Category Archives: MUFAs and PUFAs

Vegan Acorn Squash Muffins

**MAJOR issues with a switch in WordPress themes!!! My home page appears to be okay but all the other pages are a mess! I am working to get this fixed ASAP…sorry!!!**

Guys, I can tell it’s going to be one of THOSE weeks. I completely forgot about a 10th anniversary surgery center dinner party I said I would go to with my business partner last night. Glad she sent me a reminder text that afternoon! The event (and food!) was wonderful, but I am not a fan of 12 hour days. I much prefer the life-work balance. I put “life” before “work” because I am so much a fan of that balance…with a tip in the “life” direction ๐Ÿ˜‰


I adore squash…butternut squash, spaghetti squash, yellow squash…love’em all, but I do believe acorn is my favorite. It is so incredibly sweet and when cooked properly it is a creamy, almost dessert-like texture and flavor. Plus, I grew up on acorn squash filled with butter, pecans, brown sugar, and maple syrup. ๐Ÿ˜‰ Yumm! Mr. Prevention isn’t too crazy about squash, so I used an acorn squash on hand to make this week’s breakfast! You know how I love sneaking veggies into breakfast…nothing like a jump start on your 5-9 colorful F&V’s each day!

Vegan Acorn Squash Muffins from A Whisk and A Prayer

1 cup + 2 Tbsp acorn squash, cooked and mashed (~1 small acorn squash)
3/4 cup soy milk (I used hemp milk)
2/3 cup brown sugar
1/3 cup water
ยผ cup canola oil
2 Tbsp molasses
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
ยฝ tsp salt
ยฝ tsp ground cinnamon
1/8 tsp ground nutmeg


Preheat oven to 400ยฐ F and lightly oil a muffin tin, or line with baking cups. In a large bowl, mix together puree, milk, brown sugar, water, oil and molasses. In a medium bowl, whisk together flour, baking powder, soda, salt, and spices.

Combine wet and dry mixtures until just mixed.

Spoon batter evenly into prepared pan, filling muffin cups about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Yield: 15 muffins.

Nutrition Information (per muffin): 138 calories; 4.3 g. fat; 0 mg. cholesterol; 229 mg. sodium; 23.7 g. carbohydrate; 2.1 g. fiber; 0.3 g. protein

Result: These were really, really good! A lot sweeter than I was expecting. The original recipe called for a glaze, but I don’t think they need it, especially since I like to have muffins for breakfast, not dessert ๐Ÿ™‚ Like most vegan baked goods, they are very moist. ๐Ÿ™‚ And check out those nutrition stats…woo!


Over the weekend, Mr. Prevention and I shared one of our favorites: Chimay. I am completely and totally FASCINATED by Chimay.

Chimay beer is brewed in Belgium by Trappist Monks. Trappist brewery proceeds are used to support the monastery and good causes. The majority of the brewery profits go to local charities and community development. How awesome is that?

Chimay beers are cellared for at least 5 years while the Chimay Bleue Grande Reserve (pictured above, 9% ABV) is aged for approximately 15 years. The water used to make the beer is drawn from a well on the monastery property and the filtered beer solids are recycled for livestock feed, fed to the cows used to produce Chimay cheeses. Charitable AND green…rock on, monks!

Not only do I find the history and philanthropic nature of the Chimay brewery to be upstanding and impressive, but the beer is incredible. Mr. Prevention most enjoys the Chimay Blanche, while I prefer the darker Chimay Bleue. Chimay is available in most larger liquor stores, as well as Whole Foods and Trader Joe’s. Check’em out!

Question: Do you make an effort to support companies with a stand-up mission and green operations? If you’re a beer-drinker, have you had or heard of Chimay?




Filed under alcohol, beer, breakfast, doctors, fiber, fruits and vegetables, going "green", guilt-free, healthy cooking, MUFAs and PUFAs, recipe, Trader Joe's, Uncategorized, vegan, vegetarian, work

lazy homemade potato chips

Mr. Prevention and I had meal planned, my grocery list was made, and he then declared that on account of the stunning mid-Ohio weather we WERE grilling out last night. Sigh. He was right, there are few days in late October that short-sleeves and the grill are in order. And last night was one of those nights. Just when my crock pot and I had become fond of one another again..

