Today’s Recipe: Seeded Bran Muffins

Besides being a delicious way to begin your day, these bran and yogurt breakfast muffins can help regulate your digestion. They are perfect for a grab-and-go workday breakfast or for a weekend spent at home with your family. (Bonus: They’re grandchild-approved!)

Makes 12 muffins

3/4 cup all-purpose flour

1 cup Kellogg’s® All-Bran® cereal

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup packed brown sugar

5 tablespoons vegetable oil

1/4 cup dark molasses

2 large eggs

1 teaspoon vanilla

1 cup low-fat plain yogurt

1 cup unsalted raw sunflower, pumpkin, or flax seeds


  1. Preheat oven to 375 F. Line a 12-cup muffin tin with paper liners or coat with nonstick cooking spray.
  2. In a large mixing bowl, whisk together flour, cereal, baking powder, baking soda, salt and brown sugar. Add oil, molasses, eggs, vanilla and yogurt; stir with a wooden spoon until all ingredients are moistened. Stir in seeds.
  3. Divide batter among muffin cups and bake until a toothpick inserted into center comes out clean, 18 to 20 minutes. Let muffins cool in pan for five minutes, invert onto a wire rack, and then turn right side up to cool completely. Delectable bran muffins will keep in an airtight container at room temperature for up to two days. 

Today’s Recipe: Energy Bites!

Size can be deceiving, as you can see once you try these small bites that pack an energizing punch. Keep these bite-sized morsels in an airtight container at home, or bring them into the office for a satisfying workweek snack.

Makes about 20 bites

1 1/2 cups Kellogg’s® All-Bran® Original cereal

1/3 cup golden raisins

1/3 cup chopped walnuts

2 tablespoons finely chopped crystallized ginger

1 tablespoon butter

1/3 cup light corn syrup

2 tablespoons packed brown sugar

1/2 teaspoon ground cinnamon


  1. Line a baking sheet with parchment paper.
  2. In a large bowl, combine Kellogg’s® All-Bran® cereal, raisins, walnuts and ginger. Combine butter, corn syrup, brown sugar and cinnamon in a medium saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring constantly, until thickened for about 2 minutes. Pour over All-Bran® mixture and stir to coat.
  3. Use a small ice cream scoop to scoop out tablespoonfuls of mixture and place on prepared baking sheet. Press with palm to flatten slightly. Let cool completely and store in an airtight container at room temperature for up to five days.

Today’s Recipe: Linguine With Broccoli Rabe

Following a heart-healthy diet doesn't mean giving up your favorite foods, like pasta. As a matter of fact, switching to whole-wheat pasta as part of a healthy diet and exercise routine has been linked to reduced cholesterol levels! Enjoy this dish with some leafy greens and a sprinkle of feta to top it off.

Makes 4 servings


1/3 cup olive oil

6 large cloves garlic, peeled and thinly sliced lengthwise

1 pound whole-wheat linguine

1 large bunch broccoli rabe, rinsed thoroughly and cut into bite-sized pieces

1 lemon, zest finely grated

1 orange, zest finely grated

1/2 teaspoon red chile flakes (or more, to taste)

1/2 cup crumbled feta cheese


  1. Heat a large pot of salted water over medium-high heat. 
  2. Heat a frying pan over medium heat and add the oil. 
  3. Once oil is warm, add garlic and cook until golden brown and crisp, about three minutes. 
  4. Transfer garlic chips to a plate and save the oil in the frying pan.
  5. Add pasta to boiling water and cook according to the package instructions. A few minutes before the pasta is done cooking, add broccoli rabe to the pot. 
  6. Save 3/4 cup of the pasta cooking water, then drain the pasta and broccoli rabe through a strainer.
  7. Return pasta and broccoli to the pot; add the reserved cooking water, reserved oil, lemon zest, orange zest and chile flakes. Toss to combine. Season with salt and pepper and toss again. 
  8. Divide evenly between serving plates, and top each plate with a sprinkling of feta cheese and the reserved garlic chips.

Today’s Recipe: Hearty Turkey Chili

Besides being a savory comfort food, this chili is a lighter option compared with the norm. It's not made with beef, so it contains less fat, which is helpful if you suffer from occasional digestive issues. Just remember to take an OTC anti-bloating pill if you are sensitive to beans!

Makes 6 servings


1 tablespoon olive oil

1/2 sweet onion, diced

2 cloves garlic, minced

1 yellow bell pepper, diced

1 pound ground turkey breast

2 cups chicken stock

2 cups Kellogg’s Raisin Bran® cereal

28-ounce can diced tomatoes

15-ounce can black beans, rinsed and drained

1/2 cup chopped green olives

1/2 teaspoon cumin



  1. Add olive oil to a heavy-bottomed pot over medium heat.  
  2. Toss in onion once the oil is hot, and cook for five minutes, or until the onion is slightly soft.
  3. Add the garlic and pepper to the pot and cook for an additional two minutes, or until fragrant.
  4. Add turkey and cook for five minutes, or until cooked through. Season the turkey with a sprinkle of salt.
  5. Add the chicken stock, cereal, tomatoes (including the liquid from the can), black beans, green olives and cumin. Bring the chili up to a boil. Lower the heat to a simmer and cook for 15 minutes. The cereal flakes will dissolve, thickening the chili. Serve hot.