Homemade Kettle Corn

Here is another new favorite {healthy} snack. This popcorn couldn't be more fun to make- the kids just love to watch it pop- and is SO tasty!

Loaded Granola

I think this is the best granola I've tried. It's really simple to make, healthy for you and tastes great!

Granola
1/2 cup coconut oil or butter
1/2 cup honey
1/4 cup maple syrup
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
6 cups of oats
1/2 cup flax seed
1/2 cup wheat germ
1 cup chopped pecans
1/4 cup sunflower seeds
1 cup unsweetened coconut
1 1/2 cups raisins

Preheat oven to 325. Line two cookie sheets with parchment paper.

Heat the coconut oil, honey, maple syrup and salt in a microwave bowl or over the stove just until coconut oil is melted and mixture comes to a boil. Remove from heat and stir in cinnamon, vanilla, oats, healthy additives (wheat germ, flax seed, chia seeds, whatever you like), coconut and your choice of nuts, until well mixed.

Don't add your dried fruit until after baking.

Divide the granola between two cookie sheets and bake for about 15 minutes or just until granola starts to brown. Remove from oven and stir. Let cool until crunchy. Store in airtight container and enjoy!

Guilt-free Honey Wheat Oatmeal Cookies (no sugar!)

These little cookies are not only made from wholesome natural ingredients but are pretty darn tasty and with only 1/2 cup of honey to sweeten the whole batch, you don't have to feel guilty about serving them up to your kiddos or eating one (or three) yourself!

No Bake Energy Bars (No sugar!)

This is the new favorite snack around our house. These yummy bars are loaded with nutrients and don't include any refined sugar, yet they are as tasty as any cookie or granola bar. They are super easy to make and you can add your favorite healthy ingredients such as chia seeds, wheat germ, etc...

Whole Wheat Pancake Mix

I love this pancake recipe, but I got a little tired of having to mix it up once or twice a week and finally got around to making my own mix. It's so easy, just as simple as mixing a store bought pancake mix, but much healthier.

Summer Corn Cakes with Avocado Salsa

Quinoa and Black Bean Burritos

If you are a lover of Mexican food, you HAVE to try this. It is amazing. I modified the recipe from the Cooking Quinoa blog (a fabulous site for incorporating this superfood into everyday meals). This is fabulous by itself, with chips or in a tortilla. I didn't add meat to mine and didn't miss it a bit. Seriously, couldn't get a healthier, tastier burrito. We used the leftovers to make quesadillas and they were just as great. This is definitely being added to my regular meal rotation.

Quinoa and Black Bean Burritos

Olive oil
1 small onion, diced
Diced green and or red pepper (I used both)
1-2 cups black beans (or one can)
1/2 to 1 teaspoon salt (less if you use canned beans)
2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 cup cooked quinoa
1 lime (or 1/2 lemon)
1/2 bunch cilantro (I forgot to add mine and it still tasted fabulous)
diced avocado, tomato

Heat 1 to 2 teaspoons of olive oil in pan and saute onions and peppers. Stir in black beans, salt, cumin, chili powder and garlic powder. Stir in quinoa just until heated through. Remove from heat and toss with lime or lemon and cilantro.
Serve with avocado and tomato. I had mine with whole wheat tortillas. I didn't add any sour cream or cheese, but that would also be a nice addition.

Fluffy Whole Wheat Pancakes

These are perfect pancakes, light, fluffy and healthy. The recipe is from the 100 Days of Real Food website, I only made a few minor changes...

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon honey
1 teaspoon vanilla
2 eggs
1 3/4 to 2 cups milk
Butter for cooking

Mix flour with baking powder, soda and salt. Stir in honey, vanilla and eggs. Add 1 1/2 cups of milk and slowly add the remaining 1/4 to 1/2 cup of milk to desired consistency. You want the batter to be thin and pourable.

Heat butter in skillet until it sizzles. Pour a thin layer of batter and gently spread into a circle, pancake will puff up as it cooks (the thinner batter helps to keep the pancakes light and fluffy). Makes 8 pan sized cakes.

No Bake Oatmeal Cookie Bites

These little cookie bites are a great way to get your sugar fix while still sticking to healthy ingredients. It's also a great recipe for kids to help with.

