Healthy Living Coachella Valley and Morongo Basin
FALL / WINTER 2018 Publisher Cindy Melland VP of Sales and Marketing Deb Geissler Advertising Manager Kimberly Brucks Marketing Specialist Judy Moore Bob Cloyd Brandi Larson Brittany Hernandez Graphics Jose De La Cruz Teri Aitken Mary Rider Director of Business Development Megan Ripley Brehm Communications, Inc. Contributing Writer Alison Elsner Distribution All delivery inquiries should be directed to Desert Fox Distribution at 760-989-0882 or email DesertFoxDist007@aol.com. Monday - Friday Closed Major Holidays Palm Springs Office 760-318-2882 Yucca Valley Office 760-365-3315 Titles registered and all contents copyright 2018 by the Hi-Desert Publishing Co. All rights reserved. A PRODUCT OF
Three outdoor sports to help you stay in shape
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s the days get cooler and the mosquitoes die out, fall is the perfect time to get moving in the great outdoors. Here are three sports that are great for both staying in shape and enjoying nature this season.
1. Hiking
Hiking mainly helps improve cardiovascular strength, build bone density and tone leg muscles and glutes. You can include your upper body in the workout by using walking sticks. Moreover, a mountain stroll is a great way to relieve stress.
endurance. It increases focus and also provides a wonderful sense of freedom.
2. Mountain biking
3. Running
Mountain biking involves many muscles, burns a great number of calories, supplies oxygen to the brain and improves cardiovascular
Running can help you sleep better, have more energy, reduce stress levels, improve cardiovascular health and increase flexibility and balance.
Choose the right yogurt
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3. Fat. Opt for yogurt with 0 to 2 percent fat content.
reek, plain, drinkable, light— with so many options at the grocery store, how do you choose the very best yogurt? Here are five things to consider.
4. Sugar. Choose products with no more than 15 to 20 grams of sugar per 175 gram serving. Flavored yogurt usually contains a lot of sugar. Your best bet is to buy a plain variety and liven it up to your liking (with fruit and honey, for instance).
1. Ingredients. Yogurt is made of milk and active bacterial cultures. However, gelatin, coloring and artificial sweeteners are sometimes added. Look for the shortest ingredient list. 2. Calories. The number of calories shouldn’t exceed the number of grams in the package.
5. Calcium. Choose a yogurt that provides at least 15 percent of the daily recommended intake of calcium in a single serving.
in this issue 4 Seven tips to banish chapped lips for good
8 Cover Feature: Celebrating Nurses Steady anchors in the tumultuous waters of healing and hospitals
5 Low-salt diets may cause serious problems for seniors
12 Top tips to get ready to run
6 New study uses smartphone technology to connect people with MS, Doctors and Researchers
13 Does aspartame pose any real health risks? 14
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Wellness
Seven tips to banish chapped lips for good
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re your lips chapped? If so, you’re not alone. Constantly exposed to the elements and covered with fragile skin, your lips have no oil glands to hydrate them and require special care. If you long for soft and healthy lips, follow these seven guidelines.
to remove dry skin. Follow up by using lip balm. Avoid this tip if your lips are severely chapped.
1. Stop licking: while running your tongue over your mouth may help it feel better in the short term, in actuality, your saliva has enzymes that dry out your lips.
5. Avoid long-wear lipstick: if you refuse to leave home without lipstick, choose one that’s rich and moisturizing. Or better yet, opt for a tinted lip balm.
2. Use lip balm: keep lips moisturized with a product that has a base of shea butter, coconut oil or beeswax and is enriched with vitamin A or E. If you’re spending time outside, use a balm with SPF to protect your lips from the sun.
6. Drink water: just like the rest of your body, your lips won’t stay hydrated if you’re not drinking enough water.
3. Exfoliate gently: using a soft-bristled toothbrush, rub your lips in a circular motion
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4. Apply Vaseline nightly: before you go to bed, coat your lips with vaseline. You’ll be amazed at how soft they feel in the morning.
