laurenlikestocook

Archive for the ‘Brunch’ Category

Ate Days a Week

In Beans, Bread, Breakfast, Brunch, Challenge, Fruit, Healthy Lifestyle, Holiday, Italian, Japanese, Mexican, Nuts, Oats, Party, Pasta, Pizza, Quick Meal, Rice, Salad, Saving Money, Vegan, Vegetables, Vegetarian on February 24, 2015 at 7:04 pm

When it comes to healthy eating, I find there is a fine line between two philosophies: 1)Variety is the spice of life and 2)Consistency is key.  How does one stay in balance without getting bored of the same 10 meal repertoire?  When it comes to diversification, I’m always looking for inspiration.  I often look at healthy eating blogs/sites, fitness magazines, and even get sucked into the articles on the latest celebrity eating crazes.  There are definitely common trends (who else is sick of seeing kale everywhere?), but there is also a lot of differing and conflicting information.  Some people eat the same exact breakfast and lunch every day because it helps them stay on track, while others will cave into candy if they have another egg white fritata.

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Could you eat THIS every day?

Where do my habits fall on this spectrum?  It’s kind of hard to say.  There have been weeks where I definitely fall into the same lunch rut, and others where I order take out every night.  It really depends on what else is going on that hour/meal/day/week/etc.  In an effort to better answer this question, I decided a couple of weeks ago to keep a log of my food/water/alcohol intake every day for 7 days.  This practice helped me to reflect more accurately on my habits and identify trends, which is something I hadn’t done in several years.  Back in my days of working with a personal trainer, I had been required to turn in a nutrition log at the beginning of each session, which gave me so much anxiety.  If I was honest about every morsel, I’d get ripped apart for having even one cookie, even if the other 98% of my intake was perfect.   I would end up omitting anything that I knew was “inconstant” and veering away from my “goals”, just to avoid the wrath of someone who subsisted on protein shakes, whey, and hardly any fresh fruits or vegetables.

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Homework…

It’s been a long time since I’ve followed any sort of “diet” or meal plan, so this time I took a different approach to the journaling process.  I didn’t focus exclusively on calories, macronutrients, or obsessively counting and measuring.  While I did note approximate amounts (I have a very good sense of portions and volumes, so that’s how I was able to quantify all the ingredients), I didn’t use any measuring devices (scale/cup/calculator), except when required by a recipe (baking).    I just wanted to get a sense of 1)the main components of my meals, 2)some idea of ratio (is the meal 1/2 veggies, 1/4 each protein/carb), 3)how often/frequently I eat, 4)what kind and how often I was having alcohol and “treats”, and how 5)much water I was consuming.  For water, I used the same size glass throughout the day (usually a 17 oz size, which I’d note as 2 cups), and I didn’t include cooking water.  I also noted times I ate/drank to understand the frequency better.

Here’s a high level overview, which I’ll follow with more details and pics.  This particular week had a busy weekend (Valentine’s Day, birthday parties, 2 big family dinners), so it’s an example of more splurging than usual.

  • Breakfast is the most consistent, usually some combination of protein (eggs or yogurt) with whole grain (oats) and lots of veggies
  • Lunch is usually leftovers or a simple salad
  • Dinner is the most varied, usually freshly cooked, and has carb heavy options for the other members of my family
  • I’ll have 1-3 in between meal snacks or bites
  • I drink a minimum 12 cups of water a day, but usually 16+ (especially on days I exercise).  This equates to about a cup/hour.
  • 1-2 glasses of wine 4 times a week; 1 night of cocktails.  None of that bothers me. 🙂
  • A piece or two of chocolate 3x; ice cream 1x
  • During the week, frequency is 2-3 hours; Weekend eating frequency is less, but more indulgent

That’s the basic gist of the week’s trends.  Some of you may want more information, the same way I look at other blogs as I mentioned earlier.  For those who want more details, here they are, along with some photos when I remembered to take them.