2 cups oats

1 cup unsweetened coconut

1 cup natural peanut butter

1/2 cup flax seed

3/4 to 1 cup honey (if they don't stick well add more honey or maple syrup)

1 teaspoon vanilla

1 cup raisins (or chocolate chips if you really want to go sweet)

1 teaspoon cinnamon

1/2 cup chopped pecans

Mix all ingredients together using stand mixer (it's really tough to mix natural peanut butter by hand!) and roll into bite-sized balls. Store in airtight container (if they last that long).

Whole Grain Waffles

These are my favorite waffles (since I won't be indluging in these baby's very often anymore). This recipe makes 4-5 belgian size waffles. We love to eat them with fresh fruit and cream, jam or maple syrup. And if we've run out of bread (and I'm too lazy to make any) we can just whip up a batch and have waffle sandwiches for lunch.

1 1/2 cups whole wheat flour

1 cup oats (quick or old fashioned rolled oats)

1 tablespoon honey

1 tablespoon baking powder

1/2 teaspoon salt

2 cups milk

1 egg

1 tablespoon coconut oil or butter

Mix together dry ingredients, then add honey, egg, oil and milk. Mix well and pour into greased preheated waffle iron.

Quinoa: Breakfast of Champions

This is truly the breakfast of champions. Serious cancer-preventing breakfast. Quinoa, blueberries, kiwi and strawberries, all disease preventing superfoods.

Simply cook some quinoa (I use the rice cooker function of the Fagor 3 in 1 multicooker- takes 6 minutes)   use a 2:1 ratio- 2 cups water to 1 cup of quinoa. Bring to a boil, reduce heat and simmer for 15 minutes until liquid is absorbed and looks like the picture below.

Stir in a bit of honey and cinnamon, top with your favorite fruit and nuts and a little milk. YUM.

*I've discovered that bananas are THE perfect fruit to go along with quinoa, the flavors blend together amazingly well, especially with a bunch of cinnamon.

Avocado Bacon Ranch Sandwich on Whole Wheat Rosemary Flatbread

That's a mouthful! BYU tv finally has an app for the iphone and you can watch awesome programs like Chef Brad. If you want to learn a few things about cooking with grains check out his programs. I especially recommend the Quinoa, Barley and Wheat ones although the others are also fascinating and I am excited to try a few new things like grinding corn.

While some grains may seem intimidating- just start with something simple like quinoa and barley (I use as a substitute for white rice in any recipe and/or add it to my bread)- they are super healthy and easy to incorporate into your everyday diet. Chef Brad also has a ton of free recipes on his website here. I will be tuning out for a month or two as we get moved and resettled, so get some new recipes from Chef Brad in the meantime...

I had to try this recipe from his show- Rosemary Flatbread. It was really easy to do and tasted amazing. I don't have spelt so I just used my regular whole wheat bread dough. I sliced it in half and made favorite sandwich: Avocado Bacon Ranch & Tomato. It was so delicious with this bread. It would also make a fabulous pizza crust.

Rosemary Flatbread

1 batch whole wheat bread dough (or any rising dough)

Olive Oil

Rosemary (I used dried and it was great)
Sea Salt

Simply roll out the dough onto a round pan and let sit until risen (about 20 minutes). Poke holes in the dough with your fingers. Spread a generous amount of olive oil over dough filling the holes. Sprinkle the top with rosemary and sea salt.

Bake at 500 degrees for 7-8 minutes or until golden brown.

Avocado Bacon Ranch Sandwich

Avocado sliced or mashed

Cheese

Bacon, cooked (or bacon bits)

Tomato sliced

Ranch dressing

Sprouts, lettuce, etc...

Whole wheat bread

Spread bread with ranch dressing then a layer of avocado. Add bacon, tomato, cheese, lettuce and additional toppings. Also tastes great with toasted bread.

BEST Blueberry Muffins!

I have tried DOZENS of blueberry muffin recipes over the years hunting for the perfect muffin. Most of the ones I tried had the consistency of a  biscuit but I prefer cakelike bakery muffins.

Some passed the white flour test but failed miserably when I substituted whole wheat flour. I almost gave up on the possibility of making a delicious 100% whole wheat blueberry muffin, but I'm glad I persevered.

I am happy to say that I have FINALLY found the PERFECT Blueberry Muffin recipe!

And, Yes! It tastes just as delicious when using 100% whole wheat flour!

(top image is white flour, right is whole wheat).

So where did this elusive recipe come from? It originated from a blueberry white chip muffin recipe from http://verybestbaking.com/ but of course I had to modify it to suit my specifications... Here is the modified recipe:

BEST Blueberry Muffins!

