Tried a new recipe

Last night I tried a new recipe but changed it up a little. As you all know when I look for recipes I am trying to find healthier choices but still lots of flavor. I really was not sure how this recipe was going to turn out as it seemed a little drier when mixing it up.

As I said I changed a few things up. Instead of white flour I used whole wheat and instead of canola oil (which from doing some research does not sound like a healthier alternative) I used

a light tasting olive oil and unfortunately I had too use two full eggs as I did not want to waste my whole egg since I did not have just egg whites.

We just sampled the bread a few minutes ago and it was delicious and you could smell and taste the banana's and the bread was very light tasting. So I give this recipe 2 thumbs up.

Weight Watchers Oatmeal Banana Bread Recipe

Ingredients:
- 1 1/4 cup all-purpose flour (I used whole wheat flour)
- 1/2 cup unpacked brown sugar
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp allspice
- 3 tsp canola oil (I used light tasting olive oil)
- 1 large egg, beaten
- 2 medium egg whites, beaten
- 3 large bananas, ripe
- 1 cup uncooked old fashioned oats

Directions:
Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.

Serving size is 1 slice
Each serving = 4 Weight Watchers Points

I also changed up another recipe as one of my boys asked me to make chocolate chip pumpkin muffins. I have included the link below.

With this recipe I once again changed the flour to whole wheat and for the oil instead of vegetable oil I used olive oil.

Now I know olive oil is a higher fat but its a better fat then your vegetable, canola or any other oil. If you are not sure do some research you will see time an again that olive oil is the most recommended oil as one of your better oils to use.

http://allrecipes.com/Recipe/Pumpkin-Chocolate-Chip-Muffins/Detail.aspx

So the white stuff returns

We knew it was eventually going to happen but after losing the snow and having gorgeous spring like weather its like being slapped in the face to wake up to the white stuff covering the entire ground.

Okay last week was not spring like as it was still very cold but the sun was out but there was no snow on the ground despite how cold it was. The spiteful weatherman kept telling us that the snow was coming but for some reason we managed to not get it until now..............

Yesterday there was a dusting of snow on the ground but at least it had the common decency to melt by the afternoon. This stuff could possibly be here on the ground until it warms up on Tuesday providing the weather does not change once again.

I do not particularly believe the weatherman - but I do head over to the weather network to see what possibly could be our weather. The weatherman likes to play with your hopes for better weather. You listen to the report then you make plans to enjoy a great day outside and then the next day the weatherman changes his mind. I'm sure he is in his back corner behind his green screen laughing at us fools for getting our hopes up that better weather is on its way.

Next week his report is that by the weekend we should have +20 weather. I am not getting my hopes up - I will wait to see what Friday brings and go from there. I do hope though I can get in some half decent walking days in - I have some weight too lose before June. If only the weatherman would just cooperate I could have been out all last week. But Jack frost was out nipping at noses for any who ventured outside.

If summer actually comes this year I will be a very happy camper. It was winter up until May 31st and we had 2 weeks of warm summer weather in June and then another 2 weeks of warm weather in August the rest of that was cold and raining. I think we all deserve a better summer this year. If not I'm firing the weatherman......................................

You're never too old to learn how to drive.....

I remember when I was younger I used to say to myself I will never be as bad as my mom in getting my license. I was right - I would be worse. My mom got hers when she was 28 years old. Mind you I do not have my full license yet but my G1 (learners permit) however I am going on 39 years old. You would think though as you get older you would be a little more confident in yourself and your abilities after all I am older and wiser right? Never mind don't answer that. Unfortunately it does not work that way. Waiting until you are much older to get your drivers license you sadly lose your confidence, and you tend to be a little bit more nervous. I've discovered I hate sharp bends in the road and I don't like stretch of road by the mall in NL. I will probably hate driving in NL as well but I haven't attempted that yet.

On the day of my writing my exam there was an accident - some guy coming out of one of the businesses along that stretch ran into a truck that was stopped to make his turn into one of the businesses. The car front end was all smashed in and the truck took some damage too. But this is not something you want to see when you finally decide its time to get your drivers license. its like the day I got married. I was married at the court house and had to watch some guy get taken away in hand cuffs. Who wants that memory for their wedding day, or car accident when you first get your license. It certainly is not a confidence booster if you ask me.

Today I drove all the way to NL and drove only as far as McDonald's and made my hubby take over from there. I didn't want to drive over to Tim Horton's - I want to get a little more driving experience in before trying to get used to all those turn offs into the businesses. I know you are probably thinking I'm a wimp. That's okay I would rather be comfortable then a nervous driver causing an accident. And I have to get used to checking my mirrors and blind spots when making lane changes.

