Protein Bagels Four Ways: Brain-Boosting Breakfast
Craving a breakfast that fuels your brain and keeps you full? These high-protein bagels are packed with fiber, protein, and healthy fats—perfect for busy Vancouver mornings or meal prep. With four flavors—cranberry walnut cinnamon, rosemary & rock salt, sun-dried tomato & Asiago, and everything—they’re versatile and kid-approved!
Why You’ll Love These Bagels
Brain Health: Cottage cheese and Greek yogurt provide protein for focus; flaxseed adds omega-3s.
ADHD-Friendly: Quick to make, customizable flavors reduce decision fatigue.
Meal Prep: Bake a batch for grab-and-go breakfasts or snacks.
Family-Friendly: Sweet cranberry walnut for kids, savory Asiago for adults.
Why You’ll Love These Bagels
Brain Health: Cottage cheese and Greek yogurt provide protein for focus; flaxseed adds omega-3s.
ADHD-Friendly: Quick to make, customizable flavors reduce decision fatigue.
Meal Prep: Bake or air-fry a batch for grab-and-go breakfasts or snacks.
Family-Friendly: Sweet cranberry walnut for kids, savory Asiago for adults.
Protein Bagel Recipe
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12-14 min (airfryer) 18-20 min (oven)
Ingredients
Base (Makes 4 Bagels per Flavor)
1 cup flour (mix of white and whole grain sprouted spelt)
1/2 cup cottage cheese, blended until smooth
1/2 cup plain Greek yogurt
1 tbsp ground flaxseed
1 tsp baking powder
1/2 tsp salt
1 egg (for egg wash)
Flavor Mix-Ins & Toppings
Cranberry Walnut Cinnamon: 1/4 cup dried cranberries, 1/4 cup chopped walnuts, 1/2 tsp cinnamon (mix into dough).
Rosemary & Rock Salt: 1 tbsp dried rosemary (mix into dough), 1 tsp coarse rock salt (sprinkle after egg wash).
Sun-Dried Tomato & Asiago: 2 tbsp chopped sun-dried tomatoes, 2 tbsp grated Asiago cheese (mix into dough), 1 tbsp Asiago (sprinkle after egg wash).
Everything: 1 tbsp everything bagel seasoning (sesame seeds, poppy seeds, onion granules, garlic powder, salt; dip after egg wash).
Instructions
Preheat: Set air fryer or oven to 350°F (175°C). Line a baking sheet with parchment paper (for oven) or air fryer basket with parchment.
Make Dough: Blend cottage cheese until smooth. Mix with yogurt, flour, flaxseed, baking powder, and salt until a dough forms.
Add Flavors: For each flavor, use a separate bowl to mix dough with mix-ins (e.g., cranberries/walnuts/cinnamon for one batch).
Shape Bagels: Form 4 dough balls per flavor, poke a hole in the center to make bagels.
Apply Egg Wash: Beat egg, brush on bagels. Add toppings (e.g., rock salt for rosemary, seasoning for everything).
Cook:
Air Fryer: Cook at 350°F for 12–14 minutes, flipping halfway, until golden.
Oven: Bake at 350°F for 18–20 minutes until golden.
Cool: Let bagels cool before slicing.
Nutrition (Per Bagel, Approx.)
Calories: ~180 kcal
Protein: 10g
Carbs: 20g
Fat: 5g
Fiber: 3g
Note: Varies by mix-ins (e.g., walnuts add healthy fats).
Tips for Success
Gluten-Free Option: Swap spelt flour for gluten-free flour blend (e.g., Bob’s Red Mill).
Air Fryer Tip: Cook in small batches to avoid overcrowding for even browning.
Storage: Keep in an airtight container for 3–4 days or freeze for 1 month.
Serving Ideas: Pair with cream cheese, hummus, or almond butter for extra protein.
Ready to Fuel Your Day?
These protein bagels are your new breakfast staple! Whether you’re tackling brain fog or packing school lunches, they deliver steady energy.
Book a Free Consult: Email growingmindswithrhi@gmail.com to boost your wellness journey.
