Good Morning! Well, i was going to get up and run outside this morning but when I woke up it was SO FOGGY you couldn’t even see 2 feet in front of you out there! I decided it would probably be safer to run on the treadmill than on a busy Orlando street in the fog. So, I did! I had a nice 30 minute treadmill run and came back to have peanut butter steel cut oats with 1/2 banana in it (had the other half before my run), 1/2 of a huuuge ruby red grapefruit that I cut up last night, and a homemade cappuccino! Perfect breakfast! 🙂 I have to work from 10-4 so my lunch post will be late but I think you guys will like my dinner tonight! (or at least I KNOW I will like my dinner tonight–I’m already thinking about it!)
Have a wonderful Sunday!
This breakfast (including cappuccino) was about 415 calories.
Sara F.
January 6, 2008 at 2:06 pmJenna (and everyone else on the blog),
This doesn’t have much to do with this breakfast…but I have an amazing and healthy biscotti recipe that I love to make. It’s pretty easy, but a little time consuming (because you have to bake it twice). It makes a pretty big batch of biscotti that are perfect for freezing. A couple of them with a piece of fruit make a great quick breakfast on rushed mornings. They’re like a healthy pop tart or something (only much better with coffee). Anyway, enough about the biscotti…here’s the recipe.
ps. I think there’s two Saras on the blog. I’m the one from Washington University in St. Louis…but I’ll go by Sara F from now on. 🙂 Much less confusing!
1/4 cup (1/2 stick) unsalted butter
1/3 cup sugar
1 egg, 2 egg whites
2 teaspoons real vanilla extract
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup dried sweetened cranberries (more is always better)
1 cup chopped walnuts (or pistachios for Christmasy red and green colors)
Cream butter and sugar at medium-high speed until light and fluffy. Add eggs, one a time, then apple sauce, blend until smooth. Add vanilla, flours, baking powder and salt. Mix until just blended (do not overbeat). Stir in cranberries and nuts by hand.
Preheat oven to 325°F.
Divide dough in half. On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12–14 inches long. Place both on a non-stick baking sheet a few inches apart. Bake for 25 minutes or until barely golden.
Let cool for 10 minutes. Slice logs on the diagonal about 1/2-inch thick. Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown. Let cool. Makes about 3 dozen. Will keep for several weeks in an airtight container.
jenna
January 6, 2008 at 2:09 pmThose look amazing!!!!!! Biscotti are actually my fav. cookies to bake because they last awhile so I don’t feel like I have to eat them all in the first week of baking. I have a great recipe for dark chocolate biscotti that I will post later…..yum!!!! Great to also dip in hot chocolate 🙂
VeggieGirl
January 6, 2008 at 2:09 pmmy goodness, that ruby red grapefruit is so vibrant!! looks like gems!!
jenna
January 6, 2008 at 2:10 pmI know! Sometimes I add a tiny bit of honey to grapefruit the night before I eat it so it will be a little sweeter but I didn’t even have to for this…..it was perfect as is! Love my winter citrus!
Sara
January 6, 2008 at 3:06 pmHi Sara! I’m the other Sara (obiously :)) and didn’t notice you so thanks for adding your initial! I am in Canada.
I wassurprised to see that I have ALL of the ingredients for the lovely recipe you posted so I’m going to try it out this week, thanks for that!
Jenna – honey with grapefruit…never thought of that! sometimes it is a bit too bitter for me to eat a fair amount, so that is a great idea. Can’t wait to see your dinner!
Sara F.
January 6, 2008 at 3:40 pmHi Sara from Canada :)- I really hope you like the recipe. Word or warning though…when you’re shaping the dough in two logs it can be a huge mess…don’t worry about it though, just sort of slop it together and get it in the oven…it’ll turn out great.
nicole
January 6, 2008 at 3:52 pmMorning Jenna! Question…how many calories do you count for a banana….or do you just do the whole “weigh it” thing?
Ala
January 6, 2008 at 8:25 pmHey there!
I found your blog through Kath Eats and I just wanted to say I love it!
Just curious- how much steel cut oats (dry) do you cook? 1 serving is 1/4 cup on my box and 150 cals but I am doubtful if it would fill me up. How much do you make with you pb and banana?
Thanks!
jenna
January 6, 2008 at 9:30 pmAla,
I eat 1/4 cup dry and surprisingly it DOES fill me up and is one of the only breakfasts that give me enough fuel to go hours in the morning without eating! I cook the 1/4 cup oats in 1 cup water the night before then in the morning add 2 ounces of skim milk and 1 chopped banana and reheat in the fridge. Then, I add 1 tbsp natural peanut butter. It’s so good this way and is my favorite breakfast!!
jenna
January 6, 2008 at 9:44 pmHi Nicole-
No, I don’t weigh my bananas. I just go by what my nutrition software says one medium banana equals…which is 105 calories. I guess I could be more exact by weighing but who has time for that?! General is fine with me 🙂
Becky
January 6, 2008 at 10:59 pmSara F., I need help!!!! I’m trying to make the biscotti…but I’ve run into a problem! There is no applesauce in the ingredient list, however, the directions say to mix in the apple sauce…..How much?? Thanks!
Ala
January 6, 2008 at 11:28 pmThanks Jenna!
I’m sure once I try it with the banana and the pb & milk it will be really filling! I usually eat regular instant oatmeal so I am hoping that I notice a nice difference in satiety and taste. 🙂
jenna
January 6, 2008 at 11:32 pmOh my gosh this blows instant oatmeal AWAY. Trust me on this one!!!!
Sara F.
January 7, 2008 at 6:17 ambecky-
ooops! so sorry, the applesauce replaces some of the butter but I forgot to include it. Put in a half of a cup. hope I’m not too late and you enjoy the biscotti…it can be a touchy recipe…but so yummy. Let me know how it goes
-Sara F