Friday, March 18, 2011


Recipe courtesy of:
Fatfree Vegan Kitchen
This is a printer-friendly version of the recipe.  For complete article with photos, please click here.
Lower-Fat Peanut Butter Banana Cookies
One of the great things about this recipe is that you probably have all the ingredients in your pantry. Use chunky peanut butter if you like pieces of peanut in your cookies (I do!)

1/2 cup natural peanut butter, chunky or smooth
1/4 cup brown sugar
1/2 cup sugar
3/4 cup mashed banana
1 cup unbleached flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 cup non-dairy chocolate chips (optional)

Preheat oven to 375. Line 2 baking sheets with parchment paper or a silicon baking mat.

Cream together the peanut butter and sugars. Add the mashed banana and mix until creamy.

In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips, if desired, and mix until well-blended, but do not over-mix.

Drop by rounded tablespoons onto prepared pans, about 2 inches apart. Flatten with a fork dipped in water. (These cookies will not spread as they cook, so the shape they're in when they come out of the oven will be about the same as when they went in.) Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.

Makes 20 cookies. Each without chocolate chips contains: 102 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 63mg Sodium; 1g Fiber. Weight Watchers 2 Points.

With chocolate chips: 116 Calories (kcal); 4g Total Fat; (30% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 64mg Sodium; 1g Fiber. Weight Watchers 2 Points.

Friday, March 11, 2011


JUST LOVE this soup... 

saute half an onion in water til soft,  add 1 small can of veggie broth,then two more cups of water, add  two  cups of unsweetened almond milk or soy, add at least 1 cup of frozen corn,  two cans of creamed corn and maybe 2 cups of cut up potatoes, parsley,paprika and minced  garlic flakes, maybe 1-2 tsp of each... to taste?

cook it 20 mins, take out  2 cups of  the mixture and  put it in your blender to liquify it.. then add back to soup.. 

yummy... eat til you are stuffed!! 


Thursday, March 10, 2011


baked potato, brussel sprouts, corn, and lite honey mustard dressing.. yummmy, oh and a touch of kosher salt.. 

Friday, March 4, 2011

having trouble getting started; here is what I do...

  Everyone has to find what will work for them with this eating plan.  I do things completely different from my brother  or even from my father, though I do cook for him now.

Breakfast;  either a glass of low sodium V8, a bowl of oatmeal with frozen fruit of ch oice mixed in after it is cooked,or banana or both and cinnamon and tsp or so of honey, OR a glass of chocolate soy or almond milk, OR a smoothie

after I eat I make up a big pot of veggie soup or chili,  most of the time...

  lunch; veggie soup and sometimes fat free premium saltines, OR  a big bowl of chili maybe with some brown rice,  OR a  plate of  steamed veggies ( I just nuke frozen ones in the wave) broccoli,corn,baked potato, carrots, and use some lite honey mustard dressing

dinner; more soup OR chili OR  maybe a corn/rice pasta spaghetti, with prego fresh mushroom sauce, or maybe a huge salad filled with leftover steamed veggies and cold baked potato...  just vary your meals back and forth...makes life easy

  I do these meals over and over,  finding a new one here and there that we like... it's really an easy day of not being hungry! and being loaded with energy

SNACKS; I do eat baked lays or tostitos chips with walmart brand white  corn and black bean salsa...  or another V8, or a chocolate soy or almond milk with some  crackers, or a smoothie... around 9pm each night ( hubby started the snack time tradition)