Healthy Blueberry Lemon Breakfast Bread

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My little Jesse goes crazy over lemon pound cake. I’m talking sneak-the-whole-bundt-into-the-bedroom-after-midnight-and-eat-half-the-cake kind of crazy. He’s that kid. He’s my midnight snacker with the taste for baked goods. And he loves blueberries too.

So putting these two things together for breakfast was only obvious right?

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

I received a big bag of sweet lemons from a close friend and I knew I had to make my boy something with them. What I love about this recipe is that frozen blueberries work just fine, because I don’t always have fresh blueberries on hand.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

And I’m sure you may have most or if not all of these ingredients in your kitchen. I made these extra healthy, full of omega packed ground flax seeds and half the fat of a typical breakfast bread. And to boot, antioxidant rich blueberries and lemons full of Vitamin C. Could these be any better for your family?

Healthy Blueberry Lemon Breakfast Bread

Ingredients:
2 cups self rising flour
1 cup sugar
1/4 cup ground flax
1/2 tsp salt
1/2 tsp cardamom
Zest of one lemon
2 cups blueberries
2 eggs
1/3 cup lemon juice
1/3 cup lowfat milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

Preheat the oven to 350F.

Whisk all the dry ingredients in a large bowl. Stir in the blueberries and lemon zest. If you are using frozen blueberries, thaw them first.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Add the eggs, oil and applesauce, and lemon juice and milk.

Carefully fold into dry mixture.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Pour the batter into an 8×8 baking pan that has been lightly sprayed with cooking spray.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Bake for 60-70 minutes.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Cool slightly and cut into 9 squares to serve.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Enjoy with a tall glass of milk and a big smile.

Recipe derived from Jenna Weber’s Blueberry Bread on Fresh Tastes

Healthy Blueberry Lemon Breakfast Bread

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Number of servings: 9

Per Serving 297 calories

Fat 9 g

Carbs 51 g

Protein 5 g

9


Healthy Blueberry Lemon Breakfast Bread

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups self rising flour
  • 1 cup sugar
  • 1/4 cup ground flax
  • 1/2 tsp salt
  • 1/2 tsp cardamom
  • Zest of one lemon
  • 2 cups blueberries
  • 2 eggs
  • 1/3 cup lemon juice
  • 1/3 cup lowfat milk
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce

Instructions

  1. Preheat the oven to 350F.
  2. Whisk all the dry ingredients in a large bowl. Stir in the blueberries and lemon zest. If you are using frozen blueberries, thaw them first.
  3. Add the eggs, oil and applesauce, and lemon juice and milk. Carefully fold into dry mixture.
  4. Pour the batter into an 8×8 baking pan that has been lightly sprayed with cooking spray.
  5. Bake for 60-70 minutes.
  6. Cool slightly and cut into 9 squares to serve.

If you had a midnight snack craving, what would it be?

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3 Minute PB&B Choc-Oat Cookies – Peanut Butter Banana Chocolate Chip Oatmeal Cookies

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Tonight was all about getting yummy food in my belly! You know those days where you can’t stop thinking about the same food until you finally get to make it? That was me today. I made a super zesty Shrimp and White Bean Salad with Creamy Lemon Dill Dressing for dinner. That was fantastic! I’ll share that recipe soon 😉

But for dessert…I had to stay with the healthy theme of dinner, and I had already promised my boys cookies. But I didn’t have much time. And I wanted a sweet contrast to my tangy dinner, without all the guilt of sugar. I had a ripe banana lying on the counter and could only think how awesome it would be to find a microwave banana cookie recipe.

Yep, I’m one of those moms that gives her kids cookies right before bed…yea, they are a bit spoiled. I’ve even been known to sneak into their rooms after I’ve put them to bed, with a piece of freshly baked brownies and given them a bite. Oh I know the Tooth Fairy is frowning on me right now!

So I found a recipe on Pinterest for some quick Oatmeal Cookies made with just 2 ingredients-Banana and Oatmeal! So I added Peanut Butter and Chocolate Chips. I mean, we have to go all out right!?! And I only added 30 seconds to my prep time 😉

3 Minute PB&B Choc-Oat Cookies

Ingredients:
1 ripe banana
1 cup quick oats
1/2 cup semi-sweet chocolate chips
2 Tb natural creamy peanut butter

In a large bowl mash the banana and then mix in all the ingredients really well to make a “dough”.

PB&B Choc-Oat Cookies

Using a cookie scoop or large spoon, portion the dough onto parchment paper or a heat proof pastry mat sprayed lightly with cooking spray.

Press the cookie mounds down lightly with your fingers.

PB&B Choc-Oat Cookies

Place the “tray” of cookies in the microwave (I put mine on the wire rack) and heat on high heat for 1-2 minutes. Check after 1 minute. Mine took 2 minutes.

PB&B Choc-Oat Cookies

Remove from the microwave carefully and cool slightly before transferring to a platter to serve.

