Monday, January 5, 2009

Recipe on Loser Monday

As part of the Red Geranium Diet Challenge, we are encouraged to post on Mondays. Since you know you'll NOT be reading about the number on the scale, and there are already far too many photos of my chubby body on here, I've chosen to post a new healthy recipe.



It seems like every time I go to a book store I can manage to find new reading material. On my last visit to Borders, while suffering from the post holiday stuffed tummy syndrome, I found The Eat Clean Diet Cookbook. While I know we'll not be following Tosca Reno's plan completely, she does have a lot of ideas that should be helpful. We're trying to include more whole grains and vegetables and less processed foods in our meals. In her cookbook, I found a recipe for Carrot Bread. I made a few changes and baked it this afternoon.

Here's my version of the Clean Diet Carrot Bread

8 oz. shredded carrots
1/2 cup crushed unsweetened pineapple, drained (but save some of the juice)
1 1/4 cups whole wheat flour
1 1/4 cups cornmeal
pinch of sea salt
1/4 cup flax meal
1 Tbls. cinnamon
1 1/2 teas. baking powder
2 egg whites
1/4 cup egg substitute (Egg Beaters)
2 Tbls. Canola oil
1/4 cup honey
1/2 cup skim milk (or low-fat soy milk)
1/4 cup pineapple juice (see above) or water from cooking the carrots
1/3 cup dried cranberries


1. Preheat oven to 375
2. In a small saucepan place carrots and enough water to cover. Bring to a boil and cook for 5 minutes. Remove from heat, drain and let cool.
3. In mixing bowl, place dry ingredients.
4. In another bowl, whip egg whites until stiff.
5. In small bowl, mix egg beaters, oil, honey, milk and pineapple juice(or carrot water). Add to dry ingredients and mix until just combined. Add whipped egg whites and fold until just combined. Add cranberries, carrots and pineapple; mix until just combined. Try not to over-mix.
6. Spray a loaf pan with cooking spray. Pour batter into pan and bake at 375 for 60 minutes.


I entered this in the WW recipe builder and it came up being 2 points a slice - with about 18 slices per loaf. It is not a very sweet bread and has a similar texture as cornbread. But I thought it was pretty tasty. A little light cream cheese or apple butter might be a nice addition if you want. Let me know if you try this and if you like it. This was the first time I made this so you are part of the experiment too!


PS: D says it is better with butter smeared on it and B says, pick out the cranberries, then smear on the butter. No this is not as good as my banana bread, but then as D says, most everything that is good for you, doesn't taste as good. Oh well, I tried.

1 comment:

Tropical Storm Jenessa said...

i joined sharon too. i'll have to try that recipe soon, if you want it to be less mealy you might want to look into getting whole wheat pastry flour - it's not as grainy (i can't tell you if it works in here since i can't find it - but that's because i'm in germany and don't speak german)