  • Monday
    • Water total: 16 cups
      • 530: 2 cups water before/during barre workout
    • 7 am grande coffee w 1 oz milk
    • 7:45 am: 2 cups water; porridge – 1/2 cup oats, 2 cups water, 1.5 cups kale, 1 tsp miso, 2 eggs, 1 tsp toasted sesame oil
      • 2 more cups water btwn meals
    • 11:15 Carob spirulina energy bite (1)
    • 12:30 pm: 2 cups water; salad of 3 celery stalks, 1 small gala apple, 1/3 cup chickpeas, lemon juice; 1 brown rice cake with 1/3 avocado and 1/2 oz sharp cheddar
      • 2:30 2 cups water
    • 3:15 whole wheat banana nut bread
      • 4:30 2 cups water
    • 6:00 low fat string cheese 1 cup water
    • 7:15 2 cups water; whole wheat pasta with honeynut squash olives capers and almonds (1 cup)
      • 1 cup water after dinner
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Porridge

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Lunch

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Whole Wheat Banana Bread

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Pasta.

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My itty portion.

  • Tuesday
    • Water total: 16 cups
      • 8:30 am: 2 cups water
    • 9:00 – pancake (1.5 eggs, 6 tbsp oats, 3 tbsp nonfat Greek yogurt, 1.5 cups flower sprouts [like kale]). 2 cups water
      • 10: stroller strides (interval full body workout) 2 cups water during workout
    • 11: 3/4 cup Greek yogurt with 1 tsp pb 3/4 apple and cinnamon
    • 11:30 – grande coffee w 1 oz milk
    • 1:00 pm – 2 cups water; 1 whole wheat pizza slice with broccoli and spinach topping
      • 2:45 – 2 cups water
      • 4:15 – 2 cups water
    • 5:15 – 1.5 clementine 10 raw almonds
    • 6:15 : 2 cups water, 3 bell pepper slices
    • 7:30 2 cups water. 2 (really big) glass red wine. 1/3 cup sprouted brown rice, 1/3 cup mushroom stroganoff, 1/2 cup roasted sugar snap peas in 1 tsp Evoo, 1 small bell pepper stuffed w 1/2 cup chickpeas w lemon zest and juice; 2 choc truffle
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Pancake with a hot sauce smile.

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Yogurt parfait.

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  • Wednesday
    • Water total: 16 cups
      • 9:15 am 2 cups water
    • 9:30 – smoothie (3/4 cup Greek yogurt, 1/2 banana, 1/2 cup blueberries, 1.5 cups broccoli, 1/4 cup oats, 1 tbsp pb, 1/2 cup water, vanilla and cinnamon)
      • 10:30 2 cups water
    • 11:15 cup of coffee w splash of milk
      • 11:40 2 cups water
    • 12:15 pm 1 cup coffee
      • 1:00 2 cups water
    • 1:15 leftover snap peas stroganoff and rice, kidney beans 1/2 cup each
    • 2:45 2 cups water. 1 oz sharp cheddar
    • 5:15 thin slice whole wheat banana bread
      • 6:30 2 cups water
    • 7:00 carrot ginger coconut soup (1 cup), sesame noodles (1/2 cup brown rice quinoa pasta with pb and sesame sauce (pb, molasses, sesame oil, ginger, garlic,etc), 2 cups water, 1 piece dark chocolate w raisins and pecans
      • 10:30 2 cups water
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Finished smoothie.

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Sautéing veggies for the soup.

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Soups on!

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Sesame noodles, with some modifications on this recipe: http://www.foodnetwork.com/recipes/tyler-florence/cold-sesame-noodles-recipe2.html

  • Thursday
    • Water total: 14
      • 9:30 am 2 cups water
    • 10:00 1/2 cup oats, 6 oz baby spinach sautéd in 1 tsp Evoo and garlic, 2 scrambled eggs, 2 cups water
    • 10:45 2 cup coffee w splash milk
      • 12:30 pm 2 cups water
      • 1:30 2 cups water
    • 2:00 leftover carrot soup (1.5 cups) rice beans and mushroom (1/2 cup each;) 1 cup water
      • 3:00 1 cup water
      • 5:15 2 cups water
    • 6:15 2 cups water. 1 small sweet potato with skin and sprinkle cheddar cheese, 1/2 cup white beans cooked in sriracha sauce, 1 cup slaw (napa cabbage carrots onion pepper apple celery lemon juice avocado), 1 glass red wine
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Breakfast.

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Leftovers. Again.

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Slaw.

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BBQ(ish) Dinner.

