Q: I keep hearing about the mineral, magnesium. What is it, why do I need it, and which foods have it?

A: Magnesium isn't exactly coffee klatch conversation but mabye it should be. New research shows that the more magnesium you consume, the less likely you are to develop type 2 diabetes. It appears that magnesium helps insulin do its job better. In addition, magnesium reduces the risk of heart disease and stroke and keeps our bones healthy and strong. You'll find magnesium in avocados, acorn squash, wheat germ, cooked spinach, broccoli and kiwi fruit.

August 2004

A Message From The Moms

Back in our June newsleter we told you we'd be passing through Atlanta in mid-July on a book tour. Well, wouldn't you know it? A member of our Moms' Club (one of you) stopped by our Whole Foods Market book signing to say hi and have her book signed. What an awesome feeling. Our Club is turning into one big family and we love it! Thanks Moms.

Thanks too to those of you who entered our giveaway for a signed copy of our book and coupons for Amy's Foods. The lucky winner is Allison Morris of Salina, Kansas. Congratulations Allison! This month, we're offering another great giveaway. Between now and September 15th, you can enter to win a signed copy of our book along with five cases of bottled water, compliments of Nestlé Waters. Visit www.MealMakeoverMoms.com.

For many of you, back-to-school time is just around the corner. And with back-to-school comes the daily task of packing healthy and delicious school lunches. To help out, turn to the Smart Sandwiches & Wraps chapter in our book or visit our website. If you get American Baby magazine, check out the August issue for our story on "Lunchtime Makeovers" for even more yummy ideas.

On a final note, a few months ago, we were contacted by the Editor in Chief of NICK JR magazine. She told us the magazine was committed to helping families eat better and asked us to write a monthly column. Of course we said, "Yes!" Our first "Meal Makeover" column will appear in the September issue. Check it out and let us know what you think.

	Blueberry Snack Muffins Makes 12 muffins At a recent Meal Makeover Mom cooking party, Barbara, a mother of three young boys asked us to come up with an easy and super nutritious blueberry muffin recipe her kids would love. Barbara had been taking the boys to Dunkin Donuts several times a week for blueberry muffins and she had a feeling they were loaded with fat. At 490 calories and 18 grams of fat (including the bad-for-you trans fats), Barbara was right. Topping 1 tablespoon sugar 1 tablespoon wheat germ 1/4 teaspoon cinnamon Batter 1 cup all-purpose flour 1 cup whole wheat flour 1 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, beaten One 6 to 8-ounce container lowfat blueberry yogurt 1/2 cup sugar 1/4 cup canola oil 1 teaspoon vanilla One 14-ounce can wild blueberries, packed in water, drained      or 1 1/2 cups fresh blueberries Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Prepare the topping by combining the sugar, wheat germ, and cinnamon in a small bowl. Set aside. To make the batter, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the eggs, yogurt, sugar, canola oil, and vanilla and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Sprinkle evenly with the topping. Bake about 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. Nutrition Information per 1 muffin: 190 Calories, 6g Total Fat, 0.5g Saturated Fat, 31g Carbohydrates, 2g Fiber, 150mg Sodium, 4g Protein * If you would like us to give one of your favorite recipes a healthy makeover, visit www.MealMakeoverMoms.com.

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