TWO great news items!!! 1) I heard from a blogger that she has finally started an exercise program because this blog has inspired her to want more out of life!!! Yay!!! I strive for that sort of thing! She is going to be more aware of her fueling habits and get that ticker the exercise it deserves!!! Way to go Girl!!!! I am very proud!! 2) New client and blogger... received her Opc3 today and will be starting her antioxidant intake tomorrow!!! Can't wait to hear how she feels with her horrid allergies in two/three weeks!!! Good luck P.L.!!! xoxoxoxo

Now... my fuel for the day today has sucked! But... what are you going to do??? At least I took my Isotonix cocktail... =D

So, tomorrow... hopefully an 8 mile run and better fueling!

Today: Another recipe idea to share!!

Red Pepper-Scallion Corn Muffin

Treat your taste buds to a zesty kick in the morning with these fat-fighting muffins.

When buying canned corn, look for vacuum packed on the label; this variety is higher in fiber, which helps quell hunger.

TIME: 55 minutes
SERVINGS: 6

1. Preheat oven to 350°F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups.2 Tbsp + 1/4 c canola oil (MUFA), divided
1 large red bell pepper, coarsely chopped
4 scallions, thinly sliced
1 1/2 c yellow cornmeal
1/2 c whole grain pastry flour
1 3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp freshly ground black pepper
1 c fat-free plain yogurt
1 large egg
2 large egg whites
2 tsp brown sugar
3/4 c drained canned vacuum-packed corn kernels (about 1/2 an 11-ounce can)

2. Warm 2 Tbsp of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes.

3. Stir together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining 1/4 c oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened.

4. Divide batter evenly among prepared muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.

Nutrition Info Per Serving: 345 cal, 9 g pro, 47 g carb, 16 g fat, 1.5 g sat fat, 36 mg chol, 491 mg sodium, 4 g fiber