July 2010 Archives

Marathon Bon Bons

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Dear Missy,

I love the Sneaky "Bonbons" in The Sneaky Chef to the Rescue. The perfect blend of carbs and protein from the whole grains, antioxident-rich sweet potato, and peanut butter, along with the indulgent chocolate, make these the perfect post-run snack, better than any energy bar! I will keep a stash of these in the freezer as I train for the marathon. –Cathy R.

Dear Cathy,

You are an athlete after my own heart! I also love these (seemingly) decadent treats as they are packed with solid nutrition--perfect for after a workout. 

Which marathon are you training for? When is it? I'm jealous! 

Looking forward to hearing from you,



Dear Missy,

What creative way can you get  my children to eat egg salad? Thanks!

Dear Christy,
Here's my recipe for egg salad from my Men's Book. If you're making it for your children, just reduce the mustard by about 2/3 or eliminate it altogether. The result will be some of the best egg salad they've ever tasted, fortified with a substantial amount of tofu and white beans to boot!

Enjoy in good health!

Egg-Me-On Salad Sandwich
If your guy likes thick, old-fashioned egg salad sandwiches, he’ll love this recipe. He won’t notice the missing egg yolks or the hidden, cholesterol-cutting tofu and White Bean Puree, both of which increase the volume of the salad while reducing the fat. For kids, just reduce the mustard by 2/3 or eliminate altogether.
Makes 2 sandwiches
4 large eggs
1 cup (1⁄2 of a 14-ounce block) firm tofu
2 tablespoons light mayonnaise
2 teaspoons mustard
2 tablespoons White Bean Puree (see Make-Ahead Recipe #9)
Salt and freshly ground pepper, to taste
4 slices whole grain bread
Optional extra boost: chopped celery and pickles; lettuce leaves
Place the eggs in a small pot and cover with cold water. Bring the water to a boil over high heat; cover, reduce heat to low, and simmer for 10 minutes. Use a slotted spoon to remove the eggs from the simmering water and place them in a bowl of cold water to cool.
Place the tofu in the simmering water for 2 minutes. Whisk the mayonnaise, mustard, and White Bean Puree in a bowl. Drain the tofu, chop it into small pieces, and add it to the mayonnaise mixture.
Once eggs are cool enough to handle, crack and peel them. Cut the eggs in half lengthwise, remove 2 yolks, and set them aside for another use. Chop the whites and the remaining yolks into small pieces. Add them to the tofu mixture and stir together all ingredients, including any optional extras, until well combined. Season with salt and pepper, and serve on whole grain bread with any optional ingredients.


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