Biggest Loser Oatmeal Pancakes

I've never been a petite girl.  Its not that I consider myself FAT or Obese (even though the fat index does...) but I can say without a doubt that I'm pretty chubby.  About 7 months ago I gave up on my love for soda. It was a heartbreak for sure but I see now that I'm better off alone in that respect.  3 weeks ago I have finally decided to break up with that oh so charming sugar.  yeah I know.. WHAT THE HECK WAS I THINKING???  Mainly, I've made a few changes in my eating habits.  Changing things around has been huge for me.  I would love to lose some of this weight and fit comfortably in a smaller pair of jeans but mainly.. I want to feel good.  So far... I feel better.. sleep better.. have lost a little weight..  Its been great for me.  Everyone's body is different and needs to take care of it in a different way.  If you really want to see what I have been doing in that respect you can follow me HERE.  Just fair warning.. You will see me in all my fatness.. consider yourself warned..  anyway..  eating better requires some healthy recipes.  A few of you have asked for some of them.  I'm pretty busy with school, kids and just plain keeping up but I'll put some up once in a while starting with these pancakes.  mmmm..  these really surprised me..  so yummy, filling, and a great low calorie way to start your day.  I usually eat mine with a no sugar preserve.

Biggest Loser Oatmeal Pancakes

• 3 egg whites
• 1/2 cup oatmeal
• 1/2 cup cottage cheese ( I used low fat)
• 1 tsp. sugar or honey ( I use Stevia)
• 1/2 tsp. vanilla extract
• 1/2 tsp. cinnamon

Throw it all into a blender, blend and pour onto a hot griddle or cast iron pan.  Wait for the bubbles to appear and flip.   I divide this into 4 pancakes.  This breaks down to about 80 calories per pancake.  (Watch what you put on these as topping considering this is where a lot of calories come from.) 

Total calories per recipe- 315

Homemade Granola

In my quest for higher education I have been enjoying learning so many new things.  One of the greatest of those "things" is getting to know all the amazing people who are working so hard to get an education to better themselves and their position in life.  Several of these are people my own age.. older men and women who are working and pushing through school to help their families.  Ones who are sacrificing all they can, who pull up their bootstraps, straighten their backs and dig in with all they've got.  One of these great women is Joyce Little.  With children at home and a husband also in school she sacrifices and pushes to plan for things better in the future.  She always has a smile on her face and a positive attitude that reminds me that I can do it.  She's a real inspiration to me.  (Thanks Joyce)  This recipe for homemade granola is from Joyce.  She had this as a snack one day and so willingly shared as we studied.  Having a hard time studying I made her promise to bring me the recipe... here it is for all of us with her blessing..

Homemade Granola

In a saucepan combine and melt until syrup:

3/4  cup butter (do not use margarine)

2/3 cup brown sugar

4 TBS honey

2 tsp vanilla

In a large bowl combine:

6 cups rolled oats

3 cups goodies ( fruit, nuts, seeds, etc.. ) 

        note: apple slices do not do well in this recipe

Pour syrup over oat mixture and stir until fully covered.  Spread on a greased cookie sheet and bake @ 350 degrees for 25 minutes stirring once halfway through.

Let cool on cookie sheet then break apart and store in an airtight container. 

(M&M’s or chocolate chips can be added after granola is cool.)

Coconut Pecan Frosting

This is my favorite frosting. I could eat it with a spoon like pudding, like candy, like...frosting. This was my dad's favorite. He loved it so I worked on getting the recipe down to a science... and scientifically speaking.. I'd say I'd win the science fair.. no kidding.. hands down. I don't make it often because well, I'd eat the entire pan before even sitting.. AND, its a bit time consuming but sooooooo worth it.


Coconut-Pecan Frosting

3 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans.

Beat egg yolks and milk in a 2-quart saucepan. Stir in sugar, butter and vanilla. Cook over medium heat* about 12 minutes, stirring occasionally**, until thickened. Stir in coconut and pecans. Cool to room temperature and stir before spreading on cake.

* make sure that your heat isn't turned up too high. It can scorch the bottom of your pan and ruin your frosting.

** I don't take a chance..after a few minutes I stir constantly the remaining time to avoid scorching on the bottom of the pan.