Nourishing Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing
Looking for a vibrant, nutrient-packed meal that supports your brain and body? This Nourishing Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing is your go-to for a satisfying, plant-based dinner or meal-prep lunch. Packed with fiber, protein, and healthy fats from quinoa, lentils, roasted veggies, and a creamy tahini-dijon dressing, this bowl is as delicious as it is wholesome. As a Vancouver-based holistic nutritionist, I’m all about creating colorful, balanced recipes that promote mental clarity and fit into busy lifestyles. Perfect for weeknight dinners or prepping ahead, this bowl is gluten-free, vegan-adaptable, and bursting with flavor. Let’s dive in!
Why You’ll Love This Buddha Bowl
This roasted veggie buddha bowl is a game-changer for anyone craving a nourishing, versatile meal:
Brain-Boosting Nutrition: Quinoa and lentils provide protein for focus, while kale and beets offer fiber and antioxidants for cognitive health.
Meal-Prep Friendly: Make a batch for the week—components store well for up to 4 days.
Customizable: Swap veggies, adjust spices, or add toppings like hummus or goat cheese to suit your taste.
Vibrant and Satisfying: The tahini-dijon dressing and roasted veggie coating add bold flavors that make healthy eating irresistible.
Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing Recipe
Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4
Ingredients
Base
1 cup uncooked quinoa, cooked (yields ~3 cups)
1 cup dry green or brown lentils, cooked
1 bunch kale, de-stemmed & massaged with lemon juice, olive oil, and a pinch of salt
Roasted Veggies
1 head cauliflower, chopped into florets
2 medium zucchinis, chopped
1 large bell pepper, sliced
1 large beet, cooked and chopped (wrap in parchment with olive oil and roast 30–40 mins at 375°F)
Veggie Coating
Whisk together:
2 tbsp tahini
1 tsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
1 tsp paprika
1 tsp maple syrup
½ tsp salt
Dressing
¼ cup tahini
1 tbsp olive oil
¼ cup lemon juice
1 tbsp grainy Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Splash of maple syrup (optional)
Blend or whisk until creamy. Add water if needed to thin.
Optional Toppings
Hummus (store-bought or homemade, recipe below)
Goat cheese, crumbled
Walnuts, chopped and lightly toasted
Homemade Hummus (Optional)
Blend until smooth:
1 can chickpeas, drained
2 tbsp tahini
1–2 cloves garlic
Juice of 1 lemon
Salt and pepper to taste
1–2 tbsp olive oil
1–2 tbsp cold water or 1 ice cube for creaminess
Instructions
Cook Base Ingredients: Cook quinoa and lentils separately according to package directions. Set aside.
Preheat Oven: Set oven to 375°F (190°C).
Prepare Kale: Massage kale with lemon juice, olive oil, and a pinch of salt until tender. Set aside.
Coat Veggies: In a large bowl, toss cauliflower, zucchini, and bell pepper with the veggie coating mixture until evenly coated.
Roast Veggies: Spread coated veggies on a baking sheet. Wrap the beet in parchment, drizzle with olive oil, and place on a corner of the sheet or a separate tray. Roast veggies for 25–30 minutes, turning halfway. Roast beet for 30–40 minutes until fork-tender, then peel and chop.
Make Dressing: Whisk or blend tahini, olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and optional maple syrup until creamy. Add water to thin if needed.
Assemble Bowl: In each bowl, add a scoop of quinoa and lentils, a handful of massaged kale, a generous portion of roasted veggies and beet. Drizzle with tahini-dijon dressing. Optional: Top with a dollop of hummus, crumbled goat cheese, and toasted walnuts.
Nutritional Highlights
This buddha bowl is a powerhouse for brain health and sustained energy:
Protein: Lentils, quinoa, tahini, and optional hummus provide plant-based protein for neurotransmitter function and satiety.
Fiber: Kale, beets, and roasted veggies support digestion and stabilize blood sugar.
Healthy Fats: Olive oil, tahini, and walnuts offer omega-3s and monounsaturated fats for cognitive health.
Calcium & Probiotics: Optional goat cheese adds calcium and probiotics for gut-brain connection.
Tips for Success
Vegan Option: Omit goat cheese or use a plant-based alternative to keep it fully vegan.
Meal Prep: Store in an airtight containers for up to 4 days.
Swap Veggies: Use seasonal produce like sweet potatoes or broccoli for variety.
