April, 2015

Apr 16, 2015

One pan dinner

I love being in the kitchen. Today I made buckwheat pancakes for breakfast because we all need fiber and these are 100% whole grain, made with whole wheat pastry flour and buckwheat flour. I can always find buckwheat flour at Whole Foods. Then for dinner I made my easy chicken stew.

Homemade One Pan Chicken Stew

I like it on weeknights because it’s quick to make and it all cooks in one pan. After your prep (I won’t lie – there is a lot of chopping) it cooks in about 25 minutes. And look what’s in it: potatoes, carrots, celery, broccoli, and mushrooms. There is no meal in this house without vegetables, the more the better. We even had a salad first.

Then for dessert, I made whole wheat lemon brownies. It’s one of my most pupular recipes because it’s impossibly easy and I always make mine with whole wheat pastry flour. Gotta have that fiber! So that’s what I cooked today. … just sharing… – Jenny Jones

Apr 15, 2015

Simple Whole Wheat Bread

Wait ‘til you see how easy it is to make your own homemade whole wheat bread, from scratch, in 90 minutes. This is a delicious, soft loaf that I use for things like sandwiches, French toast, and bread crumbs. It makes fantastic soft bread crumbs like I use in my salmon patties and you can use it to make healthy dry crumbs, the ones I use in my chicken parmesan.

My simple one-rise recipe takes only 15 minutes of hands-on time and the rest is just rising and baking. You’ll save money too. So take bread off your shopping list and make your own. There’s nothing like the smell and taste of homemade bread so I hope you’ll try it. It’s really easy.  Click here for the recipe. – Jenny Jones

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Apr 12, 2015

Family Eats

Healthier Mac & Cheese with Veggies

My sister is in town visiting from Canada so I made something quick and easy for dinner. Since we’re both grown up now, I made my grown up mac & cheese. It only takes 30 minutes so we had more time to hang out. You can add different vegetables but I stuck with my original combination of purple cauliflower, broccoli, spinach, and tomato. (here’s the recipe)

Breakfast Cookies

Then yesterday I made my giant breakfast cookies and besides breakfast, they came in handy as a snack during the day. Sis said she’s going to make them when she gets home. It’s probably the recipe I make the most because I know how important it is to eat fiber and these have 4 grams of fiber each! (here’s the recipe)

So that’s what I cooked today. …just sharing… – Jenny Jones 

Apr 10, 2015

Oatmeal Banana Breakfast Brownies

Oatmeal Banana Breakfast Bars

What’s wrong with a few chocolate chips for breakfast? It’s okay with me if you’re getting whole grains, oats, banana and walnuts in a delicious breakfast brownie. This new recipe replaces my old breakfast brownie because this one uses ingredients that are more available to everyone.

There are lots of reasons to eat bananas. They’re a good source of vitamins C & B6, manganese, potassium, fiber, biotin, and copper. And the riper the banana, the sweeter it is and the easier it’ll be to mix into the batter. Walnuts provide heart-healthy fats and protein but for the best flavor they really should be toasted first. I toast a bunch at a time and keep them available, refrigerated, for baking. To toast nuts spread on an ungreased baking sheet and bake for 8-10 minutes at 350 degrees F.

Oats are breakfast superstars – high in soluble fiber, which is known for lowering cholesterol and keeping things moving. I use regular Quaker rolled oats in this recipe and extra light olive oil but you can use another oil of your choice like canola. So this is my new Breakfast Brownie and I hope you like it. I’m not saying it should BE breakfast, but I am saying why not dessert AFTER breakfast? Click here for the recipe. – Jenny Jones

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Apr 2, 2015

Healthier Canadian Butter Tarts

Healthier Canadian Butter TartsButter tarts are a distinctly Canadian treat and anyone who grew up in Canada like I did has probably had a butter tart, or two, or three. They don’t exist in the U.S., which is probably a good thing because they are so good. Every once in a while I just have to have a butter tart so of course, I had to find a way to make it a little healthier. But let’s be clear: There is nothing healthy about a butter tart. The best I could do is make the crust without butter, using oil instead.

So there you have it. Now we Canadians can have our occasional fix and the rest of the world can try something new. Click here for the recipe. – Jenny Jones