Mango Tofu Smoothie

Ingredients 1 c. all-purpose flour½ c. whole-wheat flour¼ cup wheat germ2 tsp. baking powder¼ tsp. salt2 bananas, mashed2 large eggs, beaten½ c. packed brown sugar1/3 c. canola oil1/3 c. 1% low-fat milk1 tsp. vanilla½ c. mini chocolate chips Directions Preheat the oven to 350°F. Lightly coat 12 muffin cups with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole-wheat flour, wheat germ, baking powder and salt in a large bowl. Combine the bananas, eggs, sugar, oil, milk and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake about 20 minutes or until the muffins are light golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for five minutes. Remove the muffins and cool an additional five minutes before serving. To make 24 mini muffins, bake about 14 minutes. Yield 12 servings Nutrition 220 calories, 10g fat, 2g saturated fat, 140mg sodium, 31g carbohydrate, 2g fiber, 4g protein.

Ingredients¼ cup Mom’s Best Naturals Quick Oats 1 tsp. ground flaxseed ½ c. 1% low-fat milk ¼ c. blueberries 1 tsp. pure maple syrup 1 to 2 Tbsp. chopped nuts, optionalDirectionsCombine the oats, ground flaxseed and milk in a large microwave-safe bowl and stir to combine. Place in the microwave, uncovered, and heat on high for 90 seconds. Remove carefully and stir in the blueberries, maple syrup and nuts, if desired.Yield1 servingNutrition180 calories, 4g fat (1g saturated, 0.5g omega-3), 65mg sodium, 31g carbohydrate, 3g fiber, 8g protein, 15% calcium.

Ingredients1 c. Mom’s Best Naturals Quick Oats 1 c. Mom’s Best Naturals Toasted Wheat-fuls 1 c. walnuts 1½ c. dried fruit, such as a combination of dried apricots, plums and cranberries ½ tsp. ground cinnamon ½ tsp. salt 1/3 c. honey 2 large omega-3 eggs 1 tsp. vanilla extract ¼ c. mini chocolate chipsDirectionsPreheat the oven to 350°F. Lightly oil or coat an 8-x-8-inch baking pan with nonstick cooking spray and set aside. Place the oats, Wheat-fuls, walnuts, dried fruit, cinnamon and salt in a food processor, and pulse until the mixture is finely chopped (the dried fruit should be the size of dried peas or lentils). In a large bowl, whisk together the eggs, honey and vanilla. Add the oatmeal mixture and chocolate chips, and stir to combine. Transfer to the baking pan, and flatten down with the back of a spoon or spatula to spread evenly. Bake about 18 minutes, until the edges turn golden brown and the bars are done. Let bars cool completely in pan before slicing and serving. Tip: These bars freeze really well. If you have leftovers, wrap individual portions in plastic bags or aluminum foil, and freeze.Yield16 barsNutrition

Ingredients ¼ cup egg beaters2 Tbsp. skim milk1 handful shredded carrots (feel free to add other veggies)1 handful crushed baked corn tortilla chipsOnion and garlic powder (optional) Directions Combine all ingredients and pour into muffin pan holes greased with spray vegetable or olive oil. Fill the holes halfway and bake at 425 ° for 10-15 minutes, until fluffy. Yield 12