Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!

Nanna’s Peanut Butter Bars

When I told Nanna about my blog she said: “you don’t have my peanut butter bars recipe on it!”  After she began eating like me she said she would not be able to do it if she didn’t have sweets.  so we converted grandmas cookie recipe and we found this recipe in “Whole Foods For the Whole Family” but Nanna made much better! So… here’s her recipe:

Nanna’s Peanut Butter Bars

1 cup rolled oats (I like to blend them first)

1 cup very hot water

1/4 cup butter

1/2 cup honey

2 eggs

1 cup whole wheat flour

1/2 tsp baking soda

1 heaping cup peanut butter

1 tsp vanilla

1 bag sunspire grain sweetened chocolate chips (I use 1/2 bag)

1/2 cup chopped walnuts

Soak oats in hot water in a bowl. Cream butter, honey and egg in another bowl.  Add oats and next 4  ingredients to butter mixture, mix well.  Fold in walnuts and chocolate chips.  Spread in greased 9×13 baking pan.  Bake at 350 degrees for 10-15 minutes.  Cool on wire rack; cut into bars.  (These freeze well, simply separate individual bars wrap in foil and freeze)


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Grandma’s Chocolate Chip Cookies

When Nanna started eating like we do she said that she missed the sweets, and especially her mom’s cookies.  So what did we do?  well of course we called up grandma got the recipe and converted it!  Nanna said they came out just right.

Grandma’s Chocolate Chip Cookies

1 cup butter

1 tsp vanilla

3/4 cup honey

1 egg

5 pkg stevia

Mix all the above ingredients together then add:

1 tsp salt

1 tsp baking soda

1 3/4 cups whole wheat flour

1 cup whole wheat pastry flour

1/2 cup oatmeal flour (I usually put oatmeal in a food processor until it is chopped fine)

Mix together then add:

1 pkg grain sweetened chocolate chips

bake at 350 degrees for approximately 10 minutes


after making this recipe my husband said “could you add cinnamon, cloves and raisins instead of chocolate chips to make oatmeal rasin cookies – so we did

Oatmeal Raisin Cookies for Daddy

using the above recipe, add the following ingredients to the dry mix

1 tsp cinnamon

1/8 tsp ground cloves

omit chocolate chips and add

2 cups raisins


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Almond Chicken and Mushroom Rice

Years ago, a friend invited us to dinner and prepared us this fabulous meal.  I got the recipe and it was immediately added to our regular menu.  What more can I say except that these are wonderful recipes.

I am horrible at timing, I often have a cold main dish while I am trying to prepare the sauces or sides… so for those of you like me… Timing tip:  brown rice takes a very long time to cook.  Prepare the rice first and put it in 1 hour before putting the chicken in the oven.

Mushroom Rice 

1 Cup Brown Rice

1/4 cup butter

1/2 cup celery finely chopped

1/2 cup finely chopped onion

1 cup sliced fresh mushrooms

2 cups chicken broth

1/3 cup water

1-2 Tbsp soy sauce

1 Tbsp dried parsley

sautee rice in butter for 2 minutes, until golden brown.  Add celery and onions, cook and stir 2 minutes.  Add mushrooms, cook and stir until celery is tender.  Transfer to a 1 1/2 quart baking dish.

Stir in broth, water, soy sauce and parsley.

cover and bake at 350 degrees for 90 minutes or until rice is tender and liquid  is absorbed.  Add water during cooking if needed.

ps. I often save time by throwing the mushrooms onions and celery into a food processor rather than chopping them by hand.  I also like having the mushrooms throughout the rice rather than big chunks.

Almond Chicken

1/2 cup whole wheat flour

1/3 cup + 1 Tbsp butter, melted, divided

1 tsp celery salt

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

6 chicken breast halves

1 1/2 cup whipping cream

1/3 cup dried whole wheat bread crumbs (or seasoned whole wheat flour)

3/4  cup sliced, toasted almonds

Put flour in a bowl.  In a separate bowl combine butter and seasonings.

