Category Archives: Weight Watchers Core-Friendly

Meatless Monday: 2 Ingredient French Toast (2 Ways)

applesauce french toast

Mott's Strawberry Applesauce French Toast

And, no, one of those ingredients is not eggs. Or egg substitute.

This is a perfect recipe for days when you wake up wanting a real breakfast but the fact it is snowing in April makes you so adverse to the thought of doing anything that you cannot scrounge up the energy to find more than two ingredients–i.e. yesterday.

Or really just any day.

Yogurt French Toast
makes 1 toast

  • 1/2 6oz. container of yogurt (any flavor)
  • 1 slice bread old bread (or lightly toasted bread)

Applesauce French Toast
makes 1 toast

  • 1/4-1/2c. unsweetened applesauce (any flavor)
  • Spices or seasonings of choice
  • 1 slice bread old bread (or lightly toasted bread)

    →Put the yogurt or applesauce in a shallow container that is wide enough to hold your bread. If your yogurt or applesauce is thick, mix it with enough water to make it the consistency of pancake batter. Add in any spices or seasonings you want.

    Put the bread in the yogurt (or applesauce) and let it soak a little. Flip it over to get the other side.

    bread soaking

    Bread soaking in Cherry Vanilla yogurt

    Spray a small/medium saute pan with nonstick spray. Let it sit on medium heat for a minute (just enough to preheat it).

    Take the bread out of the yogurt or applesauce mixture and put it in the pan. Top with more yogurt (or applesauce). Flip it after about a minute (or when the bottom is brown). If there’s any left, top with some more of the “batter”.

    yogurt toast cooking

    Admittedly, a little too much yogurt on top...

    Once both sides are brown, take it off the pan and eat it while contemplating whether April snow showers will bring May flowers.


    Whoopie Pies for the One I Love

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    Mix ‘n Match Cake (Healthy AND Low-Calorie)

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    Breakfast of Champions: Lemon-Raspberry Parfait

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    I have a confession to make: I’ve been eating a lot of cake/brownies/cookies lately. It makes me feel incredibly guilty, which, from a logical standpoint, doesn’t make much sense. If one were to take into account all the ingredients, they wouldn’t find a single guilt-worthy one. After all, what makes a plate of steamed broccoli “healthier” than pureed steamed broccoli in a cake?

    I suppose it’s more about the psychological connections we have with certain foods. I remember my friend telling me once that, every time he ate something “unhealthy,” he would follow it up with something “healthy” like “broccoli”. Of course, being the kind of person that puts broccoli in my cake, my first question was what he would do if the cake was made out of something “healthy” (like broccoli). Not being one to obsess over every bite of food, he shrugged and let the issue pass, but I haven’t been able to let go of it since.

    Whenever I eat a “healthy” version of a typically “unhealthy” food, my id and superego begin to battle it out in a dialogue reminiscent of the 1930s comedy sketch, “Who’s on First?” It seems neither one can understand the other and neither one cares to try. As a result, I am left guilty and confused about whether or not I should consider my baked goods “unhealthy” or “healthy”.

    I guess the only question that really needs to be answered is why I care so much.

    Things to think about:

    1. How do you define healthy? Is it macronutrient composition? Raw food? Calories? Is it more a “feeling” based on what you associate the food with?
    2. Based on your definition, how do you (or how don’t you) moderate unhealthy vs. healthy foods?
    3. Where would you put a cake made out of broccoli on the spectrum?

    For the parfait:

    • Lemon Cake: Sponge cake seasoned with lemon zest
    • Whipped Cream: Try my version made with sugar-free, fat-free pudding
    • Raspberry Sauce: Mix low-calorie raspberry yogurt with water until it forms a saucy consistency

    Adventures in Molecular Gastronomy: Vegan, Low-Calorie Sponge Cake

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    Low-Calorie Whipped Cream

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    Slightly Sweet but Always Stringy Spaghetti Squash

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    Healthy, “Any Way You Like” Cookies (Microwave-Friendly)

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    A Veggie Sandwich to Make Hardcore Carnivores Convert

    broccoli hummus sandwich

    When I first became a vegetarian (way back before it was cool), I had a really hard time finding animal-friendly lunches (especially sandwiches). Dinner was easy because I could cook anything I wanted. But, lunch…lunch had to packable and, preferably, not something that needed to be served hot. (I was never the kind of person who could eat lukewarm spaghetti).

