Zucchini Bread, Made with the cambrooke foods recipe and my mother in laws garden grown Zucchini!

Recipe as follows:

Ingredients

• 1 1/2 cups grated zucchini (~1 medium zucchini)
• 3/4 cups white sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 tsp vanilla
• 3 cups (loosely-filled) CBF Baking Mix (see below for instructions using MixQuick)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg

Directions

• Preheat oven to 350 degrees F.
• Grease and flour 1 large loaf pan, a 9×13 baking dish, or small-medium bundt cake pan.
• Combine the first 6 ingredients, zucchini through vanilla in a large mixing bowl.
• In a separate bowl, combine the remaining 6 ingredients, baking mix through nutmeg, and mix well with a wire whisk.
• Add powdered mixture to wet mixture, mixing until completely combined.
• Pour into prepared pan and bake 30-45 minutes, watching carefully, as the time it takes to get done will depend on the type of pan used and the specific oven. Bread is done when an inserted toothpick comes out clean. Cool 10 minutes in pan.
• Loosen sides of bread with a knife and flip over on wire rack to cool completely before cutting.
• MIXQUICK INSTRUCTIONS: Replace the Baking Mix with 3 loosely-filled cups of MixQuick and remove the baking powder and baking soda (these are already in the MixQuick). This will not significantly affect the nutrition facts below.

Serving size:  79 g   ( 1/12 loaf )
Servings per recipe:  12

	Per Recipe	Per Serving
PHE:	101 mg	8 mg
LEU:	151 mg	11 mg
Pro:	4 g	0.3 g
P.E.:	0 g	0 g
Calories:	3081	256

 

Carrot Cake, Made with recipe from cambrooke foods.

Recipe as follows.

Ingredients

• CAKE:
• 1 1/4 cup (209g) grated carrots
• 1 cup sugar
• 1/3 cup brown sugar
• 1/2 cup oil
• 3 loosely filled cups (300g) CBF All Purpose Baking Mix
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp ground cinnamon
• 2 Tbs (25g) raisins
• 2/3 cup water
• CREAM CHEESE FROSTING:
• 1/2 cup (1 stick) butter, softened
• 1 1/2 cup confectioners sugar
• 2 Tbs CBF Plain Cream Cheese
• 1 tsp vanilla or almond extract

Directions

• CAKE:
• Preheat oven to 350 degrees F.
• Grease and flour 2 small loaf pans or an 8×8 pan.
• Combine sugars, oil and carrots and mix.
• Add the remaining ingredients and mix until combined.
• Pour into pans and bake until done (about 55 minutes). Let cool before turning out onto rack.
• FROSTING: Using an electric mixer set on medium-high speed, beat together the butter, confectioners sugar, cream cheese and flavoring until light and fluffy.
• Frost the cooled cake and serve.

Serving size:  118 g   ( 1 slice )
Servings per recipe:  12

	Per Recipe	Per Serving
PHE:	96 mg	8 mg
LEU:	144 mg	12 mg
Pro:	3 g	0.32 g
P.E.:	0 g	0 g
Calories:	4920	410

 

Banana Bread, made with the cambrooke foods recipe.

 

Recipe as follows:

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup (292g) granulated sugar
• 3 small ripe bananas
• 1 tsp vanilla
• 2 cups (250g) packed CBF All Purpose Baking Mix
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt

Directions

• Cream butter and sugar together.
• Blend in mashed bananas and vanilla.
• In second bowl, stir CBF All Purpose Baking Mix with baking soda, baking powder and salt.
• Add to banana mixture and stir to completely moisten.
• Transfer to greased 8 inch loaf pan. Bake in 350 degrees F oven for about 1 hour, until inserted toothpick comes out clean.
• Let stand 10 minutes. Remove from pan and place on cake rack to cool.
• Wrap to store.

Serving size:  73 g   ( 1/12 slice )
Servings per recipe:  12

	Per Recipe	Per Serving
PHE:	193 mg	16 mg
LEU:	300 mg	25 mg
Pro:	5 g	0.4 g
P.E.:	0 g	0 g
Calories:	2850	240

I am having a blast in my kitchen today. Woke up with a plan to make Banana Bread, Carrot Cake , Zuchinni bread, Apple crisp , applesauce and home made soup.

