S E P T E M B E R 2 0 2 6 P S I B E W E L L N E W S L E T T E R Ingredients • ½ cup nonfat milk • ⅓ cup unsweetened applesauce • ½ cup all-purpose flour • ½ cup quick-cooking oats (uncooked) • 1 cup sugar • ½ Tbsp. baking powder • ½ tsp. ground cinnamon • 1 tart apple (cored and chopped) Directions 1. Preheat the oven to 400 F. 2. Place 6 cupcake liners in a baking tin. 3. In a mixing bowl, add the milk and applesauce. Stir until blended. 4. Stir in the flour, oats, sugar, baking powder and cinnamon. Mix until moistened. Be careful not to overmix. 5. Gently stir in the chopped apples. 6. Spoon the mixture into the cupcake liners, distributing it evenly. 7. Bake for 15-20 minutes or until an inserted toothpick comes out clean. 8. Cool the finished muffins in the pan for 5 minutes before serving. Store unused portions in an airtight container. Nutritional Information (Per Serving, Makes 6): Total calories: 218 calories, Total fat: 1 g, Protein: 3 g, Sodium: 132 mg, Carbohydrate: 52 g, Dietary fiber: 2 g, Saturated fat: 0 g. Source: My Plate More recipes: • 5 Overnight Oats Recipes for Busy Mornings • Summer Garden Crustless Zucchini Pie • Paleo Apple Crisp • Healthy Back To School Snacks For Kids (& Adults!) More Resources: • What is Grip Strength and Why is it Important? • Get Your Eyes Checked to Protect Your Vision • The MIND Diet For Your Healthy Aging Brain Apple Oatmeal Muffins Meal Prepping Tips September brings a shift in routine as school schedules kick back in and free time shrinks. Meal prepping is the concept of preparing meals for the week ahead. It can lead to more nutritious choices and help save valuable time on busy weeknights. HelloFresh's State of Home Cooking report revealed that 38% of Americans don't have groceries on hand when they need them, which is one of the biggest obstacles to making dinner. Fortunately, meal prepping can help solve that problem. Consider these best practices: • Stick to a schedule for when you plan, grocery shop and prepare your meals. • Pick recipes with varying cooking methods (e.g., oven or stovetop). • Choose which meals to prepare first based on their cook times. • Focus on ingredient prep. Prepare foods in advance (cooking your protein or grains, wash and chop vegetables) so that a meal can be assembled more quickly during busy weeknights. • Store meals properly in portioned containers. Refrigerate meals you plan to eat within three to four days and freeze the rest. Meal prepping doesn’t have to be intimidating. Try these basic steps to cut down on cooking time and have more time for other activities.