View this post on Instagram

A post shared by Micaela | lifestyle diary & healthy recipes (@micaelaa.eats)

Protein Shake

Ingredients (to serve 1):

• 1/2 cup of milk
• 2 tablespoons of natural yogurt
• 1 tablespoon of peanut butter
• 1 tablespoon of chia seeds
• 1/2 a banana
• 1 teaspoon of maple syrup

View this post on Instagram

A post shared by 𝙽𝙸𝚉 𝚂𝙾𝚄𝚂𝙰 𝙲𝙷𝙸𝙻𝙳𝙻𝙾𝚂𝚂 𝙼𝙾𝙼 (@nizsousa)

Instructions:

1. Place all of the ingredients in a food processor and blitz until smooth.
2. If you wish, you can add some ice to the processor to make the shake cold.

View this post on Instagram

A post shared by Brittany (@brittsbariatricjourney)

The post Try This Homemade Shake For A Post Workout Protein Fix appeared first on yourdailysportfix.com.

Storage Containers

Storage containers are a lifesaver when it comes to meal planning. You are able to distribute the food evenly for each meal and store it correctly in the fridge and freezer, to help it last. Make sure you have at least seven different-sized containers that you will use for your protein, whole grains, fruits, and veggies.

View this post on Instagram

A post shared by Rembesha Essentials (@rembesha_essentials)

Immersion Blender

For all soup lovers, you need an immersion blender. This gadget can blend your dish in five minutes, it’s great for soups, dressings, and sauces, and doesn’t take up much space in the kitchen.

Spiralizer

A spiralizer is a kitchen gadget game changer for those who want to lower their carb consumption. This little machine will spiralize any vegetable into spaghetti. It will save you time chopping and grating veggies. Just put the vegetable in, turn it a few times and you have zucchini zoodles ready to be cooked.

View this post on Instagram

A post shared by Dondepiso (@dondepiso)

Crockpot

For those who work full-time and don’t have much time to cook, a crockpot is one of the best kitchen gadgets around. It might take up a little more space but it can cook amazing meals at the switch of a button. Put in your ingredients in the morning, and by dinner, you will have a piping hot meal.

View this post on Instagram

A post shared by Ashley Lykins (@ash_texas_girl)

The post 4 Kitchen Gadgets That Will Improve Meal Planning appeared first on yourdailysportfix.com.

Ingredients:

• 1/2 cup dry Marsala wine
• 4 boneless skinless chicken breast cutlets
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1 small onion
• 2 tablespoons minced Italian parsley
• 1 cup crimini or porcini mushroom slices

Instructions:

1. Start by preparing the chicken. If you prefer thinner slices than place it between two wax papers and pound it. Season it with salt and pepper.
2. Turn on the stove and place a skillet with oil. Fry the chicken breasts for 5 minutes per side.
3. When the meat is done take it away from the heat and cover it so that it stays hot.
4. Next, cook the mushrooms together with the onion for about 5 minutes. When the onion becomes soft and translucent you can pour in the wine as well.
5. Continue cooking for 1 to 2 more minutes.
6. If the sauce is too thick you can always add chicken broth.
7. Include the chicken to the pan and add extra vegetables if you like. Serve the chicken marsala on a plate and top it off with parsley.

The post Chicken Marsala is Your Healthy Dinner Recipe appeared first on yourdailysportfix.com.

Ingredients:

• 2 teaspoons dried mustard
• 1/2 teaspoon water
• 1 tabepspoon maple syrup or honey
• A pinch of salt or white pepper (optional)

Instructions:

1. Mix mustard and water in a small bowl until you form a paste.
2. Add honey or maple syrup and stir everything together.
3. Cover the bowl and let the mixture sit for 10 minutes.
4. Stir again and taste, then season with salt or white pepper to taste. 

It’s up to you whether you’ll prefer honey or maple syrup, and also how you will season the mustard. If you’re more experienced in the kitchen, you can also try some other seasons you think will go well. Dried mustard is available in many stores, and our recommendation is to look for it at an Asian food market if you have one nearby. You can also order it online. Our recipe is enough for a single serving, so adjust accordingly if you need more of it. It’s a good idea to try a single serving first to see if you like it. You can always make more if it turns out to be a success!

The post A Simple Recipe for Making Your Own Hot and Sweet Mustard appeared first on yourdailysportfix.com.