PB&B Choc-Oat Cookies

Makes 10 Peanut Butter Banana Chocolate Chip Oatmeal Cookies.

PB&B Choc-Oat Cookies

Yep, those are good.

PB&B Choc-Oat Cookies

Nope, I don’t feel guilty. Don’t forget the milk!

*For peanut allergies, omit the peanut butter. For a vegan option, substitute raisins for the chocolate chips and add a pinch of cinnamon.

3 Minute PB&B Choc-Oat Cookies - Peanut Butter Banana Chocolate Chip Oatmeal Cookies

Prep Time: 1 minute

Cook Time: 2 minutes

Total Time: 3 minutes

Number of servings: 10

Per Serving 146 calories

Fat 5 g

Carbs 21 g

Protein 4 g

10


3 Minute PB&B Choc-Oat Cookies - Peanut Butter Banana Chocolate Chip Oatmeal Cookies

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 ripe banana
  • 1 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 2 Tb natural creamy peanut butter

Instructions

  1. In a large bowl mash the banana and then mix in all the ingredients really well to make a “dough”.
  2. Using a cookie scoop or large spoon, portion the dough onto parchment paper or a heat proof pastry mat sprayed lightly with cooking spray.
  3. Press the cookie mounds down lightly with your fingers.
  4. Place the “tray” of cookies in the microwave and heat on high heat for 1-2 minutes. Check after 1 minute.
  5. Remove from the microwave carefully and cool slightly before transferring to a platter to serve.

Notes

*For peanut allergies, omit the peanut butter. For a vegan option, substitute raisins for the chocolate chips and add a pinch of cinnamon.

Do you have a quick dessert recipe you’d like to share? Please comment!

You may also enjoy Lowfat Fudgy Brownies in a Mug

Sweet Withdrawals – S’more Protein Pancakes

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Okay it’s the day after Christmas but I’m not ready for sugar withdrawals. I wish I’d had time for baking this season, but instead I ate half the fudge and a large portion of cookies off of my sister-in-laws cookie platter on Christmas Eve. And I am getting back into the workout routine and healthy eating, really. But for all of us who still have that sweet tooth, let’s dig into these S’more Protein Pancakes. What better use of the marshmallows and Hershey bars we have lying around from holiday baking right?

Smore Protein Pancakes
Ingredients:
1 cup oats
1 cup wheat flour
1/4 cup brown sugar
1 oz wedge grated Mexican chocolate
1 Hershey bar
1 cup marshmallows
3-4 Tb boiling water
3 eggs, slightly beaten
1 scoop vanilla soy protein powder
1 tsp baking soda
1 tsp salt
1 1/4 cups soy milk

Begin by mixing the oats, flour, sugar and Mexican chocolate in a blender or food processor. Add the protein powder, baking soda and salt. Blend in the eggs and soy milk.

Preheat a nonstick pancake griddle over medium heat. Spray lightly with cooking spray and pour pancakes into 1/4 cup ladles onto hot griddle surface. Let the pancake cook and bubble around the edges, about 1 min and flip and cook through another 45 seconds, until lightly browned.

Combine the marshmallows and boiling water in a small saucepan and warm over low heat until fluffy.

Layer pancakes, 1/4 of the Hershey bar and marshmallow fluff. Dust with cinnamon and serve. Makes 4 yummy servings.

These pancakes are super kid friendly, with heart smart oatmeal and healthy fat chocolate and spicy cinnamon for a healthy blood flow. And just enough sweet to make you forget they are actually good for you. 😉

Okay now to proceed with the day’s workout-and reward myself with protein and chocolate!

S’more Protein Pancakes

Total Time: 30 minutes

Number of servings: 4

Per Serving 496 calories

Fat 10 g

Carbs 87 g

Protein 17 g

4


S’more Protein Pancakes

Weight Watchers PointsPlus®: 13

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup oats
  • 1 cup wheat flour
  • 1/4 cup brown sugar
  • 1.5 oz wedge grated Mexican chocolate
  • 1 Hershey bar
  • 1 cup marshmallows
  • 3-4 Tb boiling water
  • 3 eggs, slightly beaten
  • 1 scoop vanilla soy protein powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cups soy milk
  • 1 tsp cinnamon

Instructions

  1. Begin by mixing the oats, flour, sugar and Mexican chocolate in a blender or food processor. Add the protein powder, baking soda and salt. Blend in the eggs and soy milk.
  2. Preheat a nonstick pancake griddle over medium heat. Spray lightly with cooking spray and pour pancakes into 1/4 cup ladles onto hot griddle surface. Let the pancake cook and bubble around the edges, about 1 min and flip and cook through another 45 seconds, until lightly browned.
  3. Combine the marshmallows and boiling water in a small saucepan and warm over low heat until fluffy.
  4. Layer pancakes, 1/4 of the Hershey bar and marshmallow fluff. Dust with cinnamon and serve.

How do you wind down from holiday sweets?

You may also enjoy Pumpkin Protein Pancakes