Wholly Healthy Momma

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

Mini Sopapillas

What better to accompany any Mexican dish than sopapillas!  I loved these when I was younger and there is a local restaurant that includes them with many of their combo plates… so I helplessly looked on as my husband at mine and his because I believed they would be difficult to make.  Until now… I attempted them and they were SO EASY and SO GOOD that now I make them almost every time we have Mexican food for dinner.  The kids love them plain or with honey, the adults love them, well… dripping with honey!

Here’s the recipe, enjoy!



Mini Sopapillas


2 cups Whole wheat pastry flour (regular whole wheat flour works as well they are just a little heavier)

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon applesauce

1/2 tsp canola oil

3/4 cups warm water


oil for frying

1. In a large bowl, stir together flour, baking powder, salt and applesauce and oil until well combined and crumbly.

2. Stir in water and mix until dough forms.  Knead until dough is smooth.

3. Cover and let stand for 20 minutes.

4. Roll out on floured board until about 1/8 inch thick. Cut into ~ 3 inch triangles or squares.

5. Heat oil in deep-fryer to 375 degrees Fahrenheit. Fry until golden brown on both sides.

6. Drain on paper towels and serve hot.


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Grout Bilk

Ok, I know the name doesn’t exactly sound appetizing and it probably isn’t even spelled right, but give it a chance it really is good!

My mother-in-law has some German ancestry.  She gave me this recipe, claiming that it is a traditional German dish.  It is basically a homemade hot pocket. It is actually quite simple to make but does take quite a bit of time to prepare.  My 3 year old helped me prepare these and had great fun sealing up the filling, she originally was pinching so gently that they didn’t really seal so I told her to pinch it like she was mad (and we had a talk about the appropriate release of anger and that it wasn’t ok to pinch people…) so each time she would start working on a n edge she would say “I’m mad” scrunch up her little face into a comedic imitation of ‘mad’ and pinch away, when she was finished she would say “I’m happy now” and wait for her next opportunity to work.  Such fun!

I imagine that you could use the basic concept and stuff it with any fillings you like but I have never experimented with it – we do so enjoy the original… Hope you do too!

Grout Bilk

Grout Bilk

Grout Bilk

To make this you first prepare a bread dough, when bread has about 45 min left on it’s final rise start preparing the filling mixture. After the filling is prepared, allow it to cool while you prepare the bread to be filled.  To prepare the bread dough for filling: break the  dough into 4-6 portions.  Using one section at a time, roll the bread dough out to about 1/8 inch thick.  Use a knife to cut the rolled dough into 4×4 inch squares.  Place a heaping scoop of filling into the center of each square, leaving about 1 inch of dough all the way around the filling.  Lift the four corners of each square to meet in the center then seal each edge well by pinching it shut.   bake in a 350 degree oven until they turn golden brown on the bottom.

Honey Wheat Bread Dough


2 1/2 tsp active dry yeast (or 1 packet – bread will be heavier as the packets only contain about 2 1/4 tsp yeast)

2 Cups warm water

1/3 cup honey or dark molasses

1 Tbsp applesauce

2 tsp salt

5 1/2 to 6 cups whole wheat flour



place all ingredients into bread machine in order given, set machine on dough setting. Press start and allow it to work. Roll out dough as instructed in previous directions, fill with the grout bilk mixture, seal well and bake.


if you don’t have a bread machine here is the method for making it manually:

in mixing bowl add all ingredients except flour.  Gradually add flour to make a stiff dough.  Knead on well floured surface until smooth and satiny, about 8-10 minutes.  Place in greased bowl, cover, allow to rise in warm place until doubled – about 1 1/2 – 2 hours.  Roll out and prepare as directed previously.



Grout Bilk Filling


1 pound lean Hamburger

1/4 head of cabbage

1 onion

salt and pepper to taste



1. In a large pot, brown the hamburger.

2. Add the cabbage and onion, cook until onion is translucent and cabbage is soft.  Stir frequently, do not let it burn.

3. Remove from heat and let it cool before filling the bread with it – if it is too hot you will burn your hands.


We love to eat these with ketchup.

As a time saving idea, the last time we made this we chopped up the entire head of cabbage and 4 onions, divided it into 4 gallon sized freezer bags, labeled them and threw them in the freezer.  So when I made my last batch all I had to do was open the bag and pour it in, it can’t get easier than that!

*the bread recipe was adapted from a recipe found on a package of High altitude, Hungarian stone ground whole wheat flour.  It came out very good, better than any bread I’ve made in the past!

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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


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



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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When my little monkey said she wanted a new kind of cookie I decided to try snickerdoodles because Grammy has always said they were her favorite cookies.  So this recipe is Grammy approved, unfortunately her new favorite is peanut butter blossoms with the Hershey’s kiss in the middle… I don’t think I will be making those anytime soon so we will stick with snickerdoodles for now.

Since the baby is still under a year I used agave nectar for this recipe but it could easily be swapped with honey.