7. Get a humidifier: dry air is brutal on your lips. Humidify your bedroom and consider lowering the thermostat too.
Healthy Living
Low-Salt Diets may cause serious problems for seniors L
oss of balance, along with dehydration, attention deficits and loss of cognition are symptoms of a condition known as hyponatremia, characterized by low salt levels in the blood. The symptoms can occur even with just slight hyponatremia and can have particularly harmful effects for the elderly as the condition is difficult to diagnose. A study presented at an American Society of Nephrology meeting suggests that low-salt diets may be a contributing factor. Falls are one of the most serious problems for the elderly and about a third of people over 65 fall at least once every year. Fall-related injuries in the elderly are associated with numerous psychological and physical consequences and are a leading cause of bone breakage and hip fractures, which can lead to complications and permanent disability or death. Falls account for nearly half of all injury-related deaths for senior citizens. The study, Mild Hyponatremia as a Risk Factor for Fractures: The Rotterdam Study, followed more 5,000 Dutch adults over the age of 55 for a six-year period. The researchers found that 8 percent of the participants were in assisted living facilities and all the people in this group were suffering from mild hyponatremia. Follow-up visits revealed that they had higher rates of diabetes and falls than those with normal levels of salt in their system. Seniors in assisted living centers are routinely placed on low-salt diets, often without an individual assessment, according to a report published by the Pioneer Network titled “New Dining Practice Standards.” This report was the product of a task force of 12 professional medical, nursing and nutritional organizations. They concluded that low-salt diets were contributing to malnutrition and weight loss among a significant percentage of seniors in assisted living facilities. According to Dr. Ewout J. Hoorn, PhD, Erasmus Medical Center, Rotterdam, the Netherlands, “Although the complications of hyponatremia are well-recognized in hospitalized patients, this is one of the first studies to show that mild hyponatremia also has important complications in the general population.” He added, “Screening for a low sodium concentration in the blood, and treating it when present, may be a new strategy to prevent fractures.” Americans are now living longer than ever before. In fact, one of the fastest-growing segments is people over the age of 85 who will represent 20 percent of the population by the year 2040. These elderly Americans deserve to be able to enjoy a high quality of life, and while some seniors do need a low-salt diet, many others may not. Without an individual medical assessment it should not be assumed that all seniors will benefit from this intervention when in fact the opposite may be the case.
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DOHC
Medical Technology
New Study Uses Smartphone Technology to Connect People with MS, Doctors and Researchers
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an you remember the last time you had a headache? How about the last time you ate something that bothered your stomach? Chances are these events are hard to recall, because our brains aren’t wired to retain small, subtle details over time. But what if remembering these changes could make a difference in your health? This is what life is like for people living with multiple sclerosis (MS), a condition that usually leads to some level of disability. MS symptoms tend to vary, and people living with MS can typically recall some of their more obvious symptoms like trouble seeing or walking. Recalling more subtle changes, however, like problems thinking or speaking, can often be difficult. Yet, the subtle symptoms are equally important as they can signal new signs of disease progression. “I generally see my patients once or twice a year, and while we have ‘gold standard’ in-office tests to evaluate for new disease activity, it is
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hard to capture all of the important fluctuations in their symptoms that occur between visits,” said Dr. Jennifer Graves, Associate Professor of Neurosciences and Director of Neuroimmunology Research at University of California, San Diego and Adjunct Professor at University of California, San Francisco. “Because MS symptoms vary day-by-day, we’ve known for quite some time that people’s experience outside of the doctor’s office may hold the key to better understanding and managing the disease.” Now, the emergence of “Big Data” and wearable healthcare technology is making this a possibility. Just like we use smartphone technology to track things like steps, calories and hours of sleep, a new study is using it to understand the effects of MS on mental and physical functioning in a real-world setting, enabling researchers to see “big picture” trends in the data that could help us one day better understand the disease and how it may lead to disability over time.
