Jun 12, 2016
Sep 4, 2015
Sunday breakfast usually means there’s time to make something special. Today I made English muffins and as soon as I tasted them I remembered why I never buy them at the store. They’re delicious! You don’t need an oven to make these because they cook on a griddle or large pan. This first photo above is how they look just before cooking. And below is how they look after about 15 minutes on the grill, seven minutes per side…
My recipe is simple. You make a yeast dough, let it rest for 10 minutes, then roll and cut out six circles. You dust them with cornmeal and once they rise in a warm spot, you cook them on a griddle – no oven. I preheat the griddle and just rub it with a stick of butter. They cook for seven minutes per side and now you have your own homemade English muffins, ready to split in half and toast. And yes, there are lots of nooks and crannies!
If you’ve never tasted homemade English muffins, I will say they taste nothing like the ones in the package. They’re a hundred, million, zillion times better! Click here for the recipe. – Jenny Jones
Jul 9, 2015
Weekend breakfasts are the best because there’s more time to make things like my caramelized apple oven pancake. It only takes 30 minutes and boy, is it good! You need a 9-inch cast iron skillet and lots of apples. I use two huge apples, weighing 1/2 pound each and I’ve used both Granny Smith and gala, cut into 1-inch chunks. There’s more apple than pancake in this delicious breakfast but that’s a good thing.
First you melt a little butter and brown sugar in the skillet and cook the apples on the stove top over medium-high heat for about 5 minutes until they get caramelized. After 5 minutes, they should look like this.
Now you just pour the batter right on top of the apples. The batter is really light and super easy, made with milk, eggs, and flour basically and you just whisk it by hand – no mixer. As soon as the batter is added, using an oven glove, you put the hot pan in the oven (preheated to 400 degrees F) and fifteen minutes later, it’s done. Then you carefully, with oven gloves, invert in onto a big serving plate and it will look like this…
The edges of the pancake are caramelized just like the apples, which are soft and sticky sweet. You don’t need any topping like syrup but you can sprinkle it with a dusting of powdered sugar if you like. If this is all you’re eating, it will serve two but if you have some eggs and toast and this on the side, it will serve four. And if you’re starving and you make this easy apple pancake, someone I know actually ate the whole thing in one sitting. It wasn’t me. That’s my story and I’m sticking to it. Click here for the recipe. – Jenny Jones
Apr 10, 2015
Pssst! Don’t tell anyone these are whole wheat! Just tell them you made delicious apple pancakes for breakfast. Even I was surprised how soft and fluffy these yummy pancakes are. And there’s a ton of apples in there. I use a huge Granny Smith apple that usually weighs over a half pound, which I peel, core, and dice into 1/2- inch pieces. The batter is thick and lumpy and that’s a good thing.
This is my basic buttermilk pancake recipe that I use for blueberry pancakes too. And buttermilk makes the best pancakes! The key to great pancakes is not to over-mix. Never use an electric mixer. Just combine the dry and liquid ingredients together gently by hand until just barely combined. Some bits of visible flour is fine. Then fold in the apples… gently… and you will have a thick and lumpy batter. That’s perfect.
If buttermilk is not available where you live, look at my “Substitutions” blog category. You can make your own but the real thing is better. For cooking my apple pancakes, I use a non-stick electric griddle but you can make pancakes in your largest flat pan. If it’s non-stick you don’t need to grease the pan at all but if you like, you can rub the pan first with a stick of butter.
Everyone’s stoves and griddles are different so the cooking temperature should be somewhere between 360 and 375 degrees F or just below medium-high on the stove. The pancakes should cook in about two minutes per side. For soft and fluffy pancakes, make sure to use whole wheat pastry flour and not whole wheat flour. Click here for the recipe. – Jenny Jones
Jan 14, 2015
What’s wrong with a few chocolate chips for breakfast? It’s okay with me if you’re getting whole grains, oats, banana and walnuts in a delicious breakfast brownie. This new recipe replaces my old breakfast brownie because this one uses ingredients that are more available to everyone.
There are lots of reasons to eat bananas. They’re a good source of vitamins C & B6, manganese, potassium, fiber, biotin, and copper. And the riper the banana, the sweeter it is and the easier it’ll be to mix into the batter. Walnuts provide heart-healthy fats and protein but for the best flavor they really should be toasted first. I toast a bunch at a time and keep them available, refrigerated, for baking. To toast nuts spread on an ungreased baking sheet and bake for 8-10 minutes at 350 degrees F.
