Yesterday went by so fast for me, but I got a few things checked off of my to-do list.
- Dentist Appt- check
- 7 miles- check
- Closet decluttered- check
- Tasty dinner- check
Below is something that I was inspired to start last night, after reading Amanda’s post. She had seen the idea on Pinterest, but I hadn’t and I think this is such a cool idea. Every day for the year, you note a happy memory from that day or something that made you smile and at the end of the year….you have 365 happy memories to read through and remember. It’s only the 3rd day of 2013 and that’s not too late to start your own memory jar!!
Now for that zucchini bread recipe that I promised yesterday….
I actually found the idea for this recipe on the Whole Foods Market website here, but I wanted to lighten it up a bit, so here’s my adaptation. My version is only lightly sweetened, but if you’re spreading jam, nutbutter or honey on your slice; you’ll never miss the sugar.
- 1.5 cup whole wheat pastry flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 egg
- ¼ cup coconut oil (any oil will work)
- ½ cup unsweetened applesauce
- 2 tablespoons yogurt (I used Chobani Greek vanilla yogurt.)
- ¼ cup pure maple syrup (If you’d like your bread a little sweeter increase to ½ cup.)
- 2 teaspoons vanilla extract
- 1 cup grated zucchini (I used my shredding attachment on my food processor and grating was a cinch.)
- ⅓ cup finely chopped walnuts, optional (I did not use.)
- Preheat oven to 325°F. Spray a med to large loaf pan with natural cooking spray and set aside.
- In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, syrup and vanilla. Add flour mixture to egg mixture and stir until well combined. Fold in zucchini and walnuts (if using) then transfer batter to prepared loaf pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
- Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.
I really enjoyed this bread and would like to try a banana/zucchini combination. I used the whole wheat pastry bread that the original recipe called for. I’m not sure, but I would think you could sub this flour for regular whole wheat or whole spelt flour.
On another note, for dinner last night, I cooked up some pretty tasty chicken. If you’re looking for a new chicken recipe, this one is a keeper. I cut up my baked chicken and mixed it into my salad with roasted veggies. I wrote this recipe down and I’m pretty sure I found it at mealsandmiles.com, but when I went back to the site, I couldn’t find it. Let me know if you know where it’s from and I’ll give them credit.
Lemon Garlic Baked Chicken
- 3 chicken breasts, about 1.5 lbs.
- 2 garlic cloves, minced
- 1 tsp garlic powder
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp minced cilantro or 1/2 tsp dried cilantro
- Combine ingredients in a large plastic bag and mix/shake to coat chicken.
- Allow chicken to marinate for 3-4 hours.
- Bake at 350 F. for 25-30 mins.
Something to think about…..
Have you started your own memory jar for 2013? or something similar?
Have you ever baked with whole wheat pastry flour? If so, what was it?
Are you still on vacation from work/school? If so, when do you go back?
I go back the 7th and I’m already getting the “back to work blues”…..
Have a great Thursday and if you’re still off from work/school, ENJOY!