When I’m cooking something I’ll always look at the recipe and try and think of ways that I can improve the nutritional value, whether that means leaving out something or adding something in. You want the most bang for your buck!!! I have come to love adding ground flax seed and bran powder to almost anything I bake. This adds both fibre and essential fatty acids! It is great, there is so much out there to learn in regards to cooking and nutrition! For example:  I’ve learned to substitute oil products in recipes with either apple sauce or zucchini shreds, both of which take over the role of fat on a chemical level in baking.  I have made my own variation on several different recipes, and tested until perfection! Here is an example, give it a try!

Festive Pumpkin Spice Muffins:

1 cup old fashion oats (not instant)

½ cup wheat bran

¼ cup ground flax seed

1 cup canned pumpkin

1 grated carrot (large)

3/4 cup unsweetened applesauce

3 large egg whites + one yolk

1 tbsp safflower oil

1 tbsp baking powder

½ tsp baking soda

1.5 tsp cinnamon

½ tsp nutmeg

½ cup skim milk

½ cup quinoa flour

¼ cup whole-wheat flour

1 tbsp liquid Stevia extract or which

ever sweetening agent you would prefer.

Preparation:

1-Preheat oven to 375 C. Spray muffin pan with cooking spray.

2-Mix pumpkin, oatmeal, applesauce, milk, eggs and oil until blended.

3-Mix dry ingredients separately then fold into when ingredients.

Bake for 15 to 20 minutes or until tops are browned.

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