I love cruise control - it helps me keep my speed under 100 lol. I know my hubby is not used to driving slower lol but I refuse to get demerit points on my beginners lol. But I am enjoying driving more now. I didn't like it much my first day and was very unsure of myself. But I know with more driving and experience hubby and I will be fighting over who gets to drive. Right now I get it cause I have to learn lol. I am thankful that my hubby is patient. So far he has only told me I need more practice with lane changes - but where we live we don't have that to worry about lol so today was my first time really doing it. I know in time I will get used to that as well.

I just hope when it comes to my G2 I will be confident enough to pass. Tests make me nervous lol.

Trying a new peanut butter cookie recipe

These are still too high in fat for my liking but I was looking for a peanut butter recipe that used whole wheat and I found this one that uses whole wheat flour and rolled oats so I thought i would give it a try. It won't have the nice rounded look of the peanut butter original cookies as these are a drop cookie instead of a rolled cookie. But still flattened with a fork. Cookies are just in the oven now so taste testing won't happen until after they have cooled off and by that time I will probably already be at the gym doing my workout lol.

Okay here is the recipe

http://www.recipezaar.com/Whole-Wheat-Peanut-Butter-Oatmeal-Cookies-130829

click on link to print out the recipe and check the calorie count.

Whole Wheat Peanut Butter Oatmeal Cookies

SERVES 12 , 2 dozen (change servings and units)

Ingredients

• 1/2 cup margarine, softened
• 1/2 cup peanut butter
• 3/4 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups rolled oats
• 3/4 cup whole wheat flour

Directions

1. 1

   In a large bow combine the softened margarine and peanut butter.

2. 2

   I measure the peanut butter by packing it tightly into a metal measuring cup.

3. 3

   Then I scrape it out with my fingers.

4. 4

   Add the sugar or Sucanat and the egg to the bowl.

5. 5

   Mix it up really good until it is smooth, fluffy and glossy.

6. 6

   I do this with a wire whisk.

7. 7

   You could use a big spoon if you prefer.

8. 8

   Add the vanilla and stir it in a little.

9. 9

   Add the salt, baking soda, oatmeal, and flour.

10. 10

    Stir it all up really well.

11. 11

    You need a spoon to stir in the dry ingredients.

12. 12

    A whisk just won't work for this part because the batter is so thick.

13. 13

    Drop the dough by spoonfuls onto an ungreased cookie sheet.

14. 14

    These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.

15. 15

    Bake at 350°F for about 12 minutes.

16. 16

    Half a cup of chocolate chips may be added to the batter if desired.

Trying a new Muffin -

I haven't been able to taste test these first as they are just in the oven now. But this is the new recipe I have decided to try. Instead of canola oil I used vegetable oil as that is all I have on hand. But I am still very leery of using canola oil because of where it comes from. Though pushed as a healthier choice it is still has other fats in it to consider. My goal is to find an olive oil that does not leave a funny taste in baking.

Anyway I wanted an oatmeal muffin this time instead of a bran muffin so here is my recipe choice of the day.

These muffins are made moist with a hearty dose of applesauce, fresh blueberries and a splash of oil. They’re made with whole wheat flour and packed with rolled oats too. They’re low fat, whole grain breakfast bombs that will keep you full well into lunch. And the kicker!? They freeze well, so you can grab a frozen muffin as you rush out the door to work and pop it in the microwave for warm muffin perfection.

Low Fat Oatmeal Blueberry Muffins

makes 12-15 muffins

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tbsp canola oil
• 1 large egg, lightly beaten
• 3/4 cup blueberries (fresh or frozen)

reheat oven to 400 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I didn’t use muffins papers, I just greased and floured the muffin pan.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

oh yummy......

I am always looking for healthier baking choices in deserts for my family. I try to find higher fiber and less fat whenever possible. Today I found the perfect muffin recipe. It is one of the lightest muffins I think I have ever had. And you weight watcher counters will love this recipe. From the reviews I have discovered that this muffin would count as just 1 point instead of 3 points for the suggested store bought muffin. People have also shared their variations of what they changed in the recipe. However I found the recipe perfect the way it was. However this time I made a change and used all whole wheat flour instead of half ww and half wf.

Okay I know you are wanting to know what is the recipe - stop typing and share it already. Okay here you go. its from allrecipes.com - I took them over to my mom's for taste testing and she and my brother liked them very much. My brother is a snacker by nature and he gave his approval and wanted the recipe. So that is a good sign. So even junk food people may find these delicious.

What I love is there is no butter or oil - it uses applesauce and non fat milk. You would never know the fat source is missing. I give this recipe a two thumbs up and will continue to use them. Oh my youngest sister who is working out with me at the gym also enjoyed the muffins as well. Even took another with her for a snack at work. So go ahead and try the recipe.

http://allrecipes.com/Recipe/Low-Fat-Blueberry-Bran-Muffins/Detail.aspx

Low-Fat Blueberry Bran Muffins

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Ingredients

• 1 1/2 cups wheat bran
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup blueberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutritional Information

Amount Per Serving Calories: 123 | Total Fat: 0.9g | Cholesterol: 18mg