Baking without butter is a priority around here because I am not living without cookies. When I’m not having my lemon brownies, doughnuts, marble loaf, or apple bars (all made without butter) there is always a cookie on my dessert plate. I haven’t had a store-bought cookie in decades. Why would I when healthy cookies are so easy to make. We eat a few and I freeze a few, so there are always a variety of cookies in the freezer.
Crispy cookies like this one can be eaten still frozen – talk about crunchy! This healthy cookie can be made with extra light olive oil or canola and it’s 100% whole grain, made with oats and whole wheat pastry flour with crisp rice cereal added for even more crunch. You’ll see I added some mini chocolate chips although you can omit those… but I wouldn’t. 🙂 Click here for the recipe. – Jenny Jones
I don’t need to tell you why you have to eat your vegetables. Okay, maybe I do. Your mother probably told you they provide vitamins, which your body can not produce so you need to get them from food. But back in the day we didn’t know about the recently discovered antioxidants and phytonutrients found in fruits and vegetables, with each different color providing its own specific anti-aging and protective nutrients. And the more intense their color, the more benefits. Many of these phytonutrients (with names I can’t pronounce) cannot be found in any other food groups.
Bottom line: Vegetables can help prevent certain diseases like cancer, diabetes, heart disease, and stroke. Vegetables are also some of the richest sources of fiber that exist. So if you want to look great and feel great with a strong immune system, do what I do and eat vegetables every single day. I have a salad with every meal and then one or two cooked vegetables as well. Roasting is my favorite way to cook vegetables. Roasting brings out the natural sugars in vegetables and it’s the easiest way I know to cook them and to eat more than one color at a time.
Even a novice cook can make these super easy roasted veggies. Click here for my new recipe. – Jenny Jones
By popular demand, here is a new video showing how I make my easy potato pancakes. Using a food processor makes this healthy recipe incredibly easy to do but you can also shred the potatoes the old-fashioned way using a box grater. Even then it’s still an easy recipe. After years of ordering potato pancakes in restaurants to have them bring me a greasy, practically deep-fried mass of mush, I decided I had to learn to make my own. And it was a labor of love because I love my potatoes!
The best potato pancakes need a thick batter and the trick I am sharing in this video is how to drain the potatoes of their juice but keep the starch and that takes just five minutes, but it’s a must-do for these delicious little patties. My dad used to make potato pancakes all the time and serve them with sour cream – lots of sour cream – but now I use less of it, and the reduced fat kind. Oh, and my mother would slice up leftover potato pancakes and stir them into scrambled eggs. I still love that for breakfast! Click here for the recipe. – Jenny Jones
Note to self: “Pick up two lemons at the grocery today… and some buttermilk… and oh yes: blueberries!” That combination will make the most delicious lemon blueberry muffins you’ve ever had. I’m a big fan of muffins because they’re quick and easy to make and you also have a portable snack. I takes just 30 minutes to make these healthy muffins made with lots of fresh lemon peel and that well known brain food… blueberries.
Blueberries are one of the top antioxidant-rich super foods so I put lots of them in this easy muffin recipe. Then I boosted the health benefits even more by using whole wheat flour and heart-healthy olive oil. Yes! I do lots of baking now with extra light olive oil but you can also use canola or another oil of your choice. There’s no butter in this healthy recipe since I’m always working on baking without butter.
Now that berries are in season (and you don’t need a loan to buy them!) is the best time to try these easy and healthy muffins. Have them as part of a healthy breakfast or a mid-day snack with a cup of green tea. They are really, really good! Click here for the recipe.
Hey, pan pizza lovers! Foolproof pizza dough has never been easier. And my video is proof that anyone can make easy and healthy pan pizza at home. I was so excited about this recipe, I could hardly wait to make a video because once you actually see it done (or not done – because there is nothing to do) you’ll see how this easy pizza dough rises all by itself overnight so all you have to do is put the stuff in a bowl… and it’s no-kneading, no-working, no-kidding!
Healthy pan pizza is my new favorite pizza because I’m a bread person and I like it crispy. Wait until you see (and hear) the crispy crust you get with a cast iron pan. You’ll never find pan pizza as good as this in any store so I hope this easy recipe motivates you to make your own healthy pan pizza at home. Click here for the recipe. – Jenny Jones
Marilyn asks… Hi Jenny , Are there any other kinds of cucumbers that can be used to make the Cold Water Pickles ?. I love your recipes ! 🙂
The only kind I can ever find are Persian and Kirby and I have used both. If you can find any other kind (or grow them) they have names like Kirby, Liberty, Gherkin, Cornichon, or Lemon Cuces. They should not be waxed since you don’t peel them and should be as young and firm as possible. I would love to grow them myself, but then rabbits suddenly appear! – Jenny Jones
Did you know you can substitute avocado for some of the butter in cookies? Not all – but some – and it’s a good thing. This simple change eliminates some of the saturated fat in favor of the heart-healthy monounsaturated kind. You won’t taste the difference although your cookies might be a little green. But if they’re chocolate cookies, who’s gonna know? You can swap up to half of the butter in a cookie recipe with mashed avocado. This simple change will reduce the fat content and calories and you’ll still get the creaminess of butter and the fatty taste.
You would substitute an equal amount of mashed avocado for butter but since it doesn’t melt the same way, it won’t coat your dry ingredients the same. For that reason you need to increase your wet ingredients a little to compensate. To test it out, start slowly, like 2 tablespoons of avocado for 2 tablespoons of butter. Anytime I can reduce any of the butter in baking, I’m on it! – Jenny Jones
Berries are in season right now but they don’t always last very long. If you don’t eat them in that “window of freshness opportunity” they can spoil pretty fast. So here’s a way to make them stay fresher longer… wash them in vinegar and water. Make a mixture of 10 parts water to 1 part vinegar in a bowl (use white or cider vinegar). Let the berries soak for a few minutes and gently swish them around a little. The vinegar kills mold spores and other bacteria. Drain and rinse the berries and let them dry completely on paper towels. You can also spin them dry in a salad spinner lined with paper towels. Once they are dry, refrigerate and enjoy them… even longer. – Jenny Jones