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Meet Joanna

October 28, 2010
tags: , ,
by Brittany

Between packing for New York and fighting off the beginnings of a cold (what’s with the ups and downs this week?!), I haven’t had much time to eat anything other than soup leftovers and banana-and-almond-butter sandwiches. So I thought today, instead of sharing pictures of leftovers and repeats, I’d introduce to you my room mate and fellow healthy eater, Joanna!

Joanna and I have been friends since my freshman year of college, when I joined the same sorority (she’s a year older than me), and we’ve had quite a few adventures together over the past few years. But rather than give you a written bio of our friendship, I’ll illustrate it for you.

Last year, we decided to come up with “non-traditional” sexy Halloween costumes. She was a sexy Revolutionary War Re-enactor, and I was sexy Pee-Wee Herman.

She makes me feel like I’m flying (on a hill in Griffith Park).

We take family portraits together, before heading to bars.

We break into spontaneous Pledges of Allegiance.

And I’m helping her with teething.

But lately, and much to my benefit, she’s been on a bit of a baking rampage. I was so impressed with two of her recipes (they’re low in fat, made with reduced amounts of sugar, AND made mostly with whole wheat!) that I had to have her share them with you. So here goes the first:

Pumpkin Bread

The original recipe is from , but she changed a lot of it, so here’s the whole recipe with her changes:

  • 1 c white sugar
  • 1 c ¬†brown sugar
  • 1 c unsweetened applesauce
  • 3 large eggs
  • 1 16-oz can pumpkin puree (not pumpkin pie filling)
  • 2 c whole wheat flour
  • 1 c all purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Preheat oven to 350 degrees. Mix ingredients. Pour batter into a greased loaf pan (she used the extra batter for muffins!), and bake for about 1 hour 10 minutes. Muffins will cook much faster.

I took a picture of one of the muffins she left me, but my camera’s packed away in the trunk of my car. So instead, you get someone else’s picture of a loaf of pumpkin bread.

Second recipe:

Apple Cinnamon Muffins

Original recipe from . Joanna’s version below.

makes 12-18 muffins, depending on how much you fill the cups

  • 2 c whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tablespoon cinnamon
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 large egg, lightly beaten
  • 1 c fat free vanilla yogurt
  • 2 large apples, peeled, cored, and coarsely chopped

Preheat oven to 450 degrees. Mix together all the ingredients, folding in the apples last. Divide the batter evenly among a greased and floured muffin tin (or lined with muffin wrappers) and bake for 10 minutes. Reduce the heat to 400 and bake for an additional 5-10 minutes.

Also…

Joanna is currently in the running for a job as a Good Mood Blogger for SAM-e nutritional supplements, and she’s in the top 10 right now! If you want to help her win the coolest job ever, . You don’t have to sign up for anything, and you can vote as much as once a day (like me!).

I’m off to New York this afternoon, so until my next post… have a great day!

Look for It Tomorrow

I’m flying almost 6 hours from LAX to JFK, getting in at the awful time of 12:25am. Check out my airport adventures, my attempts to eat healthy amongst rows of Taco Bells and Cinnabons, and with luck, keeping this cold at bay.

So tell me, what are YOU up to this weekend?

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