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    6 Recipes

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    you could use dairy milk if you'd like.... the peanut butter masks the tofu taste! i always use the darkest brown sugar i can find! evaporated cane juice and raw cane sugar work. sucanat doesn't blend too well with this! this is adapted from a blog called peas and thank-you. 8 small servings or 4 big ones! you can use any sort of nut butter you find.... even flavored ones! use peanut butter & co.'s dark chocolate dreams to make this a reese's style mousse! this tastes sinful, but it's not! it's chock full of protein and unrefined sugars! of course you could just use regular white sugar and dairy milk, and it would still be delicious!

    Recipe #421717

    This is adapted from vegweb.com. Instead of using the full amount of oil, you can replace the oil with 1/2 tbsp applesauce (or any mashed fruit i.e. pumpkin puree, mashed banana) and 1/ 2 tbsp oil mixed together. You could even use melted butter.... just don't use light margarine. I also think this is a bit sweet, so you can reduce the sugar to 1.5 tbsp or even 1 tbsp if you'd like. I like to drizzle peanut butter on top of this and swirl it in. Add in nuts, chocolate chips, whatever you want. Make sure you watch the microwave, it's super easy to burn!

    Recipe #421376

    This is adapted from a blog called Peas and Thank-you. This has everything your body needs: good carbohydrates, lean protein, a fruit and and a vegetable! It's a great after school snack for hungry little munchkins who want junk food. I make a huge glass of it to replace a meal or you can share it with someone! This is NOT terribly sweet. It's mostly just very chocolate-y and pretty heavy. I would add a good form of sugar to make it sweeter such as agave or maple syrup. You can't taste the spinach but if you don't drink it while it's really cold it can smell a little raw and leafy at room temperature. The measurements are VERY approximate as I despise measuring tools. I generally cram as much spinach as I can into my single serve blender. I added in my brand preferences into my ingredients list as well. I hope you love this! I also made the instructions in the order which you should the add ingredients to the blender, just in case you own a crappy one like I do.

    Recipe #416245

    This is adapted from Food Network. Prep time INCLUDES 45 min of chilling time. True shortbread should only have 3 ingredients: sugar, butter, oat flour so you can omit the rest of the ingredients if you like. You can use any type of flour here (try almond for gluten-free shortbread). If you don't have caster (superfine) sugar, use powdered or regular cane sugar but make sure you cream the sugar in butter until it is no longer granular. The key is to coat every flour particle with fat so that gluten can't form, resulting in crumbly texture. ALWAYS use regular full fat stick butter. Margarine will not yield the same texture. This would make an amazing crust for cheesecake or served with ice cream and strawberries!

    Recipe #414108

    This is a modified recipe. This version is low-fat and I include my substitutions to make it even healthier without sacrificing taste. I use Aunt Millie's 12 Grain bread.... a slice has 6g of fiber, and no high fructose corn syrup! This only a single serving, and it's sweet so you don't need syrup. You can bake this as well!

    Recipe #375921

    I make this with Hodson Mill Whole Grain Pancake Mix which consists of whole grain wheat flour and whole cornmeal.... and it's cheap too! This is not a cake-y muffin.... it's lightly sweet and grainy. It's great for breakfast... 2 of these and a glass of milk tide me over for hours. I use Smart Balance Butter Blend because it has butter to give it real buttery taste and the Smart Balance has healthful benefits that butter lacks. The best thing about Smart Balance Butter Blend is that it doesn't sacrifice taste! You could choose to use the same amount of olive oil, applesauce, or even non-fat yogurt instead of butter for even more health benefits, but it may sacrifice the taste. You can use any kind of sugar but dark brown sugar has a lower glycemic index than white sugar. Never ever use margarine in these! Margarine is loaded with trans fats (partially hydrogenated oils), even when the label says 0g trans fats on them. If a serving has less than 1g of trans fats, they can legally label them as "0g trans fats".... which means there could be .99g of trans fats per serving. Trans fats consumption leads to the hardening of arteries (atherosclerosis), which can lead to heart disease. Also, do not substitute in Splenda for sugar. Splenda (sucralose) is chlorinated sugar (sucrose), which is highly reactive in the body! This is my first recipe here, I hope you love these muffins!

    Recipe #373976


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