Healthy Stuff

So in my last post I mentioned those Chinese exercises. Well I didn't mention the yummy pumpkin muffins that were made at this activity as well, and this stuff called SALBA. It's kinda like flax seed, only better. You can add it to anything. No taste. It was in those pumpkin muffins. I will post the recipe because they were THAT good. Very light and delicious. Anyway...I just ordered me some of that SALBA seed and am pretty excited to get it and start using it!

Here's a little blurb on the stuff:

Researchers say that "Gram for gram, this amazing seed packs awesome amounts of Omega 3 fatty acids, plus:

* 6 times more calcium than whole milk
* 15 times more magnesium than broccoli
* 3 time more antioxidant power than fresh blueberries
* More fiber than flaxseed
* More protein than soy

It has been shown to protect you from "poor digestion . . . high cholesterol . . . heart and artery weakness . . . and even boneloss! Plus it packs loads of vitamins and antioxidants."

And now, for the yummy recipe!

PUMPKIN MUFFINS

(Makes 12 regular muffins or 26 mini size) I recommend the mini size...they are much more fun.

Ingredients: ¾ cup brown sugar
1/3 cup sugar
½ cup butter, softened
1 egg, beaten
1 cup canned pumpkin
2 cups whole wheat flour
¼ teaspoon baking soda
1-2 teaspoons cinnamon
1 tablespoon baking powder
¾ teaspoon salt
½ cup milk
(1/3 cup chopped nuts – optional)

Preparation:

Preheat oven to 375 degrees F.

Grease or spray a standard sized muffin pan with non-stick cooking spray.

Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts or salba.

Mix dry ingredients together well and add to pumpkin mixture, alternating with milk. Blend just enough to mix ingredients.

Spoon into prepared muffin pan and bake for 20 minutes (mini size bake 16 minutes).

Enjoy!