To go along with lean deer bratwursts on the grill, I recalled an easy microwave potato chip recipe I had come across awhile back. Because really, when you grill out, you don’t want to ruin the occasion by messy-ing the kitchen. Or at least that’s my take on the whole grilling out thing…

Anyways, these were DELICIOUS! And easy! And lazy! As in, think of the least skillful cook you know…even they can make these chips. Yep, I said it. P.S. Kristen Lynn that means you! Even YOU can make these chips! ๐Ÿ˜‰

Microwaved Potato Chips from Christine’s Cuisine

2 russet potatoes, scrubbed clean, skin on, sliced thin
ยผ cup 3 Tbsp extra-virgin olive oil
Salt or seasoned salt (I used 1 tsp garlic salt)


Using a mandolin or food processor, slice the potato into thin slices; about 1/16 of an inch. [This is very important โ€“ you will likely not get a thin enough slice if you try to use a knife]

In a bowl, toss (toss to coat both sides so they don’t stick to the plate!) the potatoes with olive and sprinkle on salt or seasoning.

Arrange the potatoes in a single layer on a microwave safe plate.

Working in batches, microwave the potatoes on high for 5-7 minutes [my microwave was more like 8-9 minutes]. Check the potatoes every 30 seconds after the first 4-6 minutes since they can burn if cooked for too long.ย  The finished potato chip should be golden brown and crisp.

Carefully transfer to a serving dish and let rest for 2 minutes until cool enough to eat. Serves 4.

Nutrition Information (per serving): 150 calories; 10.3 g. fat; 0 mg. cholesterol; 240 mg. sodium; 13 g. carbohydrate; 1.5 g. fiber; 2 g. protein

Result: YUM! And crisssspy! These are very similar to kettle chips! The olive oil adds a lot of flavor, so don’t go over-board on the salt or garlic salt. I think a fun change to make would be canola oil with a bit of cinnamon and sugar for a dessert-like chip. These do take some time, but they’re not hard…just plan them accordingly with your meal! ๐Ÿ˜€ Health-wise, you’re not picking up preservatives, added salt, or the trans fats that are hidden in many chips. The fat in these chips are healthy fats, coming from olive oil. Not to say they’re a free-for-all, but they’re a healthy alternative when compared to a lot of options in the chip aisle!


I did not get to my lower body workout yesterday — I am so ashamed to admit that! But if this blog is nothing else, it’s great accountability for me. Which…obviously could be going better for me when it comes to this whole strength routine because my “excuse” for not doing my lower body routine is poor. My reasoning is that I really wanted to score my first goal with my new hockey team last night, and I didn’t want Jello legs during my game. But of course, I am still scoreless, so tomorrow…tomorrow is lower body day. PROMISE. And a short run…assuming my legs don’t go numb from the torture. ๐Ÿ˜‰

…In brighter news, I am still candy free! ๐Ÿ˜€ (Way to get something right, self!)

Question: What’s your favorite crunchy pleasure? Are you a chip person, or do you go more for pretzels? Crackers? Pita chips?

I do love chips, but I don’t have them often. Like Pringles tells me, once you pop you can’t stop! So right they are!

P.S. Those who subscribe to receive my blog via email — are you getting the emails? I have heard from several people that they are not receiving them, and have not been for over a week now. Let me know either way…and I will aim to resolve this! Sorry! And, thank you for reading! ๐Ÿ˜€

Have a grrrrrreat week!


Filed under dinner, fruits and vegetables, garlic, grilling, grocery store, guilt-free, healthy cooking, MUFAs and PUFAs, recipe, Uncategorized

Harry Potter Pumpkin Cookies

If you’re sick of pumpkin, sorry for ya!ย  ๐Ÿ˜€ I just opened my second 7 pound can of pumpkin for the season…most of which is in the freezer, rest assured. Mr. Prevention rarely requests much outside of Buffalo Chicken Dip (which, by the way, is being made for today’s Illini game), so when he requested pumpkin cookies this week, I happily obliged.

Rosmerta’s Pumpkin Cookies from Harry Potter

1 cup pumpkin
1 egg
2 cups flour – all purpose
1 cup sugar
1 tsp salt
1 cup shortening 50/50 Smart Balance Butter Blend (2 sticks)
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder

3 2 Tbsp butter*
ยฝ 1/4 cup brown sugar*
4 2 Tbsp fat-free milk*
ยพ ยฝ tsp vanilla*
1 1/2 cup powdered sugar*


Preheat oven to 350ยฐ F.

