Liz and Sarah reveal big news—they have representation. But they decided not to get an agent. Instead, they signed with badass manager Dianne Fraser of Industry Entertainment! Now they have an all-female team—woot! In Take A Hike, Liz and Sarah talk to internist and board certified physician nutrition specialist, Dr. Melina Jampolis, about how we can use the food in our refrigerators and the spices in our pantries to boost our immunity while we stay safer at home. She also gives Liz advice on how to cut down on her chips and salsa snack bursts. Bonus? Dr. Melina shares her recipe for Healthy Quarantine Pumpkin Chocolate Chip Spice Muffins (see below). Finally, this week’s Hollywood Hack: the Xenvo Squidgrip Flexible Tripod.
Dr. Melina’s Healthy Quarantine Pumpkin Chocolate Chip Spice Muffins
- 1 ¾ cup whole wheat flour (or ½ white, ½ wheat; or substitute ½ cup whole wheat with ground almond meal for more healthy fat)
- 1/3 cup sugar (you can try less sugar and substituting stevia for a portion if you are really trying to watch your sugar intake)
- 2 tsp. pumpkin spice (or just if you don’t have pumpkin spice in the house use 1 ¼ tsp. cinnamon plus ¼ tsp of nutmeg, ginger, and cloves)
- 1 tsp. baking powder
- ¼ tsp baking soda
- ¼ tsp. salt
- 2 eggs (beaten)
- 1 cup canned pumpkin (no sugar added—not the pumpkin pie filling)
- ½ cup milk
- ¼ cup oil (I use Thrive algae oil which is amazing but canola works too)
- ¼ cup (or more) of chocolate chips – I like to use mini so the chocolate is in every bite but use what you have in the house!
Preheat oven to 400. Combine dry ingredients and set aside. Combine wet ingredients and add to dry ingredients. Stir until mixed (don’t overstir). Add chocolate chips and put in greased muffin tin (or use baking cups). Bake for 18-20 minutes until top is very light brown or toothpick placed in center comes out clean. Enjoy them warm or refrigerate for up to 5 days.