rosemary Chicken

My daughter is allergic to eggs and finding interesting breakfast recipes that actually taste good has been quite a challenge. Today’s recipe is courtesy of Steph_40135 at Recipezaar. This recipe also works for families that are milk free.

Ingredients
1 cup white flour
3 tablespoons white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 1/2 tablespoons margarine
3/4 cup water
1 egg or 2 tablespoons water
1/2 cup fresh blueberries or frozen blueberries

Directions

1. Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
2. Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
3. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
4. Mix blueberries with dry ingredients, just before adding the liquids.
5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
6. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
7. Serve hot with margarine, honey, brown sugar or maple syrup.
8. Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.

Now these might not be the ideal pancake for weight loss, but this is still a recipe I wanted to share knowing how difficult it is to find good egg-free breakfast alternatives.

The original recipe can be found here: Blueberry Pancakces, Milk-Free, Egg-Free

I’ve decided to start a recipe of the day feature here at Thin By 35.  I’ll be browsing the web for the best in nutritious recipes and posting them here to share with you.  Today’s recipe is Banana Bread courtesy of Dr. Andrew Weil.

Ingredients

3 very ripe bananas

½ cup honey

3 tablespoons expeller-pressed canola oil, plus a little more for oiling the loaf pan

1 teaspoon pure vanilla extract

1 ½ cups whole-wheat pastry flour

1 ½ teaspoons baking soda

¼ teaspoon salt

¾ cup chopped walnuts or pecans
 
Instructions

1. Heat the oven to 350° F. Lightly oil a loaf pan. 2. Mash the bananas and mix with the honey, canola oil and vanilla extract.

3. Stir together the whole-wheat pastry flour, baking soda and salt. Add the nuts.

4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Serves 12

Nutrients Per Serving

Calories: 199.8

Protein: 3.0 grams

Fat: 8.4grams

Saturated Fat: 0.7grams

Monounsat Fat: 4.8 grams

Polyunsat Fat: 2.4grams

Carbohydrate: 31.6 grams

Fiber: 3.2 grams

Cholesterol: 0.0 mg

Vitamin A: 35.9 IU

Vitamin E: 1.0 mg/IU 

The original recipe can be found here:  Banana Bread at AskDrWeil.com