Fitness & lifting // lifestyle// motivation
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Snapchat:paige_vla
I think it’s very healthy to spend time alone. You need to know how to be alone and not be defined by another person.
You eat better, you perform better, you feel better, you look better. It all ties together.
thatbakingblog-blog
Banana Bread
1 cup Kirkland Signature Nonfat Greek Yogurt
¼ cup white sugar
2 tbsp honey
1 egg and 1 egg yolk
1 tsp vanilla extract
1 cup all-purpose flour
½ cup Quaker rolled oats/Fiber Now Original Cereal, crushed
1 tsp baking soda
½ tsp salt
1 cup mashed overripe bananas
- Preheat oven to 325 degrees Fahrenheit, or 165 degrees Celsius.
- In a large bowl, beat yogurt, honey, and sugar together. Add eggs, and mix well. Stir in bananas and vanilla. Combine the flour, baking soda and salt, stir into the banana mixture until smooth. Spread batter into a greased 9x5 inch loaf pan.
- Bake for 55 to 60 minutes. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Cool on wire rack for ½ hour before slicing.
- Yields 1 - 9 x 5 inch loaf.
Pumpkin Bread
1 cup Kirkland Signature Nonfat Greek Yogurt
¼ cup white sugar
2 tbsp honey
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup pumpkin puree
- Preheat oven to 325 degrees Fahrenheit, or 165 degrees Celsius.
- In a large bowl, beat yogurt, honey, and sugar together. Add eggs, and mix well. Stir in pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt, stir into the banana mixture until smooth. Spread batter into a greased 9x5 inch loaf pan.
- Bake for 55 to 60 minutes. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Cool on wire rack for ½ hour before slicing.
- Yields 1 - 9 x 5 inch loaf.
Banana Spread for Banana Bread¼ cup mashed banana
¼ cup Kirkland Signature Nonfat Greek Yogurt
1 tsp honey
¼ tsp cinnamon
- Stir all ingredients together well. Store in the refrigerator; will keep for five to six days.
Pumpkin Spread for Pumpkin Bread¼ cup pumpkin puree
¼ cup Kirkland Signature Nonfat Greek Yogurt
1 tbsp honey
¼ tsp cinnamon
- Stir all ingredients together well. Store in the refrigerator; will keep for five to six days.
I took popular recipes off of the internet and altered them so they would be healthy enough for me to eat. I’m a bit nervous about some alterations though; I’m not sure how well this will all end up tasting and looking.
The spreads were all kind of spontaneous thinking. I see recipes of banana bread with lots of pretty glazes, and since glazes are usually full of excess sugar and fat, I wanted to try a healthier alternative: spreads. I came up with these recipes for the spreads on my own, and I’m going to see how they taste! Eeek, I’m very nervous!
Let’s try these out. I’ll make changes to the recipes and tweak them after my trials. Pictures and steps will be posted later!
