Tasty Bran Muffins

Tasty Bran Muffins

all-bran-muffinsINGREDIENTS:

1 1/2 C. Kellog’s All-Bran cereal

1 C. carrots

1/2 C. almonds, roughly chopped

1 1/4 C. milk

1 egg

1/3 C. pumpkin puree

1 1/4 C. flour

1/2 C. sugar

1 Tbsp. baking powder

1/2 tsp. salt

Yields 12 muffins

DIRECTIONS:

  1. Preheat oven to 400 degrees
  2. Stir together flour, sugar, baking powder and salt. Set aside.
  3. In large mixing bowl, combine All Bran and milk. Let stand about 6 minutes until cereal softens. Add egg and pumpkin. Beat well.
  4. Add flour mixture, stir only until combined.
  5. Portion batter evenly into twelve 2 1/2-inch muffin-pan cubs coated with cooking spray.
  6. Cook at 400 degrees for 20 minutes

Kathy’s Green Smoothie Recipe

Kathy Smith's Green Smoothie RecipeKathy’s Green Smoothie Recipe: 

2 C. kale, lettuce or arugula (to taste)
1 sliced cucumber
1 sliced kiwi
1 T. lemon or lime juice
1 avocado (take off shell and take out pit)
1-2 C. water
1 T. ground flaxseed

Mix all ingredients together and blend until you reach the right consistency of your tasting.

If you’re whipping up this recipe today, share the photo of it with me! Use #ReShape on Facebook, Instagram or Twitter.

Master Recipe for Rolled (Old-Fashioned) Oatmeal

Kathy Smith's healthy oatmeal recipe

Master Recipe for Rolled (Old-Fashioned) Oatmeal

Ingredients:

  • 31⁄2 cups water
  • 2 cups rolled (old-fashioned) oats
Directions:

To cook on the stovetop:

Pour water into a medium saucepan; bring to boiling. Stir in oats and

Master Recipe For Rolled Oatmeal Nutrition

immediately reduce to low. Simmer for 3 to 5 minutes, stirring occasionally. Serve hot.

To cook in the microwave:

Combine water and oats in a microwave-safe 2-quart bowl. Microwave on high (100 percent power) for 2 to 4 minutes, depending on the power of the microwave. Take care; the bowl may be very hot! Serve hot. Serves 4.

Note: To reduce the glycemic response, add 1tablespoon protein powder to either steel-cut or rolled oatmeal, then cook as directed. If you like, add 1⁄2 cup plain almond milk to the cooked oatmeal for desired texture.

Quick-Fix Cereals

Kathy Smith's healthy oatmeal recipeQuick-Fix Cereals

For hot cereal you’ll need:

  • 1 packet instant Irish oatmeal, Kashi® oatmeal, or Cream of Wheat®
  • Make cereal according to package directions. Serves 1.

Add:

  • 1 to 2 tablespoons vanilla protein powder and 1 teaspoon peanut butter or
  • 1⁄4 cup walnut or almond pieces

For ready-to-eat cereal you’ll need:

  • Kashi GoLean®
  • Barbara’s Bakery® Multigrain Shredded Spoonfuls
  • Whole Grain Total®
  • Wheaties®
  • Product 19®
  • All-Bran®
  • Uncle Sam®

Measure out no more than 1 cup of cereal (choose from list above) into a bowl. Add 1⁄2 cup almond or coconut milk. Serves 1.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Ingredients:

  • Lemon Ricotta PancakesBerry Compote (recipe follows)
  • 1 cup rolled (old-fashioned) oats
  • 8 egg whites or 1 cup purchased egg whites
  • 1⁄2 cup ricotta cheese
  • 1 teaspoon lemon extract
  • 1 tablespoon grated lemon zest
  • Nonstick canola oil cooking spray
Directions:

Prepare Berry Compote; let stand while making pancakes. Combine oats, egg whites, ricotta cheese, lemon extract, and lemon zest in a blender. Cover and blend until smooth.

Mist a nonstick skillet or griddle with nonstick cooking spray. Heat skillet over medium heat for 2 minutes. Cook 2 to 3 large pancakes (one at a time if using a small skillet) until large bubbles appear on the surface. Turn pancakes and continue cooking until browned. Top with Berry Compote. Serves 2 to 3.