Saturday, November 10, 2012

Spaghetti squash pumpkin pie brownie cupcakes

Frosted Spaghetti squash pumpkin pie brownie cupcakes
Eat more magnesium-rich foods. That's my new mantra. Magnesium helps combat the muscle soreness of fibromyalgia syndrome. Researchers say that most people with FMS are deficient in magnesium. Recently, my health problems took a new turn with the realization that my on-going muscle pain and other symptoms are fibromyalgia-like.

What exactly is fibromyalgia?
I most often hear fibromyalgia described as chronic widespread pain but it is much more. The
symptoms of fibromyalgia include:
  • Chronic muscle pain, muscle spasms or tightness
  • Moderate or severe fatigue and decreased energy
  • Insomnia or waking up feeling just as tired as when you went to sleep
  • Stiffness upon waking or after staying in one position for too long
  • Difficulty remembering, concentrating, and performing simple mental tasks ("fibro fog")
  • Abdominal pain, bloating, nausea, and constipation alternating with diarrhea (irritable bowel syndrome)
  • Tension or migraine headaches
  • Jaw and facial tenderness
  • Sensitivity to one or more of the following: odors, noise, bright lights, medications, certain foods, and cold
  • Feeling anxious or depressed
  • Numbness or tingling in the face, arms, hands, legs, or feet
  • Increase in urinary urgency or frequency (irritable bladder)
  • Reduced tolerance for exercise and muscle pain after exercise
  • A feeling of swelling (without actual swelling) in the hands and feet
What are some good magnesium sources?
  • Pumpkin seeds: 180 cals per serving; 47.7 percent of daily value
  • Spinach: 41 calories; 39.1 percent
  • Swiss Chard: 35 calories; 37.6 percent
  • Soybeans: 298 calories; 36.9 percent
  • Sesame seeds: 206 calories; 31.5 percent
  • Halibut: 159 calories; 30.3 percent
  • Black beans: 227 calories; 30.1 percent
  • Sunflower seeds: 204 calories: 28.4 percent
  • Cashews: 189 calories; 25 percent
  • Almonds: 206 calories; 24.6 percent

What else do I need to be doing?

Magnesium is just the beginning. I am trying it to see how it benefits me. There is much more I have to learn but the idea behind using supplements is to boost levels of certain substances in your body that may reduce the symptoms of fibromyalgia.
"Eat more magnesium-rich foods, Mom. Or have breakfast in bed like me."
I am eating more foods rich in magnesium but for some reason I also am craving squash. It must be my huge pile of spaghetti squash, etc., staring me in the face. Spaghetti squash actually makes a great puree to add to recipes much like pumpkin. I tried it in some cupcakes that normally use pumpkin. The result was a delicious gooey cupcake that gets better even after you leave it in the fridge for a few days.

Spaghetti Squash Pumpkin Pie Brownie Cupcakes
(suitable for ACD-maintenance)

For the brownie layer

3/4 cup cacao powder
3 T. coconut oil
1 1/2 cups pureed spaghetti squash (or pumpkin)
1/4 cup coconut sugar + stevia to taste
1/4 cup olive oil
1/4 cup hemp, almond or coconut milk (unsweetened)
1 tsp. vanilla extract
3/4 cup amaranth flour
1/4 tsp. baking soda
1/4 tsp. salt
1 chia egg

For the pumpkin pie layer

1/3 cup millet flour
1/3 cup amaranth flour
2 T. flax
2 T. chia seed
3/4 tsp. baking soda
1/2 tsp. cinnamon
2 T. coconut nectar
3/4-1 cup spaghetti squash (or pumpkin) puree
1/4 cup coconut oil
2/4 T. coconut milk

Frosted and unfrosted versions

For the pumpkin spice frosting

2 T. sunbutter
1/2 cup pumpkin or spaghetti squash puree
1/2 cup white kidney beans
1 tsp. vanilla extract
1 tsp. cinnamon
2 T. coconut nectar
2 T. coconut oil (melted)
1 T. coconut sugar + stevia to taste

For the cupcakes:

Preheat oven to 350 degrees. Spray or line cupcake pan with cupcake wrappers. First make the brownie layer. Place the dry ingredients in a bowl and mix together. Then add wet ingredients. Batter will be slightly thick. Fill cupcake sections 1/2 full with brownie layer or make some full brownie.

Second make the "pumpkin pie" layer. Repeat as with brownie layer by mixing dry ingredients and then adding wet ingredients. Top cupcake section with squash layer or make some full spaghetti squash sections.

This recipe makes enough for 18 medium cupcakes. Place the cupcake pans in the oven and bake for 20-30 minutes. A toothpick should come out fairly clean. Note: These cupcakes will be moist and somewhat gooey. (Yum)

Optional frosting: While the cupcakes are cooking, make the frosting. Place all ingredients in a food processor and blend until smooth.

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1 comment:

Blogger said...

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