WiFi and I (within the comforts of my own home) and now re-connected! Finally! My new DSLR camera and I, however, are no more. My beloved camera took a spill from the table to the floor in the process of moving. I am devastated. I had it only a month and it was just in the wrong place at the wrong time (and on a way too packed table). Sigh. Back to lame pictures…sorry 🙁
I really appreciate all your kind words about relocating and the “adjustment period” of settling into a new place. We are about 95% unpacked but still have about 15% of our stuff to find homes for. We’re making progress, at least! The weather here is absolutely amazing right now…I much prefer these temperatures to Tulsa’s scorching summers. The winters, however, may be a different story 😉 But, hey, I’m from Chicago…I can be a snow bunny as much as the next Ohioan!
Anyways, this morning I did what I love to do on weekend mornings: bake! Most of you know I am on-the-go breakfast gal and I love trying out new recipes to eat in the car on my way to work or at my desk. This morning I made…Carrot Bread!
Carrot Bread from Cooking Light
3/4 cup sliced carrot (about 4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla fat-free yogurt
1 large egg
1 large egg white
Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until tender; drain. Place carrot in a food processor; process until smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine whole wheat flour and the next 6 ingredients (through cloves) in a large bowl. Combine carrot, sugar, and the next 4 ingredients (through egg white) in a small bowl, stirring with a whisk. Add carrot mixture to flour mixture, stirring just until combined.
Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Cut bread into 8 slices.
Nutrition Information (per slice): 216 calories; 8 g. fat; 27 mg. cholesterol; 247 mg. sodium; 34 g. carbohydrate; 2.9 g. fiber; 4.8 g. protein
Result: Thumbs up from both of us! For having whole wheat flour, this bread is not too dense or heavy and has a very flavorful “fall” taste of cinnamon, carrot, and cloves. Mmm! I also love the idea of veggies for breakfast! 😀
Well, off to unpack and be productive! And I will hopefully be catching up on blogs today! 😀
Question: Do you eat breakfast at home, or on the go?
Swing by tomorrow for some information on my new job! I’m really excited!
Ciao for now,