A Perfect Version of Myself

Losing Weight is Hard

Pancake May 2, 2010

Filed under: Recipes — Tara @ 9:55 am

Breakfast is the most important meal, right?  Too bad all my favourite breakfast foods are horrifically bad for you (stuffed french toast, I’m looking at you) and I don’t want to eat them very often anymore.  Since breakfast is also my favourite meal of the day (see above: stuffed french toast), I have had more dreams about eating pancakes and waffles than eating any other food.  I miss the days of eating fancy breakfasts!

I found this recipe for Better Blueberry Pancakes in the Biggest Loser cookbook (the original) and contemplated making it all the time.  The problem?  It called for whole-grain oat flour and try as I might, Canadian grocery stores just did not carry it!  Worse, I tallied the nutritional info and found out that half the recipe (four small-ish pancakes or two giant ones) was only 2 WW points!  My search intensified and was finally victorious at Whole Foods last month (I’ve looked there before and they did not carry it).  Here’s the recipe so you too can enjoy the best pancakes I’ve ever eaten (they taste a bit like an blueberry-oatmeal cookie, but also like a pancake).

In a small bowl, combine the following:

1/2 cup of whole-grain oat flour (I found that Bob’s Whole Grains makes it)

1/2 tsp baking soda

1/4 tsp salt

In a smaller bowl, mix together:

1 large egg white, lightly beaten

1/4 tsp vanilla extract

1/2 cup reduced-fat buttermilk

Combine the wet and dry ingredients in the larger bowl and stir in 1/2 cup fresh or frozen (but not thawed) blueberries.  Dollop on a hot frying pan or griddle, sprayed with non-stick cooking spray, in 1/8 cup servings.  You should get eight small-ish pancakes out of this.  Or, you can use a 1/4 cup serving and get four giant pancakes. 

Nutritional info for HALF the recipe:

140 calories, 8 g protein, 20 g carbs, 3 g fat, 3 g fibre or 2 WW points

I usually pour some sugar-free maple syrup on this and all it a 3 point pancake breakfast.  It’s pretty freaking awesome way to start a weekend day.


Frizzle Fry January 25, 2010

Filed under: Recipes — Tara @ 9:25 pm

I believe I promised you a recipe, didn’t I?

I made this last week and plan on eating it again this week.  It was so freaking good, I can’t even tell you.  I got it out of a Weight Watchers cookbook that my mom gave me for Christmas and the book was worth it, just for this recipe.

Garlic Beef and Snow Peas


5 garlic cloves minced

1 TBSP minced peeled ginger

12 oz boneless sirloin steak, trimmed and cut into thin strips

4 scallions cut into 1 inch lengths

1 1/2 cups trimmed snow peas

1 large red bell pepper, thinly sliced

1/3 cup reduced sodium chicken broth

2 TBSPs reduced sodium soy sauce

1 tsp sugar

1 1/2 TBSP cornstarch

1 TBS water

1/2-1 tsp chilli garlic sauce

Spray a non-stick wok with non-stick spray and set over high heat.  When pan is hot enough for a drop of water to sizzle in it, add the garlic and ginger and stir fry until fragrant (approx 1 min).  Add the beef and stir fry until browned (approx 3 mins).

Add the scallions, snow peas and red pepper, stir fry approx 1 min.  Add the broth, soy sauce and sugar and bring to a simmer.  Reduce heat and simmer, stirring occasionally (approx 2 mins).

Meanwhile, in a mug, stir together cornstarch, water and chilli garlic sauce until smooth.  Add to the wok and stir fry until the sauce thickens and bubbles (approx 30 seconds).

Makes 4 one-cup servings

Calories: 159;  Fat: 3 grams;  Fiber: 2 grams;  POINTS value: 3

Now, my tips are thus:  make sure you have everything prepped before you start (veggies cut up, meat sliced, cornstarch mixture mixed) because it cooks extremely fast.  Also, be careful with that chilli garlic sauce.  I cut the recipe in half but figured I would use the entire amount of the chilli garlic sauce because a) I like spicy and b) I’m no wimp.  My mouth was on fire for at least an hour after I finished eating.  I also served this over quinoa and it sopped up all the yummy sauce.  So, so good.


Cheese Cake October 8, 2009

Filed under: Recipes — Tara @ 2:58 pm

I was sent this recipe from Spark People and was dying to have an excuse to use it.  I love cheesecake (who doesn’t?) but don’t love huge portions of it as I don’t really have a sweet tooth.  I also find it way too rich to eat a huge amount at one time and these are MINI-CHEESCAKES!!  I went to a dinner party recently and was pleased to be asked to bring dessert, thus giving me all the excuse I needed to try out this recipe.


12 low-fat vanilla wafers (I used Nilla Wafers)

3 oz cream cheese at room temperature

12 oz fat-free cream cheese at room temperature

1/2 cup of sugar

1/2 tsp of vanilla extract

2 eggs

cherry pie filling

Preheat oven to 350 degrees.  Line a muffin tin with 12 foil cupcake liners and place a vanilla wafer in the bottom of each liner.

In a mixing bowl, beat both cream cheeses until smooth.  Add sugar and vanilla and mix well.  Beat in eggs until smooth.

Divide cheesecake mixture into muffin tins and bake for 20 minutes or until centres are almost set.  Cool and refrigerate for 2 hours or overnight and then top each one with cherry pie filling.

They were awesome.  Creamy, not too sweet and rich enough for my blood.  Best thing?  They only contain 120 calories and 4 grams of fat per cheesecake making them 2 WW points each!

