Blueberry Oatmeal Flax Muffins - aka "Mary's Poop Muffins"

I may sound like a broken record to my patients lately regarding fibre intake, however this is such an important component in our diet that most people are lacking in. When it comes to digestive issues many patients of mine are actually avoiding fibre rich foods as it is causing GI distress. They may be on the lowFODMAP diet, recommended to them by their MD or through online research, which is a low fibre diet. This should only be used short term for symptom relief while we treat the root cause, as like I said before fibre is very important for overall digestive health.

Low fibre intake can present as constipation, other digestive issues and even food cravings.

Most people are getting on average 15g of fibre a day, while the recommendation is 25-35g a day! This is one draw back to easy convenient meals we gravitate towards with our busy lives. Less plants, less beans, less complex carbs that take longer to cook = less fibre.
There are many ways to increase fibre intake, including more plants, beans and legumes, complex carbs, ground flax, chia or psyllium powder. What can you add to your diet this week? It may be one of these delicious fibre rich muffins that really do help you poop!

Examples of healthy fibre rich foods:

• 1/2 cup oats = 4g

• 1 tbsp ground flax seed = 2g; 1 tbsp chia seeds = 6g

• 1 apple = 4-5g

• 1/2 cup lentils - 7g

• 1 medium sweet potato - 3-5g

• 1 tbsp psyllium powder - 5g

Recipe:

Ingredients:

• 1/3 cup butter (or vegan butter)

• 1 cup oats

• 1/2 cup ground flax seed

• 1/2 cup unsweetened apple sauce

• 1 egg

• 1 cup buttermilk (or 1 cup dairy free milk + 1 tbsp vinegar, left to sit for a few minutes)

• 1 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1/2 cup brown sugar (optional)

• 1 cup whole wheat flour (or gluten free flour eg. Bob’s Red Mill 1:1 gluten free baking flour)

• 1 cup blueberries

Mix all ingredients in order they are listed. Fill 12 muffin cups using muffin liner. Bake at 375F for 20 minutes.

Food Friday: Easy Turkey Chili

Photo credit: www.ambitiouskitchen.com

As much as we would like the warmer temperatures to come to Nova Scotia, the winter cold just keeps coming. Fingers crossed spring temperatures come knocking on our door very soon!

Since it is still cold outside, you may still be craving warming hearty food and this Turkey Chili doesn’t disappoint. The hubby has claimed it his favourite chili. It is very easy to make and filled with delicious and healthy ingredients. The recipe is adapted from “Ambitious Kitchen”, one of my favourite food bloggers (and a fellow pregnant women! - I am looking forward to browsing her postpartum food prep meals). This meal is great with different topping choices. The hubby likes shredded cheese on top. I prefer a little dollop of plain yogurt, cilantro and sliced avocado. Also with a side of gluten free cornbread of course (Jaime Oliver’s is my favourite). Plenty of options!

Ingredients:

• 2 tsp olive oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1.5 bell peppers (any colour), chopped

• 1 jalapeño, diced

• 1lb ground turkey

• 4 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1/4 tsp cayenne pepper

• 1/2 tspn salt, plus more to taste

• 1 (28-ounce) can crushed tomatoes (you can use diced tomatoes as well if you like)

• 1 1/4 cups chicken or vegetable broth (I use the Better Than Bouillon paste from Costco)

• 1 (19 oz) can dark red kidney beans, rinsed and drained

• 1 cup frozen corn, rinsed and drained

Directions:

1. Place oil in a large pot and place over medium high heat. Add in onion, garlic, bell pepper and jalapeño and saute for 5-7 minutes, stirring frequently. 

1. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 30 seconds.

2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavours combine. Taste and adjust seasonings and salt as necessary. 

3. Top with your favourite toppings. Makes around 5-6 servings.

Enjoy!

Do you have a favourite chili recipe?

In health & happiness,

Dr. Karen

Food Friday: Tahini Date Energy Balls

It’s no secret I love a good snack and energy balls are so handy and so versatile. My snacks are always geared towards a healthy option with a little sweetness depending on the day and these date filled energy balls are perfect for that. You’ll need a food processor for this one. A mini one will work great.

Dates are a good source of fibre, and contain potassium and magnesium. Tahini (aka ground sesame seeds) is a good source of iron, calcium and a few other minerals and is a great alternative to peanut or almond butter if you need a nut free option. Finally cashews a good source of unsaturated fat. So all in all, although these are a little higher in sugar and calories due the dates and cashews, the bite size is a perfect balance.

Ingredients:

• 3/4 cup dates (soaked in hot water if too dry)

• 1/2 cup oats

• 1 cup cashews

• 1/8-1/4 tsp cardamon

• 1/8 tsp salt

• 1/2 tsp vanilla

• 2 tbsp tahini

• 1 tbsp maple syrup

• shredded coconut

Directions:

• Add cashews and oats to your food processor and pulse for a few seconds to break into smaller pieces but not a flour.

• Add dates and pulse until well processed and combined.

• Add cardamom, salt, vanilla, tahini and maple syrup and pulse until well combined and starts forming a ball. It should stick together well in your fingers.

• Form into 1-2 tbsp balls (just smaller than a golf ball) and roll in coconut.

• Store in freezer. They will last a while there, if they don’t get eaten quickly!

Enjoy!

In health & happiness,

Dr. Karen

Food Friday: Carrot Apple Muffins

Working from home this week I wanted something healthy but hearty to grab as a snack. These muffins were the perfect choice and very easy to make. They are gluten free, dairy free and egg free (if you are looking for any of that!), made in one bowl and found on one of my favourite food blogs - minimalistbaker.com. The hubby likes them as well which is a win.

January is usually used as a reset month for many. I like to look at it as time to refuel and a time to examine how balanced my food choices are, not a time to limit or starve myself. These muffins are a great balanced snack.

Ingredients:

• 1.5 tbsp ground flax seed + 4 tbsp warm water

• 1/4 cup olive oil

• 1/3 cup mashed ripe banana (about 1 banana)

• 1/4 cup maple syrup

• 1/2 cup unsweetened applesauce (or finely grated apple)

• 1/2 cup brown sugar

• 1/2 tsp sea salt

• 1 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/2 cup unsweetened non-dairy milk (I used soy)

• 1 heaping cup (packed) grated carrot (finely grated)

• 2/3 cup gluten-free rolled oats

• 1/2 cup almond flour/almond meal

• 1 heaping cup gluten free flour (don’t forget the xanthum gum if required)

• 1/4 cup raw walnuts (chopped)

• 1/4 cup raisins (optional)

Directions:

1. Mix ground flax seed and water together in a small cup and let sit to create “flax eggs” - a slightly goopy texture.

2. Preheat oven to 375F and prepare muffin tin with liners (or lightly grease them).

3. Add flax egg mixture, mashed banana, maple syrup and olive oil to a large mixing bowl and whisk to combine.

4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.

5. Add almond milk and stir.

6. Add grated carrot and stir.

7. Add oats, almond flour/meal, and gluten-free flour blend and stir. Add raisins here if using and stir.

8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).

9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey. Better to over-bake than under-bake to make sure the centre is cooked through.

10. Remove from oven and let them set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely. (If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.)

11. Once cooled, store in a container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Enjoy!

In health & happiness,

Dr. Karen