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Dr. Jennifer Graves, Associate Professor of Neurosciences and Director of Neuroimmunology Research at University of California, San Diego and Adjunct Professor at University of California, San Francisco
Medical Technology
Annette, Person Living with MS
The study, called FloodLight Open, is being led by San Francisco-based biotech medicine manufacturer Genentech. The study uses a proprietary mobile technology delivered through a smartphone app to track a person’s ability to perform simple tasks over the 365 days in a year that someone lives with MS, versus the two or three days they see their neurologist. The FloodLight app is designed to collect a continuous stream of data all year long. People are asked to complete a short series of
tests in the app that are based on traditional clinical assessments they undergo at their doctor appointments, like the “25-foot walk” for walking ability and a “9-hole peg test” to assess dexterity. The app also uses the smartphone to passively monitor walking ability and mobility throughout the day, without the person having to do much at all. FloodLight Open is an open access study looking to enroll 10,000 patients in five years, which means anyone can join, and the anonymous “Big Data” collected through the study is freely available to help accelerate further research and collaboration. “The availability of this level of data to the medical community is an important step in better characterizing the disability MS patients face in their real-world settings, and the results from this study could one day lead to better treatments and care plans for patients,” continued Dr. Graves, who was an investigator for a trial at the University of California, San Francisco that helped evaluate the FloodLight technology. “Fellow researchers and neurologists can access the anonymous data to conduct independent research, or for our own patients who’ve enrolled in the FloodLight study, we can see their test results - with their permission
- and monitor their progress over time.” Importantly, no information that could identify a person is entered into the FloodLight app, stored on the phone or in the database, so each person entering the study remains anonymous. People can choose to share their results with loved ones or their neurologists if they wish. Annette, 48, was diagnosed with Relapsing Remitting MS in 2015, and she recently entered into the FloodLight study after hearing about it from her doctor. For Annette, the opportunity to be involved in this type of research is exciting. “Those of us living with MS want to do all that we can to help each other, so if participating in FloodLight Open helps doctors understand the disease and that turns into better care one day, I’m all for it. I also have elected to share my data with my doctor, so it gives me peace of mind to know that the app is tracking any changes in my health that I may have otherwise missed.” To learn more and enroll, visit floodlightopen.com or download the FloodLight app on iTunes for iPhone or Google Play for Android. Article provided by BPT.
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Celebrating Nurses
Celebrating
Nurses Steady anchors in the tumultuous waters of healing and hospitals By Alison Elsner
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hey’re usually the first caregivers you see when you’re ill. Nurses are an integral component of our healthcare system in the United States and around the world, being called to the front lines of hospitals and clinics to make quick decisions, apply valuable medical training and precise technical judgement, offer comfort and conversation and serve as the vital link between physician and patient.
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From Florence Nightingale, who is revered as the founder of modern nursing, all the way to today’s modern-day nurse heroes, nursing is a challenging profession, requiring hours of standing and the finesse to juggle a wide variety of personalities relating to patients, families, physician assistants, nurse practitioners, certified nursing assistants (CNAs), medical directors and doctors. It can also be extremely rewarding, with an average annual compensa-
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tion of $100,000 per year and a demand for employment that, often, leads to placement. Close to 300,000 actively licensed registered nurses (RNs) reside in California, making nursing the single largest health profession in the state. In the last 10 to 15 years, nurses’ roles have expanded as they have taken on more responsibility for the delivery of health care. Recognizing the key role that nurses play in providing care, legislators have passed nurse-to-patient staffing ratios in hospitals, colleges have increased the number of educational programs and private-sector investments have supported the growth of the profession’s ability to meet demand. A few facts of interest, according to the California Healthcare Foundation: + The number of practicing California nurses nearly doubled between 1980 and 2008, outpacing overall population growth. However, California still ranks near the bottom of all states in the number of RNs per capita. + 64 percent of employed RNs worked in a hospital in 2014. Another 15 percent were in ambulatory care.
Celebrating Nurses
+ Over the last two decades, California’s nursing workforce has grown increasingly diverse; the percent of non-white nurses has nearly doubled to comprise more than 40 percent of the workforce. However, the workforce still does not reflect California’s general population, as a large part of the non-white growth is made up of foreign-trained nurses from the Philippines. + The nursing industry is dominated by females, but there are male nurses in the profession as well. A study in 2011 shows that 91 percent of all nurses in the United States were female, and 9 percent were male. The highest percentage of male nurses are found as nurse anesthetists, rating at 41 percent. + Between 2004 and 2008, the number of nurse practitioners (NPs) in California more than doubled. The NP credential is the most frequently held advanced practice certification. + RN incomes increased by more than 50 percent from 1990 to 2008, significantly outpacing inflation. In 2004, California became the first state to implement minimum nurse-to-patient staffing
requirements in acute care hospitals. Studies have found that improved nurse staffing is associated with better outcomes and higher safety for nurses, patients and medical facilities. As of 2009, 14 states and the District of Columbia had enacted nurse staffing legislation and/or adopted regulations addressing nurse staffing, and another 17 states had introduced legislation (American Nurses Association). California remains the only state to have enacted minimum nurse staffing requirements, and many states are exploring similar policies through legislation or regulatory activity, looking to California as an example. Oddly enough, however, we often hear there’s both a nursing shortage and a glut in California. How can this be?