Our favorite vegan food blogger, Michaela Vais, shared this delicious idea with a million people who follow her Instagram page elavegan. In addition to zucchini, this plant-based recipe includes a long list of tasty ingredients, such as vegan cheese, bell pepper, and chickpeas.

They’re all interchangeable, in case you’re in the mood for something a little bit different, and Vais encourages her followers to use their favorite veggies and sub chickpeas for other beans or lentils if they see fit.

Ingredients:

• 2 medium zucchini
• 1/2 tbsp vegetable oil or water, if oil-free
• 1 small/medium onion chopped
• 2-3 cloves of garlic minced
• 1 small bell pepper chopped
• 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
• 1 heaped tbsp tomato paste
• 1 tbsp hot sauce or more to taste
• 4-6 tbsp plant-based milk
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp onion powder
• 1 tsp coconut sugar or brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Sea salt, ground pepper, and chili powder to taste
• Fresh herbs to garnish
• 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese

Instructions:

1. Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
2. Chop the scooped out zucchini with a large knife and set aside.
3. Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
4. Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
5. Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
6. At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
7. Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8. Stuff each zucchini half with the chickpea mixture.
9. Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!

The post Vegan Zucchini Boats are Filled With Superfoods appeared first on yourdailysportfix.com.

Ingredients:

• 1 egg
• 1/4 cup unsweetened almond milk
• 2 cups spelt or whole wheat flour
• 1/2 teaspoon cinnamon
• 3 mashed overripe bananas
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/4 cup olive oil or melted coconut oil
• 1 teaspoon baking soda

Instructions:

• Set the oven to 350 F degrees and prepare a baking pan with cooking oil.
• Mash the bananas and transfer them to a bowl. Combine them with the egg, milk, vanilla and oil.
• In another bowl mix the baking powder, baking soda, salt, cinnamon, and flour.
• Now, combine the ingredients from the two bowls. Make sure that you mix everything very well.
• Place the sugar-free banana bread on the baking pan. Leave the pan in the oven for 45 minutes.
• When you take it out the bread will still be only a little moist on the inside.
• Wait for 5 to 10 minutes before you serve it.

The post The Sugar-Free Banana Bread is So Easy to Make appeared first on yourdailysportfix.com.

Ingredients:

• 1 zucchini
• 2 finely chopped cloves garlic
• 2 large carrots
• 1 cucumber
• 2 large skinless chicken breasts (cut into thin slices)
• 5 finely sliced scallions
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• thumb-size piece fresh ginger, chopped into tiny pieces
• 1 teaspoon ground coriander
• handful chopped salted peanuts
• 1 teaspoon canola or vegetable oil

For the satay sauce:

• 1 finely chopped garlic clove
• juice of 1 lime
• 1 teaspoon sunflower oil
• 3/4 cup light coconut milk
• thumb-size piece fresh ginger, finely chopped
• 1/2 tablespoon dark soy sauce
• 3 tablespoons crunchy peanut butter
• 1 chopped small red chili pepper

Instructions:

• Get a bowl and add the coriander, ginger, turmeric, sugar, garlic, and cumin. Put the chicken in the spices and let it stay for at least half an hour. A great idea is to leave it overnight as well.
• Set the stove to medium-high and add the oil to a pan. Start cooking the chicken for 6 to 8 minutes until it’s done.
• For the peanut sauce, you need to combine the garlic, chili, ginger with a little oil in a pan. Mix everything constantly on the stove for 30 to 40 seconds. Pour the lime juice, soy sauce, coconut milk, and peanut butter. Let the sauce simmer for 2 to 3 minutes.
• Cut the carrots, zucchini, and cucumber into strands. Add the vegetables in a bowl, include the scallions and finish off with the sauce. Top everything off with the chicken and chopped peanuts.

The post Chicken Satay Salad is a Tasty Way to Stay Healthy appeared first on yourdailysportfix.com.

When recipes are as easy, quick, and tasty as the following three, eating right is a delight. These smoothies are just perfect for your busy mornings when you get ready for work or prep your kids for school. All you need to do is blend all ingredients until smooth, serve, and enjoy.  

