Monday, February 6, 2012

Diary Of A Former Skinny Girl

I was planning on posting "Former Skinny Girl" each week to help keep me in check. Well, I am having the most difficult time following a plan.  I was so excited to jump right in but, that was the wrong approach for me. I'm going to slow down a bit. I'm starting over and starting small. No weekly menu or tracking food...yet. That will come. So, here it is, my goal for this week.

eat breakfast

Not tough.

Well, not super tough.

Maybe a little tough.

My problem is that I get up at 5 am for work. I just don't have enough motivation that early in the morning to make breakfast. Even a bowl of cereal is difficult that early in the morning. But, I know that breakfast is the most important meal of the day. I did some searching online for some easy and healthy "grab and go" breakfast ideas. I love muffins but most muffins are FULL of sugar. Lucky enough I found this recipe for Classic Bran Muffins (I love a good bran muffin). I made a bunch last night. I'm going freeze them and take them out when I get up in the morning so they're ready to eat when I get to work. Easy. 

 I found the recipe on allrecipes.com. There are hundreds of reviews (5 stars) and some of them give tips for making this muffin even healthier. For example, adding applesauce rather than oil, reducing the amount of sugar, adding walnuts, adding flax etc. There were so many variations I was overwhlemed. The only change I made was adding cinnamon and a touch of allspice. I don't think I'll try the applesauce because I think they'll get dry.
Here's the recipe:


 Ingredients:
  • 1 1/2 cups wheat bran
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2/3 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
  3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Liz with the Lovely Life said...

I am on the go early too-and I spend a lot of time eating in the car or in class..but I like to make smoothies ahead of time and keep them in the fridge ready to pour..I use frozen berries, half a banana (eat the other half) and a kiwi with milk and a yogurt..sounds like a lot of work but if you make it the night before-or on a sunday- you can just pour yourself a serving and it's a good healthy boost covering a lot of food necessities..there is a recipe a while back on my blog for one that I make..but they are so good and pretty healthy!! just add a granola bar or something.. :)

Anonymous said...

I use spplesauce instead of oil in ALL baked goods. It does not make them dry at all, in fact I think they are more moist. Do bake them a min or two less, though, as they get done faster, and get applesauce with no HFCS.

Jody J

Lindsay @ Trial By Sapphire said...

Ooooh! This is a great idea! Make a batch, and add it to breakfast for snack at work for the week! Thanks for sharing this!

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