Health in the Fast-Lane

All About Me

My name is Roxanne, and I have a passion for natural health and wellness.  My job at Swanson Health Products also allows me to research and review supplements, cosmetics, health foods, and various other items that can help us to lead healthier lives.  I graduated from North Dakota State University with a bachelor’s degree in Food and Nutrition and a minor in Chemistry.  I am also a Certified Group Fitness Instructor.

While my husband and I were both going to college, we had our two children.  This is when life really started to challenge us: high stress, little sleep, and minimal free time.  The college days are long gone, but our fast paced lifestyle with our kids and jobs is here to stay.  Exercising, grocery shopping, or making a healthy supper is sometimes the last thing on my mind after a long day at work.  In today’s world, grabbing take-out on the way home and watching an itinerary of TV shows in the evening is all too tempting. 

We all work hard and deserve to be rewarded, right?   Treat yourself with a long bike ride, make a new healthy recipe, or take the time to educate yourself about the benefits of supplements and health foods.  The choices we make today determine the longevity and quality of our lives.  We all want to age gracefully, and now is the time to make positive choices that can become permanent healthy habits for you and your family.  Through this blog, I’ll be sharing some of my ideas and personal experiences to help you lead a healthy lifestyle. 

Homemade Organic Taco Seasoning Recipe

Monday, January 24, 2011 by Roxanne E.

TacoI recently found myself at the grocery store in front of the taco seasoning packets searching for an ingredient listing that didn’t remind me of chemistry class: monosodium glutamate, autolyzed yeast extract, sugar, caramel color, and sulfites.  Why would anyone want to ingest these things?  I typically use natural food products, but this particular grocery store didn’t give me this option.  Knowing my cabinet at home was full of spices, I made this homemade taco seasoning recipe.  Not only is this version free of preservatives and unnecessary additives, but it is very economical.  Swanson Health Products offers all of these spices as 100% certified organic, so you can also get the organic foods benefits of eating healthy foods at a great low price.

Homemade Taco Seasoning Recipe

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano flakes
1/2 teaspoon paprika
1 1/2 teaspoons cumin powder
1/2 teaspoon Himalayan crystal salt
1/2 teaspoon ground black pepper

In a small container, mix together all the spices. Use the mixture to season tex-mex recipes to your family’s spice preference. Store any unused portion in an airtight container.  

Pumpkin Oat Bran Muffin Recipe

Thursday, November 4, 2010 by Roxanne E.

pumpkin bran muffin recipe
The sweet smell of pumkin and cinnamon baking in your oven is one of the most delicous things about this time of year.  Pumpkins are a a natural source of carotenoids, phytonutrients that give them their brillitant orange color.  This recipe is a fall classic that serves a dual function - gets rid of your hunger and satisfies your sweet tooth. These muffins are full of essential fatty acids benefits from the walnut oil and are sure to be a favorite.

Pumpkin Oat Bran Muffins
1 ½ cups oat bran
½ cup all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 egg whites
1 cup canned pumpkin
½ cup skim milk
2 tablespoons walnut oil

 

  1. Preheat oven to 400 degrees.
  2. Coat muffin tins with cooking spray or line with paper liners.
  3. In a large bowl, combine oat bran, flour, sugar, baking powder, pumpkin pie spice and salt.
  4. In a separate bowl, mix the egg whites, pumpkin and walnut oil until well blended.
  5. Combine the dry and wet ingredients.  Stir just until moistened.
  6. Divide batter in either 12 regular or 24 mini-muffin tins.
  7. Bake at 400 degrees for 15 to 20 minutes or until an inserted toothpick comes out clean.
  8. Cool at least 5 minutes before removing from pan.

A cup of Yogi Peach Detox tea and one of these muffins is the perfect way to start off your day.  This recipe also freezes well, so be sure to keep some on hand to have a natural health snack available whenever you need one. If you are looking for more cooking ideas, visit the Swanson Health Products healthy recipe archive.

 

Blueberry Bran Muffin Recipe

Wednesday, November 3, 2010 by Roxanne E.

Earlier this week, I shared with you the first of my favorite muffin recipes: Banana Oatmeal Muffins.  Today’s recipe is Blueberry Bran Muffins--another great natural health food recipe. A lot of the ingredients are available at Swanson Health Products, and you can get the others at your favorite local grocery store or health and nutrition store.

Blueberries are a remarkable super fruit loaded with beneficial antioxidants. Their deep blue color comes from phytonutrients known as anthocyanins. The wheat bran delivers fiber while the honey adds a hint of sweetness that makes you think this can’t possibly be good for you.  

Blueberry Bran Muffins
1 ½ cup wheat bran
1 cup skim milk
½ cup applesauce
1 egg
¼ cup honey
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries, fresh or frozen
½ teaspoon vanilla extract

 

  1. Preheat oven to 375 degrees.
  2. Coat muffin tins with cooking spray or line with paper liners.
  3. In a small bowl, mix together wheat bran and milk.  Let stand for about 10 minutes.
  4. In a mixing bowl, combine flour, soda, baking powder and salt.
  5. In a separate bowl, mix applesauce, egg, honey and vanilla.  Add the bran and milk to this wet mixture.
  6. Add the dry ingredients to the wet ingredients.  Stir just until moistened.
  7. Fold in blueberries.
  8. Divide batter into either 12 regular or 24 mini-muffin tins.
  9. Bake at 375 degrees for 15 to 20 minutes or until an inserted toothpick comes out clean.
  10. Cool at least 10 minutes before removing from the pan.

To preserve quality and freshness, I recommend storing them in the refrigerator and warming them before serving.  I sometimes put them in snack bags and tuck them in the freezer too--that way they are always ready to go. 

 

Banana Oatmeal Muffin Recipe

Sunday, October 24, 2010 by Roxanne E.
Banana Oatmeal MuffinsThe aroma of muffins filling your home is almost therapeutic on a cool fall day.  I have three recipes I regularly make at home, but I’m only going to share one with you today.  Watch for the other two recipes to be posted throughout the rest of the month.

I always make my muffins in a mini-muffin pan, that way I get “double the muffins.”  The mini-muffin size is perfect when you pair a muffin with a piece of fruit, yogurt or organic raw nuts.  It’s also the perfect size for my kids if they need a quick snack after school that won’t spoil their appetite.

The best part about cooking and baking at home is that I know exactly what my family is consuming.  We have fresh, natural health options available in an appropriate portion size.  If you like oatmeal chocolate chip cookies, you’ll enjoy this muffin recipe.  They are amazing fresh out of the oven!  They also freeze well, but they might be all gone before you have that option.  


Banana Oatmeal Muffins

1 cup quick-cooking oatmeal
¾ cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, softened
½ cup brown sugar
3 medium ripe bananas, mashed
1 egg
½ cup unsweetened applesauce
1 teaspoon vanilla extract
½ cup miniature or regular semisweet chocolate chips
  1. Preheat oven to 350 degrees
  2. Spray muffin tins with cooking spray or line with paper liners
  3. In a large bowl, combine oatmeal, flours, baking powder, baking soda, and salt
  4. In a separate bowl, combine butter, brown sugar, bananas, egg, applesauce and  vanilla
  5. Combine the dry and wet ingredients.  Stir just until moistened
  6. Fold in chocolate chips
  7. Divide batter into either 12 regular or 24 mini-muffin tins
  8. Bake at 350 degrees for 12-17 minutes or until an inserted toothpick comes out clean
  9. Cool at least 5 minutes before removing from pan