Coat chicken with flour then with butter.  Arrange coated chicken in a 3 quart baking dish.  Pour cream around chicken.

Bake at 350 degrees for 30-45 minutes, until chicken is cooked through.

combine bread crumbs (or seasoned flour) with remaining 1 Tbsp butter.  Sprinkle  bread crumb mixture over chicken, top with toasted almonds.

bake uncovered an additional 5-8 minutes until golden brown.


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Cream of Mushroom Soup and Vicki’s Chicken Crock Pot Recipe

One thing that was difficult when I started cutting out sugar and refined grains was finding products that did not contain these ingredients.  I was disappointed, but not surprised,  to find flour in cream of whatever soups.  For a while we did not eat many of our favorite recipes because they contained cream of mushroom soup.  Then I created this recipe.  It was inspired by two different recipes which I found  on allrecipes.com.  I usually prepare a big batch, then freeze portions to use in recipes later.  This recipe contains cornstarch, which I consider to be a questionable ingredient, but to this point I know of no better alternative.  If anyone else does, please let me know!  When using this recipe in some recipes which require a thicker, creamier soup, (like enchiladas) I increase the cornstarch until it is the desired consistency.  Here is the recipe:

Cream of Mushroom Soup

¼ cup chopped onion

2 Tbsp Butter

3 cups diced fresh mushrooms

4 cups chicken broth

2 Tbsp cornstarch

1 cup heavy cream

½ tsp salt

1/8 tsp pepper

2 cloves garlic

Sprinkle each of ground thyme and rosemary

1 Tbsp parsley

¼ tsp oregano

Sauté onion in butter until tender, add mushrooms sauté until tender.  Combine cornstarch and chicken broth, mix well.  Add chicken broth mixture to mushrooms in pan.  Add spices, Let simmer 2 min.  Wisk in cream let simmer 10 min.


We used this last in Vicki’s Chicken ( I think that it was originally a Kraft recipe, but we got it from our friend Vicki- thus the name).  It is a very simple crock pot recipe which we love.

Vicki’s Chicken

1/2 stick butter

1 pkg cream cheese

3 cups cream of mushroom soup (1 can store bought)

4-6 chicken breasts

place all ingredients in a crock pot.  (make sure there is enough soup to cover chicken) Cook 6-8 hours on high setting

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White Cake with Chocolate Cream Cheese Icing and Cherry Banana Ice Cream

Before starting my new lifestyle, my downfall was cake and icing.  If the changes I have made weren’t so important to me I would have given in to this temptation on several occasions.  To this date, it has been over three years since I have had a piece of cake.  As my daughter’s first birthday approached I attempted a whole wheat carrot cake, which was an utter failure.  So imagine how thrilled I was when I found a home made cake recipe in this month’s Friend which seemed oh so easy to convert.  I think I have found this years birthday cake – and it won’t be served to the trash can like last year 🙂  The cake is a little more dense than I would like, but I have a few ideas to fix that… when I do I will repost with a new recipe!  As for the ice cream, I have made ice cream in the past with an ice cream maker… it turned out good but this recipe which was originally found on pinterest is so easy that it can be made any time, without special tools, extra noise or extra mess.  We now make it frequently and it has changed significantly from the original recipe.

So here are the recipes:

White Cake with Chocolate Cream Cheese Frosting

2 1/4 cups whole wheat pastry flour

3/4 Cup whole wheat baby cereal

1 Tbsp Cornstarch

3 tsp. baking powder

1/4 tsp salt

3/4 butter softened

1 cup honey

1/4 cup water

1 tsp vanilla extract

3/4 cup milk

6 egg whites

1. preheat oven to 350 degrees, prepare three 9 inch round cake pans

2. Sift the flour 2-3 times then sift with cornstarch, Baking powder and salt.  Add cereal and mix well.

3. In a large bowl, cream honey and butter.  Stir in water, milk and vanilla.

4. Gradually add flour into wet mixture, mixing well after each addition.

5. In a clean bowl, beat egg whites until soft peaks form.  Gently fold egg whites into batter.

6. Divide the batter between the 3 prepared pans.  (for a fun look, you may want to color each portion before pouring into pans)

7. Bake in preheated oven for 25 min, or until a toothpick, inserted into the center, comes out clean.

8. Remove from oven, allow to cool, in pans, on wire racks for 1 hour. remove from pan and allow layers to cool another 30 min on wire racks.