Cream sugar and butter. Add vanilla, egga, and pumpkin. Sift dry ingredients. Add remaining ingredients – mix well. Use teaspoon to drop cookies on cookie sheet. Bake 10-12 minutes. While cookies bake, prepare the frosting.

Pumpkin Cookie Frosting Directions:

Bring 3 tablespoons butter, brown sugar, and milk to a boil in sauce pan. Cool for a short while. Add vanilla and powdered sugar. Drizzle onto cookies and allow to cool before storing in an air-tight container. Yield: 4 dozen cookies.

Nutrition Information (per cookie): 81 calories; 4.3 g. fat;ย  11 mg. cholesterol; 89 mg. sodium; 10.4 g. carbohydrate; 6.4 g. sugar; 0.2 g. fiber; 0.7 g. protein

Result: Muahaha…these are goood!! Granted, there is nothing healthy at all, whatsoever about these cookies…but that’s okay! Once in awhile ๐Ÿ˜‰ The cookies are small, so you can do some damage control that way. Using a butter made with healthy oils that is non-hydrogenated makes the fat in the cookies a heart-healthy fat. Next time I will probably try these cookies with whole wheat pastry flour just to add some nutrition and fiber. Enjoy!

It is a goooooooorgeous weekend in central Ohio! I am LOVING it!!

Off to make chili, root on my Illini…and root against the Buckeyes with the girls!

Question: Were you/are you a Harry Potter fan? Which house would you have been in: Gryffindor, Slyterin, Hufflepuff, or Ravenclaw?

According to this quiz, I’m a Hufflepuff…but I would’ve placed myself in Gryffindor ๐Ÿ˜‰

HP love,


Filed under butter, dessert, fiber, MUFAs and PUFAs, recipe, self-control

beware of the fair’s fare!


Mr. P’s birthday was fun! We ended up going to the fair with some friends and I tried my first fried Oreo. As apprehensive as I was to take that first bite, boy am I sure glad I did…they are delicious! They’re hard to describe, but are something like a chocolate-filled donut hole. I’m glad we opted to split an order — one for each of us! That’s called damage control! Good thing fairs are a once-a-year deal!! ๐Ÿ˜‰ And it’s probably not all too surprising that Mr. P wanted Buffalo Wild Wings for dinner. I’m beginning to NOT enjoy anything involving buffalo sauce!

Nutty Fruit Bars adapted from Anja’s Food 4 Thought

1/4 cup orange juice
1/4 cup dried dates, pitted and roughly chopped
1/2 cup almonds
1/2 cup walnuts
1/4 cup dried apricots
1/4 cup dried figs, roughly chopped
1/4 cup dried cranberries
1/4 cup raw pepitas pumpkin seeds
1/4 cup sunflower seeds (I used 1 Tbsp flax seeds + 3 Tbsp pistachios)
1/2 cup dried, unsweetened coconut


Preheat oven to 300ยฐ F. Prepare baking sheet with parchment paper.

Pour fruit juice over dates and let soak for 10 minutes. Meanwhile, place nuts, apricots (or your fruit of choice), and figs in a food processor and pulse a few times until coarsely chopped. Add dates with orange juice and pulse until mixture starts to stick together. Transfer the mixture to a bowl. Add cranberries, coconut and seeds, kneading the batter until all is well incorporated.

Use the prepared baking sheet as surface and fill large cookie cutters with the batter. Gently remove the cutter to keep the bars in shape. Repeat until all batter is used up.

Bake 20-25 minutes. Let cool completely before storing in an airtight container. Yield: 11 bars.

Nutrition Information (per bar): 236 calories; 17.5 g. fat; 56 mg. cholesterol; 102 mg. sodium; 18.3 g. carbohydrate; 10.8 g. sugar; 5.1 g. fiber; 5.4 g. protein

Result: These are a breakfast or snack DELIGHT! They are loaded with nutrition — fiber, mono and polyunsaturated fats, low in sodium….yum! I am a huge fan…and they are very simple to make. I may add in 1 tablespoon of agave or honey next time to just help them hold together a BIT more…but they are decadent! And like I said, nutritionally, they’re an A++!


My business partners and I are meeting this morning to make some major head-way on our WEBSITE! That’s right, in less than 2 weeks Mid Ohio Nutrition Specialists (that’s us!) will be up and running on the web. We’ve got a pitch to a group of docs on October 18th and another pitch to prepare for a group of 11 nephrologists in Columbus. We need to bring our A-game! Exciting stuff!!

