Menopause cook book with recipes for hot flashesLOADING...
It’s a fact of life after 40 ! But now, fight back – and win – right at your dining room table!
This fabulous new book is packed with dozens of recipes designed to work with ( and not against!) your mid-life metabolism!
To start you off right – here’s some recipes for yummy treats that are easy to make, scrumtious to eat and may just cool down those hot flashes to boot!
From by Elaine Magee
Homemade Frozen Fruit Sorbet
This is a fun way to enjoy your high calcium low fat yogurt! You can add a packet of sweetner – or enjoy as is! The flaxseeds will add magnesum and fiber, as well as some phytoestrogens and omega 3’s !
Makes one 1.25 cup serving
6 ounces lowfat vanilla yogurt
2/3 cup frozen boysenberries (or other frozen berries or peaches)
1 packet of artificial sweetner (optional)
1 tablespoon ground flaxseed
1. Add yogurt, boysenberries and sweetner (if desired) to the blend or food processor and pulse until a nice mixture is made.
2. Add to a serving dish and stir in flaxsees.
Nutrional Information: Calories: 229, 11 g protein, 37 g carbohydrate, 5 g fat (1.6 g saturated fat).
Brimming With Blueberry Muffins
These muffins are super moist and full of blueberries with a crispy cinnamon crumb topping! The blueberries are a great cancer-fight and the cinannmon has been shown to help control dysfunctional bleeding.
1//2 cup whole wheat flour
1/4 cup of soy flour ( to eliminate soy flour increase wheat flour to 3/4 cup)
3/4 cup white flour
1/2 cup sugar
1/2 tsp salt
2 teaspoons baking powder
3 tablespoons canola oil
1 large egg
1/2 cup plus 2 tablespoons fat-free half-and-half
1 1/4 cups fresh or frozen blueberries
1/3 cup white sugar
1/3 cup white flour
1 1/2 teaspoons ground cinnamon
2 tablespoons no-trans-fat or low-trans -fat margerine (for example Land O’Lakes Fresh Buttery Taste Spread or Smart Balance)
2 teaspoons fat-free half-and-half
1. Preheat oven to 400 degrees; line muffin pan with liners.
2.. Add flours, sugar, salt and baking powder to large mixing bowl and beat on low speed to combine.
3.Add canola oil, egg and 9 tablespoons of fat-free half-and-half to dry mixture and beat on low until just combined.
4.Fold in blueberries. Fill muffin cups until pretty full.
5.Crumb Topping: Place sugar, flour, and cinnamon in a small food processor and pulse briefly to blend. Add margerine and 1 teaspoon fat-free half-and-half and pulse briefly until a crumb mixture forms. Add 1 more teaspoon of half-and-half if crumb mixture isn’t moisture enough.
(If you don’t have a small food processor, blend the sugar, flour and cinnamon mixture with a fork. Then cut in the margerine and half-and-half with a fork until a crumb mixture forms.
6. Sprinkle crumb topping evenly over the muffins (about 1 tablespoon of crumb mixture per muffin) and bake for 20 -25 minutes, or until done.
Nutritional facts: Calories: 256, 5 g protein, 40 g carbohydrate, 8.5 g fat (1 g staturated fat)