2. Many senior RNs are still putting off retirement. Newer graduates are competing for jobs with older nurses who have far more clinical experience.
1. There’s an uneven supply vs. demand situation in various parts of the state. Healthcare provider shortages are usually most severe in poor or rural areas which attract fewer jobseekers. Hospitals in more prosperous areas often have plenty of nurses and many applicants and can therefore be more selective about education and experience. Many applicants are lacking acute care experience, as well, making the application process more competitive than in decades past.
4. Millions more people have been added to the state’s health insurance rolls through the Affordable Care Act (ACA), placing often impossible demands on delivery of care. Adding millions more patients into the system, although beneficial in theory, has stressed the system’s efficiency, including nursing coverage and availability.
3. Many nursing students are not properly prepared, lacking in prerequisites like microbiology, statistics or psychology. Between 2001 and 2010, the number of people enrolling in nursing school in California increased dramatically, leading to predictions that the state’s total nursing workforce would grow by about 60 percent by 2030. That estimate has been downgraded to a 10 percent increase by 2030. Licensure programs for RNs produced 11,119 graduates in 2015, slightly down from a high of 11,512 in 2010.
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Celebrating Nurses
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5. Finally, an aging population leads observers to believe that more nurses will be needed. Mandated nurse-to-patient ratios have helped address the issue of shortages. However, as training curriculum evolves, including the addition of nursing faculty to programs, the final chapter of the book has by no means been written. Just as the serious shortage of physicians (MDs and DOs) in California is being addressed, solutions are being developed with regard to nursing to meet the changing needs of our society as medical technology improves and population centers adapt. Nursing as an industry is well protected with a strong network of support including the State of California’s nursing regulatory board, the Board of Registered Nursing (rn.ca.gov), through the California Department of Consumer Affairs. In addition to oversight and regulation of the practice of registered nurses, BRN offers a plethora of resources
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such as steps to become a registered nurse, licensing requirements, financial aid guidelines and many others. Regardless of title or setting, BRN regulates nursing practices in health departments, HMOs, home health agencies, hospitals, private practices, schools and skilled nursing facilities. The American Nurses Association/California (ANA-C) (an affiliate of the American Nurses Association) serves as the advocacy voice for professional nursing in California, impacting all aspects of nurses’ ability to practice. Long gone are the days of nurses’ duties revolving around bedpans and sponge baths. Nurses offer critical thinking and break down stubborn barriers that sometimes exist in the hospital system. They administer and evaluate treatment, often proving to be a lifeline to patients, literally and figuratively. It’s reassuring to know that they are becoming more and more appreciated by society as we hurtle towards the future of healthcare.
Healthy Living
Four cooking methods for a low-fat diet
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re you looking for ways to lower the amount of fat you consume? Here are four ways to make healthy meals without using butter or oil. 1. Steaming: cooking veggies and rice via this method allows you to preserve flavors and nutrients. You can also steam cook fish and meat. If you’re short on time, use a pressure cooker to steam your food. 2. Slow cooking: this is the ideal way to get tender and delicious meals from tough cuts of meat. Since the meat is usually cooked in some
sort of broth, there’s no need to add oil or butter to the dish. 3. Étouffée or smothering: popular in Cajun and Creole cuisine, this method involves cooking fish or seafood in a closed container with the steam from its own juices. The technique also works well with veggies and white meat. 4. Oven cooking: fish, meat and veggies can all be cooked in the oven without adding extra fat. Using the dry heat alone is called roasting and cooking in broth or wine is called braising. Both are healthy ways to make tasty meals.
This fall, give in to ground cherries
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ruit salad and mixed salad, jam and jelly, sorbet and granita, pie and cake, chutney and ketchup, mousse and coulis—ground cherries (Physalis peruviana) can be enjoyed in virtually any form and at every occasion. This small yellow fruit is a member of the same family as tomatoes and potatoes (the Solanaceae, or nightshade, family), and has a sweet, tangy flavor and a host of health benefits.