Question: What’s the weirdest or best deep-fried food you’ve ever had?

P.S. Pumpkin pie spice contains: cinnamon, ginger, allspice, cloves, and nutmeg! Several of you got it right…not that I’m surprised! But I honestly had no idea…learn something new every day!

P.P.S. My Pumpkin Lasagna photo was on Foodgawker yesterday…awesome!! ๐Ÿ˜€ First submission and a home run! I was flattered!

P.P.P.S. My friend Erica is giving away a prep bowl set! Be sure to enter to win!

P.P.P.P.S. Stop by tomorrow for a giveaway!

Enough P.S.’s? I think so…ciao!



Filed under breakfast, carb-controlled, dietitians, dining out, dinner, dog, festival, fiber, flax, fried food, friends, healthy cooking, marriage, MUFAs and PUFAs, pets, recipe, saturated fat, self-control, snack, sodium, trans fat, Uncategorized, vegan, vegetarian

sweets for my sweetie

A bit ironic with yesterday’s post on high fructose corn syrup that this email pops in to my Blackberry at 7:22am while I’m on my way to work:

You want to make some brownies or cookies tonight for the bake sale? If not, I should probably pick something up at the store.



That would be my husband. Less than 24 hours notice for a bake sale at his work. Isn’t Mr. P one lucky guy that I responded happily with a, “Sure! No problem!” And I think his co-workers are lucky he asked, too. Store bought baked goods can’t hold a candle to homemade! ๐Ÿ˜€

No Bake Chocolate Peanut Butter Cookies adapted from My Wellnest and originally from

1/4 cup (1/2 stick) butter 50/50 Smart Balance Butter Blend
1 cup sugar
1/4 skim milk
1/8 cup cocoa
1/2 cup all-natural peanut butter
1 1/2 cups quick oats or old fashioned oats
1/2 teaspoon vanilla


Combine butter, sugar, milk, and cocoa in saucepan. Bring to a rolling boil. Boil for 1 minute. Remove from heat and stir in peanut butter, oats, and vanilla until thick. Drop by spoonfuls onto waxed paper. Cookies will harden as they cool. Yield: 16 large no-bake cookies.

Nutrition Information (per cookie): 146 calories; 7.6 g. fat; 10 mg. cholesterol; 58 mg. sodium; 18.4 g. carbohydrate; 1.5 g. fiber; 2.9 g. protein

Result: Ohhhh my! I should’ve stayed a no-bake virgin…these things are DANGEROUS!!! They taste so rich and just melt in your mouth. For that reason, I find the nutrition stats to be pretty wonderful. The fat in the cookies is primarily heart healthy MUFA’s and PUFA’s from the Smart Balance and trans fat-free peanut butter and they contain fiber from oats. And calorie-wise, I think they’re a great bargain for the size of the cookie. YUM! Added bonus: most people have every ingredient on hand, so when your hubby or kid pulls a bake sale out of left field, you don’t have to add grocery shopping to your to-do list, too ๐Ÿ˜‰

Since the kitchen was already messy, I decided to make another recipe for the bake sale…

Basic Cookie Dough Recipe from Kitchen Daily

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter 50/50 Smart Balance Butter Blend, room temperature
1 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract


In a small bowl, whisk together flour, baking powder, and salt. In a separate bowl, with an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.

With the mixer on low speed, beat in the flour mixture until just combined. Fold in any goodies (i.e. chocolate chips, nuts, dried fruit, etc.). Tear off two sheets of waxed paper, each about 12 inches. Spoon half the dough lengthwise down the center of each sheet of paper forming a strip about 8 inches long. With your hands, roll each strip into a log about 2 inches wide, and 1 inch thick. Wrap the logs up in the paper. Freeze several hours until firm or freeze up to 3 months.

To bake: Preheat oven to 400ยฐ F. Line baking sheets with parchment paper. Unwrap frozen dough and with a sharp knife, slice 1/4-inch thick. Bake 10-12 minutes or until golden around the edges, rotating baking sheets from top to bottom and front to back. With a wide, thin metal spatula, remove from baking sheets to wire rack to cool completely. Yield: 3 1/2 dozen cookies.