I had two of them and didn’t feel guilty in the least.


Digsy’s Dinner June 18, 2009

Filed under: Recipes — Tara @ 10:35 am

Time for another recipe!

This one I stole copied from The Biggest Loser original cookbook and it’s a favourite.  I make it at least once a week, more if I’m fighting a craving for junk food.  Because this meal?  Tastes like junk food, even though it’s pretty healthy and low-cal.

Chicken Pileups

Combine 1 tsp of Mexican seasoning (I use reduced-salt taco seasoning) with 1/2 a tsp of garlic powder.  Roll a 4 oz boneless skinless chicken breast in the spice mixture and set aside to let the flavour seep in.

Heat GF (or any other) grill to high heat and grill one 6 1/2 inch whole wheat pita for two minutes.  Once the pita has warmed/grilled, put chicken breast on grill and cook 7 minutes if you’re using a GF grill, otherwise until juices run clear.

Meanwhile, top the grilled pita with 2 TBSPs of hummus, thin slices of red pepper, thin pieces of red onion and 2 TBSPs of black beans.

Once chicken is cooked, remove from grill and cut into small pieces.  Place chicken on pita (it should be getting pretty piled-up by now).  Top with some salsa and 2 TBSPs of grated low-fat cheese.  Bake in a 425 degree oven for 7 minutes and then slice into four wedges using a pizza cutter.

Yields: 1 Serving

WW Points: 7 points plus points for additional toppings (see below)

Seriously.  This is really, really good.  It drips and drops everywhere, the way good junk food should, it’s full of fibre and lean protein and it really fills you up.  I usually will top this with some light sour cream when it comes out of the oven, cause I love sour cream but you could also use guacamole like one of my friends does, or save some calories and skip the extra toppings.


Salsa March 2, 2009

Filed under: Recipes — Tara @ 12:14 pm

I yoinked this recipe from Cooking Light (via Morgan) and then tweaked it to fit my inability to find certain ingredients (damn you, Canadian supermarkets!)

This recipe was a bit labour intensive, but I think if you made it all the time and had chicken pre-cooked for it, it would be much faster.

Chicken Enchiladas with Salsa Verde

Preheat oven to 425 degrees.

Combine the following in a blender or food processor and process until smooth:
1 cup of chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves
1 (7 oz) bottle of salsa verde (such as Herdez brand)

Combine 1/2 cup of salsa mixture with the following:
2 cups shredded chicken
1/3 cup of light cream cheese

Bring 1 cup fat free chicken broth in a skillet to a simmer over medium heat. Working with one tortilla at a time, add tortilla to pan and cook approx 20 seconds. Drain on paper towel and spoon 1/4 cup chicken mixture down the centre of the tortilla. Roll up and place in a 11×17 baking dish coated in cooking spray. Repeat procedure with 7 more tortillas until you have 8 enchiladas.

Pour remaining salsa mixture over enchiladas and sprinkle with 1/4 cup of Monteray Jack Cheese and 1/2 tsp of chilli powder.

Bake for 18 minutes and serve.

Yields 4 servings (2 enchiladas per serving)

WW Points:  7 points for 2 enchiladas

Now, I halved the recipe cause I don’t need to eat this 4 times.  BUT!  I didn’t halve how much salsa I made, I stored it and will save some time when I make the recipe again this week.  It was SUPER yummy and delicious and I know this is going to be a favourite of mine.  I ate it with some rice and tomatoes and would definitely recommend it for you to try!


Nothin’ To Do February 1, 2009

Filed under: Recipes — Tara @ 11:27 am

I thought I’d share one of my favourite things to eat these days, so here you go!

Brown Rice with Spinach and Feta Cheese

Spray medium saute pan with non-stick cooking spray and set over medium heat.  Add one clove of garlic and 1/4 cup of chopped red onion.  Saute for approx 3-4 mins until tender but not brown.  Once onion and garlic are cooked, add 1 cup of cooked brown rice and 1 cup of chopped fresh spinach.  Stir together until the spinach is wilted, approx 1-2 mins.  Sprinkle 3 tablespoons of fat-free feta cheese over the top and stir to combine.  The rice will start to kind of stick together as the cheese melts.  Season with salt and pepper and serve.

Servings: 2

WW Points: 2 per serving


Dog New Tricks December 10, 2008

Filed under: Recipes,Uncategorized — Tara @ 9:27 pm

I had a delicious dinner tonight and I thought I would share it.  It’s a slightly modified version of a Weight Watchers recipe – modified because it’s supposed to be wraps and I like it over rice and because it’s supposed to feed four people and I’m only one.

Mix together the following in a Ziploc bag: 1 and 1/2 tsp white wine vinegar, 1 and 1/2 tsp of soy sauce, 1 and 1/2 tsp cornstarch, 1 tsp peanut oil, 1/2 tsp of sugar and a few drops of hot sauce or red chile paste (I had no red chile paste so I subbed the hot sauce).  Cut a four oz steak (fat removed) into really thin strips and marinate overnight.

In medium frying pan, heat 1 tsp peanut oil and cook the steak pieces for about two minutes.  Take them out of the pan and set them aside.  Into the pan, dump 1/2 of a red pepper, green pepper and small onion and cook until just starting to go soft.  Pour reserved marinade over them at the two minute mark.  Once they are soft, add the beef back in and mix it all together until the veggies are the consistency you like.

Serve over 1 cup of brown (or white) rice. 

It’s 10 WW points for this, including the rice and you won’t be sorry.  It’s a huge portion of food and so filling.  Plus, it’s super tasty.