Blue Smoothie Ingredients 

• 2 frozen bananas 
• 3 Tbsp hemp seeds 
• 1 cup almond milk 
• 1-3 tsp Butterfly Pea Tea Powder (depending on how blue you want your smoothie) 

Dragon Fruit Smoothie Ingredients: 

• 1 cup blackberries 
• 1 dragon fruit 
• ¾ cup light coconut milk 

Pumpkin Smoothie Ingredients 

• 1/3 cup frozen pumpkin puree 
• 1 cup of frozen mango 
• 2-4 Medjool dates 
• 1 Tbsp lucuma powder (optional) 
• ½ scoop protein powder 
• ½ pumpkin spice 
• 1 1/2 cups almond milk 

The post 3 Healthy Breakfast Smoothie Ideas appeared first on yourdailysportfix.com.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup melted butter
• 1/2 cup sweetener
• 3 large eggs
• 1/2 cup almond or coconut milk
• 1 cup almond flour
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon baking powder
• 1/2 cup blueberries
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions:

1. Set the oven to 350 F degrees and prepare a muffin tin with cooking spray or liners.
2. Get a bowl and combine all the dry ingredients. Mix them well together.
3. Use a second bowl to mix all the wet ingredients. Make sure to get an even mixture without lumps.
4. Now, combine the ingredients from the two bowls and mix them together.
5. Include the blueberries to the mix and stir.
6. Get the muffin tin and fill the cups. The batter should reach 3/4 of the tin walls.
7. Serve them immediately. So easy and so tasty!

The post You Have to Try These Tasty Keto Blueberry Muffins appeared first on yourdailysportfix.com.

Ingredients:

• 1 teaspoon cinnamon
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup melted coconut oil
• 1 cup pumpkin puree
• 1/2 cup real maple syrup
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 teaspoon baking soda
• 1/3 cup old-fashioned oats

Instructions:

Set the oven to 325 F degrees and prepare a baking tin for 12 muffins.

Combine the pumpkin puree, coconut oil, vanilla, egg, pure maple syrup, milk together. Mix them all well and set the bowl aside.

In a second bowl add the oats, baking soda, flour, salt, and cinnamon. Mix everything well together.

Now, combine the ingredients from the two bowls and stir. You shouldn’t mix too much.

The following step is to fill the 12 muffin spots in the tin and top them off with extra oats. Place the tin in the oven for 22 to 25 minutes.

You can always check whether the pumpkin muffins are done with a toothpick. Leave the tin on the side for 5 minutes and you can serve them.

The post These Pumpkin Muffins Are the Healthiest Treat For Fall appeared first on yourdailysportfix.com.

View this post on Instagram

A post shared by Micaela | lifestyle diary & healthy recipes (@micaelaa.eats)

Protein Shake

Ingredients (to serve 1):

• 1/2 cup of milk
• 2 tablespoons of natural yogurt
• 1 tablespoon of peanut butter
• 1 tablespoon of chia seeds
• 1/2 a banana
• 1 teaspoon of maple syrup

View this post on Instagram

A post shared by 𝙽𝙸𝚉 𝚂𝙾𝚄𝚂𝙰 𝙲𝙷𝙸𝙻𝙳𝙻𝙾𝚂𝚂 𝙼𝙾𝙼 (@nizsousa)

Instructions:

1. Place all of the ingredients in a food processor and blitz until smooth.
2. If you wish, you can add some ice to the processor to make the shake cold.

View this post on Instagram

A post shared by Brittany (@brittsbariatricjourney)

The post Try This Homemade Shake For A Post Workout Protein Fix appeared first on yourdailysportfix.com.

Storage Containers

Storage containers are a lifesaver when it comes to meal planning. You are able to distribute the food evenly for each meal and store it correctly in the fridge and freezer, to help it last. Make sure you have at least seven different-sized containers that you will use for your protein, whole grains, fruits, and veggies.

View this post on Instagram

A post shared by Rembesha Essentials (@rembesha_essentials)

Immersion Blender

For all soup lovers, you need an immersion blender. This gadget can blend your dish in five minutes, it’s great for soups, dressings, and sauces, and doesn’t take up much space in the kitchen.

Spiralizer

A spiralizer is a kitchen gadget game changer for those who want to lower their carb consumption. This little machine will spiralize any vegetable into spaghetti. It will save you time chopping and grating veggies. Just put the vegetable in, turn it a few times and you have zucchini zoodles ready to be cooked.

View this post on Instagram

A post shared by Dondepiso (@dondepiso)

Crockpot

For those who work full-time and don’t have much time to cook, a crockpot is one of the best kitchen gadgets around. It might take up a little more space but it can cook amazing meals at the switch of a button. Put in your ingredients in the morning, and by dinner, you will have a piping hot meal.

