If you eat healthy most of the time, you don't have to worry about the rest of the time.

Curried Tofu and Peanut Butter Banana Nut Mini Muffins

Curried Tofu
(Laura modified the recipe a bit but it was SUPER yummy. She served it with Jasmine rice and a salad)


* 2 teaspoons vegetable oil
* 1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
* 1/2 teaspoon salt
* 1/2 cup light coconut milk
* 1 teaspoon curry powder
* 1 cup precut matchstick-cut carrots
* 1/4 teaspoon crushed red pepper
* 1 (15 1/4-ounce) can pineapple chunks in juice, drained
* 1 medium red bell pepper, thinly sliced
* 1/2 cup chopped fresh basil


Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm.

Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly. Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally. Stir in tofu. Sprinkle with basil.

(Camera phone)

Peanut Butter Banana Nut Mini Muffins
1/2 cup whole wheat flour
1/2 cup oats
1.5 tsp cinnamon
.5 tsp baking soda
1.5 tsp baking powder
Dash of all spice
Pinch of nutmeg
1 egg + 1 egg white
1/2 cup water
1 tbsp ground flax seeds
1 apple (shredded w/ skin - I used gala)
3 tbsp chopped nuts
1 1/2 tbsp creamy natural PB
1 cup banana (mashed)

1. Preheat oven to 350 degrees.
2. Combine all ingredients, mix well.
3. Spoon mixture into mini or large muffin tin (sprayed with a little non stick spray).
4. Bake for 15-20 min or until top of muffin is firm to the touch.

(Karel has my camera so I used my camera phone)

*This recipe came out super yummy! One of my favorites, that's for sure!

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