Day 239 - Kara's Skinnier Bananas Foster French Toast

Oh, yes I did. And after reading this you will, too!

I was in the mood for a sweet and indulgent breakfast, but I didn't want a ton of sugar or fat. I got creative... With the use of turbinado sugar--a.k.a. Sugar in the Raw--I lowered the sugary impact on my diet. Using just a touch of rum I created a rich and intense flavor. It satisfied my want for something indulgent, was just the right size, had one serving of fruit and made me feel like I was being naughty ; )

Kara's Skinnier Bananas Foster French Toast

I made this recipe for one, but simply double your ingredients for a guest.

• 1 large banana
• 1 Tbsp. Butter
• 1 Tbsp. turbinado sugar
• 1/2 cap full of rum
• 1 whole egg, beaten well
• 1 slice of reduced calorie whole wheat bread
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon

1. Peel and slice your bananas as shown, once lengthwise and once cross wise. Beat the egg, vanilla and cinnamon together.

2. Place the butter and turbinado sugar in a small frying pan over medium heat. As the butter melts, stir the sugar and butter together to begin to dissolve.

3. Once the mixture begins to bubble, add bananas to the pan cut side up. Allow to cook for about 1 minute over medium heat.

4. Flip the bananas with a spatula, cut side down. Add the rum. Reduce heat to medium low and cook until the bottoms caramelize and are golden brown. The sauce will have thickened quite a bit.









5. While the bananas are caramelizing and the sauce is reducing, coat each side of the whole wheat bread in the beaten egg mixture and pan fry as any other french toast. (Medium heat in a non-stick frying pan)

6. Top the slice of French toast with the bananas and pour the syrup from the pan over top. No need for any additional butter, syrup or dusting sugar. It's already there : )

7 PointsPlus for Weight Watcher's as prepared--and worth every last point!

This is addicting...

Day 168 - Dessert for Breakfast

Chocolate, toasted coconut, vanilla and fresh bananas.Yup, and I'm still on plan.

Ok, so it's not really dessert, but it might as well be. Eat it at night and my point will be made.

I needed a new breakfast item to sweeten up my mornings. Don't get me wrong, I love my eggs, Greek yogurt and Chex. And my coffee will always be my morning companion with a splash of fat free milk. Give this a try tomorrow morning.

Tropical Breakfast Parfait

• 1 container Dannon Light and Fit Toasted Coconut Vanilla yogurt
• 1/4 cup Bear Naked Heavenly Chocolate Granola
• 1 larger than life banana (mine was really that big)

Slice your banana up and line the bottom of a small serving dish with half the slices. Scoop all of your yogurt atop the slices. Sprinkle your chocolate granola and garnish with the remaining banana slices.

If you have a cup of coffee or tea with 1/4 cup of fat free milk along side this yummy dessert breakfast you will have: 2 servings of fruit, 1 full serving of dairy, and some wonderfully heart healthy whole grains.

I've long loved Bear Naked granola. I first saw them on a Food Network episode about successful small companies. They're not so small anymore : )  And their product is top notch and worth every penny and point. Support these guys, they do it right.

Tomorrow: Another wonderful fall fruit, the pear.

Day 134 - Hand Over Your Lunch!

My lunches this week are following the same convention as the breakfasts I talked about yesterday- I'm being repetitive but I don't mind if it will get my butt back on track. Everyday, while I'm letting my egg whites sizzle away in a hint of safflower oil, I begin composing the midday eats that accompany me to school. Yes, I take lunch to school-culinary school. I do in fact see the immense irony in this, no need to point it out. Let's move on.

Middle of the day tends to be about quick and satisfying as far as food goes. I pack a simple sandwich of whole wheat bread, extra lean deli ham, American cheese and yellow mustard rather precariously in my nice bright pink ('overly expensive' according to my husband) handbag. The sandwich always brings it's friend String Cheese along.
I then ask my banana/peanut butter sandwich if it would like to join the traveling party (it always responds in the affirmative). Here I use the term 'sandwich' lightly: it does not include bread-- my relationship with carbs needs a time out, if you'll recall from this past Sunday. I slice the banana lengthwise like you would for a banana split, then I lovingly spread 2 Tbsp. of peanut butter over one half and top it with the remaining slice of banana. Soooooooooo good! It's a wonder this snack makes it to campus ever, not an easy feat.
Lastly, depending on which schedule day it is, I may bring an afternoon snack with me. I love hummus, the tomato and basil variety to be specific. And I discovered that the best veggie to dip into hummus happens to be the greatly under-appreciated green bell pepper. Though not as vibrant or fun as it's red, orange and yellow cousins, it seems to be the least sweet which compliments the rich and almost sweet flavor of the hummus excellently.

He was watching me lick my lips taking this picture. Poor guy. He knew what was coming.

Later this week: A Guys Perspective- Talking with my friend Matt, another culinary student on a successful quest to drop more than a few pounds.