Returning to Vegetarianism and Corn and White Bean Salad with Avocado

I have started on a low fat vegetarian diet for health reasons. I have to say, I have never felt better. I have so much energy and my stomach is feeling so much better.

My daughter is about 5 1/2 weeks old and I am already 13 lbs below my prepregnancy weight of 264 lbs!! I have taken before pics that I will share as soon as I can locate the cord for my camera.

I plan to weigh in on Fridays and I will try to share more of my journey with you.

Today I tried a new recipe which I really enjoyed. I adapted it to what I have in the house.

Corn and White Bean Salad with Avocado

1 med sized can corn
1 1/2 cups (1 can) cooked white beans, drained and rinsed in a colander until water runs clear
1 medium tomato, cut into 1/2-inch pieces
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/4 - 1/2 jalapeno pepper seeded and finely chopped (to taste)
1 avocado
3 - 4 fresh mushrooms chopped
1/4 teaspoon chili powder
1/4 teaspoon salt (or to taste)
1 tablespoon fresh lime juice
1/2 teaspoon hot sauce (or to taste)

Dump corn in a large mixing bowl. Add the well-rinsed beans and all remaining ingredients. Mix well, cover, and refrigerate a couple of hours to allow flavors to blend.

Nutrition Facts
Serving size: 1/4 of a recipe

(Without avocado, contains 161 calories, 1g of fat 32g carbohydrates, 9g fiber, 9g protein. Points: 2.5)

Kashi Krispi Treat

• 2 Tbs skim milk
• 4 cups miniature marshmallows
• 1 half-oz. packet of Butter Buds
• 6 cups Puffed Kashi® cereal
• 1 cup raisins
• Non-stick cooking spray

Spray a 13 x 9" pan with non-stick cooking spray and set aside. Measure all ingredients and set aside. Put the skim milk and the marshmallows in a large saucepan and place over low heat so that they begin to melt. Stir often. When the marshmallows are partially melted, stir in the Butter Buds. When the marshmallows are completely melted, remove from heat. Stir in the Puffed Kashi and raisins. Spray a spatula with non-stick cooking spray and press the Kashi mixture evenly into the prepared pan. Allow to cool. Cut into 12 squares.

Makes 12 squares
3 POINTS per serving (1 square)

Nutritional Information:
Per serving: 160 calories, .2g fat (0g saturated fat), 2g fiber

Take Along Bars

• 2 tablespoons firmly packed brown sugar
• 1/4 cup chopped walnuts
• 1/4 cup light corn syrup
• 2 tablespoons all purpose flour
• 1/4 cup applesauce
• 1/2 cup cut-up dried apricots
• 2 cups bran flakes, (or use Raisin Bran and omit raisins) slightly crushed
• 2 egg whites or 1/2 cup egg substitute
• 1/4 cup golden raisins
• 1 teaspoon vanilla
• 1/4 cup flaked coconut (optional)
• Non-stick cooking spray

Preheat oven to 400 degrees. In non-stick saucepan combine sugar, syrup and applesauce and heat until sugar is dissolved. In a bowl, combine cereal, raisins, coconut, and nuts. In a separate bowl, add flour to apricots and mix to coat. Add to cereal mixture and mix. Stir in egg whites, vanilla, and mix well. Spray a 9 inch square pan with non-stick cooking spray. Add mixture, pressing firmly. Bake 15 to 20 minutes, or until golden brown. Cool 10 minutes and cut into
bars. Makes 1 dozen.

Yield:12
2 POINTS per serving
WW Points Without Coconut = 2 POINTS

Nutrition information:
PER SERVING: CALORIES: 107 (19.6% from fat) FAT: 2.3g (SAT 0.7g) CHOL: 0mg FIBER: 1.9g SODIUM: 75mg PER SERVING WITHOUT COCONUT: CALORIES: 97.8 (15.2% from fat) FAT:
1.7g (SAT 0.1g) CHOL: 0mg FIBER: 1.8g SODIUM: 69.9mg