Dr. John Day, Cardiologist

Since we've been cooking up big batches of quinoa lately, I thought I'd share another recipe for you to enjoy this superfood for breakfast.  This quinoa porridge is inspired by my sister-in-law Chrissy's favorite oatmeal recipe made with cinnamon, vanilla, almond milk, and coconut. I've also topped it with chopped dates and walnuts. You can top it with whatever you'd like--bananas, sliced almonds, chia seeds, blueberries, etc.  Enjoy!To cook quinoa: Use 1 cup of uncooked quinoa to 2 cups of…

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!

I am so happy that I made this chocolate peanut butter smoothie! I can't believe how tasty it is considering the ingredients: organic unsweetened vanilla soy milk, frozen banana, peanut butter, cocoa powder, vanilla, hemp, and spinach. I tried it with and without the spinach to see if it affected the taste, and for me, it did not. So I'll be making mine with spinach.  Don't worry about it being green! 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!