Dressing Storage: Keep extra dressing in a jar in the fridge for up to a week; shake before using.
Why Brain Health Matters
At Growing Minds Nutrition, I’m passionate about foods that fuel mental clarity and wellness. This buddha bowl’s protein, fiber, and healthy fats support cognitive function, helping you stay focused and energized. Whether you’re navigating a busy workday or balancing family life, this meal aligns with my mission to promote holistic health through nourishing recipes.
Ready to Nourish Your Body and Mind?
This Nourishing Roasted Veggie Buddha Bowl with Tahini-Dijon Dressing is a delicious way to prioritize your wellness. Try it for dinner, prep it for the week, or share it with loved ones. Let me know how you customize your bowl! For more brain-boosting recipes and nutrition tips, explore my Health Hub or book a consultation to elevate your health journey.
Chickpea Chocolate Chip Cookies
Who says cookies can’t be delicious and nourishing at the same time? These Healthy Chocolate Chip Cookies are soft, chewy, and naturally sweetened, with a secret ingredient—chickpeas!
By blending chickpeas with peanut butter and honey (or maple syrup), you get a protein-packed cookie dough that’s nutrient-dense, satisfying, and free from refined sugars. They’re perfect for kids, adults, and anyone looking for a better-for-you treat that still satisfies a chocolate chip cookie craving!
Health Chocolate Chip Cookies Recipe
Prep Time: 15 minutes | Cook Time: 12-14 minutes | Serving: 12 cookies
Ingredients
1 (400ml) can chickpeas, drained and rinsed
½ cup smooth peanut butter, unsalted (or almond butter for variation)
½ cup honey or maple syrup
1 teaspoon ground flaxseed (adds fiber & omega-3s)
1 teaspoon vanilla extract
1 cup flour (oat, whole wheat, or almond)
1 teaspoon baking powder
½ teaspoon salt
½ cup dark chocolate chips (or milk chocolate for a sweeter option)
Optional Add-Ins: chopped nuts, cinnamon, shredded coconut
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a food processor or blender, blend the chickpeas, peanut butter, flaxseed, honey/maple syrup, and vanilla until smooth (about 30 seconds.
Transfer mixture to a medium-sized bowl and fold in the flour, baking powder, and salt. Stir with a spatula until well combined.
Gently stir in the chocolate chips.
Scoop dough onto the lined baking sheet, spacing cookies about 1 inch apart. Flatten slightly with the back of a spoon.
Bake for 12-14 minutes, or until cookies are lightly golden and set.
Let cool for a few minutes before enjoying!
Why You’ll Love These Cookies
Soft, Chewy & Delicious – They taste like classic chocolate chip cookies but are packed with fiber, protein, and healthy fats.
More Filling & Blood-Sugar Friendly – The combo of chickpeas, flaxseed, and peanut butter provides sustained energy without a sugar crash.
Gluten-Free & Dairy-Free Options – Use almond flour for a gluten-free version and dairy-free chocolate chips if needed.
Kid-Approved & Picky Eater Friendly – The chickpeas are completely undetectable—you’d never guess they’re in there!
Storage Tips
Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Refrigerate for up to 1 week.
Freezer: Freeze for up to 3 months—just thaw at room temp or warm in the oven for a fresh-baked feel!
Final Thoughts
These Healthy Chickpea Chocolate Chip Cookies prove that you don’t have to sacrifice flavor for nutrition. Whether you’re making a batch for an afternoon snack, lunchbox treat, or meal prep dessert, these cookies will hit the spot without the sugar crash.
Have you ever tried baking with chickpeas? Let me know how these turned out for you!
Walnut & Dark Chocolate Energy Bites– A Brain-Boosting Snack
When you’re juggling a packed day—whether it’s work, family, or just keeping your head clear—snacks can make or break your energy. I’ve spent 13 years navigating plant-based eating, learning what fuels focus and calm, especially while managing ADHD, anxiety, and depression. That’s where these Walnut & Dark Chocolate Energy Bites come in. They’re quick, nutrient-packed, and designed to support your brain health without the sugar crash.
Walnuts bring omega-3s for memory and mood, dark chocolate adds antioxidants to fight stress, and oats keep your energy steady. It’s a combo I’ve relied on myself, and it’s why I’m sharing this recipe. As a Vancouver-based holistic nutritionist, I see how small bites like these can fit into anyone’s life—here or anywhere virtual coaching takes me. Ready to try them? Let’s get to it.
