Robbie Ann Darby (RAD Experience) is a “Texas born/California raised” actress and dancer turned fitness expert. With over 10 years of experience in the fitness and wellness industry, she has had the opportunity to teach and train all over the Southwest and Northeast however she currently lives in NYC. Follow her sweaty life on Twitter, Facebook, and Instagram (@RADexperience) for more fun health and fitness tips! @RADexperience
Flax seeds, coconut oil and chia seeds all have been known to fight belly bloating, however although a swollen stomach totally sucks what to do with these super foods can be super confusing too. So if you’re interested in caring for your belly a bit more try Carrington Farms‘ versions of these RAD products and toss them in my favorite recipes for a better belly beauties.
Fun With Flax Seeds
Packed with monounsaturated fats (MUFAs), flax seeds are simply fantastic. These super seeds are excellent for lowering your cholesterol levels, reducing body fat, and for combating bloating. Why? All because of one power nutrient – fiber.
Flax seeds are packed with fiber so you can count on two things–your digestive system will love you and you’ll naturally stay fuller longer. So get your hands on a pouch of milled flax seeds from my friends at Carrington Farms and reap the benefits of this fabulous seed asap. Sprinkling it atop your cereal, salad, smoothies and yogurt, or if you are a baked good kind of girl, try these muffin top banishing muffins.
Muffin Top Banishing Muffins
Nonstick cooking spray
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini
1/3 cup applesauce
3/4 cup milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together both flours, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and applesauce and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined – do not over mix. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.