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Feb 23, 2018

Spaghetti & Spinach Frittata

A frittata for dinner? Made with spaghetti? In 30 minutes? This is my kind of dinner!

Frittatas are usually associated with breakfast because they’re made with eggs, but when you throw in some spaghetti and then add health-building spinach, a little parmesan… that’s a mighty fine dinner right there.  It cooks in 6 minutes on the stove top but you do have to flip it over after 3 minutes. Here’s how I do it:

First, you need to use a fry pan with sloped sides. I slide the frittata from the pan onto a dinner plate, cover that plate with another dinner plate, flip the plates over and then slide the uncooked side back onto the pan. It’s easy, but remember to swirl a little olive oil in the pan before cooking the 2nd side.

I’m trying to eat more vegetarian meals and when it’s an easy one pan meal like this, that’s a bonus. Some recipes use different pasta shapes but I prefer angel hair spaghetti for this recipe, and I like to serve it right away… after a salad of course. Click here for the recipe. – Jenny Jones

Filed Under: Main Dishes
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Feb 16, 2018

15 Minute Veggie Pasta

15 Minute Quick Veggie PastaI just found a better and simpler way to make pasta with vegetables. Everything cooks in one pot and you don’t even have to drain the pasta. With a small amount of water the pasta and vegetables all cook in the same pot. I love it.

I make it with two of the most important vegetables for health: broccoli and spinach but it also works with just broccoli. This super fast vegetarian meal takes just 15 minutes and here a couple of tips:

  • Be sure to keep the water boiling (not too high or too much water will boil away).
  • If too much water boils away, you can add a little more water as needed.
  • A timer is really helpful so you can set it for the pasta cooking time and then keep an eye to know when to add the veggies.
  • When you add the broccoli, just open the lid briefly, toss the broccoli on top, and quickly close the lid. The broccoli will steam right on top.
  • Add more or less parmesan. I like it with three tablespoons.

This can be a side dish or main dish. I plan to try it next with whole wheat pasta and will share my results.  Click here for the recipe. – Jenny Jones

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Filed Under: Easy Recipes For Beginners, Main Dishes, Soups/Salads/Side Dishes, What I Cooked Today
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Feb 8, 2018

Easy Sprouted Whole Wheat Bread

 Easy Sprouted Wheat BreadI’m so excited to share this new recipe. It’s very similar to my hugely popular simple whole wheat bread recipe. I’ve been curious about baking with sprouted wheat flour and finally decided to give it a try. What a wonderful surprise!

This loaf is soft and delicious with a great texture, and definitely softer than the regular whole wheat version. The dough is a little softer too so I was afraid it might not turn out, but I love it not just for the great taste and texture but because I researched the benefits of sprouted whole wheat flour compared to whole wheat flour. Sprouted whole wheat flour has…

  • More fiber
  • More protein
  • Less gluten
  • More vitamins than regular whole wheat flour, like B, C & carotene
  • More minerals than regular whole wheat flour, like calcium, iron, magnesium & zinc
  • Enzymes that make it easier to digest
  • More flavor because the grains are sprouted

WHAT IS SPROUTED WHEAT FLOUR? Wheat grains are allowed to sprout before milling, producing a living, nutrient-rich food because vitamins & minerals develop that enhance nutrition and digestibility. The major benefit is that those nutrients are in a state that can be more readily absorbed. (I find sprouted wheat flour at Whole Foods and it’s also available online. Once opened, be sure to keep it refrigerated.)

If you like my simple whole wheat bread, this sprouted wheat loaf is just as easy to make. I’m so glad I decided to experiment with sprouted wheat flour. This loaf is softer than the similar whole wheat loaf so if it’s too flimsy for you, try making it with half whole wheat flour and half sprouted whole wheat flour. It will have more body and a really great taste. Click here for the recipe. – Jenny Jones

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Filed Under: Breads/Muffins
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Feb 2, 2018

Sprouted Whole Wheat Bread

Easy Sprouted Wheat BreadI’ve been reading about how sprouted whole wheat flour is healthier than regular whole wheat flour. Sprouted flour has more fiber, more protein, more vitamins and minerals, and they are absorbed better than from plain wheat flour. It has less fat and less gluten so I had to try it. I was skeptical – too good to be true, right? With less gluten, the loaf would surely be a dud.

Well, lookie here! I made my simple whole wheat bread and just swapped the whole wheat flour with sprouted whole wheat flour and I love it. It rose even faster than my regular wheat loaf. This bread is soft and moist and makes a good sandwich bread. I even made French toast with it this morning.

French Toast With Sprouted Wheat Bread

To make sure it wasn’t a fluke, I will bake a few more loaves and then post it as a new recipe. Meantime, if you want to try it, just use my Simple Whole Wheat Bread recipe and swap the whole wheat flour with sprouted whole wheat flour. – Jenny Jones

p.s. One of my visitors (Monita) beat me to it and posted her own loaf made with sprouted whole wheat flour. It worked for her too! See it here.

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Filed Under: Breads/Muffins, What I Cooked Today
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Jan 27, 2018

Ten Grain No Knead Bread

Cracked Wheat No Knead Bread

UPDATE – January 2020: Good news! I experimented and found that it’s not necessary to soften the grains with boiling water. You can just combine them with the flours and other dry ingredients and add cool water. Using this overnight method, the grains soften naturally on their own.

