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Low-Fat, Sugar-Free Banana Bread (And STILL delicious!)

14 Apr

I made this Sunday evening after a long day of Showcase and tours at Suffolk. I found two different recipes that I really liked, so I attempted to combine them. The recipes were adapted from Joy the Baker and

I may have made a few mistakes here and there, since I for some reason could not find any measuring cups in my apartment, so I had to guesstimate a few times. I also didn’t realize that it is not as easy to “wing it” with baking like it is with cooking. And no, baking powder and baking soda are NOT the same thing… apparently they are very different in fact…hmm that’s something they should teach you in school. I have to say baking is a lot more challenging than cooking if you are not following a recipe exactly… but I’ll do my best to give some measurements…

3 or 4 mashed bananas
1 tsp. sweetener
2 eggs*
1 3/4 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1/4 c. chopped nuts
I also added:
about 1/4 cup of Splenda Brown Sugar
1/2 cup of Oats
Tsp cinnamon
*I substituted 4 egg whites for the 2 eggs
Sprinkle artificial sweetener over bananas and stir until dissolved. Beat eggs and blend into bananas. Sift dry ingredients, add nuts and blend with banana mixture. Pour into greased pan. Bake at 350 degrees for 25 minutes, lower heat to 300 degrees and bake another 35 minutes or until done.

I would also add some more Splenda or brown sugar for the next time I made this- it just was not sweet enough for me.

My favorite way to eat it is heated up with some melted peanut butter, and/or with some made up oatmeal and fruit on the side, or some sugar free vanilla ice cream for dessert!



Ahi Tuna Recipe

8 Mar

This delicious meal was very easy to make! We didn’t have the mirin, so we just went without. Check the market for sales- I found these tuna steaks a while back- they were on sale for 3 bucks each. I just kept them in the freezer until I was ready to make this dish. I served it with brown rice and a mixed green salad with avocado and tomato, with an Asian dressing.


  • 1/4 cup soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon honey ( I used Agave)
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 4 (6 ounce) tuna steaks
  • 1/2 cup sesame seeds
  • wasabi paste
  • 1 tablespoon olive oil
  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Another benefit of small classrooms- chocolate!

24 Feb

My review writing class for Suffolk meets Tuesday nights from 5:30 to 8:10. I took this class as an elective, since I had fulfilled all of my required classes for Suffolk, and I only had a remaining 11 credits to take. Each week in this class we do something different, which leads to writing a different type of review for the following class. We did a movie review of  the 1994 film “The Paper” one week, and this past Tuesday we were lucky enough to visit a chocolate cafe in South Boston.

Started by a Suffolk Alum,The Blue Tierra Cafe specializes in gorgeous hand crafted chocolates, most of which look too gorgeous to eat. I have never seen such beautiful pieces of chocolate that taste just as amazing as they look. Through our review writing class (and funded by Suffolk) we were each allotted $25 each to taste what ever we wanted, in addition the chocolates that were set up on trays for us before we arrived. Among my favorites were unique flavors like Caliente!, which is made with spicy cayenne pepper and dark chocolate- a combination that sounds strange but actually blends perfectly together (if you don’t mind a little bite in your chocolate), the pbj- which tasted oddly enough like a peanut butter and jelly sandwich, and the Lady Luck- dark chocolate raspberry ganache with a touch of champagne. Of course I also loved the peanut butter cup (I’m obsessed with peanut butter) and the dark chocolate covered oreos. I also have to admit that I ordered a huge delicious chocolate chip cookie. I wish I could say that that was all I tried, but I would be lying. I honestly don’t know how there are food critics and samplers that are not 400 pounds. I could not stop myself. Not the best day to skip a work-out, but the chocolate was definitely worth it!

Everything was delicious and I’ll let the pictures speak for themselves.  My friend Geralyn took a couple pictures on her phone, but there are higher quality pictures of mostly everything I sampled on the Blue Tierra website.

The vibe of the shop is worldly and eclectic and the coolest thing about the shop is that most of the ingredients are natural, local, and organic. The dairy is from a farm in Milton and owner Jen Turner tries to keep her shop as environmentally friendly as possible. Blue Tierra can be found at 258 West Broadway in South Boston, MA 02127, between streets C and D.