  • Friday
    • Water total: 17 cups
      • 5:30-7am 3 cups water before/ during barre
    • 7:00 grande coffee with splash milk
    • 8:30 2 cups water. Miso soup (1 tbsp miso w 2 cups water) with 1/2 cup leftover sprouted brown rice, 3 cups flower sprouts, 2 poached eggs, 1 tsp toasted sesame oil and hot sauce
      • 9:30 2 cups water
      • 11:15 2 cups water
    • 12:15 2 cups water. 2 cups leftover slaw w 1/2 cup kidney beans, 1 small sweet potato w sprinkle cheddar
      • 4:00 2 cups water
    • 4:30 2 clementines 15 raw almonds
      • 530 1 cup water
    • 7:00 pm – FAMILY DINNER. 1 cup water. 1/4 cup guac w 10 scoops, 2-3 oz white fish, 1/2 cup black bean, 1/2 cup cabbage, 2 margaritas. 1 piece salted caramel dark chocolate, 1 scoop vanilla ice cream
      • 10:00 2 cups water
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Another take on Breakfast.

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  • Saturday
    • Water total: 16 cups
      • 9:45 am 2 cups water
    • 10:15 2 cups water. 1/2 cup oats cooked in water, 3 oz baby spinach in 1 tsp Evoo, 1/3 avocado, 1 tbsp toasted pumpkin seeds
      • 11:00 am – 1:00 pm 4 cups water before/during/after barre
    • 1:00 pm grande coffee splash of milk
    • 2:30 pm salad w romain eggplant roasted red pepper cucumber tomato chick peas fresh mozzarella 1 tbsp vinaigrette, 10 French fries, 5 bites broccoli cheddar omelet, 1 cup water
      • 7:00 pm 4 cups water
    • 8:30 VALENTINES. 2 glasses red wine, 5 slices baguette 1/2 inch thick,  5 crackers, cheese (3ish oz), cherry jam, 10 olives, 2 cups water
      • 1 cup water before bed
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More savory oats.

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VDay with my love.

  • Sunday (Busy day, no photos)
    • Water total: 12
      • 9:30 am 2 cups water
    • 10:30 am 16 oz americano w steamed milk (1/2 cup?), 1 slice whole wheat banana bread, 1 cup water
    • 12:30 pm BIRTHDAY BRUNCH PART 1. 3 cups water, 1/2 cup brown rice 1 cup sauted Chinese broccoli,  2 bites tapioca custard, 2 bites dessert bun
    • 3:30 BIRTHDAY BRUNCH PART 2.  1 cup water, 2 poached eggs, 1/2 biscuit, 1/2 cup sauted kale, 1 cup mixed green side salad, 1/2 Bloody Mary
    • 6:30. BIG FAMILY DINNER.  3 cups water, 2 glasses red wine, 1/2 cup mixed greens, 1/2 slice fresh mozzarella, 1 bite bread w butter, 1 cup whole wheat pasta w arabiata sauce, 1/2 cup green beans, 1/4 cup sauted spinach, small piece eggplant parm (3 bites), 3 bites sole oreganata
      • 9:00 pm. 2 cups water

To answer my initial question, what does all of this mean? After this experiment, I think I can say that I am consistent with adhering to the healthy habits I’ve developed over the years, all while spicing things up with twists and changes.  And even if I do indulge a smidge, I don’t have to worry about hiding it from anyone, because I don’t consider it something off limits.  How else do you expect me to muster up the energy to cook (or chase a toddler) without a glass or two of wine?

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And if you’d like to see any of the recipes from this week, comment and let me know.  They could be included in a future post.

Why I’m the Worst Photographer. Ever.

In American, Beans, Bread, Breakfast, Brunch, Chinese, CSA, Dessert, Fish, Greek, Italian, Meat and Pultry, Oats, Pasta, Quick Meal, Rice, Salad, Shopping, Vegetables, Vegetarian on July 24, 2012 at 12:34 pm

I’m a pretty awful photographer, both in skill and frequency.  Until I started this blog, my camera was used maybe 1-2 times a year on a vacation or for a grandparent’s birthday.  Even when I do take some photos of my food, I never edit them, nor organize them, because I just get too frustrated trying to learn the programs on my Mac Book.  I just don’t have it in me to constantly snap photos, which is really such a shame.    There have been plenty of missed opportunities to capture both amazing and ordinary moments in my life.  I’m not talking about kissy faces, popping bottles, or a circle of friends’ shoes.  Just the simple pleasures, like walking around my neighborhood or documenting my restaurant experiences.  A whole fun-filled weekend will pass, and I’ll have nothing to show for it.  That’s how I feel about this past weekend.  A picture is worth a thousand words, so looks like I have a lot of writing ahead of me….

