Breakfast Cookies (Yum)!

These yummy “cookies” are filled with whole grains, fruit, and nuts so they qualify as a satisfying breakfast and have just the right amount of sweetness for a cookieish treat! The recipe does have a long list of ingredients (most of which you likely have on hand) but they are quick to mix up and…

Anchovy Pasta with Garlic, Lemon and Arugula

Don’t be worried that this simple dish will be overpowered by the strong flavor of anchovies. It packs a powerful flavor punch. But not in a fishy way. The anchovies are present but not overwhelming. The addition of olive oil, lemon and herbs helps to balance their flavor so the anchovies are in the background,…

Shrimp Orzo Salad with Fresh Dill and Lemon

I love anything with fresh dill and lemon and these two favorites are paired with whole wheat orzo and shrimp for a light, fresh summer salad. It’s a meal in one bowl. How easy is that!

Nutty and Chewy Energy Bars

There’s no doubt that packaged bars are convenient, especially when time is tight and you need a quick nutrient bridge from one meal to the next. I just get a little bored with them. I found that making my own energy bars is easy and just as convenient because you can individually wrap and freeze…

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…

Walnut Quinoa Burger with a Flavor Explosion

I love to try new veggie burger recipes and I found this one in an older EatingWell magazine. I think this might be my favorite one. Admittedly, it does require some extra steps but I think it’s worth it. The umami spread is truly a flavor explosion. By using 5 different umami flavors like dried…

Greek Juicy Walnut Cake (Karithopita)

Baking with extra virgin olive oil is an excellent way to cut down on saturated fat in a recipe because you can use it to replace butter! In this recipe, the olive oil adds a rich, moist texture without an olive oil flavor and the addition of ground walnuts contributes more heart-healthy fats and a…

Streusel Topped Blueberry Spelt Muffins

Why spelt flour? I get bored using regular whole wheat flour when baking so I’m always looking for a new whole-grain to try. Spelt, dating back to 5,000 BC, is a cousin to modern-day wheat and is packed with protein, fiber, B vitamins, and essential minerals. It does contain gluten so it’s not recommended for…

Bean Burger Lettuce Wraps with Creamy Peanut Sauce

Making your own veggie burgers allows you to get creative with the ingredients. You can pick whatever bean you like, select the whole grain you have on hand, and mix and match seasonings based on your favorite flavors. For this recipe, I planned to use edamame but soon realized I didn’t have any in my…

Everything Bagel Chicken Fingers

Everything bagel spice blend is a quick way to add a punch of flavor to oven-baked chicken tenders. Mix the seasoning blend with fresh whole grain bread crumbs for a crunchy coating and a healthy twist on this kid-friendly classic. Serve with a quick honey mustard dipping sauce, green salad and some roasted veggies.

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…