Ground cherries are a source of vitamins B1, B3 and C, and of iron. They also contain beta-carotene, an antioxidant that the body turns into vitamin A. Vitamin A is vital for healthy bones, teeth and eyes, and helps protect against infection. Ground cherries also have anti-inflammatory and cancer-fighting properties. All good reasons to look for them at your local market!
Winter Squash health benefits and uses
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utternut, pumpkin, spaghetti, kabocha, acorn — winter squashes are abundant at this time of year. Unlike summer varieties that are picked when they’re young and tender, winter types are best when left to mature on the vine. Their long growing season allows them to become sweet and develop a thick, hard skin that means they can be stored for up to six months. While these veggies — technically fruit — come in different sizes, shapes and flavours, they all have one in common: their amazing health benefits. Not only are winter squashes high in fibre and antioxidants, they’re also excellent
sources of potassium and vitamin A. Additionally, they contain important minerals such as copper, iron and magnesium as well as a number of B-complex vitamins. Winter squash is a versatile ingredient that can be used in soups, stews, pies, muffins and more. You can stuff and bake them or cut them thinly and roast them to make chips. Just like their summer cousins, winter squash blossoms are delicious in a salad or stuffed and fried. However you prepare yours, don’t forget to roast the seeds — they make a nutritious and tasty snack.
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Active
Top Tips to Get Ready to Run Y ou’ve made the decision to get in shape, and whether your goal is a full marathon or simply a few laps around the neighborhood, there are a few steps to consider taking before you strap on those shoes and head toward the finish line. Here are a few tips to help get you ready for the big race:
Seek Quality Sneakers – Feet come in a variety of widths and sizes, so visit a specialty running store to find perfect-fitting sneakers. These may come with a hefty price tag, but there are no shortcuts for comfort and support while running long distances. Make a Schedule – Try to aim for at least 10 hours of training per week, including three days where you run and two or three days of other physical activity such as cycling or strength training. To avoid exhaustion, be sure to include at least 1-2 “rest” days per week. Stick with Water – Avoid sports drinks that are loaded with preservatives and sugars. You can’t go wrong with the hydrating power of
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water. As a rule, try to consume at least 6-8 ounces of water for every 20 minutes you run. Proper hydration after the run is also vital. Go Online – Many websites have training guides for various skill levels or different types of races. If you have a smartphone, look for apps that can take you through day-by-day workouts to get you marathon-ready. Nutrition – Filling your body with the proper amount of fuel can help ensure finish-line success. Load up on quality carbohydrates, such as beans, peas, whole-wheat pastas, whole-grain cereals, apples, brown rice and root vegetables. Protein also plays an important role in a runner’s nutrition, so fill up on lean meats, fish, eggs, low-fat dairy, peanut butter and soy protein sources, as well.
By following these general rules, you’ll be able to focus on achieving your goal and enjoy the thrill of finishing the race. Find more tips for a healthier lifestyle at eLivingToday.com.
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Wellness
Does aspartame pose any real health risks?
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spartame, a compound comprising aspartic acid and phenylalanine (two amino acids), is an artificial sweetener that’s commonly used in diet soft drinks and various sugar-free foods. Over the years, aspartame has been accused of causing all sorts of health problems, from brain tumors to allergies to multiple sclerosis. Why the bad rap? Simply put, when aspartame is metabolized, it turns into methanol. While it’s true that methanol is a highly toxic substance, it’s only dangerous with prolonged exposure to enormous doses. Aspartame produces only a tiny amount of methanol, which is quickly eliminated by the body. Furthermore, various fruits and vegetables also produce methanol—for instance, when a cup of tomato juice is digested, it creates approximately six times more of the chemical than a cup of diet soda. According to both the FDA and the World Health Organization (WHO), aspartame— which has been approved for use in more
than 90 countries, including France, Canada, the United States and New Zealand—is completely harmless. The only people who should closely monitor their intake are those who have phenylketonuria, a rare disease that hinders the body’s ability to metabolize phenylalanine.
Finally, the FDA has placed the acceptable daily intake (ADI)—the maximal quantity that a person can ingest each day without any health risks—at 50 milligrams of aspartame per kilogram of body weight. This amounts to roughly ten cans of diet soda a day for the average adult.
