If you’d like to win a free copy of my first cookbook (over 80 recipes), here’s my second contest.
Just guess how many walnuts are in the bowl below…
Here’s some helpful info:
~ The rim of the bowl measures 4 1/2 inches.
~ I only used whole and half pieces, nothing smaller.
~ Both whole pieces and half pieces will each count as one.
~ Whoever comes closest, whether over or under, wins.
~ The winner will be posted Friday. Good luck!
I found a good way to add walnuts to my daily routine, keeping with the Mediterranean way of healthy eating. I made some super easy glazed walnuts to keep on hand and pop a few on my daily salads. Here’s how to make them:
If they’re too sticky, you can dry them out in the oven. (I toasted the nuts first but you don’t have to) And p.s. You’ll be tempted to have these for dessert!! – Jenny Jones
If you haven’t tried this easy recipe yet, it’s absolutely delicious and so healthy! I often make these skinless chicken drumsticks for the weekend because they’re just as good cold for a quick snack and it’s such an easy recipe. You won’t miss the skin which is where all the saturated fat is. I made these for the weekend (a dozen every time) and there are still some left… but not for long. It’s one of my best chicken recipes. Here’s the link for the recipe. – Jenny Jones
The folds and wrinkles of a walnut bring to mind another human organ: the brain. The shape of the nut even approximates the body part, looking like it has left and right hemispheres. And it’s no surprise walnuts are nicknamed “brain food.” They have a very high content of omega-3 fatty acids, which help support brain function. So when you feel like a nut… have one.
Here it is! I hope you find my Polish cabbage rolls as delicious as I do. I learned to make them by helping my dad in the kitchen but I now make my own healthier, and simpler stuffed cabbage. Once you prepare the cabbage leaves, they are pretty easy to put together. So if you’ve ever wondered how to make cabbage rolls, watch my how-to video. And by the way, cabbage rolls freeze really well. My mother used to make them too and I remember her eating them cold, as a quick snack… okay, I’ve done that too! This Polish girl loves her cabbage rolls! Click here for the recipe. – Jenny Jones
Here’s my “Power Salad.” I just made up that name because I just made up this recipe. I did it because I wanted something really healthy to snack on today and didn’t have anything on hand. It’s an easy recipe. I steamed 2 cups each of broccoli and cauliflower (cancer defenders!) and poured over a lemon vinaigrette. But I wasn’t done yet. Then I added some drained cannellini beans (calcium for bones & fiber), some diced red pepper (tons of vitamin C), and onion (natural anti-inflammatory) and bam! It’s good! And healthy beyond words!
If you haven’t tried it yet, Sunday morning is the perfect time to make this amazing caramelized apple oven pancake. The apples cook in the skillet and then you pour the pancake batter on top and boom – into the oven. And there’s only one tablespoon of butter in the whole thing! It’s an impressive looking breakfast, too. Click here for the recipe. – Jenny Jones
Why is this cake so unique? It’s a sweet potato chocolate cake! Yes, it’s made with sweet potatoes. Not only does it have health benefits, it’s also a heavenly, fastastically, stupendously delicious moist chocolate cake! It has almost no butter so I love that it has very little saturated fat. This recipe was in my first cookbook and was the second most popular recipe in the book (my meatloaf was first).
Cooked sweet potato is the highest vegetable source of betacarotene, which boosts your immune system and even gives you glowing skin. If you’re looking for a healthy chocolate cake I promise you… everyone will love this moist & delicious sweet potato chocolate cake! Click here for the recipe. – Jenny Jones
Click here for the recipe. – Jenny Jones