| February 2008
A Message From The Moms
Though the two of us were born way before the advent of answering machines, PCs and VCRs, we’re working hard to keep up with some of today’s coolest trends and technologies. Coming soon (by mid to late March) we’ll be launching our brand new radio podcast, Cooking with the Moms. Each week, from your home computer or your MP3 player, you’ll get to hear us banter about our favorite family recipes, mealtime tips, and new product picks. It’s an exciting project and we can’t wait for the big launch.
We’re also hard at work on an extreme makeover of our website. When MealMakeoverMoms.com hit the web back in 2004, it was pretty cutting edge! But now, in our humble opinions, it’s in serious need of a new “look.” The new site will feature lots of new recipes, cooking videos, our blog and podcast, a new Mealtime SOS section, and a few other fun surprises. We’ll continue to offer our bi-monthly newsletter and giveaway, so keep looking for us in your inbox!
On a final note, we’d like to congratulate Christina F., mother of two boys from Austin, TX who won the mini diet makeover from www.RealLivingNutrition.com. Stay tuned for our next giveaway which we’ll announce in an email in a few short weeks.
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| Pumpkin Chocolate Chip Pancakes
Makes 4 to 5 Servings (about 14 pancakes total)
We have something to confess: We're obsessed with canned pumpkin (yes, we know, we need to "get a life")! Canned pumpkin ultra-convenient and packed with good nutrition, and we can’t resist weaving it into our recipes. We use it in these hearty chocolate chip pancakes -- a recipe we created for Barbara, a mother of two boys, who was looking for a way to make her basic pancake batter more nutritious. We store leftover pumpkin in the freezer in zip-top bags.
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flaxseed
2 tablespoons granulated sugar
2 to 3 tablespoons mini chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large omega-3 eggs, beaten
1 1/4 cups 1% lowfat milk
1/2 cup canned pure pumpkin
1 teaspoon vanilla
4 teaspoons canola oil
Whisk together the flours, flaxseed, sugar, chocolate chips, baking powder and salt in a large bowl until well combined. Set aside. Whisk together the eggs, milk, and pumpkin in a separate bowl until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch cakes. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 3 to 4 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining oil and batter.
Nutrition Information per Serving:320 calories, 10g fat (2.5g saturated, 1g omega-3 fats), 400mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron
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Our Web Site:
www.MealMakeoverMoms.com
Visit our Blog:
www.MealMakeoverMoms.blogspot.com
Email the Moms:
moms@mealmakeovermoms.com |
