Author: TomsWrite

American Heart Association (AHA) President Dr. John Warner (a cardiologist) suffered a heart attack at a health conference in Anaheim, CA last month.
Thankfully he was taken to a local hospital where doctors inserted a stent to open a clogged artery and is reportedly doing well.
But you must admit it is the ultimate irony…
And all I can say is that if Dr. Warner embraces the dietary recommendations of the American Heart Association, well, it’s not surprising.
https://www.holisticblends.com/blogs/holistic-blends-blog/guess-who-had-a-heart-attack-and-how-you-can-lower-your-risk

If it’s better health to which you aspire
Your food quality you must raise higher!

makes 12 regular muffins
2 1/4 cups (350g) diced butternut squash/pumpkin
125g frozen chopped spinach or 3 cups chopped fresh spinach
1 small zucchini, grated
2 eggs
1 cup milk
1 cup (100g) crumbled feta cheese
1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
2 cups (240g) gluten free plain flour
4 tsp baking powder
Optional: Salt and pepper, to taste
Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.
Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
Preheat your oven to 180C/355F
Grease a muffin tray or line with paper liners and set aside.
Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.
Mix in your flour and baking powder, mixing until just combined.
Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won’t spill out).
Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they’ll feel solid when touched on the top) and golden on top.
Allow to cool before removing your muffins from their tins and enjoying.
These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you’re ready.
http://www.southerninlaw.com/2017/01/healthy-gluten-free-savoury-pumpkin-spinach-and-feta-muffins-recipe.html