9. Spread frosting between each layer and over entire cake

Chocolate Cream Cheese Icing

1 pkg cream cheese

6 Tbsp Honey

2 Tbsp Cocoa Powder

1 tsp cinnamon

1 tsp water

Put all ingredients into a bowl.  Mix well.   spread over cake

Cherry Banana Ice Cream

1 Banana (peeled and frozen)

3 Tbsp heavy cream (use milk for a lighter version)

1 Tbsp honey (for less sugar leave this out or use 1/8 tsp stevia)

1 tsp vanilla

2 Tbsp chopped almonds

3-4 Frozen cherries

combine all ingredients in a food processor, blend well and serve.  If mixture seems too thick add a small amount of milk or cream until it reaches desired consistency.  (This can be refrozen but it takes some time to thaw enough to eat.)


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Steak and Gnocchi Veronese

Did I mention I LOVE Making great food I find at restaurants better?  Well this is from Olive Garden (except they use chicken, we usually do too but every once in a while we shake things up a little), they make it easy because they put many of their recipes right on their site! (so does Red Lobster) So here’s another family favorite:


Chicken and Gnocchi Veronesse

Chicken and Gnocchi Veronesse

Steak and Gnocchi Veronese

1/4 cup olive oil

1 small onion (julienned)

1 bell pepper (julienned)

1 small zucchini (julienned)

1 lb steak sliced 1/4 in thick

1 tsp rosemary

1 clove minced garlic

1/8 cup lemon juice

1 pkg Gia Russia Whole Wheat and Sweet Potato Gnocchi (prepared)

Veronese sauce

1 Cup Parmesan cheese (grated)

1/2 cup ricotta cheese

14 oz heavy cream


combine steak, garlic, lemon juice and rosemary in a bowl or seal-able bag.  Marinate at least 2 hours stirring or turning periodically.

Combine Veronese ingredients in a mixing bowl, set aside

Heat a saute pan on medium heat, add oil, onion, bell pepper and zucchini. cook until onions are translucent.  Do not brown.

Add marinated steak, cook until steak is browned on all sides.

Add sauce mixture and prepared gnocchi.  Bring to a simmer, simmer until everything is heated through.

serve and eat!


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Chicken Scaloppini

Today’s Recipe is a family favorite:  Chicken Scaloppini.  Many times when I go out to eat I think, “this is good but I could make it at home easy”,  so I usually do.   I don’t even remember which restaurant this recipe comes from but we have been making it at home for years now.  We often feed it to guests because it is always a winner.  When nana came down for a visit we fed her this meal.  After eating several portions she said “I eat too much at your house, but everything is so good! I’m going to gain weight on this trip for sure!”  I smiled and said “it would be interesting to see if you do.”  When she got home, she weighed herself and had lost 5 pounds.  That was enough for her, she now eats like I do (and makes this recipe to impress company).

Another nice thing about this is that a little chicken can go a long way.  So here’s the recipe:

Chicken Scaloppini


3 boneless chicken breasts skinned and cut in half.

2 eggs slightly beaten

½ C. lemon juice

2 C. Whole wheat Flour seasoned to taste (I use garlic salt, lemon pepper and Italian seasonings)

4 full strips of bacon

6 thin slices of swiss cheese

2 C. heavy cream

3 roma tomatoes chopped

6 large mushrooms sliced


Fillet each breast in two to three pieces so it is about ¼ inch thick.  Pound chicken with a mallet until thin.  Set aside.  Fry bacon until crisp.  Remove, crumble, and set aside.  Dip chicken in egg, lemon juice, then breadcrumbs.  Fry in bacon grease, briefly.  Place in large baking pan.  Place one piece of cheese on each breast, pour cream over chicken reserving about ½ cup.  Put ½ of crumbled bacon in the cream, mix into cream. Place in 350 oven.  Cook mushrooms in remaining grease until they begin to get tender.  Add tomatoes and cook 2 minutes longer, until tomatoes are tender.  Crumble remaining bacon into tomatoes and mushrooms stir in remaining cream.  Pour this over chicken, return to oven.  Cook until chicken is cooked and cream is bubbly.

