Whole Wheat Pumpkin Waffles

Fall in Colorado is beyond gorgeous… and almost here.

Of course, as in previous years, the world is in a hurry for fall to show up.  Pumpkin Spice Lattes and pumpkin everything showing up all over town…

While I don’t enjoy the Pumpkin Spice Latte (I know, it’s nearly sacrilegious), I prefer the Salted Caramel Mocha, which to me is ten times more delicious!  It wouldn’t be a season if I didn’t remind you of my doctored-up, long-winded, high-maintenance, yet totally-delicious-and-healthier version.  Refer to this post for the details, but I had my first one on Friday.  Yum-o!

Lightened Up Starbucks Salted Caramel Mocha | No Thanks to Cake

With the cooler weather we’re starting to see… I just couldn’t resist getting in on the early pumpkin-ing that’s going on.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Baking pumpkin cakes and pumpkin cookies and even pumpkin bread can be a little dangerous in my place, so I opted for a lighter breakfast pumpkin dish.  These waffles are AWESOME.  The frothy egg whites make them fluffy and thick.  The whole wheat, grainy flour that it includes give you mileage.  The pumpkin flavor makes you want to curl up on the couch under a blanket and knit… oh wait, that might just be me. 

Whole Wheat Pumpkin Waffles

Adapted from The Happy Gal

INGREDIENTS

Whole Wheat Pumpkin Waffles | No Thanks to Cake

2 egg whites

3/4 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/8 tsp. salt

1/4 cup skim milk

1/2 cup canned pumpkin puree (not pie filling)

2 Tbsp. honey

1 1/2 Tbsp. natural, no-sugar applesauce

1/2 tsp. vanilla

INSTRUCTIONS

1.  Coat a waffle iron with cooking spray and preheat.

2.  Place the egg whites in a mixing boal and beat on high until frothy.  Note:  Mix it a few minutes beyond this point, so you have light peaks.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

3.  In another bowl, whisk the the soy milk, pumpkin, honey, oil, and vanilla.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

4.  Gradually add in dry ingredients.  Gently fold in the egg whites until combined.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

5.  Place ½ cup of batter on a preheated waffle iron. Close and bake until done.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

6.  Serve with sugar-free syrup and butter spray.  Sprinkle with cinnamon sugar, if desired.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Per 1/2 cup batter made into a waffle:

CAL 189; CARB 41g; FAT 1g; PROT 8g; FIB 6g; WW Points Plus: 5

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Oven-Roasted Onion Garlic Green Beans

I love vegetables, but sometimes… out of sheer laziness… I eat less veggies. (How about that for #transparenttuesday)

As mentioned yesterday, I’ve 100% determined that food prep is incredibly key to my success.  I’ve been working hard to bag up my veggies and to plan when I’ll be eating them.

Pinterest continues to be a huge tool to help me stay on track in the veggie department.  I am endlessly pinning pics of my favorite veggies transformed into delicious dishes.  I tend to lean toward green beans, beets, broccoli, and spinach on the cooked veggies side of the house.  So, when I spotted today’s recipe, I knew it was one to be pinned.  Months later, I’m finally trying it, and holy yum!!!

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

These beans are incredibly flavorful and the roasting really transforms their flavor, caramelizing them and exposing their rich flavor.  As a bonus, they’re incredibly easy to make…

Roll that beautiful BEAN footage… 

Roasted Onion-Garlic Green Beans

Adapted from Overtime Cook

Serves 3

INGREDIENTS

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

1 lb. green beans, ends trimmed

1/2 medium onion, finely diced or minced

2 cloves garlic, minced

1/2 Tbsp. olive oil

salt

black pepper

cooking spray

INSTRUCTIONS

1.  Preheat the oven to 425. Coat your baking sheet with cooking spray.

2.  Combine all ingredients in a large bowl, tossing well to evenly distribute everything.  Note:  I used Pink Himalayan salt for the first time in this recipe.  I simply grinder a few twists of the salt onto the beans prior to baking, and also added freshly ground pepper.  Salt and pepper tends to be a personal choice, so season as you see fit.

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

3.  Spread the mixture on the prepared baking sheet in a single layer as possible.

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

4.  Bake at 425 for 30 minutes (depending on how well done you like your green beans). Stir halfway through.  Serve hot, and enjoy!

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Per 1/3 recipe serving:

CAL 81; CARB 14g; FAT 3g; PROT 3g; FIB 5g; WW Points Plus: 2

DividerIf you love green beans like I do, here are a few more NTTC recipes to try… 

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Lightened Up Green Bean Casserole | No Thanks to Cake

Weight Watchers Green Beans with Mustard and Country Herbs | No Thanks to Cake

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Easy Pico De Gallo

I absolutely love pico de gallo.  And, it’s hard to believe that I’ve never made it before now.  That’s just plain crazy!

Easy Pico de Gallo | No Thanks to Cake

Being that it’s tomato season, and that I can’t get enough of these red beautiful bad boys… it was prime time for me to try to make my own pico.

