Sweet Disposition

Hi, my name is Marissa. I'm a 21 year old Boston College student and marathon runner. I have a passion for fitness, running and nutrition as well as music, art, concerts, playing instruments, marching band, cheerleading, fashion, Neuroscience, Psychology, cooking, Boston, movies and of course certain tv shows (The OC and One Tree Hill in particular).

This blog is for things that I like and also to inspire a healthy lifestyle for myself and others. I love sharing interesting things with the world and hope that I can help people along the way.


My goal is to get healthy and REMAIN healthy for life - Eat better, exercise, and just be the best version of myself. Just watch me.


Height: 5'5
SW: around 145-147 (6/1/11)
CW: 115.6 (5/5/13)
UGW: Fit!


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Catching Elephant is a theme by Andy Taylor

 

Avocanana Bread!

This looks absolutely delicious, although high in calories and sodium. 

Classic banana bread that uses creamy Fresh California Avocado to replace shortening. The result is very moist and great for breakfast, snacks, tea time or dessert.

Ingredients

  • ⅓ cup
    old-fashioned oats
  • 1 cup
    all purpose flour
  • 1 tsp.
    baking powder
  • 1 tsp.
    baking soda
  • ½ tsp.
    salt
  • 1 tsp.
    cinnamon
  • 1 
    ripe, Fresh California Avocado, seeded
  • ¼ cup
    canola oil
  • 1 cup
    (packed) brown sugar
  • 2 
    eggs
  • 2 
    very ripe bananas
  • ½ cup
    chopped walnuts
  • ¼ cup
    buttermilk

    Instructions

    1. Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.
    2. Preheat oven to 350 degrees F.
    3. Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
    4. Scoop the avocado into a large bowl and mash lightly.
    5. Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
    6. Add eggs, one at a time, beating well after each addition.
    7. Stir in bananas, then walnuts and dry ingredients.
    8. Stir in buttermilk and beat just until buttermilk is incorporated.
    9. Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the “toothpick” test at this point. If you prefer a drier bread, bake a little longer.
    Yields: 1 loaf
    Serving Suggestions:
    Sprinkle cooled bread with powdered sugar, if desired.
    Beverage Pairings:
    Great with a pot of hot tea.
    *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

    Nutrition information per serving

    Nutrition Information Per Serving: Calories 360; Total Fat 17 g (Sat 2 g, Trans 0 g, Poly 6 g, Mono 7 g); Cholesterol 55 mg; Sodium 400 mg; Potassium 282 mg; Total Carbohydrates 51 g; Dietary Fiber 3 g; Total Sugars 31 g; Protein 6 g; Vitamin A 132 IU; Vitamin C 5 mg; Calcium 42 mg; Iron 1 mg; Vitamin D 0 IU; Folate 53 mcg; Omega 3 Fatty Acid 1.4 g 
    % Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 4%; Iron 8%
    *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

(Source: avocado.org)

  1. marissadee posted this