Happy Valentine's Day, Everyone! Great walking afternoon in northern Georgia - sunny and a balmy 59! Thought I'd share my beautiful flowers with you all.
On a day when we think of all those near and dear to our heart, I thought I'd share something I found in my January/February 2008 issue of WeightWatchers magazine. In an interview with Noel Nairey Merz, M.D., medical director of the Women's Heart Program at Cedars-Sinai Medical Center in Los Angeles, Dr. Merz shares this about possible benefits for normal range cholesterol: "If it stays within the normal range for 2 years, you could reduce your risk of heart disease by as much as 75 percent."
Wow! I don't know about you, but the thought of that much of a reduction will keep me walking - and watching my food intake choices - with an eye on seeing many more Octobers at the Outer Banks in the coming years with my gal pals.
Here's a heart happy recipe that is super easy to make, and is a great choice for a fast breakfast or an any time snack. If you are a WeightWatcher, it counts as a vegetable, and is two points per muffin. I also know people who love these but don't do WW so they add a frosting. Also yummy, but when I'm feeling decadent I add some fat free Cool Whip. Enjoy!
Pumpkin Spice Muffins
1 Spice Cake Mix
1 15 oz. can of pumpkin (not pumpkin pie filling, plain old pumpkin)
1 egg
1 cup water
Mix all together. Pour into cupcake tins and bake at 350 degrees for 25 minutes. Makes about 15 muffins.
