I first met David Grott0, RD at an event hosted by Chicagonista, MJ Tam at the Paint Chicago Red event sponsored by the California Strawberry Commission. There he taught me and the invited guests about the nutritional values of strawberries as well as got to sample some pretty amazing foods highlighting the star of the evening, the California strawberry.
David Grotto is also the author of 101 Optimal Life Foods, a contributor Men’s Health Magazine, Web MD and now a “Good Life Guru” for balanced eating for the Hershey’s Moderation Nation website and campaign.
Alongside other “gurus” like the Cooking Channel’s Kelsey Nixon, blogger Rene Ross, health and fitness expert, Chris Freytag and professional softball player, Jennie Finch, David shares his experiences, expertise and even recipes for balanced and enjoyable eating.
The Hershey’s Moderation Nation’s purpose is to become “a resource to help you find happiness through well-being – empowering you with the tips and tools needed to live a balanced lifestyle.” Check out their website to get helpful tools, tips and recipes to achieve well-balanced lifestyle.
RECIPE BY DAVID GROTTO, RD.
Recipe Courtesy of David Grotto, RD
Adapted from 101 Foods That Could Save Your Life
3/4 cup old fashioned rolled oats
2 cups buttermilk, low fat
1/4 cup whipping cream, light
2 Tbsp. brown sugar
2 Tbsp. canola oil
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
4 Tbsp. HERSHEY’S Cocoa Powder, natural unsweetened
2 Tbsp. chocolate chips
Combine rolled oats, buttermilk and cream in a mixing bowl, cover and refrigerate overnight. The next day, beat egg with brown sugar and oil in a mixing bowl. In another bowl, combine flours, cocoa powder, salt and baking soda. Stir into egg mixture along with the oats soaked in buttermilk and cream. Batter will be thick. Coat a large, non-stick pan with cooking spray. Add batter, measuring 1/4 cup for each pancake. Sprinkle a few chocolate chips on top of each pancake. Pancakes should be about 4″ across. Cook for 3 to 4 minutes on the first side, until tiny bubbles appear and the surface loses its sheen. Flip. Cook second side, 2 to 3 minutes, until cooked through. Repeat until all batter is used.
Servings: 12 4” pancakes
Calories: 140; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 30mg; Sodium: 250mg; Total Carbs: 17g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g