I got inspired to make this chunky salsa after enjoying Cafe Rio again on Saturday.  I always get what I like to call a “mexi-salad” there.  The Cafe Rio Salad comes with way too much on it, so I change it up quite a bit… I remove the tortilla, the beans, the rice, and most of the toppings to make room for grilled chicken, guacamole, and what I like to call an obscene amount of pico de gallo.

Cafe Rio Salad | No Thanks to Cake

Yep… it’s a little excessive, but when you remove everything else… you might as well load up on what you like, right?

Knowing I had a few fresh tomatoes leftover from last week’s haul at the farmer’s market, I decided to get chopping and create my own at-home pico.  I also had just picked up a new citrus juicer that I was dying to use….  great excuses to make some great pico!

Easy Pico de Gallo

Makes 2 1/2 cups

INGREDIENTS

Easy Pico de Gallo | No Thanks to Cake

4 hot house tomatoes, seeded and diced

1 small onion, diced

1 jalapeño, diced with seeds and stems removed

1/4 bunch of cilantro, chopped

juice of 1/2 lime

1/4 tsp. salt

1/4 tsp. pepper

INSTRUCTIONS

1.  Dice your tomatoes, taking care to remove the seeds.

Easy Pico de Gallo | No Thanks to Cake

2.  Dice your onions next.  Note:  I took this as an opportunity to use my onion chopper from Williams-Sonoma.  I wish I had used this for the tomatoes too, as it created the most perfectly uniform dice!

Easy Pico de Gallo | No Thanks to Cake

3.  Dice your jalapeño next.  Note:  I put the jalapeño into the vegetable chopper for a fine dice… in seconds!

Easy Pico de Gallo | No Thanks to Cake

4.  Chop your cilantro and add it to the mix.

Easy Pico de Gallo | No Thanks to Cake

5.  Squeeze 1/2 of a fresh lime into the mixture.  Note:  I used my Lemon Press from Williams-Sonoma to squeeze the lime.  If you don’t have one of these yet, I highly recommend it!

Easy Pico de Gallo | No Thanks to Cake

Easy Pico de Gallo | No Thanks to Cake

6.  Add the salt and pepper.  Mix to combine and refrigerate immediately.  Flavors will begin to combine, and create the most delicious pico.

Easy Pico de Gallo | No Thanks to Cake

7.  Serve with baked chips, over grilled chicken, or with a spoon!

Easy Pico de Gallo | No Thanks to Cake

Divider

If you like this recipe, you may also enjoy these yummy sauces from NTTC.

Restaurant Style Salsa | No Thanks to Cake

Cafe Rio Creamy Tomatillo Ranch Dressing | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

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Jenny Volumizing: Cinnamon Roll French Toast

When I first started the Jenny Craig program almost four years ago now, I utilized a lot of the tools on their website to help me adapt to the program.  Not only were they pages of information about the program, success stories to inspire me, but there were also community forums to leverage.

The community forums were actually one of the first places I ever talked about my blog.  My “online journal” I’d started wasn’t anything that I really intended on sharing… but this community seemed a great place to share my story, and everyone was so supportive!

I still stop into the forums from time to time now… to read about how my online friends are proceeding on their Jenny journey, to share NTTC stories, and to pick up new ideas and inspiration.  I sure lucked out when I ran into this inspiration.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

In a word, YUM!  A simple, simple recipe that transforms Jenny’s delicious cinnamon rolls into an amazing french toast.  If you’re on the Jenny program, this is a MUST try!  If you’re not on the Jenny program, the same approach can be applied to your favorite cinnamon roll.

The Jenny Craig Cinnamon Roll has been my favorite on-plan breakfast for a LONG time now.  And, I’m loving the ability to mix things up a little bit with this breakfast.  Cooking them in a griddle makes them have amazingly caramelized edges, while retaining their chewy goodness…. Best.  Jenny.  Breakfast.  EVER.

Cinnamon Roll French Toast

Serves 1

INGREDIENTS

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

1 package of Jenny Craig Cinnamon Rolls

1 egg white, separated

2 Tbsp. skim milk

1/2 tsp. vanilla

cooking spray

1 Tbsp. sugar-free syrup

INSTRUCTIONS

1.  Cook your frozen cinnamon rolls for 10 seconds in the microwave.  Remove packaging.  Note:  Resist temptation to eat the cinnamon rolls immediately…

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

2.  Slice in half horizontally.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

3.  In a small bowl, whisk together milk, egg white and vanilla.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

4.  Preheat a skillet or griddle to medium heat, prepared with cooking spray.

5. Meanwhile, prepare the cinnamon rolls.  Coat each piece of the cinnamon rolls with the milk mixture.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

6.  Place the rolls on the skillet, cut side down.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

7.  Cook for about 1 minute on each side, until egg mixture is cooked and taking care not to burn the cinnamon.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

8.  Remove rolls to a plate and sprinkle lightly with powdered sugar, if desired.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

9.  Add 1 Tbsp. sugar-free syrup if desired.  Dig in, and enjoy!!

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Divider

If you love this recipe for volumizing with Jenny Craig cuisine, click here to see my full list of volumizing recipes!

Jenny Craig Volumizing Recipes Collection | No Thanks to Cake

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