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Recipes
Light Bites for
Healthier Holidays
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or those who are always on the go leading up to the holidays, the season can feel more like madness than merrymaking. From planning get-togethers to building out a perfect menu for the events, there can be difficulties for hosts and guests alike to ensure proper nutrition is still top of mind. Instead of sacrificing taste or eating less, aim for simple changes that give you the energy to power through the busy season. For example, instead of opting for a carb-loaded breakfast in the morning, try a low-carb Milk Chocolate Protein Muffin, which takes just a
few minutes of prep and microwave time. The quick cook time leaves you with ample opportunities to run errands or divvy up precious seconds toward other activities, while the protein can fuel you for the day ahead. Almost nothing beats warm soup on a chilly day, and this Butternut Squash and Pear Soup provides feel-good flavor without weighing you down. Finally, when snacks are on the mind – as it tends to happen when constantly on the go – Coconut Muesli Clusters are simple to make and won’t undo the nutritious efforts you’ve made throughout the day.
This full menu of tasty recipes is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The plan also aims to reduce levels of refined carbohydrates, added sugars and the “hidden sugar effect,” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does. Find more ways to live healthier during the holidays and learn more about the benefits of a balanced, low-carb lifestyle at Atkins.com.
Milk Chocolate Protein Muffin Recipe courtesy of Atkins Prep time: 5 minutes | Cook time: 1 minute | Servings: 1 • 2 tablespoons full-fat cream cheese • 1 egg • 3 tablespoons Atkins Milk Chocolate Protein Powder • 1/4 teaspoon baking powder • 1/2 teaspoon ground cinnamon • 1 dash salt In microwave-safe mug, heat cream cheese 10-15 seconds to soften. Add egg and blend briskly using fork. Add protein powder, baking powder, cinnamon and salt; blend until smooth. Microwave on high 1 minute; muffin will puff up then deflate slightly once done. Remove from mug and enjoy warm.
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Recipes Coconut Muesli Clusters Recipe courtesy of “Atkins: Eat Right, Not Less” Active time: 10 minutes | Total time: 20 minutes | Servings: 8 • Olive oil spray • 1 cup plain protein powder • 1/2 cup unsalted sunflower or pumpkin seeds • 1 cup whole raw pecans • 1 cup unsweetened whole flake shredded coconut • 1/2 cup chia seeds or ground flaxseeds • 1 tablespoon stevia • 2 teaspoons cinnamon • 1/2 teaspoon ground turmeric • 1 tablespoon coconut oil • 1 tablespoon peanut butter • 1 teaspoon vanilla extract • 2 large eggs • 1/4 cup water Heat oven to 350 F. Line large baking sheet with parchment paper, coat with olive oil spray and set aside. In large bowl, mix together protein powder, sunflower or pumpkin seeds, pecans, coconut, chia seeds or flaxseeds, stevia, cinnamon and turmeric. In large skillet, combine coconut oil, peanut butter and vanilla extract; melt completely then stir in nut mixture. Turn heat off and add eggs and water, tossing well. Transfer to prepared baking sheet and spread mixture in layer about 1/2-inch thick. Bake 10-15 minutes until mixture starts to brown and clumps together to make clusters. Cool completely on baking sheet then store in airtight container, refrigerated, up to 1 week.
Butternut Squash and Pear Soup Recipe courtesy of Atkins Prep time: 20 minutes Cook time: 30 minutes Servings: 6 • 1 tablespoon unsalted butter • 1 medium (2 1/2-inch diameter) onion, chopped • 2 pounds butternut winter squash, cubed • 1 medium pear, sliced, plus additional, for garnish (optional) • 1 teaspoon curry powder • 1/2 teaspoon salt • 1/4 teaspoon ground white pepper • 5 cups chicken broth • 1 teaspoon fresh lemon juice • 1/2 cup heavy cream • nutmeg (optional) In large pot over medium heat, melt butter. Add onions and saute until translucent, about 6 minutes. Add squash, pear, curry powder, salt and white pepper; saute 3 minutes. Increase heat to high and add chicken broth. Bring to boil then reduce heat to low; simmer 20-25 minutes, uncovered, until cubed squash is very tender. Allow to cool about 10-15 minutes. In blender or food processor, puree soup in batches until smooth. Return pureed soup to pot and add lemon juice and heavy cream. Stir soup over low heat until hot. Garnish with additional sliced pears and sprinkle of nutmeg, if desired.
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