1  ½ cups (375 mL) whole-wheat flour
½  cup (125 mL) natural bran        
1/3  cup (75 mL) granulated sugar       
1  tbsp (15 mL) baking powder       
1  cup (250 mL) skim milk ·        
1  egg      
¼  cup (60 mL) non-hydrogenated soft margarine, melted      
1  tbsp (15 ml) grated lemon rind
1 cup (250 mL) fresh or frozen blueberries

1.In large bowl, combine flour, bran, sugar and baking powder. In small bowl whisk
together milk, egg, margarine and lemon rind. Pour milk mixture over flour
mixture and stir just until combined. Stir in  blueberries.
2.Divide  batter among lined or greased muffin tins. Bake in 375F (190 C) oven for 20 to 25 minutes or until golden and muffins spring back when lightly touched.
3.Canola Oil Substitute: Omit melted margarine and substitute 1/3 cup (75 mL) Canola oil.
4.Helpful Hint: If using frozen blueberries, do not thaw. Add them directly into the  batter.
5.Helpful Hint: Fill remaining empty muffin tins with water, all you need is a bit to keep your muffin pan in great shape.
6.Storage:These muffins can be kept at room temperature for about 2 days and frozen for up to 3 weeks.

YOU CAN BURN THIS OFF WITH: 40 minutes of walking or 23 minutes of cycling

Makes 6 servings
2  cups beluga black lentils 
1  Fuji apple, cored and diced 
1  yellow bell pepper, diced 
1  large jalapeno  pepper, diced 
1/2  cup olive oil 
1  tbsp balsamic  vinegar 
juice of 1 1/2 ripe lemons 
1  tsp salt 
1  cup loosely packed, chopped flat leaf parsley 
1  tsp sesame oil 
1  1/2 tbsp minced fresh ginger 
1/4  cup shredded unsweetened coconut

Wash the lentils and soak them for 2 hours in tepid water; drain. In a deep pot, add
8 cups of water to the lentils,
bring to a boil,  cover, and cook on low heat for 20 to 25 minutes. Rinse the lentils with cold water and drain. Make sure the lentils are cooked
but firm, not mushy. In a large bowl, mix together the lentils, apple, bell
pepper, jalapeno, olive oil,
vinegar, lemon juice, salt, and parsley. Stir and set aside in the fridge. Just before serving, heat the sesame oil on medium-high heat.
When hot, roast the ginger and coconut for a few minutes until golden and
toasty. Sprinkle this
This recipe was featured on the Ellen show.