I hope everyone had a wonderful weekend, welcoming spring your way. My weekend was spent recovering from my PRK vision correction surgery. My surgery was at 3pm on Friday and it was not enjoyable. Though, that was just the beginning. It’s been about 65 hours since my procedure I have spent at least 60 of those hours in bed, getting through the pain with Tylenol 3’s. Recovery has not been a walk in the park. I don’t know how else to describe it other than it feel like shards of glass under my eyelids. Very unpleasant.
My vision instantly went from 20/800 (people, I was blind…literally) to 20/80. It seems to fluctuate a lot — sometimes my vision seems really clear, other times, not so much. And needless to say, I have not done any March Madness viewing, blogging, blog-reading, etc. In fact, this is the first time I’ve been at my computer in several days. I have my next follow-up on Wednesday and I am hoping by then to be getting a lot closer to my new normal as far as pain level and vision. I am trying to be patient, but it’s not easy when it’s something like your eyes and eyesight at hand!
There has been nothing exciting going on in the Prevention Kitchen. I’ve been eating out of the freezer, clearing out the comfort foods…and Mr. Prevention…well, he made Buffalo Chicken Dip for the games. Not that that should come as a shock to any of you 😉 I did make a REALLY good smoothie this morning. I battled a 2-hour bout of nausea before my stomach gave me the okay for something smooth and sweet. I landed on frozen pineapple and bananas blended with plain Kefir and Silk vanilla coconut milk. I am pretending I’m on a beach somewhere, (virgin) pina colada in hand…
In keeping with that tropical coconut theme, I threw together these awesome muffins on Friday morning. I wisely (and correctly) figured that I wouldn’t be up for much of anything over the weekend and it would be nice to have something quick and easy on hand for breakfast/snacking.
Papaya Coconut Muffins from Skinny Taste
1 1/4 cup papaya puree
2 cups 100% whole wheat pastry flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup unsweetened coconut flakes
1 large egg, beaten
1/2 tsp vanilla extract
2 Tbsp butter or 50/50 Smart Balance Butter Blend
Preheat oven to 325 F. Puree papaya in a blender or food processor until smooth. Set aside.
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add coconut and mix to combine.
In a medium bowl, mix eggs, melted butter, vanilla and puréed papaya. Add to the flour mixture and stir until just blended.
Pour batter into a prepared muffin tins and bake at 325 F for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Yield: 12 muffins.
Nutrition Information (per muffin): 154 calories; 4.6 g. fat; 20 mg. cholesterol; 218 mg. sodium; 24.9 g. carbohydrate; 2.9 g. fiber; 0.6 g. protein
Result: These were very good, but a bit dry. I could tell the batter was rather thick and next time I would just add 1/4 more (for a total of 1 1/4 cup) papaya puree. Other than that, I love that they are low in calories and the coconut flavor is wonderful. Even the coconut-hating Mr. Prevention enjoyed these! Easy to make, too!