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Pumpkin-Chia Seed Muffins

1 tbsp chia seeds, ground

1 cup whole wheat or whole grain flour

1/2 cup white unbleached flour

2 tbsp cinnamon

1/2 tbsp nutmeg

2 tbsp baking soda

1/2 tbsp salt

16 oz can organic pumpkin

2 eggs

1/4 cup high-quality extra virgin olive oil

1 cup pure maple syrup (or 1/2 cup agave nectar or a combination of the two

1 tbsp vanilla

1/2 cup of chopped walnuts or pecans

optional Salt and pepper to taste

Pre-heat oven to 350°. Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients. Fold the wet ingredients (add nuts now) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags.

Quinoa Salad with beans and salsa

2 tbsp olive oil

2 tbsp lime juice

2 tbsp chopped fresh cilantro

1/2 cup sliced scallions

1 1/2 cups corn

2 chopped tomatoes

1 (15-oz.) can black beans

2 cups warm quinoa (cook or soak before use)

Add 2 tbsp each olive oil, lime juice and chopped fresh cilantro to warm cooked quinoa, then add 1/2 cup sliced scallions, 1 1/2 cups corn, 2 chopped tomatoes and 1 (15-oz.) can black beans. Top with salsa, shredded cheese or a few slices of avocado.