Filling in the gaps with some CSA goodies.

Saturday was CSA distribution.  It was also my volunteer week.  There are two options: man the stand from 9-12ish during distribution, or drive the leftovers to a local church.  Since I have a car, this was definitely the better option.  I had planned on getting there at 10 to pick up my share to bring home, clean up, etc. before the drive.  However, my morning run took longer than anticipated.  Turns out, I didn’t have enough time, so I quickly made an oatmeal pancake when I got home, showered, and shoved my produce in the fridge.

As somewhat of a reward for volunteering, you can take a few extra items.  I grabbed some extra zucchini, cucumbers, and berries.  The original share included:

  • 1 head lettuce
  • 1 head cabbage
  • 1 bunch beets
  • 1 bunch green onions
  • 2 huge stalks dill
  • 2 cucumbers
  • 5 small or 1 large zucchini
  • 3 sweet corn
  • 2 pints blueberries
  • 1 quart sugar plums
  • 12 peaches

This is the first time all season I felt a real value in the fruit share.  Don’t get me wrong, I love 3 pints of blueberries, but it’s nice to have some variety.    Since I had a fun filled weekend, I neglected my “put everything right away” rule and got around to cleaning up on Monday.

From left: Lettuce packed and washed, beets and greens separated, fruit in a bowl to ripen, cucumbers sliced and “pickling”, zucchini and cucumber cleaned, onions sliced, leftover dill cleaned

I froze most of the blueberries for smoothies, and half the peaches and plums as well.

But this was on Monday.  All weekend I had so much fun, mostly with my husband.  It was nice to have a summer weekend without appointments, social obligations, trips, or chores.  Like I said, reflecting back in my head I wish I had more photos to show you.  Perhaps I can borrow some from restaurant and shopping sites to give you a better picture.   Pun intended.

Friday

A newish restaurant opened in Park Slope near my office.  I’ve passed by it a couple of times on the rare occasions I take the subway to/from work and never thought anything of it.  Whenever I’d catch a glimpse of food, it was usually noodles or dumplings, so I just assumed it was East Asian, although the name was Talde.  Turns out, it was opened by former Top Cheftestant Dale Talde and is super popular.  I mentioned the place to my husband and in-laws, and we decided to get there at 5 on Friday to give it a try.  We sat at the bar for a few minutes to have a drink; I shared an Obama Punch with my F-I-L, and it was super yummy.  Then 15 minutes later we sat to eat.  The vacancy gap between 5:15 and 5:30 PM is non-existent.

Photo of Hawaiian Bread Buns from http://taldebrooklyn.com/food-photos/

I had heard a lot about the Hawaiian bread buns, so I got an order of the market veggie version (it was marinated shitaki mushroom).  It was so flavorful, even my meat-eating companions loved it.  They shared a wonton soup.  For my main, I got some chilled soba noodles and a side of green beans.  Both really full of umami.  Everyone else got the fried chicken, ribs, and shrimp fried rice to share.

For dessert, we shared Halo Halo, which was a mixture of ice, bubble tea, fruit, coconut milk, and captain crunch.  It was good, but I think I prefer chocolate cake more :).

Overall, I really great dining experience.  It was a nice change from our typical repertoire of Mexican, Italian, or bar appetizers.

Saturday

When my husband suggests a day of shopping, I never turn it down.  Hence my household negligence this Saturday.  After dropping off the veggies to charity, I went with Nick to get bagels for lunch, and then we were off to SoHo.  Nick’s initial goal was to get some new casual sneakers.  What he ended up getting was 3 pairs of work pants, 2 pairs of jeans, and a partridge in a pear tree.  I got 2 new dresses to wear for weddings and special occasions, one of which is for an upcoming event this Saturday.  It is super bodycon and has cutouts, so I haven’t eaten since Sunday.  Just kidding.

