Featured Recipe

Spring Chicken and Blue Cheese Salad

This recipe from April 2008 Eating Well Magazine. If you're looking for some great new summer recipes, check out my cookbook!

Z-Trim

My Calorie Counter

39 1/2 W Jefferson Ave, Naperville, IL 60540-5308 · Tel: 630.357.7087 About Us Contact Us

Tofu Egg Salad

Here’s to Health! Nicki Anderson’s Lifestyle and Recipe Book

Nicki Anderson’s – Here’s to Health! Lifestyle and Recipe Book includes 10 each of Nicki's favorite breakfast, lunch and dinner recipes. It also provides tips, hints and information about weight loss and healthy living.

More Info and Order

1 pound firm tofu, drained, pressed and crumbled
1/3 c. mayonnaise (made from pure-pressed oil)
1 TBSP. Dijon mustard
½ c. minced celery stalks
2 tsp. fresh lemon or lime juice
1 tsp. dried dill
2 TBSP. minced scallions
2 TBSP. minced fresh parsley ( I may add dill in lieu of parsley).
freshly ground black pepper to taste
dash of cayenne pepper

In a small bowl using a fork, mix all ingredients until well-blended. Taste and adjust seasoning as needed. Refrigerate at least 1 hour before serving.

Modified from the book, The Schwarzbein Principle by Diana Schwarzbein, M.D. and Nancy Deville.

This makes 2 servings. Each serving provides a whopping 22 grams of protein and 16 g. of carbohydrate.