Obesity’s Answer

Well, it is always up to me to make the sacrifices in order to make a more perfect diet soooooo with plenty of BEANO on board, (sorry, I�m intolerant of soy otherwise),  I delved into the world of the best stuff I have ever eaten and have answered your pleas to “get yogurt” !!!

I went to my local healthfood store ‘Dr. Feelgood’ of Mexia Texas and pleaded with them to find me a non-dairy yogurt.  So many folks had favorite recipes they wanted to use that had ‘yogurt’ (the dairy kind) in the ingredients.   Ever mindful of your needs and ever allergic to SOY, I began my quest!   ALAS and ALACK, it’s been found.

100 percent Soy yogurt, made from a culture, certified whole organic soybeans grown without the use of herbicides, chemical fertilizers or genetically modified seeds.   The brand name is Whole Soy.  Any healthfood store can order it and you can find out more about it at www.wholesoy.com.

It tastes sooooo good!!!   I like the plain and decided to make the “Shake” many of you requested.   This is wonderful and takes a few minutes and is the answer many of you have asked for.   I know lots of you wanted a shake you could drink on the run, in place of a meal or snack.  See the Raspberry Banana Soy Shake recipe!

Elaine

Update 6/9/2005

As with anything in life, there are the pluses and the minuses.  There’s information popping up these days that seems to discredit soy, but further search seems to point to dairy industry trying to discredit soy.  Dr. Mercola’s web site is anti-soy and pro-beef and dairy.  What do you do?  What do I do?  What DO we eat?

Soy Myth Exposed: Soy is Not a Health Food

This one is from our book, Obesity�s Answer, the CELL Program

Makes 16 pancakes. Two of these pancakes equal 1 CELL bread serving

2 1/2 cups whole wheat flour, pastry flour is best
1/2 tsp baking soda
1/2 tsp salt
3 medium eggs
2 tsp cream of tartar
1 1/2 cups soy milk
1/4 cup pure maple syrup
1/4 cup safflower oil
2 tsp vanilla
olive oil spray
1 cup strawberries, frozen, unsweetened

1. Mix flour, soda and salt into a bowl and set aside.
2. Crack eggs into a mixing bowl, add cream of tartar and beat on high until eggs are fluffy and foamy, about 2 minutes.
3. Add soy milk, maple syrup, oil and vanilla.  Mix briefly and gently with a spoon.
4. Add flour mix all at once and mix gently with a spoon.  Leave some lumps as overmixing will make the pancakes tough.  The mixture should be bubbly and foamy, which makes a light pancake even though it is 100% whole wheat.
5. Spray a hot griddle or skillet with olive oil spray.
6. Pour 1/4 cup of batter (Don�t cheat, use the measuring cup!) in the skillet for each pancake.  Do not crowd the pancakes.  Give them enough room to spread.  Turn the pancakes when they bubble and the edges solidify.  They should be golden brown on each side.
7. Respray the pan with olive oil spray between batches.
8. Place strawberries in a cup and microwave for 1 minute.  Mash with a fork.  Serve a spoonful or two over the pancake and enjoy.

Make the spread ahead and you will always have a ready-to-eat, nutritious breakfast to eat on the go. Kids love it, so make sure to have plenty on hand.

1 cup pecan halves
1/4 cup Benecol Spread
1 Granny Smith apple, peeled & cubed
1 tablespoon pure honey
1/8 tsp. nutmeg
1/8 tsp. cinnamon

1. Blend all ingredients in blender until the consistency is smooth.
2. Place in a refrigerator container.

Serve with hot apple cider (just zap it in the microwave). You can use this spread like most folks would use peanut butter. Just don�t forget to keep it refrigerated. In the time it takes to toast a piece of bread, you have a hearty, nutritious, and delicious breakfast. It is great on whole wheat or Ezekiel bread or on the Ezekiel cinnamon raisin bread.

Serves one  (sometimes you need to make something just for yourself.)

2 eggs
1 slice Ezechial Bread
1 tbsp Benechol spread
2 thin slices ham

1. Beat eggs with a fork in a flat bowl.  Put the slice of bread in the eggs to soak.  Turn the bread over to soak up as much egg as possible.
2. Heat the Benechol spread in a small frypan.  Fry the egg-soaked bread slice until it�s done on both sides.  Set aside.
3. Using the same frypan, quickly heat up the ham slices.  Put them on the French toast.  Don�t waste the rest of the egg.  Fry it like a pancake and put it on the ham.  Enjoy!  It�s drippy and wonderful!

Note:  Ezechial bread is a little heavy for some people not used to eating hearty breads.  Honest, you don�t even notice on this recipe.  This breakfast gets you going for the whole morning.