(Jan. 2019) Always looking to add fiber to my breads, here is my easy no knead bread made with ten grain cereal. I use dry cereal and soften it for 15 minutes with boiling water and then put the dough together with even more fiber, adding whole wheat flour, bread flour, and rolled oats.

I use Bob’s Red Mill 10 Grain Cereal and instead of cooking it, I just soften it with boiling water for a few minutes.

This cereal contains a fabulous mix of wheat, rye, corn, triticale, oats, soybeans, millet, barley, brown rice, oat bran, and flaxseed meal. Wow! It provides lots of fiber and protein and a nice chewy texture to this wholesome bread. If you can’t find it, you can try another multi-grain cereal. This loaf needs time to develop so it’s made using the overnight method but it’s still very little work, just waiting time (but you’re sleeping anyway!). Click here for the recipe. – Jenny Jones

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Filed Under: Breads/Muffins
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Jan 21, 2018

Whole Wheat Lemon Brownies

Healthy Whole Wheat Lemon BarsI love my lemon brownies. I realize that some baked goods are not as good using whole wheat flour but it works with my one bowl lemon brownies recipe. In fact, I always make them this way now and I want to encourage everyone to try them this way. Any time you can avoid white flour, it’s a good thing. It needs to be whole wheat pastry flour and the result is a lovely, soft, delicious lemon bar.

I made them today in an 8 x 8-inch square pan but you can use a 9 x 9 for a more dense bar. I had some meyer lemons on my tree and if you have meyers, which have a milder lemon flavor, well I can tell you they make delicious lemon brownies. Oh, I forgot to mention this is the easiest recipe ever. Everything goes in one bowl, no mixer, no butter, no white flour, and if you make them… no brownies left! Click here for the recipe. – Jenny Jones

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Filed Under: Sweets, What I Cooked Today
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Jan 6, 2018

Simple Pea Soup – It’s Fat Free

Best Split Pea Soup RecipeWhen it’s cold outside, make soup. This thick and hearty soup is just right for a cold winter’s day. You only need six ingredients and water – no fat, no ham hock, nothing you don’t want.

This is my version of Andersen’s famous (in California) split pea soup only I simplified it a bit and it’s deeeelicious! I like this soup thick but you can make it thinner using more water if you like. Or test it out and you can just add some hot water at the end of you want it thinner. The creamy texture comes from straining the soup through a fine sieve and it’s really easy using a soup ladle to press it through. I do not recommend using a blender or food processor because it creates too much foam.

Besides fiber and protein, pea soup has lots of nutrients including iron, potassium, isoflavones, vitamins B1, B5, K, folate, iron, magnesium, and zinc. What’s not to love? Click here for the recipe.  – Jenny Jones

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Filed Under: Soups/Salads/Side Dishes
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Dec 25, 2017

Braided Christmas Raisin Bread

Best Christmas Raisin BreadMerry Christmas, Everyone!

This is my Christmas Wreath Bread made into a braided loaf. I used the same recipe, braided it, and just tucked in the ends and baked it as a loaf. I love it so much! It’s beautifully sweet, has no butter, and it’s ready in about 2 hours. I make this braided raisin egg bread throughout the year, sometimes with just a little glaze…

Easy Recipe Raisin BreadSometimes, I leave it plain for toasting…

Easy Recipe Raisin Bread

I also made a whole wheat version, substituting one cup of whole wheat flour for one cup of white flour.

Whole Wheat Bread With RaisinsIt’s not quite as soft but still delicious and healthier.

Easy Whole Wheat Raisin BreadSo it’s not just for the holidays. My Christmas Wreath Bread recipe is so versatile, you can make it all year, in different shapes, and even whole wheat. Click here for the recipe. – Jenny Jones

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Filed Under: Baking Without Butter, Breads/Muffins, Holiday, What I Cooked Today
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Dec 22, 2017

Merry Christmas to Me

How To Make Caramel Corn

Everybody loves getting my homemade caramel corn for Christmas but this batch is for me. Why shouldn’t I give myself a Christmas present? It’s not like I would eat it all in one day! I could. But I won’t. That’s my story and I’m sticking to it. ?

I hope all of your baking turned out and I wish you all a very Merry Christmas. – Jenny Jones

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Filed Under: Holiday, What I Cooked Today
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Dec 16, 2017

Whole Wheat Sugar Cookies

Whole Wheat Christmas CookiesGuess what? I decided to try making my sugar cookies with whole wheat pastry flour and they turned out perfect! In fact, you will not be able to tell the difference. I wish I had tried this sooner but I only make these Christmas cookies once a year.

I used whole wheat pastry flour combined with all purpose flour and now these healthier sugar cookies, which already have half the butter and less sugar than most recipes, are even better. Since I give a lot of these as gifts, I prefer to use a cookie press – it’s so much faster and it makes smaller cookies so you can give more.

I’m not the best at adding sprinkles but I do recommend a very fine ground sugar if using a cookie press. A more coarse sugar will roll off the cookies but one that’s finely ground will stick. If you want to make my healthier Christmas sugar cookies even healthier, I hope you’ll try the whole wheat version. I even simplified the process so these homemadce sugar cookies are a breeze to make. Click here for the recipe. – Jenny Jones

Filed Under: Holiday, Sweets
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