turbinado sugar, or sprinkle each with cinnamon sugar. Bake until muffins spring back when touched, about 14-16 minutes. Remove muffins from the tin and cool slightly. Makes 18 muffins
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#3) Pumpkin Seeds
Pumpkin seeds contain fiber, vitamins, minerals, and antioxidant nutrients.
Usage Idea: Bake a tray of pumpkin seeds after carving a pumpkin, it’s a fun and healthy finger food to have around the house.
Watermelon and Feta Salad with Pumpkin Seeds
INGREDIENTS:
2 cups Cubed Watermelon, chilled
4 oz Crumbled Feta Cheese
½ cup sliced Black Olives
½ cup Pumpkin Seeds
DIRECTIONS:
Cut watermelon into cubes and remove any seeds. Mix the watermelon, feta, black olives, and pumpkin seeds. Cover and chill the salad for 30 minutes before serving.
#4) Quinoa
Not only is quinoa high in protein, but the protein it supplies is a complete plant-based protein, meaning that it includes all nine essential amino acids.
Usage Idea: For a twist on your favorite pasta recipe, use noodles made from quinoa.
Avocado Stuffed with Quinoa Salad
INGREDIENTS:
2 cups Tri-color Quinoa, cooked
¼ cup Red Onion, small dice
½ cup Cucumber, small dice
½ cup Tomatoes, small dice
2 Tbsp Fresh Cilantro, chopped
2 Tbsp Olive Oil
1 tsp Red Wine Vinegar
½ tsp Salt
4 Avocados, halved and pitted
DIRECTIONS:
Prepare quinoa according to package directions. Fluff with a fork and transfer to a large bowl. Mix in the red onion, cucumber, tomatoes, cilantro, olive oil, vinegar and salt. Cut each avocado in half and gently scoop it out of the shell, keeping it intact. Scoop the quinoa salad into the center of each avocado. Serve immediately.
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#5) Berries
All berries are sources of fiber, a nutrient that many Americans are lacking in their diets and one that is important for the digestive system.
Usage Idea: Add a few berries to your oatmeal in the morning for a well-rounded, fruity breakfast.
Roasted Asparagus, Strawberry and Walnut Salad
INGREDIENTS:
1 lb Fresh Asparagus, tough ends snapped off, cut into 1″ pieces
1 Tbsp Olive Oil
1× 10 oz pkg Fresh Spinach, torn in bite-sized pieces
1 pt Strawberries, hulled and sliced
½ cup Toasted Walnuts, coarsely chopped
Dressing:
½ cup Vegetable Oil
¼ cup Raspberry Vinegar
1 tsp Sugar
½ tsp Salt
DIRECTIONS:
Preheat oven to 400 degrees and line a broiler pan with foil. In a large bowl, toss asparagus in olive oil and arrange it on a