Posts tagged ‘banana bread’

March 4, 2011

Oh, Oh, Oh…It’s Magic

Happy Friday girls (and guys)! The weekend is here, the weather is warm (50 degrees means windows down) and I’ve got lots to accomplish! My weekend should be anything but relaxing…but such is life!

This morning I wanted to test out my first Chobani so I reached in the fridge with my eyes closed and out came a Honey Flavor.

all of my pictures of shadows today…not sure why!

I knew I wanted to do something more than just eat yogurt out of the container so I went on their website and found a recipe for Honey Scented Blueberry Muffins. I changed around a few things to make them even healthier than they already were and they came out fantastic! No oil, eggs, or added sugar which is always a plus! I tallied up the stats for you, but only because it’s Friday and I’m in a good mood 🙂

Calories – Serving size 1 muffin: 104 calories, 0 grams of fat, 22 grams of carbs, 4 grams of fiber and 3.5 grams of protein

I’ve always loved muffins but after seeing the stats for them at a chain breakfast drive-thru *coughDunkinDonutscough* (470 calories, 17 g of fat, 73 grams of carbs, 38 sugars) I’ve decided that I will no longer be ordering one of those… I’m just as satisfied with my color changing muffins! OK, I’m sure you’re all hoping I shut-up now and show you my magic muffins…so here you go 🙂

Magic Blueberry Muffins

Ingredients

  • 1 1/2 C whole-wheat pastry flour, plus 1 Tbsp flour reserved
  • 1/2 C whole wheat flour
  • 6 tsp NuNaturals Stevia Fiber Baking Blend
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp iodized salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp + 2 tbsp warm water EnerG Egg Replacer
  • 3 Tbsp Unsweetened Applesauce
  • 1 tsp real vanilla extract
  • 1 C Honey 0% Chobani Greek Yogurt
  • 1 C blueberries, frozen
  • 1/2 C Unsweetened Almond Milk

Directions

Position a rack in the middle of the oven and preheat oven to 375°F. In a small bowl add Ener-G and warm water and set to side. In a large bowl, whisk together flour, Stevia, baking powder, baking soda, salt, nutmeg and cinnamon.

In another bowl, whisk together egg mix, applesauce, vanilla and Chobani.

In a small bowl toss the blueberries with reserved flour until lightly coated, add to egg mixture.

are you tired of my winnie the pooh spoon yet?

Add the egg mixture to the flour mixture, using a spatula fold ingredients together just until dry ingredients are moistened. Be careful to not over mix the batter, as it will cause the batter to be slightly stiff and not smooth.

Purple Batter!

Violety-Gray batter?

Line muffin pans with paper muffin cups, spray lightly with non-stick spray. Fill muffin cups half way and place in oven.

BLUE batter!

Bake at 375°F for 12-20 minutes until a toothpick stuck in the center comes out clean.

Green Muffins!?

Excuse the 100 year old muffin pan.

It’s a green monster muffin!

Serve with a dollop of Chobani Honey Greek Yogurt or The Bees Knees Peanut Butter.

These were so good I decided to have one for breakfast and one for dinner 🙂 I love living solo but I now have 10 blueberry muffins and 3/4 of a banana bread loaf in my freezer because I bake faster than I can eat (well really but not really). Anyone wanna come over for breakfast? 😉

Call me crazy but I wanted to try another Chobani flavor for a snack today… I grabbed the Black Cherry and did a little taste test. I used half a container of the Black Cherry Chobani and half of a homemade protein granola bar. This particular one had fruit on the bottom so I did a quick mix before scooping it into a separate bowl. 3 words – Smooth and Creamy. To be honest, I’m not even a cherry kind of girl and I really enjoyed this! I think adding the granola was kind of like having a dessert – Cherry Cobbler maybe? Healthy pie… I might be on to something here!

Lunch was a can of tuna, a green apple and a handful of raisins mixed and placed in lettuce cups. I’m finally out of bib lettuce – The container lasted me 2 weeks! Every time I make tuna at work the cat rubs against me until I share. I never knew cats were table beggers!

Gym consisted of 30 minutes on the arc trainer (SO HARD for me!?) and 10 on the stairmaster plus 10 minutes of abs when I got home. I hate doing abs at the gym because there is never enough room so I stick with my on demand videos.

Time for my favorite FRIDAY!

3 of my favorite YouTube videos I’ve seen this week… If you are looking for a good laugh definitely check these out!

Funniest video I’ve seen in a while!

The obvious… Such a joke. Yeah, I’m on a drug – It’s called CHARLIE SHEEN!

This has some dirty words so beware…

I’ll just be organizing/cleaning tonight and staring at this appliance waiting for it to magically fix itself… 😦

RIP Ice Cream Maker

Zumba and Body Pump or Spin and Body Pump tomorrow morning?? Decisions, decisions…

Questions: Do you have any good recipes that include Greek Yogurt? If so link them! What are your weekend plans?

PS: I get a lot of random searches that lead people to my blog but today I had one that said “Hot teenage girl runs out of gas in the middle of nowhere” UM WHAT!?

