Is anyone giving any thought about what they’ll eat BEFORE the big game tomorrow?! After all, most Super Bowl parties don’t begin until 4 pm, and by that time, most of us “should” have eaten breakfast and lunch.
No skipping, either. You may “think” avoiding breakfast and lunch will save calories overall, but meal-skippers usually end up eating too many calories. Why? You’re famished, starving, and ravenous when 4 pm rolls around….and end up stuffing yourself, eating far more than if you had been fueled.
So my suggestion is to “Fiber up before Four!” Four p.m. that is. Fiber-filled foods create a feeling of fullness and satisfaction for a longer period of time after eating. Great for keeping hunger pangs at bay prior to the big party.
Consider Apple Pecan Oven Pancake or Better Bran Muffins. Both are filled with hearty whole-grains and lots of satisfying fiber. You’ll probably have leftovers – perfect for a hectic Monday morning!
Apple Pecan Oven-Baked Pancake
1 cup white whole wheat flour (suggest King Arthur Brand)
1 ¾ cups old-fashioned oats
1/3 cup ground flax seed
1/3 cup firmly packed light brown sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Saigon cinnamon
½ teaspoon apple pie spice
3 large eggs
1 1/3 cups low-fat buttermilk
¼ cup canola oil
2 cups finely diced, peeled apples
2/3 cup finely chopped pecans
Preheat oven to 425°F. Whisk all dry ingredients in large bowl. Whisk eggs, milk and oil together in a separate smaller bowl; stir into dry ingredients with spoon until just combined. Don’t over mix. Lightly stir in apples and pecans. Spread in 10×15-inch jelly roll pan coated with vegetable cooking spray. Bake 14 to 17 minutes until toothpick inserted in center comes out clean. Cut into 18 squares and serve immediately.
Serves 4 to 6 (3 to 4 squares each).
1¼ cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
2 cups dry All-Bran ® cereal (original type)
1¼ cups 1% low fat milk
1 large egg
¼ cup vegetable or canola oil
3 tablespoons unsweetened natural applesauce
Preheat oven to 400°F. Spray each cup in a standard 12-cup muffin/cupcake pan with vegetable cooking spray. Whisk flour, sugar, baking powder and salt together in a medium bowl. Set aside. In a large bowl, combine cereal and milk; let stand about 2 minutes or until cereal softens. Add egg, oil and applesauce and stir well. Add flour mixture, stirring only until all ingredients are combined. Divide batter between cups. Bake for about 18 to 20 minutes or until golden brown and toothpick comes out with only a couple crumbs. Serve warm. Makes 12 muffins.
*Adapted from The Original All-Bran Muffin recipe from Kellogg’s.