Running a Healthy Family: Monkey Bread on the Healthy Side

Running a Healthy Family: Monkey Bread on the Healthy Side

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In the fall of 2010 I ran my first 5k, 3.1 miles. In the fall of 2011 I ran my first half marathon, 13.1 miles. During this time I lost weight, had more energy, ate better, slept better, and gererally felt better. More importantly, my husband, who has struggled with his weight, began making more healthy food choices and even began running. My then 3 year old decided that he wanted to run, and has participated in 2 quarter mile fun runs. My healthy practices influenced my family to make better decisions.

Mom sets the example for the rest of the family. As I test and review clothing, nutrition, activities, etc. that support a healthy happy lifestyle; I''d like to share info and promote fitness and wellness in families.

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Monkey Bread on the Healthy Side

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So, due to naughty children and technical difficulties, Tastey Tuesday is a day late. Worth the wait though. I found this recipe for one of my favorite brunch dishes (actually, I could also eat it for dessert, or after the kids go to bed so I don''t have to share). By way of Eat Better America, I give to you "Healthified Monkey Bread"!

57% less fat • 61% less sat fat • 32% fewer calories than the original recipe. Show your love of baking and health with a breakfast favorite that''s meant to be pulled apart. From eatbetteramerica.

1 Serving: Calories 250 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2*Percent Daily Values are based on a 2,000 calorie diet.

1/4 cup sugar2teaspoons ground cinnamon2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits1/2cup chopped pecans or walnuts3/4 cup fat-free caramel topping2teaspoons vanilla

1.Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.2.In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon.

Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.

Invert onto serving plate. Serve warm.

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