If you are avoiding gluten or staying away from starches, yet still want a “bread” for the occasional sandwich, this is the recipe for you!
This recipe is high in protein and fiber. It will fill you up without filling you out, if you are looking to normalize or lose weight. It will also help you to control inflammation in the body, with the healthy fiber and Omega-3 oils.
Flax seeds are highly concentrated nutrition, wrapped with lots of fiber! It’s a powerful combination for weightloss and any condition that adds to your requirements for fiber. Flax seeds will also deliver B vitamins, magnesium, manganese and omega-e fatty acids – which are all critical nutrients. When you add flax to your diet, you must be sure to drink a lot of water to prevent constipation. Ideally, you can start with as little as a tablespoon over yogurt or added to a smoothie, working up to as much as 4 tablespoons to help with the symptoms of menopause.
Eggs might be nature’s most perfect food. You’ll get over 26 per cent of your daily requirement for choline, as well as 25 per cent of your needed tryptophan. Getting more tryptophan in your diet can mean better sleep! You’ll also get selenium, iodine, B2, molybdenum (a needed trace mineral), B12, phosphorus, B5 and vitamin D. One egg will give you 12.5 per cent of the protein you need for the day as well. All that for just 77 calories!
Easy Flax Meal Muffin
1/4 to 1/3 cup flax meal (1/3 cup will make a dryer muffin)
1/2 teaspoon baking powder
1 teaspoon erythritol
1 teaspoon cinnamon powder
1 teaspoon melted butter or oil
Microwave version – Mix all ingredients in a microwave safe measuring cup or mug. Microwave two minutes on high. (Begin checking your muffin after 1-2 minutes for desired doneness.)
Variations – add a couple of tablespoons of fresh blueberries. You may have to microwave for a bit longer in order to get a properly cooked muffin.
Oven version – Mix all ingredients and put into 2 muffin cups. (In order to make a full muffin pan, you will have to multiply the recipe by 6, and then divide into 12 cups for baking.) Bake for approximately 10 minutes at 350 degrees F. If muffins are not firm and done, continue to bake and check at 2 minute intervals until desired doneness.