Why These Energy Bites Work
Brain Health: Walnuts are rich in DHA, a type of omega-3 linked to sharper cognition—great for ADHD or foggy days.
Stable Energy: Oats and nut butter balance blood sugar, avoiding the spikes of processed snacks.
Mood Lift: Dark chocolate (70%+ cocoa) has flavonoids that can ease anxiety, based on what I’ve seen in my own journey.
No baking, no fuss—just 10 minutes to prep a batch. They’re plant-based but flexible—swap walnuts for seeds if nuts aren’t your thing. Keep them in your fridge or freezer, and you’ve got a go-to snack for the week.
Walnut & Dark Chocolate Energy Bites Recipe
Prep Time: 10 minutes | Makes: 12-15 bites
Ingredients
1 cup rolled oats
½ cup walnuts, chopped
⅓ cup dark chocolate chips (70%+ cocoa)
¼ cup almond butter (or any nut/seed butter)
3 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of sea salt
Instructions:
In a large bowl, mix oats and chopped walnuts.
Melt chocolate chips in a microwave (30-second bursts) or double boiler, then stir in almond butter, maple syrup, vanilla, and salt until smooth.
Pour the wet mix over the oats and walnuts. Stir until everything sticks together—get in there with your hands if needed.
Roll into 1-inch balls (about a tablespoon each). If sticky, wet your hands slightly.
Chill in the fridge for 30 minutes to set. Store in an airtight container—fridge for a week, freezer for a month.
Nutrition Note: Each bite has protein, healthy fats, and fiber—perfect for sustained energy and brain support.
Make It Yours
Nut-Free: Swap walnuts for sunflower seeds.
Extra Boost: Add a tablespoon of chia seeds for more omega-3s.
Kid-Friendly: Use mini chocolate chips and roll smaller bites.
These are a staple in my kitchen—and they could be in yours too. Want them without the prep? I offer healthy snack meal-prep with options like these, delivered weekly in Vancouver or available for pickup. Or if you’re looking to tweak your diet further, my 1:1 coaching can personalize this kind of thing for you—virtual or in-person.
Why Snacks Matter
I’ve learned over the years that what you grab between meals can shift your whole day. These bites are proof you don’t need hours—or a nutrition degree—to eat well. They’re part of why I’m passionate about helping clients stock smart pantries (check out my pantry makeover service) and find what works for them.
Try this recipe, and let me know how it goes. Better yet, snag it from my Resource Hub with more ideas like this. Ready for more? Book a session—I’ll help you make nutrition fit your life, wherever you are.
5-Minute Brain-Boosting Blueberry Smoothie – Fuel Your Mind Fast
Mornings can be chaos—rushing kids out the door or scrambling to focus before a meeting. But what you sip in those five minutes can set your brain up for the day. As a Vancouver-based holistic nutritionist, I’ve spent 13 years navigating plant-based eating, figuring out what powers energy and clarity—especially with ADHD, anxiety, and depression in the mix. That’s why I’m sharing this 5-Minute Brain-Boosting Blueberry Smoothie. It’s fast, packed with nutrients, and made for real life.
Blueberries deliver antioxidants to fight brain fog, spinach sneaks in iron for energy, and flaxseeds add omega-3s for focus. It’s a no-fuss way to start strong, whether you’re in Vancouver or joining me virtually from anywhere. Here’s how to blend it up.
Why This Smoothie Boosts Your Brain
Antioxidants: Blueberries protect brain cells from stress—key for memory and mood.
Energy Lift: Spinach and oats keep you going without the crash, something I’ve leaned on myself.
Focus Support: Flaxseeds bring plant-based omega-3s, linked to better cognition—great for ADHD or busy brains.
It takes five minutes, one blender, and ingredients you can keep stocked (more on that with my pantry makeover service). It’s plant-based, but you can tweak it—dairy yogurt works too. Let’s get to the recipe.
