Jennifer DiDonato: Hi! Welcome to Made Fit TV, I'm your host Jennifer DiDonato. And this is episode #67, Made Fit TV is everyone source for health and fitness information and entertainment.
And the reason I would do Made Fit TV is because I like people to realize that fit bodies don’t just happen, they’re made. That’s our logo and it just kind of empowers you, you know, I give you the information, you know, you can have all the information in the world but it depends on you and the support around you and the motivation to make it happen and reach your goals.
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So today, oh it's fall we’re doing pumpkin bread, fat-free pumpkin bread or pumpkin loaf, and other word loaf just like sounds to—but it’s kind a cakey, it's really good, and it's virtually fat free because each slice is like a half gram of fats. So, I'm just going to say it’s fat free because it’s basically what it is. What we’re going to do first, you want to start with like a bread, a loaf pan type of thing. I'm just kind of spray it down which is a little bit non-stick spray, you know, just to make sure that, you know, you want to get the edges, you want to get the bottom of everything, you don’t want to make it too greasy though, okay. So, were going to do that, all right.
So now to start, we’re going to start with the dry ingredients first. Oh, you want to pre-heat your oven at 350, this is going to be like about an hour of bake time but it’s so worth it, very much worth it.
So, we’re going to start with some whole wheat flour, unbleached. I prefer it a lot better than white flour. We’re going to do one and a half cups. One and a half cups. I just like to use the half cup because I don’t want to keep dirtying everything okay. Okay, so we have a cup in a half of the four, right there. Okay, the next thing that we’re going to use is going to be a little bit of baking soda. Well, the baking soda we’re going to use, one and a quarter teaspoons of the baking soda. So, we got a quarter teaspoon right here, okay and one teaspoon here. Kit seems like a lot but that’s what we’re going to do.
Okay, so the next thing that we’re going to do is about a tablespoon of cinnamon and I can kind of measure it out as I pour. Cinnamon, it gives you that, you know, just that full feeling. And then what you want to do is put in more spices like cloves and nutmegs. So, I found this really awesome pumpkin spice, pumpkin pie spice, okay. So, I'm going to use this in there instead of just using, you know, one teaspoon of each thing so what I'm going to do is I'm going to put in a tablespoon of this stuff.
I think it's really good, it gives that character. I know it smells like—in here. It does. Okay, boom there we go. Okay. And then we’re just going to use a teaspoon of salt but I'm just kind of fill it out and Italian that’s how we cook in the family, you know. So, there we go, dry ingredients, kind a boring, that’s alright. So, we have the dry ingredients all kind of mixed together. Now, we’re going to go with the wet ingredients, the pumpkin. First thing we’re going to do is one cup of pumpkin and what I will do is just kind a scoop it into my little half cup because it's ready to use. Anyway, I hate that noise. Oh that noise!
Okay, so there we go with the pumpkin. Okay. Now, the next thing we want to do is I will use about a half a cup of milk, low fat milk, this is a one percent, I'm sorry, half percent. Don’t ask me why, it's in the house so I can use this.
Chris: They ran out of skim milk.
Jennifer DiDonato: They ran out of skim milk at the grocery store apparently. Okay get this, so I go at the town. Chris can you do the grocery shopping or we should go shopping together, and yeah, yeah. Okay, so he finally found one on Sunday. We have like no food in the house at all. I was eating like scrap to tell you. And then he’s like , “Oh, I did the grocery shopping.” “Oh, thank you so much baby, oh so great. Thank you.” Okay come home, like what is all this stuff, it's like stuff that I don’t even eat and like you shop like a bachelor. Like we never have half percent milk in the house, it was so funny. I’m going to grab an egg. We want to use one whole egg. That was so funny guys. I came home on Wednesday, I was starving and I’m like where are my rice cakes? No rice cakes, I’m like you know how much I love rice cakes.
Okay, so one whole egg.
Chris: Whole egg?
