Friends, I’m a little ashamed to say that I fell off the wagon for a few weeks and I’ve eaten waaay too much. My waist line is starting to show it and I don’t like it. Not one bit.
I’ve never been one to eat mindlessly but lately my days seem to be filled with eating a little bit of this, a little bit of that to “whatta heck, I’ll just eat this box of Cheez-Its!!!!” I’m not trying to look for excuses but I do think that it has something to do with the stress I’ve been having at work. Now I can see how how easy it is to forget the good habits and start bad ones. However, since we all go thru stressful moments here and there, we need to learn to deal with these situations and be prepared mentally for what happens when these times come. We need to focus our emotions on something else and not “fix” it with food. Food should never be the solution to our problems. It should be seen as nourishment to keep our bodies healthy…..And to photograph it in pretty ways of course 😉
There are plenty of articles out there regarding emotional eating if you’re looking for some support. Since I’m not trying to play psychologist I will refer you to this one . It’s short and straight to the point. Luckily for me, my work has started to calm down a bit and I can see the light at the end of the tunnel.
We all can fall off the wagon at some point (whatever your path may be). Don’t beat yourself up over it. I don’t like to dwell on the past, so I’m getting back on track and continuing my journey of eating in a balanced manner. To me nothing is off limits as long as it’s in moderation….I like to eat about 90% whole foods and the rest I like to fill it with indulging foods. That to me means a healthy balance. We all have different standards and goals so choose what works for you.
You know the funny part of this story? It occurred to me that I needed to talk about this while I was eating a huge burger and fries. Now that’s hilarious! Hey it’s my weakness. What can I say?!? All things in moderation!
To celebrate getting back to my healthy eating journey, I made these Bread Pudding Protein Pancakes. These should ease the transition perfectly as they are pretty tasty! Even my hubby who is not a “health food” fanatic approved them. He actually asked for seconds!! That my friends is a pretty good indication these pancakes are darn good.
Bread Pudding is one of my ultimate favorite desserts and this will elevate my breakfast experience three notches! Aren’t these pancakes so cute?
For the bread I used this honey sprout bread and even kept the crust for the mix. It added an extra depth of flavors and the seeds give it an unexpected little crunch.Print
Bread Pudding Protein Pancakes
This recipe is for 1 serving but can easily be multiplied for several people.
- Prep Time: 12 mins
- Cook Time: 6 mins
- Total Time: 18 mins
- Yield: 1 1x
- For the Pancakes
- 2 egg whites
- 1 whole egg
- 1/4 cup almond milk
- 1/3 tablespoon pure vanilla extract
- 3 slices Whole Wheat Bread cut into 1/2 inch squares
- 2 tablespoon flour
- 2 packets of non calorie sweetener
- pinch of kosher salt
- 1/2 tablespoon baking powder
- For the Glaze
- 1 tablespoon reduced fat cream cheese
- 1 tablespoon greek yogurt plain non fat
- 1/8 cup sugar free maple syrup
- In a medium bowl, mix the eggs, almond milk & vanilla.
- Add the bread squares and make sure all of the bread is covered with the egg mixture. Let it soak for about 10 minutes until softened
- In a small bowl, mix together the flour, sweetener, baking powder and salt. Add flour mixture to the bread and gently fold until incorporated. Mix gently.
- Heat skillet & coat with cooking spray. Drop batter in 1/3 cup fulls. Cook 3-4 minutes on each side over medium-low heat. Pancakes will have a moist bread pudding-like consistency inside.
- In a small bowl, warm the cream cheese in the microwave until is very soft. About 20 seconds.
- Add the Greek yogurt & maple syrup. Mix well until all ingredients are blended.
- Serve pancakes topped with the glaze and serve while warm.
See the calorie breakdown below in case you need to substitute an item. Since this recipe is flexible on ingredients, if you use different bread, milk, or flour, with a different calorie count, make sure to take that into consideration. Enjoy!