Isn’t it funny how we tend to want the things we can’t have, the most, and want the things we do have, the least?! I like to think that typically, I appreciate what I have. What ever that may be. I don’t wait until it’s no longer in reach before I desire it. With one exception. Food.
I started the “Slow Carb 4-hour Body Diet” earlier this week. I never thought of myself as a “carb person”, however I’m realizing now that I’m restricted to what I can eat, that I took in more carbs than I thought! I have given up dairy, soy (no biggie on this one! ), fruit, sugar, pasta, rice, etc., 6 days a week. On the 7th day I can go bat-shit crazy, bingeing on all things sugar and carbolicious to my little hearts content. Although I’m just a few days shy of my “cheat day”, I don’t see myself going too crazy. Crazy, maybe. But too crazy, unlikely. Though I will admit I have a teenie tiny desire to go check out Psycho Donuts in San Jose! ;)
I’ve had a box of Pop-Tarts sitting on my kitchen counter for the last few months! MONTHS!! I’ve not given them a second glance. Now that I can’t have them, I want them more than I did when I originally purchased them! What is that!? I’ve had a box of my favorite See’s Scotchmallows sitting on top of my microwave since Easter, un-opened. Now every morning when I make my cup of tea I think about how delicious just one of those would taste… rich chocolate, chewy marshmallow, sugary caramel… In time. In time….
Classic Banana Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Preheat oven to 350. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low-speed just until moist.
Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan and a wire rack; remove from pan. Cool completely on wire rack.