View this post on Instagram

A post shared by Ashley Lykins (@ash_texas_girl)

The post 4 Kitchen Gadgets That Will Improve Meal Planning appeared first on yourdailysportfix.com.

Ingredients:

• 1/2 cup dry Marsala wine
• 4 boneless skinless chicken breast cutlets
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1 small onion
• 2 tablespoons minced Italian parsley
• 1 cup crimini or porcini mushroom slices

Instructions:

1. Start by preparing the chicken. If you prefer thinner slices than place it between two wax papers and pound it. Season it with salt and pepper.
2. Turn on the stove and place a skillet with oil. Fry the chicken breasts for 5 minutes per side.
3. When the meat is done take it away from the heat and cover it so that it stays hot.
4. Next, cook the mushrooms together with the onion for about 5 minutes. When the onion becomes soft and translucent you can pour in the wine as well.
5. Continue cooking for 1 to 2 more minutes.
6. If the sauce is too thick you can always add chicken broth.
7. Include the chicken to the pan and add extra vegetables if you like. Serve the chicken marsala on a plate and top it off with parsley.

The post Chicken Marsala is Your Healthy Dinner Recipe appeared first on yourdailysportfix.com.

Ingredients:

• 2 teaspoons dried mustard
• 1/2 teaspoon water
• 1 tabepspoon maple syrup or honey
• A pinch of salt or white pepper (optional)

Instructions:

1. Mix mustard and water in a small bowl until you form a paste.
2. Add honey or maple syrup and stir everything together.
3. Cover the bowl and let the mixture sit for 10 minutes.
4. Stir again and taste, then season with salt or white pepper to taste. 

It’s up to you whether you’ll prefer honey or maple syrup, and also how you will season the mustard. If you’re more experienced in the kitchen, you can also try some other seasons you think will go well. Dried mustard is available in many stores, and our recommendation is to look for it at an Asian food market if you have one nearby. You can also order it online. Our recipe is enough for a single serving, so adjust accordingly if you need more of it. It’s a good idea to try a single serving first to see if you like it. You can always make more if it turns out to be a success!

The post A Simple Recipe for Making Your Own Hot and Sweet Mustard appeared first on yourdailysportfix.com.

Our favorite vegan food blogger, Michaela Vais, shared this delicious idea with a million people who follow her Instagram page elavegan. In addition to zucchini, this plant-based recipe includes a long list of tasty ingredients, such as vegan cheese, bell pepper, and chickpeas.

They’re all interchangeable, in case you’re in the mood for something a little bit different, and Vais encourages her followers to use their favorite veggies and sub chickpeas for other beans or lentils if they see fit.

Ingredients:

• 2 medium zucchini
• 1/2 tbsp vegetable oil or water, if oil-free
• 1 small/medium onion chopped
• 2-3 cloves of garlic minced
• 1 small bell pepper chopped
• 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
• 1 heaped tbsp tomato paste
• 1 tbsp hot sauce or more to taste
• 4-6 tbsp plant-based milk
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp onion powder
• 1 tsp coconut sugar or brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Sea salt, ground pepper, and chili powder to taste
• Fresh herbs to garnish
• 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese

Instructions:

1. Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
2. Chop the scooped out zucchini with a large knife and set aside.
3. Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
4. Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
5. Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
6. At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
7. Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8. Stuff each zucchini half with the chickpea mixture.
9. Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!

The post Vegan Zucchini Boats are Filled With Superfoods appeared first on yourdailysportfix.com.

Ingredients:

• 1 egg
• 1/4 cup unsweetened almond milk
• 2 cups spelt or whole wheat flour
• 1/2 teaspoon cinnamon
• 3 mashed overripe bananas
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/4 cup olive oil or melted coconut oil
• 1 teaspoon baking soda

Instructions:

• Set the oven to 350 F degrees and prepare a baking pan with cooking oil.
• Mash the bananas and transfer them to a bowl. Combine them with the egg, milk, vanilla and oil.
• In another bowl mix the baking powder, baking soda, salt, cinnamon, and flour.
• Now, combine the ingredients from the two bowls. Make sure that you mix everything very well.
• Place the sugar-free banana bread on the baking pan. Leave the pan in the oven for 45 minutes.
• When you take it out the bread will still be only a little moist on the inside.
• Wait for 5 to 10 minutes before you serve it.

The post The Sugar-Free Banana Bread is So Easy to Make appeared first on yourdailysportfix.com.