A Valentine’s Themed Post

15 Feb

Today is my favorite day of the year, February 15th. Not because I am one of those downers who hates Valentine’s Day and can’t wait for it to be over, (although I have to admit it is much more enjoyable when you do have a “significant other”) but because for the next 3 days CVS tries to get rid of the rest of all its Valentine’s themed candy in order to prepare for Easter. All chocolate gets marked down to 50-75 % off. It is amazing. Especially if you are a chocolate lover like myself. So even for those years where I didn’t have someone to celebrate with, (or even when I did) you can find me at CVS salivating in the chocolate isle come February 15th.

Although this year, I have to admit I have pretty much already had my chocolate  fix this week. Besides buying too many boxes of girl scout cookies from my supervisor’s daughter (Caramel delights, p.butter patties, and thin mints of course) my boyfriend surprised me on Sunday with this delicious bouquet of edible arrangements. (Chocolate covered fruit-shaped flowers tops real flowers any day.)

To avoid the crowds, we celebrated on Sunday with dinner at Mare in the North End. Our meals were absolutely delicious, and it was such a good idea to celebrate on the Sunday, instead of the Monday. The north end was mobbed on Monday, and reservations were booked up until 10pm that night. By going on Sunday we had the place to ourselves and were able to get full service attention for the night. I had the Zuppa de Mare and he had halibut. Both were gorgeously presented and tasted even better.







In addition to the Valentine’s day weekend theme, my sister came up to Boston so we could get in one of our longer runs to better prepare for the Boston Marathon, (which is now only 9ish weeks away) We managed to squeeze in 13 miles before I worked the information session at Suffolk on Saturday morning. Later that night we visited one of our favorite restaurants, Boston Beer Works. We love their monthly beer selections, since they are always changing what they brew. February happens to be Chocolate beer month, so we couldn’t help but indulge in  some February Chocolate and Espresso beer sampling.

All in all it was a great Valentine’s themed weekend.

On another note it’s time to kick training into gear to prepare for the Boston marathon, but I am finding it really hard to stay motivated knowing I don’t have an actual bib number. I am afraid that with so many people running this year, and registration closing so early, that the qualifying times are just going to get harder next year.  I have wanted to run this marathon since I started running, and I fear that if I don’t do it this year, number or not, then I never will. I also started thinking about signing up for the Rock N’ Roll half marathon in Providence in RI in August, but who knows where I will be by then with graduation and the job hunt!

Vegetarian Chili

9 Feb

As promised

I wish we always had Wednesdays off

3 Feb

Yesterday ended up being a snow day for Boston. I was supposed to go into my internship at Cone, but the office was closed. I was able to get some work done from home, though I have to admit it is pretty hard to stay motivated to work when sitting on the couch in my PJs, with Facebook on one tab, and Ellen on TV.

I also discovered Facebook Scrabble, so that took up most of the day itself. I am always so,so busy throughout the week that when a day like yesterday came along, I had to take advantage of it. Rarely do I just get to sit inside and do nothing. It was great. After realizing I had absolutely no food, I went to the local market in the North End called The Golden Goose. This is where I get all of my groceries, since it is right behind my house. (And they do wine tastings on Fridays!)  I do wish that there were a Stop and Shop or Shaws closer though, because the Goose only offers one brand of everything, and so they can charge a lot for common groceries, since we pretty much have no choice. It’s better than trekking it all the way over to Whole Foods on Cambridge street, or Shaw’s on Boylston, though. But with large orders, Peapod is definitely the way to go. My room mate and I will wait until we can’t take it any longer and order a month’s worth of groceries from Shaw’s and get it delivered.

Anyways, I picked up ingredients to make up a new vegetarian chili recipe that my sister gave me, but I had to add-lib a bit. Pics to follow!

Vegetarian Chili

2 teaspoons vegetable oil

2 cups chopped green bell pepper

2 cups chopped red bell pepper

1 cup chopped onion

4 garlic cloves, pressed

1 tablespoon chili powder

3/4 teaspoon ground cumin

2 cans (14.5 ounces each) diced tomatoes, undrained

1 can (15.5 ounces) mild chili beans in sauce, undrained

1 can (15.5 ounces) pinto beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) whole kernel corn, drained

Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)

1. Heat oil in Professional (4-qt.) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.

2. Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.