What did I eat?

This is my 2nd post. For the first, scroll down to the bottom. I do not intend on letting these posts get too out of control, I do not have the time and I don’t think you all have the energy for that. However, I wanted to share with you what I made today.

Breakfast;

Coffee with sugar free coffee mate creamer, Special K (vanilla almond) cereal with FF milk, Banana.

Lunch;

I have a mother-in-law that has a wonderful eye for cook books, I happen to reap the benefits of this gift of hers during Christmas. This Christmas I received from her two William’s Sonoma cookbooks, Soup and Vegetarian (guilty). What I like about these cook books, other than the huge photos of each dish, is the simple ingredients list. While leafing through the Vegetarian book today and placing post-its on all the recipes I wanted to try first, I came across one that sounded good for lunch. The Spicy Corn Cakes with Black Beans (Jacobi, 38).

Corn_cake_and_black_bean_salsa_recipe0001

In order to accommodate what I had in the fridge I changed a few things in the recipe.

                1. I used fat-free milk instead of the Buttermilk

                2. Used all egg whites instead of the whole egg

                3. Added salsa to the black bean topping to add some moisture.

                4. Added NuSalt (salt-substitute) to the dry mixture.

The cakes turned out beautiful, I think next time I make it (and I do intend on making it again) I will;

                1. Make sure to have buttermilk on hand.

                2. Use a griddle to prepare the cakes. It calls out a cast iron pan, I can see that working well, but the non-stick pan I used was a little cumbersome.  

If you try this recipie let me know.

Angela

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