I consider myself more of a cook than a baker. 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. 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. Look at how pretty it looks though going in!
First on the baking list was to make low fat banana muffins. Until I went downstairs and saw my silicone bundt pan and quickly changed my mind! I love it – nothing ever sticks to it. 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. Add all the other ingredients and mix well. Bake at 350 for 35 to 45 minutes. I sprinked mine with about 1 tablespoon of powdered sugar.
Each Serving: 88 calories, .75 fat, 18 carbs,2.8 protein, 2 fiber! LOVE THE STATS ON THIS ONE!
Death by Chocolate Zucchini Muffins (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. Mix all the other ingredients in a large bowl. 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: 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. I made homemade smores last week that used a dark sea salt chocolate. 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. So the only quick thing I had to make for lunch were brats. 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! 😀