by Katie (Jenny Craig 2009 Poster Girl)
3. July 2010 19:44
Our garden is producing some vegetables already! This is actually ironic considering I am pretty much hating all vegetables right now. Luckily zucchini and I are still friends because we have a TON of it. So today I have attempted to make zucchini bread low-fat. I'm going to replace the oil with applesauce and use Splenda instead of real sugar (which I know is not necessarily good to use and that pure sugar may actually be better). That really leaves only the little bit of brown sugar and eggs that are fattening. I wonder how it would turn out if I used Break-free eggs instead? Considering how much zucchini we have I may have to experiment and let you know...anything to make the bread less fattening. Then I'll be able to eat the bread as my breakfast. I just have to be careful to have a normal sized serving - which can be tempting to take more since it's not "partitioned out" for me. SATURDAY Breakfast - 1 Fiber One pancake with blueberries added to it and a 1/4 cup sugar-free syrup 1 cup fat-free organic milk Lunch - 2 slices whole wheat bread, 1 mashed egg, fat-free mayo, lettuce, and tomato Fat-free yogurt Snack - Nectarine Dinner - 2 oz. pork chop 1/2 cup mashed potatoes Salad with light ranch Snack - 100 calorie pack
Subscribe