re-boot 1.3

I've now spent a week on the Mayo Clinic diet. And of course I forgot to weigh in this morning.

 Reflecting on the last week I've discovered a few things.

 1- Eating healthy tastes GOOD! I admit it takes planning ahead but I've found out:

 2- Meal planning saves me money in the long run!  I started out making a daily meal plan but then quickly went to a week. I discovered that my leftovers from supper works well for lunch, saving me money. Planning my meals for the week helps in making my grocery list and using what is in my fridge, freezer or cupboards.

 3- I've gone from being fairly sedentary to walking 3 miles a day. This also takes planning! I found that if I actually schedule my walking, I do it as opposed to the "I'll do it later, or this afternoon when I get  home" mind set. 3 miles may not seem like much, but to go from about 1500-2000 steps a day to 3+ miles is a  huge step forward.

 4- I can't cut the sugar. I've tried but I enjoy sugar and cream in my coffee.  I have worked to reduce the amount I put into my coffee so I call that a win. Baby steps.....

 I'm going to share one of my recipes that I found that I really enjoyed. It does take time to make, so don't try this on a morning to rush out to work. This is for Oatmeal-Banana Pancakes.

1/2 cup Old Fashioned Oats
1 cup water
2 tablespoons light brown sugar, tightly packed
2 tablespoons canola oil
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1% milk
1/4 cup low fat plain yogurt
1 medium banana
1 egg

    Serves 6
    In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
    In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
    Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.
    Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
    Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.
    Serving size: 3 pancakes
    Nutritional InformationAmount Per Serving
    • Calories271
    • Total Fat7g
    • Saturated Fat1g
    • Sodium243mg
    • Carbohydrates49g
    • Dietary Fiber3g
    • Protein6g
    • Cholesterol32mg

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