5-Minute Brain-Boosting Blueberry Smoothie Recipe
Prep Time: 5 minutes | Serves: 1 (about 12-16 oz)
Ingredients
1 cup frozen blueberries
1 banana (fresh or frozen)
1 handful fresh spinach (about 1 cup)
1 tablespoon ground flaxseeds
¼ cup rolled oats
1 cup unsweetened almond milk (or any milk)
1/2 cup full-fat greek yoghurt
1 teaspoon nut butter (optional)
Instructions:
Toss all ingredients into a blender.
Blend on high for 30-60 seconds until creamy. If it’s too thick, splash in more milk.
Pour into a glass or jar and drink up—done in five.
Nutrition Note: You’re getting fiber, healthy fats, and antioxidants in every sip—perfect for brain health and steady energy.
Make It Your Own
Protein Boost: Add a scoop of plant-based protein powder or Greek yogurt.
Nutty Twist: Swap flaxseeds for chia seeds or a tablespoon of almond butter.
Kid-Friendly: Skip the spinach (they’ll never know with blueberries’ color) and add extra banana.
Small Moves, Big Impact
I’ve learned over years of plant-based eating that quick wins like this matter. It’s why I help clients stock smart pantries (check my pantry makeover) and find what fits their days. This smoothie’s proof you don’t need hours to eat well—it’s five minutes well spent.
Give it a try and tell me how it lands. You can grab this recipe and more in my Resource Hub. Ready for next steps? Book a session—I’ll help you make nutrition work for you, wherever you’re at.
Veggie-Packed Mac & Cheese – A Nutritious Twist on a Classic
Mac & cheese is the ultimate comfort food, but this veggie-packed version sneaks in extra fiber, vitamins, and protein while staying ultra-creamy and cheesy. With hidden cauliflower, sweet potato, and carrots, even picky eaters won’t notice the extra nutrition.
This recipe is kid-approved, easy to make, and customizable—use your favorite pasta and add extra veggies like peas or broccoli for an added boost.
Why You’ll Love This Recipe
Creamy & Cheesy: Just like traditional mac & cheese but with extra nutrients.
Picky-Eater Friendly: Hidden veggies blend perfectly into the sauce.
More Fiber & Protein: Use chickpea, whole wheat, or brown rice pasta for added benefits.
Meal Prep Friendly: Make extra sauce and freeze for an easy weeknight dinner.
Veggie-Packed Mac & Cheese Recipe
Prep Time: 15 minutes| Cook Time: 15 minutes| Serving: 8
Ingredients
1 cup cauliflower florets
½ cup sweet potato, peeled and cubed
½ cup carrot, peeled and chopped
1½ cups milk (dairy or unsweetened plant-based)
2 cups grated extra sharp cheddar cheese
3 tablespoons butter
1 tbsp nutritional yeast (optional, for extra cheesy flavor)
1 teaspoon salt
1 teaspoon garlic powder & onion powder (optional)
16 ounces pasta (chickpea, whole wheat, or brown rice)
Optional: ½ cup frozen peas or finely chopped broccoli for extra veggies
Directions
Boil the vegetables: Bring a large pot of water to a boil. Add the cauliflower, sweet potato, and carrot. Cook for 10 minutes or until fork-tender. Use a slotted spoon to transfer veggies to a blender.
Make the sauce: Add milk, cheese, butter, salt, and garlic powder (if using) to the blender with the veggies. Blend until completely smooth and creamy.
Cook the pasta: Bring the water back to a boil. Cook the pasta according to package directions. Drain and return to the pot.
Combine & serve: Pour the cheese sauce over the pasta, stirring well to coat. Adjust seasoning if needed. Serve warm!
Optional: Stir in peas or finely chopped broccoli for extra nutrients.
Health Benefits
Hidden Veggies: Cauliflower, sweet potato, and carrots add fiber, vitamins A & C, and antioxidants.
Better Pasta Choices: Chickpea, whole wheat, or brown rice pasta add protein and fiber for sustained energy.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of milk when reheating to restore creaminess.
Freeze Extra Sauce in silicone trays or freezer-safe bags for up to 3 months. Thaw overnight in the fridge or reheat with extra milk for the best texture.
Make It Your Own!
Boost the Protein: Add shredded chicken, ground turkey, or tofu crumbles.
More Hidden Veggies: Add blended pumpkin or butternut squash to the sauce.
Dairy-Free Option: Use plant-based cheese, butter, and milk for a vegan version.
