A Must Make Raisin Bran Muffin

These muffins have been a classic for me ever since Jane Brody, Personal Health Columnist for the New York Times, published one of her best selling cookbooks, Jane Brody’s Good Food Cookbook. I was fresh out of college, working as a clinical dietitian and just learning how to cook. This cookbook was one of the…

Clean-Out-the-Fridge Frittata

From guest blogger Taylor Dimmerling, Cabrini University, and nutrition intern at athensnutrition.com We all start our week with good intentions. We read the food blogs, assemble some fast and easy dinner recipes, stock up on fruits and veggies, and fill the fridge will everything we need for a week of cooking. But then we find…

The Basics of Cooking Beans

I’m pushing beans again because I’m trying really hard to get you to eat them several times a week.  Although I’m not denying that canned beans are fast, easy, and nutrient-dense, cooking dried beans is definitely worth the little bit of extra effort. The texture and flavor are so different from canned beans, plus you…

Make-Ahead Egg Sandwiches

Instead of putting a runny, fried egg on your next homemade breakfast sandwich, try a soft, creamy egg square instead. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four portions of soft, custard-like eggs. These are excellent for make-ahead breakfast sandwiches or eat as is…

Buttermilk Oatmeal Drop Scones

These look more like a pancake than a scone but the texture is chewier and sweeter, allowing you to skip the syrup if you want to go light on added sugar. The batter looks like oatmeal but browns beautifully in the pan and these drop scones definitely have a heartier texture than a typical pancake….

Reiska (Whole Grain Flat Bread)

Reiska is the Finnish version of Irish soda bread. It’s a whole grain quick bread made with either barley or rye flour, oatmeal, and buttermilk and it relies on baking soda and baking powder rather than yeast to help it rise. It’s baked on a large sheet pan resulting in a flatbread rather than a…

Easy, NO-Knead 100% Whole Wheat Bread

I’m on a mission to learn how to make 100% whole grain bread. My favorite breakfast is Ezekial toast with almond butter and a low sugar jam but I’d like to learn how to make my own whole grain bread. The thing is, making 100% whole grain bread is not as easy as making refined…

Apple Walnut Bread

My baking definitely picks up in the fall. Pumpkin, apples, warm spices like cinnamon, nutmeg and ginger are my favorite flavors for baking muffins and bread. This apple walnut bread is not overly sweet so it’s perfect for breakfast or as an afternoon treat with a cup of tea. If you want this to be…

Pumpkin Spice Mini-Muffins

With the explosion of pumpkin recipes on social media, fall has arrived. These mini pumpkin muffins are so easy to make, full of flavor and packed with beta carotene and fiber. If you made the apple spice muffins from my previous post, you can use the oat bran you just purchased because these are made…

Apple and Spice Oat Bran Muffins

I’ve been posting a lot of oat-based recipes recently. Maybe it’s because my husband purchased an institutional-sized box of oatmeal from Costco mid-pandemic. This recipe is featuring oat bran, oatmeal’s forgotten cousin.  Oat bran was popular in the 1990’s for its cholesterol-lowering benefits but for some reason, it fell off the oat radar. It’s a…

Chocolate Peanut Butter Oatmeal…YUM!

Whenever you combine chocolate and peanut butter, you’ve got a win! Make it healthy and it’s a win, win! Oatmeal is the perfect backdrop for any flavor combination and rich cocoa powder paired with natural peanut butter is no exception.  This breakfast power bowl is packed with fiber-rich oatmeal, heart-healthy flavonoids from cocoa powder, plant…

Peanut Butter and Berry Overnight Oats

Overnight oats make for a quick, on the go breakfast or hearty between-meal snack. They are balanced with just the right amount of macronutrients; plant protein, healthy fats and whole-grain carbs for extra fiber. It’s so simple. Just mix old-fashioned oats (not steel cut) with yogurt and milk. Stir in some chia seeds then swirl…