Ingredients:

• 1 zucchini
• 2 finely chopped cloves garlic
• 2 large carrots
• 1 cucumber
• 2 large skinless chicken breasts (cut into thin slices)
• 5 finely sliced scallions
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• thumb-size piece fresh ginger, chopped into tiny pieces
• 1 teaspoon ground coriander
• handful chopped salted peanuts
• 1 teaspoon canola or vegetable oil

For the satay sauce:

• 1 finely chopped garlic clove
• juice of 1 lime
• 1 teaspoon sunflower oil
• 3/4 cup light coconut milk
• thumb-size piece fresh ginger, finely chopped
• 1/2 tablespoon dark soy sauce
• 3 tablespoons crunchy peanut butter
• 1 chopped small red chili pepper

Instructions:

• Get a bowl and add the coriander, ginger, turmeric, sugar, garlic, and cumin. Put the chicken in the spices and let it stay for at least half an hour. A great idea is to leave it overnight as well.
• Set the stove to medium-high and add the oil to a pan. Start cooking the chicken for 6 to 8 minutes until it’s done.
• For the peanut sauce, you need to combine the garlic, chili, ginger with a little oil in a pan. Mix everything constantly on the stove for 30 to 40 seconds. Pour the lime juice, soy sauce, coconut milk, and peanut butter. Let the sauce simmer for 2 to 3 minutes.
• Cut the carrots, zucchini, and cucumber into strands. Add the vegetables in a bowl, include the scallions and finish off with the sauce. Top everything off with the chicken and chopped peanuts.

The post Chicken Satay Salad is a Tasty Way to Stay Healthy appeared first on yourdailysportfix.com.

When recipes are as easy, quick, and tasty as the following three, eating right is a delight. These smoothies are just perfect for your busy mornings when you get ready for work or prep your kids for school. All you need to do is blend all ingredients until smooth, serve, and enjoy.  

Blue Smoothie Ingredients 

• 2 frozen bananas 
• 3 Tbsp hemp seeds 
• 1 cup almond milk 
• 1-3 tsp Butterfly Pea Tea Powder (depending on how blue you want your smoothie) 

Dragon Fruit Smoothie Ingredients: 

• 1 cup blackberries 
• 1 dragon fruit 
• ¾ cup light coconut milk 

Pumpkin Smoothie Ingredients 

• 1/3 cup frozen pumpkin puree 
• 1 cup of frozen mango 
• 2-4 Medjool dates 
• 1 Tbsp lucuma powder (optional) 
• ½ scoop protein powder 
• ½ pumpkin spice 
• 1 1/2 cups almond milk 

The post 3 Healthy Breakfast Smoothie Ideas appeared first on yourdailysportfix.com.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup melted butter
• 1/2 cup sweetener
• 3 large eggs
• 1/2 cup almond or coconut milk
• 1 cup almond flour
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon baking powder
• 1/2 cup blueberries
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions:

1. Set the oven to 350 F degrees and prepare a muffin tin with cooking spray or liners.
2. Get a bowl and combine all the dry ingredients. Mix them well together.
3. Use a second bowl to mix all the wet ingredients. Make sure to get an even mixture without lumps.
4. Now, combine the ingredients from the two bowls and mix them together.
5. Include the blueberries to the mix and stir.
6. Get the muffin tin and fill the cups. The batter should reach 3/4 of the tin walls.
7. Serve them immediately. So easy and so tasty!

The post You Have to Try These Tasty Keto Blueberry Muffins appeared first on yourdailysportfix.com.

Ingredients:

• 1 teaspoon cinnamon
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup melted coconut oil
• 1 cup pumpkin puree
• 1/2 cup real maple syrup
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 teaspoon baking soda
• 1/3 cup old-fashioned oats

Instructions:

Set the oven to 325 F degrees and prepare a baking tin for 12 muffins.

Combine the pumpkin puree, coconut oil, vanilla, egg, pure maple syrup, milk together. Mix them all well and set the bowl aside.

In a second bowl add the oats, baking soda, flour, salt, and cinnamon. Mix everything well together.

Now, combine the ingredients from the two bowls and stir. You shouldn’t mix too much.

The following step is to fill the 12 muffin spots in the tin and top them off with extra oats. Place the tin in the oven for 22 to 25 minutes.

You can always check whether the pumpkin muffins are done with a toothpick. Leave the tin on the side for 5 minutes and you can serve them.

The post These Pumpkin Muffins Are the Healthiest Treat For Fall appeared first on yourdailysportfix.com.