Chocolate Muffins

Whether or not your family requires a gluten-free diet, chocolate, muffins filled up to the edge of the mini chocolate chips are always a success
Chocolate Muffins
Chocolate Muffins


2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
3/4 cup granulated sugar
1/3 cup unsweetened cocoa
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
4 tablespoons unsalted butter, melted
2 tablespoons canola oil
2 large eggs
1/3 cup semisweet chocolate minichips
Cooking spray.


1. Preheat the oven to 350 °.

2. Although or slightly bucket of flour in measuring cups dry; level with a knife. Combine the flours, granulated sugar, and the 5 following ingredients (through the salt) in a medium bowl; stir with a whisk. Make a hole in the middle of the mixture. Combine the buttermilk, melted butter, oil and eggs; stir with a whisk. Add to the flour mixture, stirring until it is damp. Double at minichips of chocolate.

3. Place the linings of cup 15 mollete role in muffins cups; coatings of layer with oil in aerosol. Pour in the cups prepared. Bake at 350 ° for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the mold on a grid; remove from skillet.

Eating cheese could be the key to a healthy heart, as scientists discovered

Eating cheese could be the key to a healthy heart, as scientists discovered

Nutritionists tell us often health benefits of cutting dairy foods, but scientists may have discovered a practical reason for you to keep the cheese in your diet.

According to a new study published in the American Journal of Clinical Nutrition, cheese could actually be good for the heart.

Researchers at the University of Copenhagen in Denmark asked 139 adults to participate in a test eating cheese that took place over a period of 12 weeks.

Participants were divided into three groups; the first were asked to eat 80 g of regular cheese high in fat every day. The second consumes the same amount of cheese, but not low-fat varieties were provided.
The third group refrained from eating cheese at all, supplementing its 80 g carbohydrate dairy products instead.

Surprisingly, researchers found that those who nibbled high-fat cheeses each day had no change in their LDL cholesterol levels, insulin, triglycerides or blood sugar.
They also reported no change in their blood pressure and waist circumference.

But the news is better for cheese lovers, as consumers of high-fat also positive changes to their health occurred - your levels of good cholesterol HDL has increased, and researchers even concluded that eating all what the cheese had given them protection against both cardiovascular and metabolic disease.
This is not the first time the cheese has been shown to have health benefits. Recent studies have shown that it can help balance your intestinal flora, up your protein intake and reduce yeast counts that cause cavities in the mouth.

The news also comes after it was reported that eating cheese can trigger the same the same part of the brain as hard drugs - so it is no wonder we're all hooked.

Of course, the cheese contains high amounts of sodium and saturated fat - what scientists suggest that enjoyed in moderation.

Greek Lamb Shoulder

Greek Lamb Shoulder
Greek Lamb Shoulder



1.5 kg of lamb shoulder, bone, fat trimmed.
1/4 cup beef broth / water (omit if the oven is used).
5-6 cloves of garlic.
4-5 sprigs fresh oregano (or 1 tablespoon dried).
1/4 cup olive oil.
sea salt and freshly ground black pepper.
2 brown onions, finely sliced.
1/2 lemon, to serve.

Green salad

8 cups of green leafy vegetables (such as silver beet and spinach).
100 g of Greek Feta cheese, cubed.
juice of half a lemon.
1/3 cup Kalamata oilves.
1/4 cup olive oil.

minted Yogurt

1 cup full-fat Greek yogurt.
1/2 cup mint, finely chopped.
sea salt and freshly ground black pepper, to taste.

Lamb Preparation:

1. Preheat oven to 180 degrees Celsius, if you are using it. Cut about 20 x 1 cm slits all over the lamb shoulder. Meter garlic and oregano in the slots. Drizzle of olive oil, salt and pepper over the meat and rub until coated.
2. Heat a large skillet over medium-high heat. lamb shoulder sear on both sides until it starts to brown (about 10 minutes). This will make the cooking process going. (You can skip this step if you are not a bad time).

Cooking in the oven: braised lamb shoulder Place in a large source of deep oven, drizzle with extra virgin olive oil. Bake in the oven for 2-3 hours. Spread around the edge onions and cook for an hour or until the lamb falls away from the bone. Cover with foil to the end of the cooking process if the meat begins to dry.

Cooking in the slow cooker: Place the onion on the basis of an insert slow cooker. Place the lamb shoulder on top. Pour over the action. Cover and simmer for 8-9 hours or high 4-5.

3. Meanwhile, salad ingredients are combined in a bowl. Toss to coat. Combine the ingredients of yogurt in a small bowl. Serve the lamb with salad and yogurt and a few drops of fresh lemon juice.