I adapted the recipe from one with a 5 star rating on food.com.  you can view the original at http://www.food.com/recipe/soft-snickerdoodle-cookies-97496




1 cup butter

1 cup agave nectar

1/2 cup plus 3 Tbsp stevia (cup for cup like sugar)

2 eggs

2 cups whole wheat flour

1 cup whole wheat pastry flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Topping ingredients:

2 Tbsp whole wheat pastry flour

1 tsp stevia (cup for cup like sugar)

3 teaspoons cinnamon



Preheat oven to 350°F.  Mix butter, agave nectar, stevia and eggs thoroughly in a large bowl.   Combine flours, cream of tartar, baking soda and salt in a separate bowl.  Blend dry ingredients into butter mixture.  Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.  roll dough into 1 inch balls, roll each ball in the topping mixture.  Place on chilled ungreased cookie sheet, and bake 10 minutes.  Immediately transfer cookies to a wire cooling rack.  Enjoy!

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Lemon Sugar Cookies

Today I was fighting with my 2 year old as I tried to get her hair done and I told her “just tell me what you want and I will give it to you.  It’s not safe to stand on the changing table.” (She likes to grab and play with things while I do her hair). After a minute or two she says “I want a cookie”.  Well that was not an option at the time since we had no cookies in the house… but, I had been dying to try a recipe I found recently (you can view the original recipe at http://www.cookingclassy.com/2013/03/lemon-sugar-cookies/ )  so I said “We will make some when I get your hair finished”  and we did!   These turned out to be some of the best sugar cookies I have ever made!   They were yummy, rolled out great, and didn’t stick all over the counter!  I will definitely make them again!

I want to add a couple side notes for the substitutions I have made in this recipe.

Whole wheat baby cereal – we were on WIC for 2 months and ended up with tons of baby cereal and baby food that my daughter refused to eat… so, I found ways to use it.  The meat flavored baby food adds substance to gravies, soups, stews… the fruits I mixed with yogurt as a treat or blended into my pancakes to replace the oil… the cereal was more difficult, but eventually I had the idea to substitute it for flour.  This is the most I have ever used in a recipe but it worked beautifully, I will be using it more often!

Eggs – the original recipe called for 1 large egg and 1 egg white.  I hate wasting half an egg so I usually don’t separate the  eggs.  I used 2 medium eggs instead.

Apple sauce- the original recipe called for vegetable shortening, since we don’t use this anymore I looked up a substitution for it.  I found a website that said to substitute it with half as much applesauce in baking recipes.  So for 1 cup vegetable shortening use 1/2 cup applesauce.

Lemon Sugar Cookies

1 1/2 cups whole wheat pastry flour

1 cup whole wheat baby cereal

2 tsp cornstarch

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter, at room temperature

1/8 cup applesauce

1/4 cup honey

2 packets stevia

Zest of 1 large lemon (1 Tbsp)

2 eggs

1 tsp lemon extract

1 tsp vanilla extract

In a bowl combine flour, cereal, cornstarch, baking powder and salt, mix well, set aside. In a separate bowl, whip butter, applesauce, honey and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scraping down the sides of the bowl. Add in eggs and mix until combined. Add lemon extract and vanilla extract and mix until combined.  Slowly add in dry ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration. Roll out dough and cut into shapes.  Bake in preheated oven 6-10 minutes. Transferr to a wire rack to cool. Cool completely, then frost with Lemon Frosting


1/3 cup salted butter, at room temperature

2 packets Stevia

¼  cup honey

1/2 tsp lemon extract

2 1/2 – 3 Tbsp fresh lemon juice

yellow food coloring

Combine all ingredients in a large mixing bowl whip until frosting is smooth and fluffy.  Mix in food coloring.  Spread on cooled cookies.

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Pumpkin Rolls

pumpkin rollsA friend of mine makes pumpkin rolls that are, according to my husband, “divine”.  So  I modified the recipe.  They turned out fabulous!  On a side note, I always thought this would be terribly difficult before and was afraid to try it but it was surprisingly simple.

Here’s the recipe!

Cake ingredients:

3 eggs, separated

2 pkgs stevia

1/2 Cup Honey

2/3 Cup pumpkin

1 tsp Lemon Juice

3/4 cup whole wheat pastry flour

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Chopped nuts (optional)

1. Beat egg whites until stiff, set aside.  Beat egg yolks until frothy, add remaining ingredients to egg yolks and beat well.  Fold batter into beaten egg whites.

2. Spread on a 15x9x1 in pan that has been greased, lined with wax paper and greased again.  If desired, sprinkle with chopped nuts.

3. Bake in a 375° oven for 15 minutes, till starting to brown on top and a little brown around the edges.

4. Turn hot cake onto a tea towel that has been sprinkled with flour and cinnamon.  Peel off wax paper and trim the edges of the cake off.

5. Pull, rolling the towel up with the cake.  Chill in the refrigerator for 15 minutes while you prepare the filling.

6. Unroll the cake.  Spread filling evenly over the surface. Roll the cake back up and sprinkle with more cinnamon, if desired.

Filling ingredients:

2 pkgs stevia

1/2 cup honey

4 Tbsp Butter

1 pkg (8 oz) cream cheese

1/2 tsp vanilla

Beat all ingredients together until smooth.  Spread inside pumpkin roll (see step 6 above)


1. We found that the cake tastes better the second day so make it ahead of time.

2. String works fabulously to cut this cake, just cut a piece big enough to go all the way around the cake, slip it underneath to desired width, cross the string above the cake and pull.

3. It cuts better if it has been chilled.

4. The recipe says it freezes well, but mine has never lasted long enough to find out!

5. One can of pumpkin can make 4 rolls with some pumpkin left over.  My friend will often substitute a baked sweet potato for pumpkin.


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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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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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