In February of 2017 my son convinced me and my husband that we should give up all animal products as well as oils and refined sugars.  That sounded impossible at the time.  He explained that by doing so we would become healthier by reversing heart disease, Type 2 diabetes, high blood pressure and avoid certain types of cancers.  Loosing weight would come naturally.  We never imagined that the pounds would drop off so quickly and that my husband's need for medication he used for high blood pressure, diabetes and stomach problems would eventually be eliminated.  His doctor was truly amazed.  Today, a year later between the three of us we have lost 145 lbs!

Please watch the "Forks Over Knives" movie which explains the China Study and backs up the facts. It is unbelievable to learn how the foods we were eating were actually killing us.

We all needed to buy new clothes since the ones we had were ridiculously big.  I was down to the weight I was in my 20's and I wear the same size as my 28 year-old daughter--I am 66 years old!

My son encouraged me to do a blog to keep track of our tried-and-true dishes--the ones that have become our favorites--after a year of trying so many different recipes from cookbooks and Pinterest.

I love making muffins for breakfast so it's no doubt I chose to make it my first recipe.

Banana Bran Muffins

1 tablespoon flaxmeal

3 tablespoons warm water

1/2 cup almond vanilla milk, unsweetened

1/2 cup unsweetened applesauce

3 tablespoons real maple syrup

2 cups whole wheat pastry flour (Bob's Red Mill)

1 tablespoon baking powder (Bob's Red Mill)

1/4 teaspoon salt

1/4 cup bran

1 cup lightly mashed ripe bananas (2 bananas)

1/2 cup chopped pecans

1/4 teaspoon cinnamon

Combine flaxmeal with warm water and set aside for 15 minutes until it becomes a little thick.  In a separate large bowl mix the milk, applesauce and maple syrup.  Add the thickened flaxmeal to the milk mixture and stir to combine.  Stir in flour, baking powder, bran, salt and cinnamon all at once.

Mix lightly and then gently fold in bananas and chopped pecans until it is all mixed.

In a very lightly oiled muffin tin bake at 400 degrees for 20 minutes or until golden brown. Store leftover muffins in the refrigerator and warm or toast before eating.  Makes 12 muffins.