2 cups freshly ground whole wheat flour

1/2 cup organic sugar

1/4 cup organic brown sugar

3 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter softened

1 teaspoon vanilla

1 egg
1 cup milk

Zest of one lemon (1 1/2 teaspoons)

1 1/2 to 2 cups blueberries

Walnuts, optional

Streusel Topping

1/3 cup organic brown sugar (or 1-2 tablespoons of honey)

1/3 cup oats (optional)

1/4 cup flour

1/4 teaspoon cinnamon

3 tablespoons butter

Preheat oven to 375 degrees. Line or oil muffin cups (12 to 18).

Cream sugars with butter then stir in vanilla, egg and lemon zest (do not omit zest it adds great flavor). Mix dry ingredients and stir with wet alternately with milk. (I like to add dry ingredients right on top of the wet and just mix it with a fork a little before incorporating into the wet- saves an extra bowl...)

Fold in blueberries and walnuts if desired. Spoon into muffin pans filling 3/4 full. Sprinkle with Streusel Topping. Oats are optional in the topping (pictured in the whole wheat version) and I find it easier to mix with a fork if the butter is at room temperature.

Bake for 22 to 25 minutes. Cool in pan for 5 minutes before transferring to cooling rack.

*I highly recommend using freshly ground whole wheat flour. If you use store bought whole wheat flour you should definitely use King Arthur brand, it's the only one I've used that resembles fresh ground whole wheat.

*You can also use 1/2 cup of honey instead of both sugars. And use 1 to 2 tablespoons of honey in place of sugar for the topping. The flavor and texture isn't quite as rich, but it still works. 

Barley Jambalaya

I got this recipe a few years ago from my friend Elysa and it is so yummy! It makes a HUGE pot and even tastes better the next day when the spices have had a chance to meld. The kids love it and it's super healthy.
2 cups barley
5 cups chicken broth or water
2 bay leaves (optional)
1 cup cooked, shredded chicken (can use canned) or shrimp
1 tablespoon olive oil
1 onion, diced
1 cup diced fresh peppers (I prefer red & yellow)
1 cup diced celery (4-5 stalks)
2 cloves garlic, minced
1 15oz can diced tomato (or two large fresh tomatoes, diced)
2 8oz cans tomato sauce (or 1/2 jar spaghetti sauce)
1 teaspoon salt
1 1/2 teaspoon oregano
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper (I never add this, I'm wimpy when it comes to heat and I don't have any)

1. In a large stock pot cook barley, chicken broth or water and bay leaves, cover and bring to a boil. Reduce heat to medium and simmer 1 hour.

2. In large pan heat olive oil and saute vegetables and garlic. Stir in meat, spices, tomates and tomato sauce and cook over medium heat until boiling. Reduce heat, cover and simmer on low until barley is done.

3. Remove bay leaves from barley. Stir vegetable/tomato mixture into barley. Serve warm. Tastes great reheated the next day- add a little water or spaghetti sauce to thin if desired.

Cheesy Bacon Popovers

This was in the Williams Sonoma kids cookbook I recently bought (I modified to be whole wheat). They are so delicious and fun for kids!

Cheesy Bacon Popovers

Bacon, 8 slices fried 
1 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
1 cup whole wheat flour
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
2 tablespoons butter, melted

Preheat oven to 450. Grease 12 cup muffin pan with butter or cooking spray. Spoon 1 tablespoon of bacon into each cup. Mix the cheeses together and spoon 1 1/2 tablespoons into each cup.

In a large bowl stir flour and salt. Whisk in eggs, milk and melted butter. Pour mixture evenly into 12 muffin cups.

Bake for 15 minutes. Reduce oven temperature to 350 and bake for another 15 minutes until popovers are puffed and golden. Do not open the oven while baking or they will fall. Serve warm.

*Also tastes great using chopped red or orange peppers and green onions in addition to or in place of bacon.

Best Ever Whole Wheat Rolls!

Rolls are my favorite thing to make (and eat!) I have been making bread & rolls since I was a kid and I can pretty much guarantee you'll never find a better recipe. Below is whole wheat roll recipe.

My favorite white roll recipe is here and it is to die for. Potato flakes are optional on the white roll recipe but mandatory on the whole wheat- it really does make a difference.

