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 225 - Weigh In

: )

Even though I am not completely back in pre-trip form, I can still see that the way I eat works.

A loss of 1.8 pounds this week! That's right on track for my typical weight loss, and I have a few pounds to catch up on from the 3 weeks of gluttony. Now my next test... TURKEY DAY!!!

I'm excited to plan a menu and adjust some of my typical dishes to be more healthful while still being delicious. I have the talent and the know-how (I'm a student at The Culinary Institute of America for heavens sake!) so it's time to put that knowledge to my own personal use.

Some of my menu items (other than the bird) and how I used to prepare them:

• Mashed Potatoes: usually Russets; typically loaded (and I mean loaded) with butter, whole milk, sour cream; also with small dice green and red bell peppers, garlic, salt and pepper.
• Sweet Potato Cassarole: TONS of butter and brown sugar, and of course topped with toasty marshmallows (or smell-os as my boys would say)
• Gravy: It is what it is. Any suggestions? This may end up being my big indulgence.
• Biscuits and Rolls: I'm a baker. I love bread any way it comes. 
• Pumpkin Pie: A thick and flaky crust with a perfect egg based custard filling; whipped cream, lots of whipped cream.

I'm going to get creative. I'm also going to add other vegetable based dishes to my menu that are packed with flavor so I can fill up a bit, still have some of my indulgences, and get away from the table not feeling like I missed out on anything.

Stay tuned this week for ideas to make your Thanksgiving menu full of flavor and waistline friendly : )