Serves 6

this seems like a good time to include my recipe file.  The recipe for Chicken Scaloppini is included therein.  This is one file I send to all my friends who ask for my recipes.

my Healthy Recipies

P.S. if you want to make your own restaurant dishes at home olive Garden and Red Lobster each have several of their recipes listed on their website.


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Better than Mickey D’s Chicken Nuggets!

So, my sweetheart frequently gets chicken nuggets for my daughter, which she loves.  Unfortunately, we have to peel off the breading and scrape off the sticky stuff left behind to even make them somewhat healthy.  This is almost as time consuming as making them from scratch in the first place.  So I have been on a quest to make homemade chicken nuggets that are as good or better than those purchased at the fast food restaurants.  This nugget needed to be tender, flavorful and juicy.

I tried a couple of recipes that I found on the internet but they did not meet my standards.  Then, while heating some prepackaged nuggets, I started examining the label… that is where the idea for my version first started blooming.  Listed among the ingredients were: sugar (of course, it’s in EVERYTHING – well nearly everything) and chicken broth.   I found a breading recipe on the internet, which I modified and I was ready to begin.  After making my chicken mixture I fried some up to taste, gave some to my daughter for the final seal of approval – which to my delight was an overwhelming yes as she continued to beg for more.  I fried up several batches for her before I could even make the breading!

So here it is, my version of chicken nuggets

battered and Fried nuggets on the left, baked nuggets on the right

Chicken Nuggets

3 chicken breasts

1/4 tsp garlic salt

1/8 tsp lemon pepper

1/4 tsp Italian seasoning

1/3 cup chicken broth

1/4 tsp honey

Chop the chicken into chunks.  Combine all ingredients in a food processor until chicken is finely chopped.   Line a cookie sheet with wax paper, drop spoonfuls of chicken mixture on the paper and shape into nuggets.  Place nuggets in freezer for 10-15 minutes.  (this makes them easier to coat with breading)

prepare breading Mixture as follows

Breading for Chicken Nuggets (coats about 20 nuggets)

2/3 cup whole wheat flour

1/2 tsp salt

1/8 tsp stevia powder

1/4 tsp poultry seasoning

1 tsp vinegar

1/2 tsp baking soda

2/3 cup water

Combine flour, salt, stevia and poultry seasoning in a bowl.  Prepare water but do not add it yet.  Put baking soda in a separate bowl.  Pour vinegar over baking soda and immediately pour both into the dry mixture.  Pour water in bowl and mix well.  Let mixture sit about 5 minutes.

Coat nuggets in breading and fry in a pan of hot oil, until breading is golden brown and nugget is cooked through

** for a simple baked version coat chicken mixture with seasoned flour or bread crumbs, spray with cooking spray and bake for 25-30 minutes (or until chicken is cooked through)

My daughter does not like sauces so I did not prepare anything for her, however this would go great with our favorite barbeque sauce recipe Ginger Sauce found in the Better Homes and Gardens Biggest Book of Grilling.  My modified version of this recipe follows

Ginger Sauce

1/2 Cup Ketchup

1/4 Cup honey

3 Tbsp soy-Sauce

3 Tbsp Water

1 Tsp ground ginger

1/4 tsp chili powder

Combine all ingredients in a small bowl, cover and refrigerate until ready to use (the book says to refrigerate for at least 6 hours.  It would probably be better if I did but we find it is excellent even when used immediately)

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Hello world! and Cinnamon Swirl Pancakes

How exciting to get started sharing my passion with the world!   I love taking things that are not overly healthy and changing it into something I can feel good about feeding my child!

