Dear Julie,
I just wanted to say thank you for teaching Nutrition to me. I wanted you to know that April of 2006, my cholesterol was exactly 20 points higher than it is today, and I lost 6lbs. I have changed my eating habits since taking your class. I always wanted to see big changes in my nutrition and you gave me the tools to evaluate myself and anyone else -- I can't thank you enough. I have gone on to share this information with my entire family and they too are eating healthier, especially my Mom. She came to live with us December 14, 2006, after a devastating fall down her stairs at home, and a 5-day stay in the hospital. She suffered 3 broken ribs, 2 herniated disc in her lower back, and a torn ligament in her left knee. My Mom is a Type II diabetic, and since she has been under my care and my new and improved menu, she has lost 18 lbs. This has delighted her and myself, as we both are in need to lose more weight.

Thank you again,
Kristin Berres

Whole Grain Morning Muffins

• 1 ½ cups all bran cereal

• ½ cup rolled oats

• 2 cups low fat milk or soy milk

Place in large mixing bowl and let cereals soak in milk for 2 minutes.

Add:

• 4 TSP honey or guava honey
• 6 TSP   canola oil
• 2 eggs.  

Mix well.

• 2 ½ cups of whole grain flour (combination of whole wheat, soy and oat flour is very good)

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1-2 tsp cinnamon as you please

Sift together and add to liquid mixture. Mix until all flour in mixed in.   Don't over mix.

Stir in:

• 2 TSP ground flax seed

• ½ cup raisins, optional

• ½ cup cranberries, optional

Fill in   paper-lined muffin cups. Bake at 400 degrees for 25 minutes.

High in Fiber. If using soy flour, high in protein as well. Great for morning snack!