New Measure Weight Loss Class – Keys to Weight Loss – #1

Key #1 Jumpstart your day with a high-fiber breakfast!

Maple Walnut Granola                                                     

Makes 27 servings.

Rich but delicious, a little of this granola goes a long way. A great topping for pudding or smoothies.

1 cup pitted dates

1 banana

1/3 cup turbinado sugar

1/4 cup water

½ cup olive oil

1 tablespoon vanilla extract

2 teaspoons maple extract

1½ teaspoons salt

7 cups old fashioned rolled oats

2 cups unsweetened chipped coconut

2 cups walnuts, coarsely chopped

1 cup pumpkin or sunflower seeds

1. Heat dates, bananas in the water in a saucepan until dates are soft. Place in the blender with oil, vanilla and maple extracts, and salt. Blend until smooth.

2. In a large bowl, combine all dry ingredients, and pour in the blended mixture. Using plastic gloves, mix with your hands until the dry ingredients are well coated. Mixture should hold together when you squeeze a handful together.

3. Spread out on two cookie sheets covered with parchment paper or sprayed with oil.

4. Bake overnight at 125 degrees or with the oven setting on “warm”, or for 2 hours at 225o, stirring every 30 minutes.


Crockpot Cereal                                                                                                 

Makes 8 servings.

Using 2 or 3 of a variety of grains will provide a more balanced nutrient profile Try wheat berries, amaranth, quinoa, barley, millet, brown rice or kamut for a great nutrient package and a welcomed change from oats.

1 cup whole grain

3½ cups water

½ teaspoon salt

1. Choose one to three whole grains and combine with water and salt in a mini-crockpot (one quart). Cook overnight on low. One-quart crockpots have only one setting.

2. Add dried fruit after cooking if desired.

3. Serve with soy or nut milk, fresh fruit, granola, ground flaxseed, and or applesauce.

Cook’s Tip: Double or triple recipe for larger crockpot.

Baked Oatmeal                                                                                                   

Makes 12 servings.

This no-fuss recipe can be made the night before and baked just before breakfast. I like to add a cup of blueberries for a fruity punch of antioxidants!

3 cups rolled oats

¾ cup raisins or chopped dates

½ cup coconut, unsweetened

1 teaspoon salt

4½ cups hot water

1. Mix all ingredients in oil-sprayed 13 x 9-inch pan.

2. Bake uncovered at 350o about 1 hour.

Scrambled Tofu                                                                                                                             

 Makes 4 servings.

Serve Oven Roasted Potatoes, Scrambled Tofu and sliced tomatoes for a savory breakfast treat that provides a great nutritional foundation for a productive day!

1 teaspoon salt

1 tablespoon parsley flakes

14 ounces fresh, firm tofu

¼ cup rinsed, raw cashews

2 tablespoons nutritional yeast flakes

¼ teaspoon turmeric ½ teaspoon lemon juice

¼ teaspoon garlic powder 2 teaspoons onion powder

½ cup water

1. Crumble tofu into fine pieces in a non-stick skillet. A potato masher works well for this. Sprinkle with parsley and ¼ teaspoon of the salt. Heat in the skillet about 10 minutes until dry.

2. Blend the remaining ingredients, including the remaining ¾ teaspoon of salt, in a blender until smooth. Pour the blended mixture over tofu in skillet and scramble over medium heat until desired consistency.

Another great way to serve granola!

Carob Pudding                                                                                                                   

Makes 4 servings.

Garnish with a few nuts or granola on top for a little crunch or layer in a parfait glass with whipped topping for a beautiful presentation.

3/4 cup hot water

1/2 cup dates

2 tablespoons carob powder

1 tablespoon peanut butter

2 teaspoons powdered coffee substitute

1/8 teaspoon salt 1/2 teaspoon vanilla

1 cup hot cooked millet

1 tablespoon coconut

1. Soften dates by heating them together with the warer.

2. Combine with remaining ingredients in blender and blend smooth.

3. Serve warm or chilled. Pudding will thicken as it cools.

Coconut Whipped Cream                                                                                           

Makes 12 servings.

Absolutely the best vegan whipped cream yet! Be sure to make this at least several hours ahead of time, then fluff with a whisk to produce a light and creamy whipped cream.

13.5-ounce can coconut milk

½ of 12.3-ounce package silken tofu, extra-firm

2½ tablespoons turbinado sugar

1 teaspoon vanilla extract

3 dashes salt

2 teaspoons Instant Clear Gel

1. Blend first four ingredients smooth in blender, then while still blending, sprinkle in Instant Clear Gel.

2. Chill to thicken.

Stir briefly before serving.

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