Wholly Healthy Momma

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

Master Muffin Mix

My oldest started preschool this year.  It is amazing how fast she has grown… One of my concerns with her being in school was that I did not want her eating the breakfasts and lunches provided by the school (they are frequently loaded with refined grains and sugars) but I also don’t want her to be teased because she has to eat different food than the other kids.  So I decided to try making similar meals to send with her.  The first meal on the menu was blueberry muffins so I looked up a master muffin mix on line fixed it accordingly and we got fabulous muffins to send to school!  So far we have tried peach, mixed berry and blueberry muffins.  She liked them so much that I  haven’t need to make any of the other breakfasts – she just want’s muffins or pancakes…

See the original and great varieties at http://sallysbakingaddiction.com/2014/02/18/master-muffin-mix/

MuffinsMaster Muffin Mix

Ingredients:

1 Cup whole Wheat Pastry Flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoons ground cinnamon

1 large egg

1/2 cup honey

1 Tbsp Molasses

1/2 cup buttermilk

1/4 cup canola or vegetable oil

1 teaspoon vanilla extract

1/2 cup of fruit of choice

 

Directions:

1. Preheat oven to 350 degrees

2. Combine and sift the dry ingredients into a bowl

3. Combine wet ingredients in another bowl

4. Combine wet and dry ingredients, add fruit, mix until combined.  Do not over mix.

5. Prepare muffin pans with liners or spray with oil

6. fill muffin cups 3/4 full.  Bake in preheated oven for about 10 minutes or when toothpick comes out clean.

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Potato Salad

OK, this sounds too common place and it has not been modified since I changed my lifestyle but I have gotten so many compliments on my potato salad that I thought I would share… or maybe I should keep it a secret… HMMM.  I have always claimed that this is my mother-in-law’s recipe but she visited recently and said it most definitely is not her recipe and that it is better than hers.  What a compliment.  But I will still give credit where credit is due. She did teach me to make potato salad and her recipe has heavily influenced my recipe.

 

Before trying this recipe, I will give you fair warning.  You may also find it requested frequently by friends and family, so beware!  Here is the recipe-enjoy!

 

Potato Salad

Potato Salad

Potato Salad

Ingredients:

4 russet potatoes

4 hard boiled eggs, peeled

1/2 can olives

1/2 Cup chopped dill pickles (I love Claussen)

1/2 Cup chopped  onion

1 Tbsp chopped garlic

1/2 Cup Mayonnaise

1 Tbsp Mustard

1 tsp Salt

 

Directions:

1. Chop and boil potatoes until potatoes can easily be pierced with a fork but are not mushy. Drain well, place in large bowl, keep in refrigerator to cool them down.

2. Drain olives, reserving about 2 Tbsp juice,  Chop olives pickle onions and egg whites.  Add all chopped ingredients to bowl with potatoes

3. Combine egg yolks with reserved olive juice and about 2 Tbsp pickle juice, mix until yolks are creamy.

4. Add garlic, mayo, mustard and salt to yolk mixture. Mix well.  Mixture should be runny – about the consistency of heavy cream – and tastes salty.

4. Pour egg yolk mixture over the potato mixture.  Stir until well coated. Refrigerate until ready to serve.

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Cinderella’s Pumpkin Carriage Waffles.

When my sisters and I were little we would pretend that we were Disney Princess Characters.  I was Belle, because I always had my nose stuck in a book and a few other common characteristics.  So one Christmas, a couple of years ago,  one of my lovely sisters gave me a princess cookbook.  Since I LOVE cookbooks and recipes, I was thrilled.  But imagine my surprise when I found that it contained many healthy recipes… I guess a princess must eat healthy to protect that figure.  For a link to purchase the book, click on the picture below.

royal recipes

 

Well… one of the recipes I love from this book is Pumpkin Carriage Waffles.  Unfortunately, when I was away and wanted some I did not have my book.  So I decided to find the recipe on the internet – because you can find anything on the internet… right?  Even though there were many recipes out there, none of them was as good as the one I already had.  So, I decided to post the recipe – with my revisions of course…  Here is is, enjoy!

Pumpkin Carriage Waffles

Pumpkin Carriage Waffles

Pumpkin Carriage Waffles

 Ingredients:

2 cups whole wheat flour

2 Tbsp Honey

1 Tbsp baking powder

1/2 tsp salt

1/2 pumpkin pie spice

2 eggs

1 1/2 cups milk

1 cup pumpkin puree

2 Tbsp canola oil

 

Directions:

1. Mix dry ingredients together

2. beat eggs, add milk and pumpkin

3. Mix dry and wet ingredients together until well combined.

4. cook in preheated waffle iron that has been sprayed with cooking oil by adding a little over 1/4 cup to each section of the waffle iron (this depends on the size of your waffle iron, accommodate as necessary).

 

** in general waffles are done when they stop steaming and the lid opens easily

for syrup on these I like to melt a little butter in a cup, mix it with honey and pumpkin pie spice and pour it over the waffles – making sure to fill all the holes of course!

 

 

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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 ;} )

ENJOY!

*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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