Whole Wheat Rolls

4 1/2 teaspoons yeast
1 cup warm water
1/4 cup honey
1 teaspoon salt
1/2 cup olive oil (or melted butter)
2/3 cup potato water (water used to boil potatoes) *optional
2 tablespoons dough enhancer (optional but it does make them lighter)
5 1/2 to 6 cups freshly ground white whole wheat

Combine yeast, water and honey, cover until foamy. Mix potato flakes with water and stir until dissolved (it should be watery). Add olive oil (or butter), salt and one cup of flour, mix. Add flour one cup at a time until dough pulls away from sides of bowl and soft dough forms. Knead 10 minutes. Cover and let rise 1 hour until double in size. Form into balls, cover and let rise until double. Bake at 375 degrees for 15-20 minutes. Brush with melted butter.

Cilantro Lime Rice with Black Beans

I love Chipotle, this is my rendition of lime rice- I used barley because I have a ton of it, but you could also use rice.

1 cup barley (or rice)

1 tablespoon oil

2 cups chicken broth

1 lime

1 can black beans

1/2 bunch cilantro, chopped
1/2 teaspoon Cumin (or to taste)
S&P to taste

Heat the oil over medium heat, add barley and cook until browned. Stir in chicken broth and bring to a boil. Reduce heat and cover, simmering 30 to 40 minutes or until barley/rice is tender. Microwave lime for 30 seconds, slice in half and squeeze juice over barley/rice. Stir in black beans and cilantro. Makes a great filler for burritos.

Indonesian Barley Pilaf

I got this recipe from Kashi and just modified it a bit for what I had on hand. It's quicky, healthy and delicious.

1 cup barley

2 cups water (or chicken broth)
1 cup whole peanuts
3 cloves garlic, minced
1 small onion, diced
1 tablespoon sesame oil
1/2 teaspoons cumin
3/4 cup raisins
1 large carrot julienned
1 cup red cabbage diced (optional- I didn't use)
pinch of salt
red bell pepper, diced
1/2 bunch cilantro, chopped

4 tablespoons soy sauce (I usually pour it on until everything is light brown)

2 teaspoons fresh ginger root, grated

1/4 teaspoon red chili flakes (more or less depending on how spicy you want it)

Cook barley in water according to directions (usually takes about 35-40 minutes). In large sauce pan saute garlic, onion and pepper in sesame oil (or other oil). Add remaining ingredients and simmer 2-3 minutes. Stir in barley and serve.

Whole Wheat Tortillas

We eat a lot of beans and rice around our house. It's the easiest thing in the world to cook and is my lazy day go-to food. Tortillas are really easy to make and they are so yummy.

3 1/2 cups whole wheat flour (fresh ground or King Arthur)

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup olive oil butter, softened (just discovered butter works so much better!)

1 cup hot water

Mix flour, salt and baking powder together. Mix in oil butter and slowly add water until a soft dough forms (not sticky). Cover and let rise 10-15 minutes.

Heat a cast iron pan (or nonstick pan) over medium heat until nice and hot. While the pan is heating up, pinch off a small amount of dough (about the size of a lemon) and roll into a flat circle (a pizza roller works best for this).

Cook tortilla on preheated pan and once bubbles start to form, flip it to the other side and cook until heated through. Entire process should take a few seconds. If you cook it too long it will get crispy and won't fold well, so it's better to undercook than overcook.

If your pan isn't hot enough the first few won't turn out as well- just like crepes or pancakes you need to make sure the pan is good and hot before you start cooking, and only flip once.

Whole wheat tortillas taste just as great as white flour tortillas but are not as pliable. For softer tortillas try using half whole wheat and half white flour.

Southwestern Barley Salad

I know I promised barley recipes, I just got distracted. Here is a really yummy one. It's great for the summer because it tastes great warm or cold and can be eaten plain or with tortillas.
3 cups chicken broth
3/4 cup barley
1 can corn (or 1 cup frozen)
1 can black beans (or 1 can dried, cooked beans)
1/2 chopped red pepper
1/2 chopped yellow pepper
1/2 onion chopped
1 bunch chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon cumin

Bring chicken broth to a boil in medium saucepan, stir in barley. Reduce heat, cover and simmer until barley is tender, about 40 minutes. Chop all vegetables. Roast onions and peppers in oven on broil for 5-10 minutes or until tender. Toss all vegetables with lime juice and cilantro in a large bowl. Stir in warm barley. Serve warm or cold with avocado, sour cream and or salsa.