Chia Muffins

Chia Muffins

Chia seeds are the new superfood health experts are talking about. These nutrient-packed seeds have been shown to fight cancer and suppress appetite while providing mega amounts of calcium and omega-3s. How can you incorporate chia into your diet? This muffin recipe is a tasty and delicious way to get your dose.

Ingredients

1 tbsp ground chia seeds
1 1/2 cups whole wheat flour
2 tsp baking soda
1/2 tsp salt
1 cup sweet potato purée
1 cup unsweetened apple sauce
2 egg whites
1/2 cup agave syrup
2 tsp lemon juice
1 tsp lemon zest
1 tbsp vanilla extract
1/2 cup dried cranberries

Directions
Mix together wet ingredients. In a separate bowl, mix dry ingredients.
Fold wet ingredients into dry ingredients.
Scoop into muffin tins and bake for 15-20 minutes at 350˚F   

The Miracle Berry

The berry, also known as the Miracle Berry, Magic Berry, or Flavor Berry, was first documented by explorer Chevalier des Marchais during a 1725 excursion to its native West Africa.

The taste of the berry itself has been likened to a less flavorful cranberry. However, the pulp packs a big punch. To experience the full effect, the berry's pulp should remain in your mouth and be spread all over your tongue for about a minute.

It's a great way to have a "Miracle Berry Party" , give everyone ust one berry, then have a mixture of foods and dips that people may not like, but they try them and they won't believe the results. They can now eat and enjoy foods they never dreamed of liking.

Once you have done this, miraculin changes the taste of sour foods to sweet. The effect will last about an hour. The taste of sweet foods tastes about the same, if not overly sweet.

Miraculin is a protein, so heat will destroy the effect. Therefore, the berry cannot be cooked and heated foods will not taste any differently than they would otherwise.

Healthy Thanksgiving Recipes

Looking for some healthy Thanksgiving Recipes, here is one of my favorite healthy stuffing recipe.

But please check out all my Healthy Thanksgiving Recipes., there are Thanksgiving tips and a healthy recipe option for you, to help make your Thanksgiving Day a stress free day.

Healthy Thanksgiving Stuffing

Cornbread and Sausage Stuffing

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.

Ingredients

• 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
• 2 cups finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 1/2-3 cups reduced-sodium chicken broth

Preparation

1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot for about 30 minutes.

Nutrition

Per serving: 242 calories; 8 g fat ( 3 g sat , 0 g mono ); 29 mg cholesterol; 34 g carbohydrates; 10 g protein; 2 g fiber; 692 mg sodium; 79 mg potassium.