Dr. John Day, Cardiologist

Banana Muffins (Gluten Free, Low Sugar)

This lightly sweet pumpkin muffin is adapted from a recipe my friend Claudia shared with me.  If you enjoy making muffins and other baked goods from time to time, it's good to vary the healthiest ingredients possible.  This muffin is made with nutrient-dense, high protein, high fiber almond flour and almond butter. Enjoy!

My nine-year old son declares that this is his favorite muffin. Made with gluten-free old-fashioned rolled oats, and no flours, this muffin could be a great option for those who want to avoid gluten. Prunes, unsweetened applesauce, vanilla and almond extracts serve as the sweeteners.  You can feel good about enjoying this satisfying muffin!

"These waffles are a different color! Normally they're green!"This was my daughter's comment when I served these waffles.It's true. I usually add zucchini to my waffles, but this time I felt just fine not adding a vegetable because they have so many other nutrient-rich ingredients.We tried these waffles with and without the lemon juice in the batter, and we all preferred the lemon.The lemon is a tip that I got from John's sole cookbook that he brought into our marriage…

I cooked up a big batch of cannellini beans, and John asked, "What are you going to do with all of those?""I'm not sure, but I'll figure out something," I replied.I decided to use them to make chocolate chip cookies.I am ever at work to figure out a healthier option for a food I love.  The key for me is to balance nutrition and taste.  I want it to resemble the beloved food enough to enjoy, yet contain healthy ingredients so…

These chewy oatmeal bars make a yummy breakfast or a healthy snack--great for after school or on the go. The bars can be adapted by adding any number of your favorite ingredients.