I consider myself more of a cook than a baker.Ā But when you have bananas that are black and zucchinis the size of a baby, you have to do something!
First thing we did was go to the farm for our CSA loot – here is a picture of one side of the “cold” room.
Then Tony and I went out for breakfast.Ā I had a corned beef hash omelet with egg beaters – there was maybe 1/2 cup corned beef hash?
I had a combination of both yellow and red tomatoes, so I decided to use both in my pasta sauce – it is simmering as we speak.Ā Look at how pretty it looks though going in!
First on the baking list was to make low fat banana muffins.Ā Until I went downstairs and saw my silicone bundt pan and quickly changed my mind!Ā I love it – nothing ever sticks to it.Ā I bought it at Bed, Bath & Beyond for around $20.
Low-Fat Banana Bread (makes 12 servings if you decide to make muffins)
- 3 very ripe bananas
- 1. cups whole wheat flour (I use King Arthur)
- 1/2 cups bread flour (I use King Arthur)
- 1 cup Splenda (my brand is called Ideal – no calories!)
- 1 teaspoon baking sode
- 1/2 teaspoon baking powder
- 1 egg
- 2 heaping tablespoons of applesauce.
Mash bananas in a bowl.Ā Add all the other ingredients and mix well.Ā Bake at 350 for 35 to 45 minutes.Ā I sprinked mine with about 1 tablespoon of powdered sugar.
Each Serving:Ā 88 calories, .75 fat, 18 carbs,2.8 protein, 2 fiber!Ā LOVE THE STATS ON THIS ONE!
Death by Chocolate Zucchini MuffinsĀ (makes 12 muffins)
- 3 cups grated zucchini
- 2 tablespoons room temperature butter
- 1 cup Splenda
- 2 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- pinch of salt
- 1.25 cups whole wheat flour
- 1.25 cups bread flour
- 2 teaspoons cinnamon
- 8 ouncs firm tofu
- 1/4 cup unsweetened cocoa
- 1/4 cup applesauce
- 1/4 cup cottage cheese
In a food processor, blend eggs, butter, tofu, applesauce and cocoa.Ā Mix all the other ingredients in a large bowl.Ā Pour tofu mixture into flour mixture and mix well – it takes a while to incorporate this, it will be a pretty stiff dough.
Bake at 350 for about 20 minutes, or until lightly browned on top.
Each serving:Ā 145 calories, 4.1 fat, 22 carbs, 6.3 protein and 2.8 fiber.
I decided to add the cottage cheese at the last minute.Ā I made homemade smores last week that used a dark sea salt chocolate.Ā I thought I could get the saltiness in the cheese to meld with the chocolate – but it wasn’t as noticable as I thought it would have been, so you could easily leave it out.
I still haven’t gone to the grocery store, I need to take stock of what’s in my fridge and freezer before I go.Ā So the only quick thing I had to make for lunch were brats.Ā I boiled them in a can of beer – so not good for you, but so damn good!
And then the mail came!
Alright, back to my chores – see you for dinner tonight – not sure what it’s going to be yet though! š
I see you got the eatingwell magazine. Do you have any other suggestions for healthy eating? I love magazines, I love recipes… I just need to find the right (read: healthy) ones to try š
Pretty sure scampi butter isn’t healthy, but damn does it taste good!
Cooking Light, Eating Well, Clean Eating are all excellent, because they break down the nutritional info for each recipe. š
The chocolate zucchini muffins look great š Perhaps if another zucchini comes my way, I’ll have to try them out.
Mmmmm….. your PICKLED JALAPENOS WITH CARROTS AND GARLIC looks so simple and easy to make.
Okay, can I come over for breakfast? I would like a muffin and a slice of the bundt cake… š I haven’t made banana bread or muffins in a looooong time; I’ll keep your recipe! š
Wow, look at all those fresh produce! I need to join a CSA again, maybe next summer. The zucchini muffins look so amazing, and I can’t believe they have tofu in them! Tofu is so versatile, it can be used in so many recipes. The muffins really do look deadly rich, yet healthy with the zucchini and tofu! Perfect.