Are you getting enough fiber? You will if you make these super high fiber, soft and delicious oatmeal fig bars. I make the crust/topping with oats, whole wheat pastry flour, and vegetable oil (cold pressed avocado oil is my preference). The filling is simply cooked figs with a little added sugar. I have these healthy fig bars for dessert after dinner and after breakfast too. I love them.
The desserts I make the most are always the ones without butter, with whole grains, and with some added health benefits like fruit or chocolate. And these fit the bill.
Figs are loaded with fiber but that’s not all. They also provide a wide range of vitamins and minerals. If you like fig newtons, these easy homemade bars will taste even better. Doesn’t everything homemade taste better? Click here for the recipe. – Jenny Jones
I found a better way to make my 100% whole wheat no knead bread. I’m using the same ingredients but I recently found that you don’t always need the resting period for no knead breads while the oven heats up so I tried it with this whole wheat version and it turned out great. And it saves time. I plan to experiment with all my other no knead breads and will report back on each one if they are just as good without the resting time.
I get the best result in my 3 1/2-quart Dutch oven so the bread can not spread too much. Keep in mind that this is a heavier, more dense loaf than the original white flour version but if you want an easy, healthy, high fiber bread recipe, this is it. The only difference between this recipe and the old one is that the old one had a 2-hour resting period before baking. So the total time for this recipe just went from 13 hours to 11 (but you’re sleeping most of this time anyway).
For my new and improved, faster 100% whole wheat no knead bread, click here for the recipe.
Quick & easy pierogi? There is no such thing. But if ever a recipe was worth the time, it’s homemade pierogi. I only make potato & cheese pierogi because that’s what I grew up on. My dad taught me how to make them and I’m so glad I shared the recipe because I wasn’t sure if anyone would want to put in the effort. It turns out a lot of people do. There are hundreds of comments and over a million people have watched the video.
There are two things to make: the dough and the filling. The mashed potato filling is easy to make but the dough takes more time and it’s important that the filling stays inside the dough when they are boiled. Before boiling, the pierogi must be kept apart on a floured towel because if they touch each other they will likely stick and create an opening in the dough. That would result in them breaking apart when they’re boiled. I line a baking sheet with a dish towel and sprinkle it with flour and place them on the towel, not touching.
I boil mine in a medium saucepan so I only boil 4 or 5 at a time, making sure at first that they don’t touch each other in the water. Pierogi take about 3-4 minutes to cook and when they’re done I remove them to an oiled baking sheet and put the next few in the boiling water. (By the way, “pierogi” is plural – one is called a “pierog” but people often use “pierogies” as the plural).
Once they’re cooked I still keep them mostly separated. There are two ways to enjoy these Polish treasures. One is to eat them right after boiling when they are soft and tender, served with sour cream and bacon bits. I rarely eat bacon but that rule goes out the window when I make homemade pierogi.
The other way is to pan fry them in a little oil or butter until they’re lightly browned and serve them with (big surprise…) sour cream and bacon bits. They are also often served with fried onions. Well I have to go now. We have leftovers. Click here for the recipe. – Jenny Jones
It must be Sunday because I’m making my favorite no knead bread, the one I love having for breakfast. This easy mulitgrain loaf has two kinds of fiber, one from the oats and the other from whole wheat flour. Oats have soluble fiber and whole wheat has insoluble fiber, the perfect combination of whole grains. No knead loaves made with whole grains don’t form the lovely cracks we see in the white versions but they still form a beautifully crunchy crust.
This recipe uses the overnight method with cold water so I put it together last night before bed and baked it this morning. I’ll be saving a couple of slices and freezing the remaining slices that will last me all week, and then next Sunday….. well…. I’ll make it again. Click here for the recipe. – Jenny Jones
Food on a stick is really fun! And easy. And healthy. Mine is made with lean chicken breast, two kinds of peppers, zucchini, and onion, all baked in the oven and it’s delicious. Marinating the chicken is important but my marinade is simple, with just a few ingredients. And I only marinate it while I prep everything else. Then I toss in the veggies just to quickly coat them with the marinade. Soft vegetables like peppers and zucchini are perfect for this quick bake. I tried other vegetables like thinly sliced carrots and halved Brussels sprouts but neither one cooked enough so I suggest sticking with this combo.
I use metal skewers because it’s less work. With wooden ones, they need to be soaked in water before using to keep the wood from burning. Some recipes say to soak for at least 30 minutes while others say overnight but I have never used wood so I can’t say for sure. A few things to note:
It’s two skewers per person so try to make them the same so everyone gets served equally.
I put the chicken & veggies on a plate only for easier handling & separating as you thread the skewers.
It’s best to line your pan with foil, even the edges, because the juices can roll off and burn. I always put parchment paper on top of the foil in case the kabobs stick.
Don’t crowd the pieces – it helps them cook faster.
Use oven mits because the metal skewers get hot.
