Hope Wissel

Tasty Tuesday: Flourless Pumpkin Pancakes

It is the Pumpkin Spice time of year from coffee to cookies to marshmallows….These yummy pancakes will surely be a hit in your house.

Nutrition facts for the entire recipe: 169 calories, 4g total fat (0.5g sat fat), 420mg sodium, 16g carbs, 6.5g fiber, 4.5g sugars, 19.5g protein

Prep5 minutes     Cook:  5 minutes     FreestyleSmartPoints® value 2*  Makes: 1 serving


  • 1/4 cup powdered peanut butter
  • 1 packet natural no-calorie sweetener (like Truvia)
  • 1/2 tsp. baking powder
  • 1/4 cup canned pure pumpkin
  • 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
  • 1/4 tsp. vanilla extract


  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin pie spice
  • Optional toppings: lite pancake syrup, light butter


  1. In a medium bowl, mix powdered peanut butter, sweetener, baking powder, cinnamon, and pumpkin pie spice.
  2. Add pumpkin, egg, and vanilla extract, and stir until uniform. (Batter will be thick.)
  3. Bring a large skillet sprayed with nonstick spray to medium heat.
  4. Add batter to form three medium pancakes (about 1/4 cup each).
  5. Cook until solid enough to flip, about 2 minutes. Gently flip, and cook until both sides are lightly browned and the inside is cooked through, about 2 minutes.

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Have a blessed day!

Tasty Tuesday Recipes

Tasty Tuesday: Gluten Free Waffles

I will admit I have been using the gluten free “baking mixes” to make pancakes.  I have wanted to try waffles but have been hesitant.  First, it means finding and pulling out the waffle iron and honestly, frozen seems so much easier…

So, I’m going to give this a try…. I mean waffles aren’t just for breakfast, right?  You can have them as a dessert or whenever you feel like a tasty snack! They are low in carbohydrates, and contain lots of healthy protein and fats to keep your energy levels high.

The recipe has no added sugars or gluten, and uses coconut instead of regular flour.  You can top them off with some organic butter or some homemade Granny Smith Applesauce (the recipe is also here)

Prep time: 10 minutes      Cook time: 15 minutes       Total time: 25 minutes
Yield: Two 8-inch waffles


4 egg whites
4 egg yolks
⅓ cup canned coconut milk
2 Tbsp. coconut oil, melted
1 tsp. alcohol free vanilla
½ tsp. or 1 packet Stevia
½ cup coconut flour
½ tsp. baking soda
Pinch of salt


  • Preheat waffle iron according to manufacturer’s instructions.
  • In a medium bowl beat egg whites until soft peaks form, set aside. In a small bowl whisk egg yolks, coconut milk, coconut oil, alcohol free vanilla and stevia, set aside.
  • In a large bowl, add coconut flour, baking soda and salt, stir to combine. Add egg whites and egg yolk mixture to the coconut flour mixture, stir gently to combine, then let batter rest for 1 to 2 minutes. Pour half of the waffle batter onto a preheated waffle iron. Repeat with remaining batter.
  • Serve waffles topped with a little butter. If you are on the later stages of the diet, try the Granny Smith Applesauce below!


4 Granny Smith apples, peeled, seeded and quartered
1 cup water
2 tbsp. lemon juice
Stevia, to taste
Cinnamon, to taste


  • In a medium saucepan, combine apples, water and lemon juice. Simmer over medium heat, stirring occasionally, until apples become very soft and are falling apart, about 25 to 30 minutes.
  • Remove from heat, mash with a potato masher or pulse in a food processor for a smoother texture.
  • Add stevia and cinnamon to taste. Applesauce can be stored in covered containers in refrigerator for 1 to 2 weeks.

Looking for more gluten-free, sugar-free recipes? Check out My Ultimate Candida Diet.  This is the program, I have been following for the last three months.  I am feeling so much better….

Have a recipe you want to share?  Be sure to send me a email at HopeWs31@gmail.com.

Have a ThirtyOne-derful day!


Hope Wissel

Saturday Spotlight – Taylor Sam’s


It has been awhile since I focused on the AMAZING Taylor Sam’s located at 1563 Route 88 in Brick, NJ.


They just recently won – BEST BREAKFAST on 94.3 The Point radio station.  

Here is a little bit about them:

Taylor Sam’s is operated by Executive Chef Scott Spivak. Chef Scott along with his wife Dawn, formerly owned Sixth Avenue Bistro was started in 2006 and soon become the local hotspot for guests who enjoyed their unique flair on comfort food in Toms River. Voted one of the best fine dining rests in Ocean County in 2007 by the Asbury Park Press…..Sixth Avenue had quickly made their mark in Toms River, now with the focus soley on catering, sixth avenue can offer that same experience at your next event.

Now Scott and Dawn have started a new venture in Brick….there goal was to offer a great breakfast and lunch dining experience for the local residents in Brick as well as visitors enjoying the Jersey Shore. They wanted the menu at Taylor Sam’s to be eclectic and homestyle by using quality ingredients as well as offering personal service. They want you to feel at home while not breaking the bank!

Open EVERYDAY from 8AM – 3:30PM. Delivery service available, phone: 732-458-7267.

What started for hubby and I as a “let’s just try it”, has become like a second home.  The staff: Nick, Dan, Rose, Fernando, Kara, Taylor and the rest of the crew are AMAZING!

I think I speak for all of the regular customers when I say that you couldn’t find a better place to eat. The food is FRESH. The staff is friendly. Special requests are no problem – believe me I know since I am always changing things up.

Pancakes and French Toast are AWESOME!


Their variety of salad combinations always leaves me guessing with combinations that I would have NEVER thought to put together.


I have probably tried everything on the menu that is NOT meat since I am a vegetarian but I haven’t heard anyone complain about anything there.

If you haven’t tried it, you need to. Having an event, meeting or party – have them do the catering.

Looking forward to hearing what you have to say AFTER you have tried them out.

Have a ThirtyOne-derful day!