November 2023 Health Hotline® Magazine Issue 76

November 2023 Health Hotline® Magazine Issue 76


  • Savory Oat Muffins
  • Maple Pecan Twice-Baked Sweet Potatoes


  • For the Love of Organics: Oats
  • Eat for a Better Mood
  • Brush Up on Natural Solutions for Oral Health
  • Earth Watch

Savory Oat Muffins


We all know sweet muffins, but have you ever tried a savory muffin? Give your tastebuds a break from sweet and try these endlessly customizable Savory Oat Muffins! Consider some of our favorite combinations for inspiration: Feta, spinach, and kalamata olives with rosemary and oregano; pickled jalapeños, green onions, bacon, and cheddar; or zucchini, spinach, sun-dried tomatoes, and fresh basil. Great as a portable breakfast, a healthy snack, or even a unique side dish, you’ll never tire of these delicious savory muffins.

1 1⁄2 cups Natural Grocers® Brand Bulk Almond Flour
1 1⁄2 teaspoons Natural Grocers Brand Bulk Baking Powder
3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
2 teaspoons Natural Grocers Brand Bulk Organic Spices of your choice (e.g., garlic, thyme, rosemary, granulated onion, etc.), or 2 tablespoons chopped fresh organic herbs
1 1⁄2 cups Natural Grocers Brand Bulk Organic Rolled Oats, (or sub certified gluten-free old-fashioned oats for a gluten-free version)
3 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs
3⁄4 cup organic milk (or sub dairy-free milk)
6 tablespoons organic butter, melted
1 cup grated or crumbled organic cheese (or dairy-free cheese style shreds), optional
Add-ins (combine any of the following add-ins for a total of 1 ½ cups)
  Natural Grocers Brand Hickory Smoked Uncured Bacon, cooked and crumbled
  breakfast sausage, cooked and crumbled
  organic red pepper, finely diced
  Natural Grocers Brand Organic Frozen Chopped Kale or Spinach, thawed and squeezed dry
  organic green onions, thinly sliced
  Natural Grocers Brand Olives (any pitted variety), drained and roughly chopped
  organic shredded zucchini, squeezed dry
  Natural Grocers Brand Organic Sliced Jalapeños, roughly chopped
  Natural Grocers Brand Bulk Organic Sun-Dried Tomatoes, soaked in warm water for 10 minutes, drained and chopped

1. Preheat oven to 375° F. Line a 12-cup muffin pan with parchment paper liners.

2. Whisk the almond flour, baking powder, salt, and herbs, breaking up any clumps. Stir in the oats.

3. In a separate bowl, whisk the eggs, then add the milk and butter; stir well to combine.

4. Add the wet ingredients to the dry ingredients and stir well until completely combined. Add the cheese and your chosen add-ins, stirring to distribute all ingredients evenly.

5. Divide the batter equally among the 12 muffin cups (they will be full). Tap the muffin tin on the counter a few times to settle the batter, then transfer to the oven.

6. Bake for 25-30 minutes, until the tops are golden and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool for 10 minutes before serving.

7. Store any leftovers in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to a month. To reheat, warm in the oven or toaster oven at 300° F for about 10 minutes before enjoying (thaw before warming if frozen).

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Maple Pecan Twice-Baked Sweet Potatoes


Sweet potatoes and pecans go perfectly together, add a little butter and maple syrup, and it’s a match made in heaven. A simple but delicious addition to your Thanksgiving table, these twice-baked potatoes can be made a day or two ahead and warmed before serving. This side dish is perfectly delicious and ideal for the holiday table.

4 small organic sweet potatoes or yams (~2 pounds)
2 tablespoons organic butter or Natural Grocers® Brand Organic Plant-Based Buttery Sticks
1 tablespoon Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Cinnamon
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
For the topping
2 tablespoons organic butter or Natural Grocers Brand Organic Plant-Based Buttery Sticks, melted
2⁄3 cup Natural Grocers Brand Bulk Organic Pecan Pieces
1 tablespoon Natural Grocers Brand Organic Grade A Maple Syrup
1⁄8 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Cinnamon

1. Preheat the oven to 375ᵒ F.  Pierce the sweet potatoes with a fork, place on a large baking sheet, and bake until soft (time may vary slightly depending on the size of your potatoes, anywhere from 50-60 minutes).

2. While the potatoes bake, make the topping. Mix all ingredients together and set aside.

3. Once the potatoes are done and cool enough to handle, slice each down the center lengthwise or cut each in half to make 8 halves. Carefully scoop out the baked insides. Note: Sweet potato skins are thin and will tear easily, use caution when cutting and scooping out the flesh.

4. Place the potato skins back on the baking sheet and mash the flesh with butter, maple syrup, cinnamon, and salt.

5. Scoop this filling back into the sweet potato skins. If using the whole potato skin rather than halves, gently fold some of the outer edges of the skin down (fold behind the filling) allowing room for the topping while exposing more of the filling.

6. Use a spoon to drizzle and sprinkle the topping evenly over the filled sweet potatoes. Place in an ovenproof serving dish and set back in the oven for 12-15 minutes (until hot). Serve hot. Note: Use caution when serving, as the filling is softer than the filling of a twice baked white potato. Hot filling can more easily slip out of the skin.

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