My marinade is simple but you can spice yours up any way you like. I always serve this with basmati rice. Click herefor the recipe. – Jenny Jones
GOOD NEWS! There is an even faster way to make my 2-Hour No Knead Bread. Thanks to a comment by fellow baker, Terry, who simply forgot the 15-minute rest, it turns out you can do without it. So the 2-hour recipe now can be made in 1 3/4 hours! When I saw Terry’s comment I immediately tried it myself. And it worked. I just left out the 15-minute rest and took it straight from the mixing bowl after the one-hour rise, folded it over a few times on a floured surface, and placed in on a sheet of parchment paper. I lifted the parchment and dough, placed it in my preheated Dutch oven, and baked as usual. Look at how well it turned out!
Most bread connoisseurs will agree that the longer the dough rests, the better flavor the bread will develop. This is true but some days I want bread and don’t have much time and I thought this loaf tasted really good. I’m not sure if I should adjust the recipe so in the meantime, here is all you need to do: 1) Preheat your oven 15 minutes earlier. 2) Skip the 15-minute rest before baking.
Sunday is when I stock up on my homemade granola. It seems to disappear quickly around here but it’s no problem because this is one of my simplest, easiest recipes. I dump everything onto a baking pan, mix it up with my hands, and bake it. I stir it a couple of times and I like to bake it until it’s really well toasted and brown. I use thick oats or regular rolled oats if it’s all I have, along with lots of nuts, brown sugar, coconut, and real maple syrup, plus as little oil and that’s it. My oil of choice these days is cold pressed avocado oil. When something is this healthy and this easy, there’s no reason to eat the store bought stuff. Homemade always tastes better. Click herefor the recipe.
Speaking of “homemade tastes better” I also stocked up on my soft & chewy oatmeal raisin cookies. Well, they are usually oatmeal raisin cookies but today I “accidentally” mistook my dark chocolate chunks for raisins so I guess I’m stuck with these soft oatmeal dark chocolate chunk cookies. That’s my story and I’m sticking to it. ? Click here for the recipe. – Jenny Jones
It takes less than 30 minutes and just a few basic ingredients to make this easy pasta fagioli soup from scratch. Cannellini beans and ditalini pasta are traditional for this popular Italian soup. I use canned cannellini beans but I can never find ditalini so I use a different small pasta, DeCecco small elbows (no. 81).
For the tomato, I use Pomi Strained tomatoes that come in a box. Once opened, I freeze 1/2 cup portions specifically to have on hand for this delicious soup. One box gives me six 1/2 cup portions. I also use my own homemade chicken stock (there’s always some in the freezer) but you can use store bought stock.
I thicken the soup by dividing the beans in half and mashing one half with a fork, which takes less than a minute and I focus on the broken ones for mashing (the whole ones look better for serving).
And this is good: You’ll only have one pot to wash. Most recipes cook the pasta separately but I cook mine right in the soup. Prep your vegetables first because this easy recipe comes together quickly. Sometimes, it’s all I need for a meal – just a big bowl of pasta fagioli and a slice of my crusty bread. If it’s all you’re having, this recipe makes two large servings. Otherwise, it will serve three. Click here for the recipe. – Jenny Jones
I took my treasured oatmeal chocolate chip bars to a new stratosphere today. Besides using chunks of a dark chocolate bar, I added a broiled coconut-pecan topping and all I can say is, “Somebody, please hide them from me!” This hybrid dessert has no white flour, lots of fiber, dark chocolate chunks, and a crispy topping — I love love love it!
All I did was use the topping from my Oatmeal Snacking Cake and put it on my Oatmeal Chocolate Chip Bars. I broiled it for about a minute and I have a new dessert that is healthier than most and really easy to make. You can use butter or oil in the topping so anyone like me, who prefers baking without butter, will love this too. These healthy bars are so yummy, I froze some because… well I just had to. ?
I like this so much I added it as a new recipe. For my new Oatmeal Bars With A Crispy Coconut Top, click here– Jenny Jones
I’ve had a craving for soft oatmeal raisin cookies lately and never knew how to make them. My oatmeal cookies are always crisp so I decided to try making soft and chewy ones. It was easy. They turned out really well with several different variations.
My recipe works three different ways:
1) Made with only butter.
2) Made with half butter, half oil.
3) Made with only oil.
But here’s the surprise. I did a blind taste test (with my husband’s help) and I could not tell the difference between any of them. All of the cookies, made with butter, oil, or a mix of both, tasted the same to me. So if you’re like me and try to avoid butter, make them with oil. I use cold pressed avocado oil. If you prefer butter, use only butter. If you’re undecided, use a 1/2 and 1/2 mixture of each. I think you’ll like them no matter what but keep in mind that they are large cookies because that keeps them soft, and also do not over bake them. If you bake them until they are too brown and golden, they may not be soft. But they’ll still taste good, though.
Oh, and one more thing: You can skip the raisins and use chocolate chips instead. (Do I hear applause??) Click here for the recipe. – Jenny Jones
Are you getting enough fiber? You will if you make these super high fiber, soft and delicious oatmeal fig bars. I make the crust/topping with oats, whole wheat pastry flour, and vegetable oil (cold pressed avocado oil is my preference). The filling is simply cooked figs with a little added sugar. I have these healthy fig bars for dessert after dinner and after breakfast too. I love them.
