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Pumpkin Chocolate Chip Muffins

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I am a reformed pastry fiend. I distinctly remember having my first croissant as a child during a family vacation on Martha’s Vineyard. It was unforgettable and I was forever hooked. The problem is, I am no longer a string bean of a girl, growing taller by the day. And simple carbs leave me feeling hungry 40 minutes later.

These days, I love baking with almond flour or coconut flour. They’ve got more protein, fewer carbs, and they feel dense (in a good way). This recipe is based on the Almond Muffin Mania recipe from nutritionist and chef Rebecca Katz. Sofia and I have made them several times and Jason loves them so much, they’re gone within 24 hours! They’re also refined sugar-free.

Sidenote: I did a podcast with Katz about cancer-fighting foods that you can listen to here. This recipe is from her cookbook, The Cancer-Fighting Kitchen.

Pumpkin Chocolate Chip Muffins
Makes 24 mini muffins
A quick note: I’ve tried these with pumpkin puree and also with canned pumpkin. I try to steer clear of cans because there are often traces of BPA found in cans, but I was able to find one that said it was a BPA free liner. (Let’s hope it was the truth!) The canned pumpkin has a better consistency for this recipe. If you use pumpkin puree, I suggest straining some of the liquid out and omitting the milk.

INGREDIENTS
1 1/2 cups almond meal
1/2 cup spelt flour
1 tablespoon baking powder
1/8 teaspoon sea salt
1/3 cup coconut palm sugar
1/2 cup canned organic pumpkin or organic pumpkin puree
1/4 cup organic milk, almond milk, rice milk, or soy milk
2 organic eggs
1/4 cup unrefined virgin coconut oil
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon dried ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup chocolate chips (I use TCHO disks 66% baking drops roughly chopped)

Preheat the oven to 350 degrees F. Prepare a mini muffin tin by generously oiling each cup.

Combine the almond meal, spelt four, baking powder, coconut palm sugar, and salt in a bowl and stir with a whisk until very well combined. Separately, combine the pumpkin, milk, eggs, oil, vanilla, and spices and whisk until smooth. Add the wet mixture to the dry and mix well with a rubber spatula. Fold in the chocolate chips.

Spoon the batter into the muffin cups filling each about three quarters full. Bake for 13-15 minutes, until muffin springs back when touched in the center. Let cool on a wire rack for 15 minutes, then gently run a knife round the sides of the muffins to loosen them before turning them out.

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Episode 15: Rebecca Katz – Nourish Yourself With Cancer-Fighting Foods

Hi everyone!

On this episode I interview one of my nutritional heroes, Rebecca Katz (@RebeccaKatzYum).

I grew up in a foodie family (I mean, I am Italian-American after all…) and I’ve been cooking and learning about food for as long as I can remember. When I was diagnosed with breast cancer (you can read all about it here), a dear friend (thank you, Joanie), sent me Rebecca’s book and I’ve been a superfan ever since. Here’s why:

* Her recipes are really. good. — I do not exaggerate when I say that every time I make one Jason raves. These days he’ll just say, “Is this a recipe from that Rebecca lady?”
* They’re easy to execute — I’m a home cook, not a trained chef.
* She explains the science behind healthy eating in a way that’s empowering and relatable.

And that’s why I wanted to do this episode. Weeding through information about food can be overwhelming and even disheartening. This episode distills Rebecca’s four-pillar approach to a cancer-fighting diet. And, if you take this approach, you have a shot at preventing other diseases, too (think diabetes and heart disease). On the episode we talk about:

* Rebecca’s background as a chef and nutritionist and how she came to write The Cancer-Fighting Kitchen
* Her new online course, which brings the book to life
* Anti-inflammatory foods, especially the ones we overlook like ghee! olive oil! ah-voh-cah-dohs!!
* Foods that regulate blood sugar and why they work the way they do
* Her recommended subs for refined sugar and why it’s important to have sweet treats sometimes
* Coffee. It ain’t so bad. (Yahoo!)
* How to reduce oxidative stress
* The little tiny foods we often overlook that can powerfully regulate NfKappaB


At the beginning of the interview, we talk about Rebecca’s background and what it took to create a book that references so many nutritional studies. If you want to jump right to the questions about the four-pillars, it starts at minute 15:30.

Did you know? There are more antioxidants in a 1/4 teaspoon of cinnamon than there are in a 1/2 cup of blueberries.

Subscribe via: iTunes | Acast | RSS

RECOMMENDED & RELATED LINKS
Recipes on Rebecca’s Web Site
The Cancer-Fighting Kitchen Online Course
Rebecca’s Shrimp Stuffed Avocados Recipe
Don’t Fear the Fat — Why It’s Time to Add Healthy Fats to Your Diet

Rebecca’s Cookbooks:
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
One Bite at a Time, Revised: Nourishing Recipes for Cancer Survivors and Their Friends
Clean Soups: Simple, Nourishing Recipes for Health and Vitality
The Healthy Mind Cookbook
The Longevity Kitchen

MUSIC
Salami Junior — Get Me Out of America
Jahzzar — Cold Like This
The Polish Ambassador — Wonder Continental ft Beatbeat Whisper

WRITE A REVIEW
If you like the podcast, please leave a review or rating on iTunes! I’m learning that it really does help others find it and it helps me to know which episodes resonate with you! You can also follow me on Twitter @yogalandpodcast.

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Shrimp-Stuffed Avocados 2.0

Shrimp-Stuffed Avocados
As a kid, I remember the Ladies Who Lunch coming over to the house regularly to play canasta or mah-jongg. On these occasions, my mom showed me how you could use a fruit as a bowl for salad: she’d serve the pearled grand dames tomatoes stuffed with chicken salad, and that was the inspiration for this dish. I’ve gone for a different mode of transport—an avocado boat—and jazzed up the salad as well. No mayo here, but lime juice, cumin, coriander, jalapeño (za-zing!), olive oil, and avocado provide the diving pond for the shrimp. I think the Ladies Who Lunch would’ve approved.

MAKES 4 SERVINGS
PREP TIME: 10 minutes
COOK TIME: 4 minutes

DRESSING

½ cup coarsely chopped cilantro
¼ cup coarsely chopped parsley
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 jalapeño, seeded and chopped
1 clove garlic, peeled and smashed
¼ teaspoon sea salt

2 large ripe avocados
Freshly squeezed lemon or lime juice
Sea salt
1 pound cooked shrimp, cut into bite-size pieces
1 Granny Smith apple, cut into bite-size pieces
2 scallions, sliced
1 tablespoon pumpkin seeds, toasted (optional)

To make the dressing, combine the cilantro, parsley, olive oil, lime juice, cumin, coriander, jalapeño, garlic, and salt in a food processor and process until smooth.

Cut the avocados in half and remove the pits. Spritz the cut flesh with lemon or lime juice and sprinkle with salt. Make a well in the avocado halves by scooping out some, of the flesh, leaving a ½-inch border. Place the flesh in a bowl and mash it lightly with a fork. Add the shrimp, apple, and scallion and 4 tablespoons of the dressing; stir until evenly coated. (Reserve the rest of the dressing for another use; it will keep for 5 days in the fridge.)

Spoon the shrimp mixture into the well of the avocado halves, making a nice mounded scoop in each. Sprinkle with toasted pumpkin seeds and serve immediately.

A note from Andrea: Thank you, Rebecca, for sharing this recipe with us! You can find more of Rebecca’s delicious recipes on her web site, in the recipe box. (To learn more about healthy fats, check out this interview I did with Rebecca.)

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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