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# Healthy Recipes: Mother’s Day Brunch Menu
- URL: https://www.foodconsumer.org/healthy_recipes_0424130557/
- Published: 2013-04-24T18:56:00.000Z
- Updated: 2026-09-22T16:21:09.000Z
- Description: Banana French toast soaks whole-wheat bread in blended banana, soymilk, maple syrup and cinnamon; a berry mousse blends silken tofu with frozen berries and sugar. Both recipes come from books by Neal Barnard, M.D.
- Author: Food Consumer
- Tags: Vegetarian Recipes, Recipes & Dining, #vivvo-import

# Banana French Toast

Makes 4 slices

2 medium bananas   
2/3 cup soymilk   
2 tablespoons maple syrup   
1/8 teaspoon cinnamon   
4 slices whole-wheat bread   
1 vegetable oil spray

Blend bananas, soymilk, syrup, and cinnamon until smooth. Pour into a flat, shallow dish and soak bread slices 1 minute on each side. Transfer carefully to a vegetable oil sprayed skillet. Cook first side until lightly browned, about 3 minutes, then turn and cook second side until browned.

Per slice

- Calories: 173
- Fat: 2.2 g
- Saturated Fat: 0.5 g
- Calories from Fat: 11.3%
- Cholesterol: 0 mg
- Protein: 4.8 g
- Carbohydrates: 36.5 g
- Sugar: 16.7 g
- Fiber: 3.4 g
- Sodium: 174 mg
- Calcium: 82 mg
- Iron: 1.7 mg
- Vitamin C: 5.5 mg
- Beta Carotene: 14 mcg
- Vitamin E: 1 mg

*Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.*

| **RECIPE OF THE WEEK \| Berry Mousse** This is so easy that it’s hardly a recipe! Your blender does most of the work. This can be eaten as a pudding or used as a topping for fruit. Ingredients Makes 4 servings 1 12.3-ounce package reduced-fat extra-firm silken tofu, crumbled2 3/4 cups thawed frozen unsweetened berries of choice3 tablespoons sugar, or 2 tablespoons agave nectar1 tablespoon berry liqueur (optional) Directions Blend tofu, berries, sugar or agave nectar, and liqueur, if using, in a blender or food processor until smooth. Spoon into 4 pudding dishes and refrigerate until chilled. Per serving (1/4 recipe): 122 calories; 0.9 g fat; 0.1 g saturated fat; 6.4% calories from fat; 0 mg cholesterol; 6.2 g protein; 24.2 g carbohydrates; 16.7 g sugar; 3.2 g fiber; 77 mg sodium; 56 mg calcium; 1.8 mg iron; 62.6 mg vitamin C; 41 mcg beta-carotene; 0.5 mg vitamin E Recipe from *Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs* by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan Tofu Scramble Makes 4 servings 1/2 cup [Vegetable Broth](http://www.nutritionmd.org/recipes/view.html?recipe%5Fid=103&ref=foodconsumer.org), divided 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 cup chopped carrots 1 cup chopped fresh kale 16 ounces low-fat tofu, drained and crumbled 1/4 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon dried basil Heat 1/4 cup broth in a skillet over medium-high heat. Add celery, onion, bell pepper, and carrots. Cook until softened. Add remaining 1/4 cup broth and kale. Cover skillet and cook until kale is wilted. Add tofu. Cook until firm and lightly browned. Add salt, black pepper, and basil. Per serving (1/4 of recipe) Calories: 161 Fat: 6.9 g Saturated Fat: 1 g Calories from Fat: 38.5% Cholesterol: 0 mg Protein: 13.5 g Carbohydrates: 14.9 g Sugar: 3.8 g Fiber: 6.5 g Sodium: 308 mg Calcium: 116 mg Iron: 4.4 mg Vitamin C: 25.3 mg Beta Carotene: 4125 mcg Vitamin E: 0.9 mg *Source: Brie Turner-McGrievy, M.S., R.D.* Breakfast Rice Pudding Makes 6 1/2-cup servings 2 cups cooked [Always Great Brown Rice](http://www.nutritionmd.org/recipes/view.html?recipe%5Fid=643&ref=foodconsumer.org) 1 1/2 cups vanilla rice milk 3 tablespoons raisins 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon cinnamon In a medium saucepan combine all ingredients and bring to a slow simmer. Cook uncovered, stirring occasionally, for about 20 minutes, or until thick. Serve hot or cold. Per 1/2-cup serving Calories: 140 Fat: 1.2 g Saturated Fat: 0.2 g Calories from Fat: 7.4% Cholesterol: 0 mg Protein: 2 g Carbohydrates: 30.3 g Sugar: 10 g Fiber: 2.5 g Sodium: 26 mg Calcium: 90 mg Iron: 0.5 mg Vitamin C: 0.4 mg Beta Carotene: 1 mcg Vitamin E: 0.5 mg *Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.* |
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