This veggie-packed mac & cheese proves that comfort food can be both delicious and nutritious! Try it for your next family meal and let me know what you think. Would you add any extra veggies? Let’s chat in the comments! 😊
Chocolate Protein Muffins
Looking for a chocolatey treat that’s packed with protein, fiber, and hidden veggies? These Chocolate Protein Muffins are a household favorite—rich, moist, and naturally sweetened! Whether you need a quick breakfast, a lunchbox addition, or a post-workout snack, these muffins offer a delicious way to nourish your body and brain.
As a Vancouver nutritionist, I love these because they satisfy sugar cravings without causing a major blood sugar spike. Plus, they taste just as good as a chocolate cupcake—but with way more nutrients! They’re a staple in my home, keeping my family fueled and happy.
Why You'll Love These Muffins
Protein-Packed – Thanks to red lentils and eggs, each muffin provides a boost of protein to keep energy levels stable.
Veggie-Boosted – Shredded zucchini keeps them soft while adding extra nutrients.
Gluten-Free Option – Swap whole wheat flour for oat or almond flour.
Naturally Sweetened – Made with banana and honey or maple syrup instead of refined sugar.
Versatile Serving Options – Enjoy them cold (my favorite!), toasted, or at room temperature.
Summary of Key Ingredients
These muffins shine because of their nutrient-dense ingredients, each chosen to support energy, brain health, and satisfaction. Here’s why they matter:
Red Lentils: A plant-based protein and fiber powerhouse, lentils help stabilize blood sugar and keep you full longer. They blend seamlessly for a smooth texture.
Zucchini: Adds moisture and hidden vitamins (like vitamin C and potassium) without altering the chocolatey flavor. Perfect for picky eaters!
Eggs: Provide high-quality protein and choline, supporting brain function and muscle repair.
Banana: Naturally sweetens while adding potassium and creaminess, reducing the need for added sugars.
Ground Flaxseed: Packed with omega-3s and fiber, flax supports brain health and digestion, making these muffins a smart choice for ADHD nutrition.
Dark Chocolate Chips: Deliver antioxidants and a touch of indulgence. Choose 70% cocoa or higher for maximum benefits.
Cocoa Powder: Offers rich flavor and magnesium, which may boost mood and focus.
Oat/Almond Flour (Optional): Gluten-free alternatives that add fiber and healthy fats, catering to diverse dietary needs.
These ingredients work together to create a balanced, brain-boosting treat you’ll feel good about eating or sharing.
Chocolate Protein Muffins Recipe
Prep Time: 30 minutes | Servings: 12 muffins
Ingredients
1 cup flour (whole wheat, almond, or oat)
1/2 cup cooked red lentils (or 1 cup canned lentils, drained & rinsed)
3 large eggs
1 medium overripe banana
1/3 cup honey or maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 cup extra virgin olive oil
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 teaspoon ground flaxseed
1 cup finely shredded zucchini (squeeze out excess liquid)
1/3 cup dark chocolate chips
Instructions:
Preheat & Prepare – Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Blend Wet Ingredients – In a blender or food processor, combine banana, lentils, eggs, honey, cocoa powder, baking soda, coconut oil, and vanilla extract until smooth.
Mix & Fold – Pour mixture into a large bowl, then gently fold in zucchini, flour, and chocolate chips until just combined.
Bake to Perfection – Divide batter evenly among muffin cups and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool & Enjoy – Let muffins cool before devouring!
Health Benefits of These Muffins
Protein & Fiber Power – Lentils provide plant-based protein and fiber, keeping you full longer
Hidden Veggies – Zucchini blends right in for extra vitamins and moisture.
Brain-Boosting Omega-3s – Ground flaxseed supports brain health and digestion.
Storage Tips
Fridge: Store in an airtight container for up to a week.
Freezer-Friendly: Freeze for up to 3 months.
Ready to Boost Your Nutrition?
These muffins are just one way to fuel your body and brain with wholesome ingredients. For more brain-healthy recipes and tips, visit my Health Hub. Want personalized support? Book a free 15-minute consult to explore my Brain Thrive Blueprint coaching program!
What’s your favorite way to enjoy these muffins—cold, toasted, or straight from the oven? Share below!