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 ! 🙂

My Response…

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

Edmundo asks… I use to live in CA, now I am in Peru, my country, and  I would like to get the donuts molds, can you tell me how to get those molds , or where to buy them. Thank you. I like your videos.

My Response…

I bought the mold at Bed, Bath, & Beyond but I see they do not ship internationally. I was unable to find a source that ships internationally – I’m sorry. – 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

Here’s how to share any of my recipes. Just above each recipe on the right side look for these buttons:

With the first two buttons, you can share a recipe on your facebook page or email it to anyone, even yourself. And when you click on the  you will see this:

Now you can share on any of the apps that pop up. But wait, there’s more. When you click on the  look what else pops up:

How exciting! I’d be even more excited if I knew what they all were. 🙂 But if yours isn’t here, it probably doesn’t exist. So now you can share any of my recipes you like. The more people cooking at home, the better! – Jenny Jones

I make my own cheese blintzes because I have to! I love blintzes and every time I’ve ordered them in a restaurant or deli they arrive so greasy it’s almost like they’re deep fried. So now I make my own and there is no comparison. Mine are soft, never greasy, and lightly browned with lots of delicious filling made with farmer’s cheese (I get Friendship brand), reduced fat cream cheese, sugar, and just a hint of vanilla. Farmer’s cheese is a dry and crumbly cheese and it makes the best blintzes. It can be hard to find but it’s worth looking for.

I make 12 blintzes at a time, keep some refrigerated for a few days, and just brown what I need, usually two for breakfast. I’ve had them with every kind of fruit from berries, to cantaloupe, to peaches, papaya or mango. My dad used to make cheese blintzes for dessert sprinkled with cinnamon and sugar. Okay, sometimes, I have one with fruit for breakfast and the other one with cinnamon & sugar. No matter how you serve these healthy cheese blintzes, once you make them yourself you will never order them in a restaurant again. Click here for the recipe. – Jenny Jones

Here’s an easy, healthy way to cool down in the summer without drinking sugary drinks. Just take a pitcher of fresh water and add some sliced fruit. After about an hour in the fridge, the fruit gives it a really nice, subtle and refreshing taste and it sure beats plain water. Plus it looks great, too. Today I added some sliced apple, lemon, watermelon, peach, mango, and apricot.

Fresh fruit is more affordable and better tasting in the summer so this is easy to do right now with any of your favorite fruits, or you could even add a refreshing vegetable like cucumber slices. Try it with my combination or create your own. I’m always trying to drink more water and this makes it easy because it tastes so good. It’s a healthy way to stay hydrated and now you can say, “Anyone for an aguas frescas?” – Jenny Jones