Jennifer DiDonato: Yeah whole egg, I know can you believe it? Now, I want to give a shout out to Nancy Free from Chicago Illinois. I'm sure you don’t mind me using your full name. She told me, you know what Jen, you’re using too much—why don’t you mix some up a bit, use some of agave nectar which I bought from Traitor Joe’s or brown rice syrup. And I tried to find the brown rice syrup because I was like really intrigue by that because I’ve had this stuff before but I really wanted to try it but I did not got a chance to find it so I am using—because of Nancy from Chicago, I’ll start using the agave nectar, okay. And I recommend it for you guys. The reason why this is good is because it's sweeter typically. Let’s say like for instance you know version of this recipe calls for maybe a cup of brown sugar, but you're going to need deviant half. So, this is going to be a half of cup of the agave nectar and I already used half a cup so I know I have a half a cup left in here. I'm going to just beat this little bit to mix it and then I'm going to combine all the ingredients, okay.
Okay, so you can see right there, it's a mixture, you know. It's all mixed, there you go. So now, I'm just going to pour it into the dry ingredients. Now, I'm going to mix, okay. You don’t want to over mix it because you don’t want to—if you mix it too smooth, it might turn out a little bit tough after you bake it. So, just mix it until it's fully mixed and don’t over mix, okay. Just fill it out. It’s kind a pasty as you can see, it almost looks like a big that of peanut butter, you just want to dive into. But you could dive in and this works, it's just as good.
Okay so now, we’re done so I'm just going to pour it into my little loaf pan, a little cute little cuffed one, loaf pan. Evenly distributing it, I'm trying to pour it well, so you can see it, but as I look at the monitor I'm going to mess here, so in there. I'm so excited, oh it is best guys! I made spaghetti squash, and I hope you saw my — I made spaghetti squash. I hadn’t made that in year and then—was on SCIFI, I was like, “This is the perfect fall evening.” Okay, there you go. There you go. And you know if you want add a character to it, you can sprinkle maybe a little bit of you know brown sugar on top if you wanted to, just a little bit maybe a tablespoon, just to add like the caramelization on top of the crispiness.
What we’re going to do is we’re going to put this into the oven for—set your time or for 50 minutes. It's going to bake for an hour, depending on your oven. It’s at 350. I'm going to put in for 50 and I'm going to check at 50, okay. And it should rise you know be a brown, you know, you want to—whatever you pick, okay, there you go. Alright, so we’re going to stick it in the oven, careful, careful, careful. Here we go and set it for 50 minutes. Oh so long I know alright start!
What’s that sound? It means it's done, it's beeping. Alright! Okay! I’ll show you guys. Look at how golden brown that is, it just, it smells delicious. So, this is how it's supposed to look, see. You know it's got a character, it's a little you know, little chunky.
So alright, what I want you to do you want to cool it for about like, you know, take it out let it cool and then I want you to put it on the plate, let it cool for maybe another 15 minutes to half an hour, you're going to cut it up into 12 slices. And here are the interesting facts. A 120 calories for just one slice, a half a gram of fat so hardly anything that’s why I consider it fat-free. And then it's 23 carbs, 13 grams of sugar, three protein, and three grams of fiber, okay. Actually the fiber goes above the protein when you're looking at it right now. So, I mean the fiber is great, it's a good amount of fiber to get in your day. This is something that you can have for breakfast, you know, eat up before you go to the gym. Even if you want to put some fat-free cream cheese on there and maybe, you know, just a little bit of brown sugar, really good, it's a really good treat for the fall. And if you’re even having a Halloween party, that would be good, something good for make to that as well.
So, I hope you guys enjoyed this episode, thank you so much for all of you, Ustreamers out there who joined us. Join us live at noon every Saturday to watch this podcast live, answer your questions, follow me in Twitter at Jenny DiDonato, follow me on Facebook, Jenny DiDonato, or Jennifer DiDonato, on Facebook right. I can’t even remember. Jennifer DiDonato, I'm on iTunes, I'm on YouTube, comment on this Podcast. You can also email me at jenny@madefittv.com. So, we will see you next time for a Halloween episode. I can’t wait, that’s going to be my birthday too. Alright, I’ll see you then.
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