Nutrition Information (per cookie, dough without goodies): 54 calories; 2.2 g. fat; 8 mg. cholesterol; 51 mg. sodium; 8 g. carbohydrate; 0 g. fiber; 0.6 g. protein

Result: I made 1/2 of the batch into standard chocolate chip cookies by adding 1/3 cup chocolate chips and the other half into white chocolate chip cranberry cookies by adding 1/3 cup white chocolate chips and 1/4 cup dried cranberries. I love the versatility of having a simple dough recipe, especially since you can stash a batch in the freezer for up to 3 months! This was your classic, yummy cookie!

OIAJ or LTIAJ (Lily’s tongue in a jar)? LTIAJ sure occupies her, so I went with that… ๐Ÿ˜‰

Other than baking last night, I dragged my tush through a 3 mile run on the treadmill. I don’t know why, but my legs felt like lead…certainly one of my worst runs in awhile. However, after watching Biggest Loser last night, I don’t think I can complain!! Jillian is MEAN!!

Question: Are you going to be watching The Biggest Loser this season?

Half way to Friday,


Filed under butter, dessert, dog, exercise, fiber, heart health, high-fructose corn syrup, MUFAs and PUFAs, pets, physical activity, recipe, running, The Biggest Loser, trans fat

baked falafel & 10 not-so-healthy “healthy” foods

Happy Friday! ๐Ÿ˜€

Yesterday’s trivia answer: Madagascar. Madagascar produces 2/3rd of the world’s vanilla. Thank you, Madagascar! And I am seriously impressed with everyone’s food trivia knowledge!!


The only thing that would’ve made last night’s dinner better would’ve been someone to enjoy it with! I’ve been wanting to try this recipe of Karla’s for quite a number of weeks now…and I knew that I’d have to do so when Mr. Prevention wasn’t around. He hears “garbanzo beans” and he loses interest. His loss. Seriously.

Baked Falafel adapted Foodologie and Epicurious

1 cup dried garbanzo beans
1/2 large onion, roughly chopped (about 1 cup)
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh cilantro
1 tsp salt
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
6 Tbsp flour (I used all-purpose flour)


Soak beans overnight in plenty of water.

The next day, put the garbanzo beans and onion in the food processor and pulse to roughly chop. ย Next, add remaining ingredients and pulse until combine. ย Refrigerate mixture for a few hours.

After the ย mixture is chilled, pre-heat your oven to 375ยฐ F. ย Form garbanzo bean mixture into 25 walnut sized balls. ย Place on a greased baking sheet and bake for 25-30 minutes. Increase oven temperature to a 500ยฐ F broil. Broil falafel for 3-5 minutes (or longer) until the tops are golden brown. Serve with pita, cucumbers, tomato, and either hummus or a tahini yogurt sauce. Yield: Serves 5 (five falafel per serving).

Nutrition Information (per 5 falafel): 135 calories (27 calories per falafel); 1.6 g. fat; 0 mg. cholesterol; 567 mg. sodium; 27.4 g. carbohydrate; 5.4 g. fiber; 7 g. protein

Result: Soooo good! There are so many falafel lovers among my family and friends…I can’t wait to spoil them with this healthy falafel rendition. These really did FAR exceed my expectations, and I do consider myself somewhat of a falafel connoisseur after working in a Middle Eastern restaurant during high school. And as for the nutrition? A++!! Low calorie, low-fat, high-fiber! ๐Ÿ˜€ A much leaner choice compared to the deep-fried traditional preparation.


10 Not-so-Healthy “Healthy” Foods from Cooking Light

1. Multi-grain and wheat breads. Ideally, breads are from whole grain and 100% whole grain sources, not enriched, bleached, or from a refined source.

2. Prepared salads. Tuna, egg, and chicken salad are loaded with calorie-dense mayonnaise. Even tossed salads which have lots of yummy, tantalizing ingredients atop a pile of greens can yield one very high calorie meal. Be careful not to assume salads are always the healthiest choice on a menu.

3. Reduced-fat peanut butter. Peanut butter contains healthy monounsaturated fat. When fat is removed from products, like peanut butter (and salad dressings), sugar is substituted in. Furthermore, there is no calorie difference between regular and reduced-fat peanut butter.

4. Energy bars. Many energy bars are packed with calories, high fructose corn syrup, and saturated fat. There are much healthier (and cheaper) alternatives for pre and post-workout fuels.

