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By Larry

*Good luck D'Anthony on your solo tomorrow morning at Chicago Center for Spiritual Living!!

*Happy Labor Day!!!

*Some smart tips for a healthier breakfast:
-order (as if I'd make them myself) your Eggs Benedict over whole-grain toast and skip the hollandaise.
-enjoy French toast by dredging whole-grain bread in a mixture of egg whites, 1 teaspoon of almond extract and a drop of Stevia sweetener.
-start your day off with oatmeal as an alternative to instant cereal because whole oats aren't processed and are a great source of whole grains.

Whole Wheat Blueberry Pancakes

Yield: 3 servings (Serving size: 2 (5") pancakes)

*3/4 cup multigrain pancake mix (such as Arrowhead Mills)
*1 tablespoon canola oil
*1/2 cup + 2 tablespoons soy milk
*1/2 cup fresh blueberries
*maple syrup

1) Combine first 4 ingredients (through blueberries)
2) Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2-3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2-3 minutes or until bottoms are golden brown.
3) Cover cooked pancakes with a hand towel to keep warm while you prepare the remaining pancakes.

Nutrition Information:
Calories per serving: 212
Carbohydrate: 34 grams
Protein: 6 grams
Fat: 6 grams
Fiber: 4 grams

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