Hair Cut and clay prints!

Amongst the other things going on this week (turning One, crawling on her knees and sitting up on her own), we just got Madyson's hair cut for the first time and had clay hand and foot prints done at Ceramicafe in La Mesa; So much fun!

Cinnamon Peanut Butter Pancakes - Don't knock it 'til you try it!

Looking for a great breakfast that doesn't take a lot of time to make but will give you plenty of energy for the day. These Pancakes are just the thing from Oxygen magazine! Mmmm

Cinnamon Peanut Butter Pancake

1/3 Old Fashion Oatmeal (cooked)
4 Egg Whites
1 Tbsp natural peanut butter
1 Tsp cinnamon

Combine ingredients in a medium sized bowl and mix for about a minute. Lightly spray pan with cooking spray and pour batter into a pan preheated on medium. Cook until until pancake firms, then flip and cook on the other side!

Makes 2 Servings
220 Calories
4 Total Fats
1 Sat Fat
540 Sodium
11 Carbs
2 Fiber
36 Protein
1 Iron

Healthy Pepperoni Pizza!

Kevin made this pizza recipe from www.eatingwell.com. I would definitely recommend this for all those pizza lovers out there looking for something a bit healthier. :)

Total Time: 35 minutes

Ingredients
1 pound prepared whole-wheat pizza dough, (see Shopping Tip), thawed if frozen
1 cup canned unseasoned pumpkin puree
1/2 cup no-salt-added tomato sauce
1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 ounces sliced turkey pepperoni (1/2 cup)
(We added green peppers)

Preparation
1.Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2.Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3.Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.
4.Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

Tips & NotesMake Ahead Tip: Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.
Shopping tip: Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

Per serving: 280 calories; 6 g fat (3 g sat, 2 g mono); 30 mg cholesterol; 35 g carbohydrates; 16 g protein; 3 g fiber; 602 mg sodium; 153 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Calcium (25% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 1/2 medium-fat meat