Pancakes are so quick and easy! I love having them on hand during the week so I cook a big batch over the weekend.  I stack the pancakes in pairs and freeze the whole batch.  Most mornings are too hectic to make breakfast so I grab a pair of pancakes from the bag, pop them in the microwave for 45 seconds smear on peanut butter and jelly… and voila! I have a pancake sandwich as I run out the door.    Well I thought I had a great recipe for pancakes, my husband even ate them, considering them almost “normal people” food, to which he would add “but I’ve gotten used to eating that stuff”.  Then we went to visit the in-laws and my mother-in-law made pancakes that met all my criteria but totally blew my pancake recipe out of the water!  Wow… these were almost the real thing.  So I have been making her recipe… I will never go back to my old pancakes.

Today, I tried a recipe inspired by a post on pinterest:  Cinnamon roll pancakes.  We have been trying to get our daughter to eat because the doctor is concerned about her weight, so I was delighted to find that she devoured these pancakes sucked down the frosting and begged for more!  But I must admit that I really wanted to try them too… they looked so delicious!

The post stated “use regular pancake mix and add a cinnamon swirl”  looked easy enough…  Before I could make the pancakes, I had to get a squeeze bottle (the kind you put ketchup and mustard in for picnics).  I found a set at Dollar General for $1 yesterday, so today was the day. (even though I have almost a full batch of regular pancakes in the freezer!

The final product was delicious and possibly the best pancake I have EVER eaten.  Warning, they are very rich!  Here’s the recipe

Mom’s Blender Pancakes

2/3 cup whole wheat berries (you may use whole wheat flour – just decrease the blending time)

1 Cup milk

1 egg (2 if you want extra fluffy pancakes)

1/2 Cup oil (I use 1/4 cup apple sauce and 1/4 cup oil)

1 Tbsp honey

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp vanilla (not in mom’s recipe but I like it)

Put the wheat berries and milk in a blender.  Cover and blend on liquify for 4 minutes.  Add remaining ingredients to the blender.  Cover and blend for 1 minute.  Pour ~1/4 cup batter for each pancake onto heated griddle.  When the bubbles start popping on the top of the pancake they are ready to be flipped.  Flip, cook 1-2 minutes longer (until golden brown) serve and eat!

* These pancakes are delicious plain but for cinnamon roll pancakes… after pouring the batter on the griddle, squeeze a cinnamon butter spiral over the raw batter, continue cooking normally.

p.s. I have also added almonds, milled flax seed and almond oil (instead of vanilla) to the batter to add nutrients or flavor.

Cinnamon Butter 

1/8 cup butter

1/8 cup honey

1 Tbsp cinnamon

(ingredients can be adjusted to taste)

Melt butter in a microwave safe dish.  Pour all ingredients into a squeeze bottle, shake well.

* this made a lot more than I used to make swirls on my pancakes so I used some as syrup over the finished product.

Cream Cheese Frosting

1/4 cup Heavy Cream

1/4 pkg cream cheese

3 Tbsp honey (or to taste)

tsp cinnamon

2-3 Tbsp milk

Whip heavy cream until fluffy.  Add cream cheese and mix until well blended.  Add honey and Cinnamon, mix well.  Add milk until thinned to desired consistency, serve over pancakes.

So that is it…  they are more work than my regular pancakes and I am not sure I could handle having them every day, but they are delicious!

On a side note, I also found an idea to make shaped pancakes using a squeeze bottle so I made Lizzie fun shapes by putting part of the batter into my remaining squeeze bottle which I had modified by cutting the tip of the nozzle off  in order to make wider lines.  This was such fun! I could make any shapes I wanted (not just the mickey mouse that was mom’s specialty when I was growing up ;} )


*substitution notes – honey is high in sugar.  I use it now a lot but I did not when I was trying to get pregnant.  Agave Nectar is a wonderful substitute for honey- use an equal amount or a little less.  Want to go really low on the glycemic index? Use Stevia – make sure to taste it as you go along, a little goes a long way with Stevia.


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