5. Bran muffins. Bottom line: portions of such baked goodies are way, way too big. I agree with Cooking Light, make your own muffins at home! Cut calories and cost for your breakfasts on-the-go! Need muffin recipe ideas? There’s tons on my recipes page under “Breakfast”!

6. Smoothies. Many chains add sugar, sherbet, or ice cream to smoothies to get that oh-so-wonderful taste leading you back for more time after time. Smoothies are simple to make in the home with fresh or frozen fruit, low-fat or fat-free milk or yogurt, and/or 100% juice or calorie-free beverage.

7. Packaged turkey. While packaged turkey offers and easy, low-cal meal option it is loaded with sodium.

8. Foods labeled “fat-free”. Fat-free does not mean calorie-free. Always read labels to get the whole scoop on a product.

9. Restaurant baked potatoes. The potato isn’t the problem, but the heaping scoops of butter, sour cream, bacon, and cheese sure are! Ask for toppings on the side and watch the portions.

10. Sports drinks. These drinks are designed for intense exercise and training, not your weekend stroll or casual jog. Using them inappropriately simply packs on the calories (and cost) unnecessarily.

I really enjoyed this article. While I think a few of them were obvious, the information was factual and valuable.

Question: What are you up to this weekend?

More chili is in our future…entry #3, bring it! And I’m cutting Mr. P off from his buffalo chicken dip…but not completely! I have a new buffalo chicken appetizer I want to swoon him with!! Stay tuned! Have a super weekend! ๐Ÿ˜€



Filed under carb-controlled, convenience foods, Cooking Light, diet, dining out, dinner, enriched/fortified, fiber, Flexitarian Diet, fried food, fruits and vegetables, garlic, guilt-free, healthy cooking, heart health, herbs, high-fructose corn syrup, MUFAs and PUFAs, protein, recipe, restaurant, salad, saturated fat, snack, sodium, weight loss

Fall Fling!

I have welcomed fall with open arms this weekend! Sure, last weekend was football and chili but this weekend is football, chili, APPLE PICKING & PUMPKIN BREAKFASTS!!! ๐Ÿ˜€

Before apple picking, I spoiled myself and Mr. Prevention with a recipe I ran across this week…and just knew I had to make. Hands down, the best breakfast I’ve had in a long, long, long time. I did have to spare my LAST can of Libby’s pumpkin, however. I almost shed a tear, but I am hopeful that Libby’s will begin appearing on grocery store shelves sooner rather than later.

Individual Pumpkin Spice Breakfast Cakes from How Sweet It Is

1/4 cup butter Smart Balance Light, at room temperature
1/4 cup sugar
1 egg
1 teaspoon vanilla
1/3 cup pumpkin
1/3 cup whole wheat pastry flour
1/8 cup cake flour (I used whole wheat pastry flour)
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon pumpkin spice
1/4 teaspoon cinnamon


Preheat oven to 350ยฐ F.

Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and pumpkin. Mix dry ingredients together and add to pumpkin batter, only mixing until just combined.

Spray 2 ramekins with non-stick spray and pour batter into them. Bake for 30-35 minutes or until inserted toothpick comes out clean.

Nutrition Information (per cake): 332 calories; 13 g. fat; 107 mg. cholesterol; 364 mg. sodium; 48.5 g. carbohydrate; 5 g. fiber; 3.5 g. protein

Result: O-M-G! I really don’t know what more to say. I felt guilty eating this…and then I calculated the nutrition information only to find out that there was no guilt necessary! This breakfast is not only delicious, but contains good fats, whole grains, and fiber! I do recommend going with a light butter that contains no hydrogenated oils. This small modification cut the calories by 100 PER cake and the Smart Balance Light baked beautifully. I think I found breakfast for the MONTH! YUM! ๐Ÿ˜€

And Lily was begging for some pumpkin, too. As soon as the can opened, the begging began…

Girlfriend has good taste, what can I say?

After enjoying that most amazing breakfast, we headed out to PICK APPLES!!!

12 pounds of gorgeous apples…!! ๐Ÿ˜€

Question: Have you ever apple picked? How have you brought in fall thus far?

Off to watch Ohio State (hopefully) lose and Illinois (hopefully) win! And make chili, too! Entry #2 is this week for the Prevention Chili Contest! I can’t wait!

Fall love,


Filed under breakfast, butter, fiber, fruits and vegetables, guilt-free, local produce, MUFAs and PUFAs, pets, recipe, reduced-calorie