nutritious & delicious
The Delicious Pumpkin Peanut Butter Soup already posted on this site is my absolute favorite squash soup recipe, but since not everyone can—or wants to—eat peanut butter, I thought I’d share my second favorite as well. One of the best recipes I’ve seen utilizing winter squash in soup is from Cook’s Illustrated The Best Light …
This is another version of the microwave granola I shared in an earlier post. This one is a little crunchier—and pricier—because of the honey and extra canola oil. As for the rolled barley and rye, I first bought these in bulk last year to try expanding our whole grain options. Matt and I have had …
This recipe is adapted from Andrea Chesman’s 366 Delicious Ways to Cook Rice, Beans, and Grains, which also has a great pumpkin bread recipe—one of the few I’ve found that doesn’t call for an inordinate amount of oil and sugar. As noted below, 50/50 all-purpose/whole wheat flour combos are available in stores, but I mix my …
As pizza lovers with an aversion to garlic and onions, we have mastered several different recipes over the years. (Just try going into a restaurant and ordering a pizza that doesn’t have either item in the sauce!) When we first got married, our favorite crust utilized Jiffy mix, bacon pieces and dried tomatoes. We haven’t …
I’d like to take an occasional break from recipe sharing to highlight some of my favorite ingredients and their nutritional benefits. First up is walnuts, which are featured in several recipes on this site, including Cranberry Orange Walnut Bread, Banana Apple Walnut Bread, and Creamy Vanilla Steel-Cut Oats. [Walnuts are] “the single easiest, most delicious …
This recipe is adapted from Peanut Butter Planet, a great cookbook by Robin Robertson. My version includes whole grains (oats), more protein (egg) and less sugar (by one tablespoon) than the original. It’s also easier on the wallet because I use brown sugar instead of maple syrup. This is another breakfast option enjoyed by my …
Happy Valentine’s Day! (Part Deux) As mentioned in Part One, I like to use boxed cake mixes with nutritious oil substitutes rather than starting from scratch. My all-time favorite swaps involve using pureed pumpkin or sweet potatoes to replace most of the oil recommended in chocolate cake mixes. Both have significant health benefits, serving as …
