Skip to main content

Persimmon-Banana Muffin and The Diet Zone

The only thing standing between Thanksgiving and Christmas is the DIET ZONE.

In the past, the time between Thanksgiving and Christmas, is known as my strict "diet" time.  I really buckle down on the feeding opportunities, which leaves this blog really unattended (I don't do too much creative cooking when I'm trying to lose pounds... I know tofu and brussels sprouts is the way to go in my case.)

This year, I'm trying a different approach. Have you ever heard the old saying "Eat breakfast like a king, lunch like a prince and dinner like a pauper."? Well, that's what I'm going to do. In the morning for breakfast, I will try to have my highest calorie meal with the most carbs. This will get me fueled for the day and will give me all day to work it off. For lunch I will take a step down in calories and will do my best to eliminate carbs (on occasion, I will indulge in some squash). I will eat a very light dinner that will contain less than 200 calories. To be prepared, I will include a piece of fruit for a mid-morning snace and some steamed or roasted veggies for an afternoon snack.

Breakfast:
I recently got persimmons in my Bountiful Basket. This is my favorite part of participating in this food co-op. I love getting foods I don't normally consume or in some cases, have never heard of until I googled them.

I wanted to make a quick easy breakfast that would be
      a) baked (easy!)
      b) loaded with carbs (double easy!!)
      c) filled with fruit (I have a lot of "use it or lose it" fruit in my fridge right now) and
      d) healthy (oh wait...)

These muffins get an A+ in my book and they match all criteria listed above. Clocking in at just 155 calories per serving, this muffin would pair perfectly with a Cinn-A-Pear Smoothie for a breakfast boost!

Ingredients: makes 12 servings
1 persimmon, mashed pulp
2 banana, mashed
Juice of 1 lemon
2 tbsp unsweetened applesauce
1/2 cup sugar + (2 tbsp sugar + 2 tbsp water)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp salt
1/4 cup dried cranberries
1/4 cup chopped walnuts
  1. Preheat oven to 350. Oil or spray a muffin pan.
  2. In a small bowl, mix the persimmon, banana, lemon juice, apple sauce, and 2 cups sugar, 2 tbs sugar and water. In a large bowl, combine the remaining ingredients, except for dried cranberries and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the dried cranberries and walnuts, if desired.
  3. Pour into the prepared muffin pan and bake until a toothpick inserted in the center comes out clean, about 15-25 minutes. Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.

 

Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.



Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

RESTAURANT REVIEW: Firenza

...

I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…