The next thing we knew, it was 7:30 and we were starving.  I mentioned another restaurant I’d been meaning to try in Chinatown called The Fat Radish, and figured it may be plausable to get a seat on a Summer Saturday.  Luckily, we were able to sit at the bar, which was actually kind of nice and intimate.  I say that because the seating there is comprised of a few long communal tables, whereas the bar has 6 seats.  Also, our bartender made awesome drinks and was really friendly.  I got seared tuna and the fat radish plate, which is basically a bed of rice topped with whatever veggies are at the markets that week and prepared in super flavorful ways.  Way up my alley.  Nick got crab gratin and the burger with truffle duck fat fries.  Way up his alley.

The mirror “board” where specials and fat radish plate are listed. From their site: http://snapwidget.com/view/?id=220874731547124849_54018704#.UA7Ga6Ahgeo

From there, we walked over to Little Italy to get some gelato from this placed called La Cremeria.  It’s the closest, most authentic Italian style gelato I’ve had this side of the Atlantic.  Mind you, I live in a heavily Italian neighborhood.  I got pistacchio and delirium, which was butter cookie flavor with chocolate chunks.  Nick got his usual combo of cioccolato and nocciola (chocolate and hazelnut).  And then we waddled to the subway to head home.

Sunday

I rose bright and early to bike over to TriBeCa to support a newly certified yoga teacher married to a childhood friend of Nick.  It was an intimate class, and I felt great all day after.  I only had 2 anxiety attacks on the bike ride back over the Brooklyn Bridge.  Next time, I’ll go out of my way to take the Manhattan Bridge.  When I got back, I showered and got all purty looking to get brunch.  I went with Nick to one of our usual spots, Prime Meats.  This is comical for 2 reasons: 1) a vegetarian loving brunch at a place with “meats” in the title, and 2) it is owned by the same people as Frankies 457, a restaurant I despise.  I know I digress, but I will take this one small opportunity to vent.  I don’t know why Frankies gets so much hype.  There is always a wait, and the food is AWFUL.  All these Manhattanites swear by it, saying how it’s better than all the other authentic Italian joints in the hood.  BS.  And the people who work there are so rude and elitist.  Now, I generally have a 3-strikes-you’re-out rule with restaurants; Frankies definitely struck out looking.  Backwards K style.  The pasta and gnocchi are watery with little bits of low-flavor sauce, the drinks are overpriced and weak, and the waitstaff refuses to acknowledge any complaints.  It’s really such a shame, because they’d be getting a lot more of my business.

Anyway, back to Prime Meats.  When they first opened, I was skeptical about going, primarily because of my Frankies experiences.  I was also slightly turned off by the forced dress code of suspenders and mandatory mustachery for all male staff.  However, their brunch is excellent.  They make excellent coffee, never burn their eggs, and their bread products are to die for (that’s coming from someone who usually has oats for breakfast).  They used to be a little bit more flexible with their menu, but the chef has made some stricter rules for substitutions.  You’d think that would keep me away, but I’ve found my new love:  Their avocado sandwich.  Multigrain bread with avocado, lettuce, sprouts, shallots, and spicy mayo.  They will happily keep the mayo on the side for me, and I can also add an egg to the sandwich.  Perfect.  And again, another example of the missing shutterbug gene.

The rest of the day, we just relaxed.  I took a nap and watched Game Change on cable.  Nick got busy cleaning up his mancave.  Then I made a simple dinner of dill pasta salad and a garden salad with lettuce, tomato, cucumber, pepper, avocado, and chickpeas.  A simple end to a wonderfully eventful weekend.

Super long post.  Next time, I’ll save a few thousand words by using my camera.

“Skinny” PB&J Pancakes

In American, Brunch, Fruit, Nuts, Oats on February 13, 2012 at 6:22 pm

Peanut butter and jelly.  A humble pair, yet pleasantly powerful.  We’ve all had it in our lunch box rotation (unless you have a peanut allergy).  Especially, if like me, you grew up vegetarian.  It was either PB, PB&J, or provolone cheese with lettuce and mustard.  Even as an adult I can appreciate a PB or AB and J sandwich.  It’s a quick sammie that can last in your purse for many hours without refrigeration.  The only other PB companion that blows J out of the water is chocolate.  Nothing beats chocolate and PB.  NOTHING.