This recipe is from our book, Obesity�s Answer, the CELL Program

Makes 4 servings

1/4 cup ham slices, chopped
1 small bell pepper (any color), chopped
1/2 pound pea pods, frozen, chopped
1 pound mushrooms, chopped
1 tsp tarragon, fresh if possible
8 small cherry tomatoes, sliced
3 oz spinach, sliced
6 medium eggs, beaten
1 dash salt, or to taste
1 dash pepper, or to taste

1. Thaw pea pods under cold running water.  Drain.
2. Prepare ham and vegetables.  Set aside, ready to use.
3. Heat olive oil spray in a large nonstick skillet.
4. Saute ham, bell peppers and pea pods for 2 minutes on high heat.
5. Add mushrooms, tarragon and tomatoes.  Saute another minute or two until soft.
6. Add spinach, then immediately add beaten eggs.  Cook, stirring constantly until no longer wet.
7. Add salt and pepper and serve hot.

*gluten-free

Mexican Eggs get me started with a little Salsa, a little protein and a whole lot of flavor.

2 eggs (free range eggs are steroid free, remember!)
2 whole wheat tortillas
2 tablespoons mild salsa (check label to be sure you can eat all the contents therein)
1 1/8″ slice of Honey or honey maple ham
1/4 green pepper, diced
1 tbsp chives, chopped
3 white mushrooms, sliced thin

1. Spray non-stick frypan or frying pan of any kind with Olive oil or Smart Balance cooking spray.
2. Turn burner to med low heat or fry in electric frypan at 250 degrees.
3. Cut ham slice into 1/4″ squares and add to frying pan along with chives, green peppers and mushrooms.
4. Stir, cover and let cook for a few minutes.
5. Whip eggs in a bowl using a wire wisk or a fork and then pour eggs into fry mixture. Mix and cook until the eggs are done.
6. Warm tortillas between two paper towels in a microwave or tortilla warmer.  Add salsa and eggs and roll it up.
7. Serve with a lovely cold V-8 or a tall glass of water and don�t forget to take your Inositol and Taurine!

*gluten-free

In honor of Dr. Seuss and my new grandson born in March, 2004, this is a very hearty breakfast.

Serves two

olive oil spray
1 ham steak, fully cooked
1 tsp garlic, minced
1 bunch chives, chopped
1 bag baby spinach
4 eggs, beaten

1. Heat skillet with olive oil spray.
2. Fry ham on high heat for about 2 minutes a side, adding a little water if needed for moisture, or just until it�s hot. Set the ham aside.
3. Using the same skillet, add a little more olive oil spray, then saute the garlic and chives for a minute.
4. Add the spinach. Beat the eggs quickly in a bowl and then poar into skillet. Cook, stirring constantly, until no longer wet.
5. Serve hot with OJ!

*gluten-free

(4 servings)

• 1 ¼ pounds ground turkey (15 % fat, not the extra lean kind)
• 1 teaspoon sea salt (maybe a little less if you like it less salty)
• 1 teaspoon rubbed sage
• ½ teaspoon thyme
• ¼ teaspoon savory
• ¼ teaspoon nutmeg
• ¼ teaspoon ground white pepper
• ¼ teaspoon paprika

1. Mix all ingredients well (go ahead, your hands are clean).
2. Crumble the meat into a large frying pan or wok. Fry on high heat, stirring constantly until cooked, about 5 to 7 minutes.
3. Enjoy with scrambled eggs or rolled in a whole wheat tortilla for a quick and nutritious breakfast.

Note: This is a recipe with a hundred uses. Once cooked up, the sausage is recipe-ready for using it in other things. It freezes and microwaves well. It is great crumbled over a plate full of veggies. We’ve used it as a topping for home-made pizza. Tomato sauces complement the flavors well. For variety, mix ground turkey half and half with ground fresh pork and the same spices. Or vary the spices, such as skip the nutmeg and mix in 1 teaspoon of basil for a more Italian flavor. Just make sure you get pure ground turkey. The stores are starting to sell fresh ground turkey with “natural flavorings,” which usually includes MSG, garlic or onion.

*gluten-free

Makes one serving.  This is a great in-a-hurry breakfast.  It would be better for you if sat down and savored it, BUT if you’re late for the school bus…..

• 1 or 2 brown rice cakes (make sure to read the ingredients if you need to be gluten-free; there are some brands that have only brown rice and salt as ingredients)
• 2 tbsp almond butter
• ½ banana
• 1 tsp honey

1. Slather the almond butter on one of the rice cakes.  Slice the banana and put the rounds in a single layer on top of the almond butter. 
2. Toast in the toaster oven.  Drizzle on a little honey.  Put the other rice cake on or eat open-face, as you prefer.

*gluten-freee

Serves one  (sometimes you need to make something just for yourself.)

2 eggs
1 slice Ezechial Bread
1 tbsp Benechol spread
2 thin slices ham

1. Beat eggs with a fork in a flat bowl.  Put the slice of bread in the eggs to soak.  Turn the bread over to soak up as much egg as possible.
2. Heat the Benechol spread in a small frypan.  Fry the egg-soaked bread slice until it’s done on both sides.  Set aside.
3. Using the same frypan, quickly heat up the ham slices.  Put them on the French toast.  Don’t waste the rest of the egg.  Fry it like a pancake and put it on the ham.  Enjoy!  It’s drippy and wonderful!

Note:  Ezechial bread is a little heavy for some people not used to eating hearty breads.  Honest, you don’t even notice on this recipe.  This breakfast gets you going for the whole morning.