Although I love great wine and decadent food, I actually eat quite healthy in my home. I stay away from refined foods, trans fats and bad carbohydrates. I eat whole grains, healthy fats & carbohydrates, and fresh, natural ingredients.
Like me, you’ve probably heard for years that you can eat healthy and not feel like you got jolted out of great taste…then a plate of sand-paper is set before you. It’s not a very positive argument to go down the healthy road. But I have found as I’m not getting any younger, my desire to take care of my body and live a healthy lifestyle has increased. With that determination, I’ve found that it is possible to eat healthy and have food packed full of flavor. Here’s my simple method to accomplish this. I look at a recipe or food that I like but may not be healthy and replace the bad with the good (i.e. white flour for whole wheat flour, fatty meats for lean ones, white sugar for natural sweetners, etc.). It’s quite simple but has big dividends.
This leads me to one of my favorite healthy recipes – chocolate muffins! Yes, you read correctly – chocolate muffins that are actually healthy…good for you no less! I eat them for breakfast with absolutely no guilt. One of the key ingredient changes in this recipe is flaxseed meal in place of the fat (i.e. butter). I hope you try the recipe as it’s written but if it sounds too scary, you can lighten it up a little by using a combination of flaxseed meal and coconut oil. I encourage you to try the recipe and if you like it, then go ahead and turn over a new leaf. Replace the bad ingredients in foods you love with good, healthy ones. You will see just how easy it is to make these small changes resulting in satisfying eating that your body will thank you for!
1 1/2 c. high quality semisweet chocolate chips or pieces
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. kosher or sea salt
1 tsp. pure vanilla
2/3 c. skim milk
1 1/2 c. flaxseed meal*
1/2 c. Splenda brown sugar mix**
2 large eggs
Preheat oven to 350F
Line muffin cups with foil liners (foil works best but paper liners or spraying is fine).
Melt 1/2 cup of the chocolate pieces in a double boiler (or just a plain bowl set over a pan of simmering water), cool.
Whisk vanilla into skim milk and set aside.
Whisk flour, baking soda and salt together.
Beat flaxseed meal with Splenda brown sugar mix and eggs until pale. Add the melted chocolate and stir to incorporate.
Stir in the flour and milk mixtures until combined.
Fold in the remaining 1 cup of chocolate pieces.
Divide batter among the muffin cups and bake until a tester comes out clean, about 20-25 minutes.
*You can use 1 cup of flaxseed meal and 3 tablespoons of coconut oil for a lighter texture
**if living in America, I’d use fructose or agave nectar for the sweetner
Serve warm with Adagio Teas