February 17, 2011

Healthy & Dairy Free

Yesterday I woke up feeling refreshed and ready to tackle my sugar addiction! I decided to make a banana bread for breakfast… An extremely healthy banana bread. No eggs, no oil, no sugar, no dairy… and still amazingly delicious. Take that sugar cravings!

I also was trying to stay from my Peanut Butter so I made some fresh Almond Butter to spread on my slice. Why haven’t I made this before today? No salt, no sugar – Just simply perfect.

If you are looking for a guilt free delicious breakfast I highly suggest you make this – It definitely wasn’t lacking any flavor!

Peanut Banana Bread

Ingredients

  • 1/2 Cup Unsweetened Almond Milk
  • 2 Tablespoons Ground Flaxseed
  • 2 Cups Whole Wheat Pastry Flour
  • 1/4 cup Peanut flour
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1-1/2 Teaspoons Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Cup Natural Applesauce
  • 1.5 Teaspoon Vanilla Extract
  • 4 Medium-Sized, Very Very Ripe Bananas, Mashed (about 2 cups)
  • Add ins – I knew I was going to spread almond butter on top so I didnt add anything but I think walnuts would be perfect

Directions

  • Preheat your oven to 350ºF and grease a 9×5-inch loaf pan.
  • In a large mixing bowl combine the almond milk and flaxseed and set aside.

  • In a medium-sized bowl, sift together the flours, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • Returning to your mixing bowl, blend in the applesauce, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay.

  • Gently fold in the nuts, fruit, or any other add-ins, if using.
  • Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch.

  • Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

  • I also made one small loaf that took about 22-25 minutes if you choose to make them mini-sized

I plan on eating this for 2 days and then freezing the rest! If you do freeze this make sure you wrap it really tight and stick inside a plastic bag.

Lunch was Spinach, romaine, cucumbers, pepper and carrots with roasted red pepper hummus. This was my first time substituting hummus for salad dressing and it was SO good. If you’ve never tried them together, give it a shot.

I made it to the gym after work and ran intervals for 40 minutes. It was totally random because I did it by the songs on my ipod so for every song I ran/walked at an incline from 4.0 and level 4 incline to 7.5 level 1 incline. I pushed myself to go because it was already Wednesday and I was trying to convince myself to start over next week but the good side of my brain said no, just do it! I sure didn’t regret it 🙂

Dinner was Shrimp, Mushroom & Spinach Risotto – This was my first time making actual risotto since the last one I made was actually cauliflower.

Shrimp, Mushroom & Spinach Risotto – Dairy Free & Vegan if you leave out shrimp

  • 4 ounces dried shitake mushrooms
  • 3/4 pound of shrimp
  • 1/2 cup boiling water
  • 2½ cups vegetable broth
  • ¼ cup lemon juice
  • 2 cups chopped spinach
  • 1 t. sea salt, plus more to taste
  • 2 T. olive oil, divided
  • 2 large cloves garlic, finely chopped
  • ½ cup finely chopped onions
  • 8 ounces crimini mushrooms, sliced
  • 1 t. dried thyme
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 1 T. dairy-free soy margarine
  • 1 ½ T. nutritional yeast
  • Black pepper, to taste

Preparation:

1. In a small bowl, combine the boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and discard the mushrooms. Add the vegetable broth to the sauce pan, bring the mixture to a simmer and cover.

2. In a small bowl, toss the spinach, lemon juice and 1 t. of the salt. Set aside.

3. In a heavy bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the mushrooms and thyme, and cook until the mushrooms are soft, about 4 minutes more. Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Drop in Shrimp. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

4. Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.

5. Add the spinach and cook for just about 2-3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.

This could probably serve 2-3 people. It was filling, “cheesy” and tasted a lot better than brown rice! It even left me satisfied enough to not even crave dessert. Woohoo!

I found out that Thursday is actually my Friday because the family is going to the beach since its going to be 70 degrees out! A beautiful weathered surprise paid day off? Sounds like a perfect way to start the weekend! I’m hoping to go hiking for the day in Virginia – i’ll get a great exercise in and it will keep me away from the malls. Everytime I have a day off I end up spending more money shopping then I would’ve even made! Guess that’s what boredom does to you..

Speaking of shopping and 70 degree weather… That must mean spring is on its way! New season + new trends = Shopping Trip…I will probably wait a couple of weeks to start my spree but here are some things I have my eye on.

Number 1 must have: Cargo Skinny Pants – LOVE these


Number 2: Trench Coat – obviously this is a staple and not a trend but sometimes its fun to get a new spring color


Number 3: Colorful clutch – A girl can never have too many bags


Number 4: Romper – Yes, I like onesies


Number 5: Cognac colored wedges – My favorite waist belt is cognac so I like to keep it in the family


Number 6: Stripes – Call me where’s waldo but I cant get enough striped shirts in my closet. This is actually a 3 in 1 for me. Gray (favorite new color to wear), stripes and a t-shirt dress.

Questions – Do you shop at the beginning of each season for new items? Have you ever made a guilt free bread?

Day 21: Favorite Picture of yourself ALL TIME. Why?

This is one of my favorite pictures of myself because I love the way my hair looks! I am not good at curling my hair but I was proud of myself for the job I did that night 🙂

OH more exciting shopping news – I received my shoes from Shanna!! Love them and they fit PERFECTLY 🙂 Thanks again girl!