Anyway, with all of our differences, my husband and I can both agree on our favorite jelly – Strawberry.  Most people prefer grape, but to me it reminds me of children’s tylenol and all the horrific tastes and feelings associated with being sick as a child.  Thus, strawberry is my go-to.  I also love blueberry, apricot, peach, you name it.  Just no grape.

A couple of years ago, I had been watching Food Network and came across Sunny Anderson’s Cooking for Real show.  This particular episode featured a recipe for PB&J pancakes.  Of course I made it that weekend and it was delicious.  Back then, I wasn’t as educated about swapping ingredients, especially in baking.  And yes, I consider pancakes baking because cake is the root of the word.  There is also baking powder.  Enough said.  This past weekend, I decided to treat my hubby to these pancakes, only I would be making some substitutions.

I don’t normally type out the recipes in my posts, but since I substituted most of the ingredients, I will spec everything out.

Skinny PB&J Pancakes Adapted from Sunny Anderson

1/2 cup whole wheat pastry flour
1/2 cup old fashioned rolled oats (not instant)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon agave nectar
2 egg whites
6 oz nonfat plain Greek yogurt
3/4 cup skim milk
1/2 cup natural peanut butter (I used Brad’s)
Cooking Spray

Strawberry Syrup

1 10 oz bag frozen strawberries (or 2 cups fresh)
3 tablespoons agave nectar
1/2 cup water
1 tbsp Orange zest

The first thing I did was to mix up the peanut butter.  I keep it at room temperature, and since it’s natural there is settlement and separation of the paste and the oils.  I nuked it for 30 seconds while I prepared the dry ingredients.

I used my Vitamix for this recipe.  I thought it would work wonderfully in grinding and combining flours, as well as easily mixing the wet and dry.  However, next time I think I will use a hand mixer because the batter was really thick and I had to spoon it out instead of pouring.  I lined the bottom of the blender with the oats.

Then I measured out the whole wheat flour, using a knife to level off the cup.

I added the baking powder and salt, and blended for 10 seconds.

I layered in the rest of the ingredients (agave through the PB).

I let it all blend for about a minute or two while I prepped the strawberry syrup.  I emptied the bag of frozen berries in a saucepan.

Then I added the agave and the water.  I actually realized after the fact that I forgot the zest.  Oh, well!

Once the pan rose to a boil, I lowered to simmer for 10 minutes while I cooked the pancakes.  I used two nonstick pans and some cooking spray.  Measuring out about 1/4 cup per cake, I dropped the dough in the pans.  They were very hard to spread!  I got better gradually, and learned to drop, let it cook for 10 seconds, then flip over and press down with the back of the spatula.

After about 3ish minutes, I flipped them over.

A couple of them burned on one side because I let the pan get too hot!  It set my smoke alarm off and made my dog crazy.

This batch should have rendered 12 total, but due to my inexperience with this batter, and picking at the dough while cooking, it only made 11.  The syrup reduced down to a jelly like consistency.

Then I served myself 2 pancakes.  Had a been a good and patient girl I would have had 3 on my plate.

Here’s a close-up.  Doesn’t that look amazing?

Okay, so now on to my nutrition lesson.  This recipe is by no means a healthy or diet meal.  It is slimmed down to save some calories and fat, use whole ingredients, but still be a yummy treat for weekend brunch.  Just to give you an idea of how much was shaved off, I did a little nutritional calculating in Excel.  I used Calorieking.com as my data source, since it’s a pretty consistent site.  Here are the stats for a serving of 3 pancakes with 1/4th of the syrup.

Original Recipe

Calories: 758
Fat: 39.3
Carbohydrates: 93.1
Fiber: 10.4
Sugar: 57.25
Protein: 17.25

“Skinny” Version

Calories: 445.25
Fat: 18.275
Carbohydrates: 52.175
Fiber: 6.7
Sugar: 25.775
Protein: 20.675

In Summary: Wow.  I didn’t realize how much I was saving.  More than half the fat and sugar, almost half of the carbohydrates, and more than 300 calories skimmed off.  The only category the original wins is fiber, and that’s only because blackberries have more fiber than strawberries.  Just looking at the pancake, there was double the fiber in the whole grain version than in the original.

I also didn’t realize still how indulgent it was. Maybe next time I will only eat one or two and share an egg white omelet.  Or not.

What are some of your favorite indulgent brunch treats?