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Recipes....

This book has a wonderful chapter with recipes, to help you through this time.

Here are just a couple of them:

TOFU SMOOTHIE

My good friend Melody turned me on to this wonderful smoothie recipe.  It's great for breakfast or an afternoon snack, as it is chock full of protein.  Also, it's a delicious and great way to get your daily dose of soy isoflavones.  Use any flavor soy milk you choose.  Melody likes plain, or vanilla flavors. 

  • 1 cup soy milk

  • 3 ounces soft Tofu

  • 1/2 frozen banana

  • 1/2 cup frozen strawberries and peaches (or any fruit you like)

  • Sweeten to taste

    •

    • Blend all the ingredients together.  Add some ice if you want it a bit colder and thicker

    • Pour in tall glass and enjoy. 

    • serves 1

     

    BANANA NUT BRAN MUFFINS

    My friend Jennie Harris invented this low fat, high fiber bran muffin recipe, and I have to say that it is the easiest recipe for muffins that I can think of,  They bake quickly, so it is easy to bake them fresh for Sunday brunch, and they re-heart beautifully.  Of course, they are scrumptious. 

  • 1 1/2 cups whole wheat flour

  • 1/2 cup whole whet pastry flour

  • 1 1/2 cup oatmeal

  • 1 cup "Hodgson Mills" wheat bran

  • 1 cup brown sugar

  • 1 heaping teaspoon baking soda

  • 1 heaping teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 2 egg whites

  • 3 bananas (mashed to liquid)

  • 1-1 1/2 cups milk

  • 1/2 cups raisins

  • 1/2 cup pecan pieces

    •

    • Preheat oven to 400 F and grease muffin tin with butter spray

    • In a large bowl, mix all dry ingredients together

    • In a separate bowl, mash bananas to liquid ( a hand mixer works well)

    • In a small bowl, beat egg whites for one minute, then add to bananas.

    • Add 1 cup milk to banana mixture, reserving the other 1/2 cup milk

    • Add banana mixture to dry ingredients, and fold together.  The consistency should be medium thickness.  If batter is too thick, add remaining 1/2 cup of milk a little at a time until you have the right consistency.

    • All raisins and pecans and fold into other ingredients.

    • Spoon batter into muffin tin.  Fill cups all the way, or a little bit over.

    • Bake for 20 minutes.  Muffins should be browned on top.

    • Let cool for 5 minutes, then remove from tin and serve.

    • Yields 12-15 muffins