Oats are breakfast superstars – high in soluble fiber, which is known for lowering cholesterol and keeping things moving. I use regular Quaker rolled oats in this recipe and extra light olive oil but you can use another oil of your choice like canola. So this is my new Breakfast Brownie and I hope you like it. I’m not saying it should BE breakfast, but I am saying why not dessert AFTER breakfast? Click here for the recipe. – Jenny Jones
Sep 12, 2014
Are you getting enough fiber? Well now you can! Just make my super high fiber breakfast brownies made with every kind of fiber I could think of. I make them with oats, high fiber bran cereal, whole wheat flour, prunes and even olive oil, so there’s no white flour and no butter. Did I mention the chocolate chips?? You do know that dark chocolate is good for the heart so use the darkest chocolate chips you can find. Now let’s talk about the ingredients you will need:
Oats – I use regular Quaker Rolled Oats in the round carton.
Flour – I use whole wheat pastry flour, any brand I can find.
Cereal – I use Kellog’s All Bran Original cereal, which has 10 grams of fiber in 1/2 cup. If you can’t find it, look for an equally high-fiber cereal.
Oil – I use extra light olive oil but you can use a different oil if you like.
Chocolate Chips – I use either semi-sweet chocolate chips or I chop up some of a 62% Scharffen Berger chocolate bar.
Prunes – This is important. I use Sunsweet Premium Prunes in a can and they are very soft and moist. I even took a picture to show you how moist they are and their moisture is key to keeping these chewy bars moist. If you chop up regular dried prunes, the bars will be dry.
If you can’t find these prunes in a can, you can pour boiling water over regular dried prunes, cover, and let them stand for 15 minutes. Then drain and chop. I experimented with it and they come out softer for sure, but not quite as soft as the canned ones. But it’s the best I can come up with for my international cooks who can’t find these American products.
This recipe is similar to my giant breakfast cookies with a few changes. I call them breakfast brownies but you can call them prune bars or high fiber bars. Fiber is beneficial for many reasons. Besides preventing constipation, fiber can help you maintain a healthy weight and lower your risk of diabetes and heart disease. But to eat fiber it has to taste good and that’s where I come in. Click here for the recipe. – Jenny Jones
Aug 12, 2014
A healthy, high fiber breakfast is important but it can also be fun. And waffles are fun. Let’s talk about how healthy they are first. My waffles are made with 100% whole wheat pastry flour and extra light olive oil so… fiber and heart healthy fat. Then I bake each one with a big pile of sliced almonds for extra protein and extra crunch. The almonds get baked into the waffle and then you get a fantastic toasted almond flavor with each bite. Oh, and they are easy to make from scratch. Putting the batter together takes less than five minutes!
Now let’s talk about the fun part… what to put on your waffles. Well, there’s a little butter and of course real maple syrup, or honey, maybe some sliced bananas, strawberries, blueberries, peanut butter, yogurt, or take a minute to cook up some caramelized apples. Here’s how I see it. Let’s say you have three waffles. Put some healthy fresh fruit on the first one, some maple syrup on the second one, and the third one can be dessert. What’s wrong with a few chocolate chips or a little drizzle of chocolate syrup if it means you’re having whole grain waffles? A friend of mine wouldn’t tell you but she puts vanilla frozen yogurt on her third waffle… but you never heard it from me. Click here for the recipe. – Jenny Jones
Jun 18, 2014
Five ingredients is all you need to make these simple, easy turkey-apple breakfast patties… and about ten minutes. In fact, you’ll barely have enough time to scramble some eggs. Okay, I admit it. I like breakfast sausage but I haven’t had it in years. There’s this thing I have about eating healthy. I love the smell and flavor of traditional breakfast links but not all the fat that’s in there. I’m very excited that I can enjoy a healthier breakfast sausage. (patty, actually – unless you have a sausage maker and some casing!) If you’re wondering about using white ground turkey breast, I tried it and it’s just too dry but here’s the good news – dark meat is nutritionally superior to white meat. Look at this:
- Calories: White meat = 161 calories. Dark meat = 192 calories.
- Fat: White meat = 4 grams. Dark meat = 8 grams.
