With the trial period nearing an end, I feel that we've been doing a great job. Keeping track of the measurements, weights and size portions of our meals has not been as difficult as one may imagine.
Princess and I have managed to get a start on the food guide tracker poster board, which fit nicely on the side of the fridge. A few well chosen pictures of fruit and veggies from magazines will round out the piece. We are also heading to the local community health office to see if they have any copies of the food guide as I don't want to wait the 4 weeks to have it mailed to us.
Now I will delve into the pancake heartbreak. I typically make pancakes once sometimes twice a week, from scratch. It is a simply great recipe, which I will include at the end of this post. Princess' first words this morning upon waking were "pancakes, pancakes!" Now, a pancake serving is one small pancake. That was the good news, because after weighing one of the pancakes I normally make, it matched the 30g total, (I make them small obviously). The heartbreak is the number of pancakes we can have. Princess normally would have had 3, I and Phatdogg, would have had 4-5. As each pancake is a serving of grain, that would have maxed Princess out first thing in the morning, and would have been more than half of ours. Not knowing this ahead of time I erred on the side of caution and made a half batch of batter; this allowed us a more reasonable amount (3 each for Phatdogg and me, 1.5 for Princess), with no leftover pancakes. We complimented our pancakes with a small drizzle of maple syrup, and a full fruit serving of an apple.
I will be honest, I LOVE pancakes, and would have liked another 3, but I also am not willing to lose out on more grain servings later in the day. That is where the key lies I believe too. Not only do you put more thought into each meal, you must think ahead to your future meals as well.
Phatdogg will have to share with you his lunch exploits, as he must take not only his lunch to work, but dinner as well.
Simple Homemade Pancakes
1 cup flour (any kind)
1 tbsp each baking powder and sugar
Pinch of salt
1 cup milk
1 egg (large)
1 tbsp oil
Mix dry ingredients together in a bowl. Create a well in the center and pour in milk and egg. Whisk well. Add oil. At this point, you can add up to 1/4 cup more of milk or water, if you feel the batter is too thick. It will depend on the type of flour you use and the size of the egg. Heat up a skillet, making sure it is seasoned (an iron skillet works best when barely greased), or non stick pan. Keep the heat low, we have an electric stove and I put the heat at 4. Pan is ready when drops of water bounce on top. Pour out 1/4 cup of the batter: wait for bubbles to form on top, than flip. The thicker the batter, the longer you should leave it on the skillet, but every stove, pan and batter are different, so it will take some time to determine which works for you. Be sure to put a small bit of butter on the pancake and some real maple syrup. Enjoy.