So after yoga, I went to the grocery store but forgot my shopping list.  So I missed a few things.

So now im dancing around my kitchen with my Christina Aguilera  “Stripped” album cranked right up on full blast. Baking dishes and measuring cups thrown around the kitchen. With sugar and carrot peals all over the floor.  I love to just let the world go and bake foods.  I plan it all out in my head and pre plan dinner as well. Sometimes if its nice out I even open up all the windows and doors and breathe in the fresh air.

I’ve got Banana bread, Carrot cake and zucchini bread in the oven and it smells great! I ran out of sugar and brown sugar so that is all I will be able to make for today but that’s OK. Just means I get to make more tomorrow.

While everything bakes, I have made some lunch of low protein scrambled eggs for lunch. I mixed in dayia cheese shreds, mushrooms and onions. Seasoned with salt, pepper, and sweet chili sauce, with a slice of my banana bread from my loaf last week and some orange juice.

I have dinner planned, I am making my version of scallop potatoes and roasted vegetables. With a steak for Cole!

Just the perfect way to spend my day off!

 

Yesterday I canned all the rest of my apples. I have made a total of 15 jars of Granny Rickett’s wonderful recipe and Tracy’s Macintosh apples.  I made them in 2 batches since I didn’t have a big enough pot. Hot packed my cans , and boiled them for 30 mins.  Now they are chilling.

 

Here are some photos! 

My wonderful younger sister Nicole loves pumpkin pie! So do I actually. Runs in the family. However we try not to eat it to much for our own reasons. Mine obviously due to the protein. So Nicole came up with a Delicious dish that makes you feel like your getting your pie and eating it to. 

 

Nicole’s Pumpkin pie pudding w/ cookie crumble

1 package of butterscotch pudding

follow package ingredients and directions but use 2 cups so delicious coconut milk instead of regular milk. 

beat with a rotater beater, add 1 can of pumpkin puree

mix together, and chill

crumble vanilla Oreo cookies on top

serve with low fat cool whip

 

with out the cookies it is 4 grams of protein for the hole recipe. We have not figured out calories or serving sizes. 

 

 

 

While I was making applesauce today, I decided to make something different for dinner. Here is what I made tonight

 

Roasted red  potatoes w/ vegetables and fresh spices.

Ingredients:

Red Potatoes ( local )

Turnip

Brussels Sprouts ( from my mother in laws garden)

Carrots

Fresh Thyme

Fresh Rosemary

Fresh Oregano

Olive Oil

Salt

Ground Pepper

 

Roasted for one hour on 400 degrees farenheit

 

 

It was very good! I had it with margarine and my home made applesauce!

 

 

Today I finally was able to make Cole’s grandma Sharrons Applesauce. Tracy , Cole’s mom brought me over some Macintosh apples on Friday and I have been dieing to make some more applesauce. Cole’s grandma gave me some at thanksgiving and I just love it. Sometimes she even gives me some in my basket at christmas, along with her apple butter. I have never been able to duplicate it so I called Granny on the weekend and got it from her.  Id share it but its a family recipe! but there are alot of applesauce recipes on google , cooks.com and allrecipeshare. com thats where I get alot of mine from.

wanted to share the photos I took during the process. I just had some with dinner and it was wonderful!!!

 

Tonight’s dinner was inspired by my mother in law Tracy . Tracy invented this low protein Alfredo sauce last summer for me.

Tonight I made some very minor adjustments. I used So Delicious coconut milk , 1/4 cup becel margarine, a heaping tablespoon of garlic, and 3 tsp of cornstarch.  Than I used Dayia pepper-jack cheese shreds about half a cup.

I made a lot so I could take the left overs to work for me. So I used 4 rolls of low protein Aproten Fettuccine .

I sauteed mushrooms and onions in margarine and added them to the sauce. whisked the sauce on medium heat frequently and added them to my pasta.

was a really wonderful dinner and nice to have something different for dinner other than plain pasta and miracle whip or mashed potatoes and cream corn.

I certainly enjoy the coconut milk much better than the almond milk or rice dream.

Here are some photos from dinner tonight. If you try your own version id love to hear how it tastes!