    Everything changed the day I discovered hummus. It was exactly what I had asked for and more. Not only was it low calorie enough that I didn’t have to measure every teaspoon as with peanut butter, but it tasted good with everything. And I do mean everything (including things like cheese, that peanut butter couldn’t even touch).

    I know I’ve written extensively about my love for hummus, but I simply cannot help doing it again. Yes, peanut butter was my first great love, but I have long since divorced it’s nutty goodness in favor of hummus’ tangy charm that pairs nicely with sweets and sours and savories all at once.

    I feel I should stop now and just get on with the recipe. For fear I may remove the hummus from its resting place in my fridge and, lick by lick, devour the whole container.

    sandwich 2

    You can even toast the wrap and do it as a pizza!

    Broccoli, Hummus and Cheddar Cheese–in a Wrap
    serves 1

    • Tortilla, wrap, bread, etc of choice
    • Hummus (try my homemade recipe here)
    • Chopped broccoli, steamed, baked or stir-fried
    • Fat-free (or regular) cheddar cheese, shredded

    →Lay the wrap on a flat surface.

    Spread hummus on top.

    Sprinkle cheddar cheese on top.

    Dump the broccoli on. I like lots of broccoli so my sandwich is always overflowing.

    See how I tried to make that seem as hard as a real recipe?


    Memories of food: Spaghetti Squash Seviyan


    There are a million ways to spell this vermicelli-based indian dessert. I’m sure there are an equal number of ways to cook it, but I am only acquainted with one: you start with vermicelli noodles, saute/fry them in a bit of ghee (fresh butter), add milk/sugar, cook over low-medium heat, and add cardamom/rose water when you remove from the heat.

    Consistencies vary from what I have heard, but I have only seen the soupy variety, which resembles a strand of string floating in a milky puddle. Why seen, you might wonder. The answer to that is simple: I have never eaten seviyan before now; only watched my mother standing over a pot stirring it diligently, preventing the milk from curdling yet ever mindful of the noodles’ consistency.

    It is a strange thing, this memory. Unlike my other memories of foods, which are irreversibly bound to taste and texture, this memory is a fleeting image in my mind. A shadow of a pot over a bright orange flame, strings of noodles, thick billows of rose-infused steam.

    That was the image flashed across my mind as I scraped the bottom of my spaghetti squash the other day. It’s subtle sweetness jumped out at me, so much so that it was all I could taste. Visions of tomato-drenched spaghetti covered in cheese fled from the strong taste, leaving an irrepressible desire to make something noodly and sweet at the same time. Something like….

    Seviyan Kheer with Spaghetti Squash
    servings variable

    • Light butter
    • Spaghetti squash, cooked
    • Evaporated milk (or mix 2/3 c. milk powder with enough water to make one cup)
    • Sweetener
    • Ground cardamom
    • Rose water

    →Dry the spaghetti squash strands. If you have a dehydrator, now would be a great time to use it. Otherwise, lay the strands on a paper towel and microwave until dry (but be careful not to burn them).

    Melt a bit of light butter in a medium saucepan. Add the spaghetti squash and “fry” it in the butter over medium-high heat.

    Add the milk and turn the heat down to low. I always seem to have issues with curdling, so I like to keep the heat really low. Let it cook for a few minutes and taste a spoon. The spaghetti squash will most likely release some of its sweetness into the milk. Add sweetener to taste.

    Once the kheer (pudding) is the consistency you like, remove it from the heat and add the cardamom and rose water. Stir well.

    Serve with some crushed pistachios.

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