[caption id="attachment_161" align="alignleft" width="140" caption="Executive Director, The Soyfoods Council"][/caption]

Easter is right around the corner!  And from my perspective, spring can’t come fast enough. With thoughts of warm breezes and spring flowers, we start changing our meals patterns from hearty soups and stews to fresh vegetables, salads and lighter fare.  Nutritious and healthy foods are top of mind for kids as well as for families.  Nutrition messages are everywhere.

It really is pretty straight forward, eat more fruits and vegetables, choose your protein sources wisely, eat whole grains, make sure you get enough calcium and everything in moderation…oh and get some exercise!

What are you making for Easter brunch?  I have included some favorites Overnight Egg Casserole (make ahead so fast and easy on Easter morning) , Tropical Fruit Sunshine Bread and Blueberry Muffins…just add fresh fruit and your brunch is complete!  Plenty of protein to compensate for all the Easter basket candy!

Overnight Egg Casserole

6 eggs

3 cups dairy milk

¾ tsp salt

1 ½ tsp dry mustard

1/8 tsp onion powder

6 slices white bread, cubed

1 cup shredded cheddar cheese

1 cup soy crumbles

1. Beat eggs, milk, salt, dry mustard and onion powder.
2. Place bread cubes in a greased 9x13-inch dish, sprinkle with cheese and soy crumbles.  Pour egg mixture over soy crumbles.
3. Place in refrigerator overnight or at least 6 hours.
4. Preheat oven to 350 degrees.  Bake casserole 1 hour.

Serves: 6

Calories: 379

Fat: 21 g

Protein: 25 g

Carbohydrate: 24 g

Fiber: 3.1 g

Cholesterol: 241 mg

Sodium: 1228 mg

Calcium: 368 mg

Recipe courtesy of The Soyfoods Council

Tropical Fruit Sunshine Bread

This sweet bread is from chef Steven Petusevsky. It contains soy protein powder, which increases the protein content significantly. It’s great for breakfast or a snack. Spread a warm slice with cream cheese and  top with sliced fresh bananas or figs.

1            cup all purpose flour

1/2             cup soy protein powder

¾              teaspoon baking soda

¾              teaspoon baking powder

1             cup light brown sugar

½              teaspoon cinnamon

¼             teaspoon nutmeg

¼            teaspoon salt

2             eggs

4            tablespoons butter, melted

¼              cup V8 Peach Mango Smoothie, or other juice

1             ripe banana, mashed

1             ripe peach or ½ ripe mango, chopped

1/2             cup coconut flakes

1. Preheat oven to 350 degrees.

2.Combine flour, and next 7 ingredients (flour through salt). Mix well.

3. Combine eggs, butter, and smoothie beverage; blend well. Add mashed banana and peach; stir well. Add flour mixture, stir gently. Spoon into a greased 9x5-inch loaf pan.

4. Bake uncovered 35 minutes or until done. Let stand on baking rack for 15 minutes before serving. Yield: 12 servings.

From My Kitchen to Yours….

Linda Funk