- Protein: White meat = 30 grams. Dark meat = 28 grams.
- Iron: White meat = 1.57 mg. Dark meat = 2.4 mg.
- Zinc: White meat = 2.08 mg. Dark meat = 4.3 mg.
- Thiamine: White meat = .04 mg. Dark meat = .05 mg.
- Riboflavin: White meat = .13 mg. Dark meat = .24 mg.
- Selenium: White meat = 32.10 mcg. Dark meat = 40.90 mcg.
- Folate: White meat = .01 mcg. Dark meat = 10 mcg.
So don’t skip breakfast. Turkey sausage and eggs is full of protein and with a slice of whole grain bread, it’ll keep you going for hours. How about making your own breakfast sandwich with a whole grain english muffin, a fried egg, and a turkey patty. Note to self: Add that to my bucket list. To try my easy, healthy turkey breakfast patties, click here for the recipe.
Apr 1, 2014
I could live on egg salad! And that’s easy because it takes me five minutes to make my low fat, easy egg salad. I prefer it simple with just yellow mustard and light mayo but I know a lot of people like to add extras like pickle relish, onion, celery, olives, etc. So go ahead. Use my simple, healthy recipe as a starter and then make it your own. But for me, plain old egg salad on some whole grain bread with lots of lettuce and tomato – it’s the perfect breakfast, and a perfect lunch.
For a while people were avoiding eggs because they contain cholesterol but all the latest research indicates that they may contain cholesterol but they do not raise serum cholesterol. This is good news because eggs have so many nutrients including complete protein; lutein for your eyes; and choline (in the yolk) for your brain and to reduce inflammation. They also contain sulphur to give you beautiful hair & skin, and strong nails. Here’s a link to some of the latest research on eggs: http://www.prevention.com/health/health-concerns/latest-research-health-benefits-eggs
Now that eggs are back, you can enjoy this easy and healthy egg salad. But even my delicious egg salad is no fun if it takes ten minutes to peel a boiled egg. So to make things even easier, I can show you how to make perfect, easy-to-peel hard boiled eggs.
For the video on how to boil eggs, click here.
For my blog post with even more info on boiling eggs, click here.
For the latest research on eggs, click here.
And for my Simple Egg Salad Recipe click here.
Feb 21, 2014
Remember buckwheat pancakes? Did you know that buckwheat has more antioxidants than some vegetables? So forget the pancake mix! You can make these healthy, high fiber, and really delicious pancakes for breakfast in ten minutes. While the griddle heats up, you mix together a few simple ingredients and ten minutes later, you’re doing your body a lot of good. Here’s why you should eat buckwheat…
~It’s high in fiber.
~It can help stabilize blood sugar.
~It’s a complete protein.
~It’s a good source of magnesium, which reduces blood pressure.
~ It’s rich in B vitamins, particularly niacin, folate and B6, all beneficial to cardiovascular health.
~It’s full of antioxidants, including lignans, which protect against breast cancer.
~The powerful antioxidants and flavonoids in buckwheat prevent premature skin aging.
~It tastes great!!
Don’t skip breakfast. Take a few minutes to have this healthy, high fiber breakfast and you’ll have sustained energy and stable blood sugar, so you won’t be snacking on things you shouldn’t. This is an easy pancake recipe, but then all pancakes are easy to make from scratch. I use a non-stick griddle, which doesn’t need greasing but I sometimes just rub it with a stick of butter. If you can’t find buckwheat flour at the grocery store, look for it at a health food store. You can also order it online. And it’s good to store it in a tightly sealed container in the fridge.
Click here for the recipe. – Jenny Jones
OMG! I love these breakfast cookies so much! They are so healthy and each cookie has over four grams of fiber! Let’s talk about what’s in them… and what’s not. First of all, there is no butter and no white flour. They are made with heart-healthy olive oil and are 100% whole grain. There are lots of oats, whole grain flour, and then I add some high fiber cereal for even more health benefits – and crunch. They are sort of chewy and crunchy at the same time. The prunes not only add fiber, they help keep the cookies moist. Dark chocolate does have health benefits…. and it’s chocolate! Now some info on the ingredients:
~Flour: Whole wheat pastry flour is not the same as whole wheat flour. It’s a finer grind and will make a lighter cookie.
~Oats: I use Quaker Old-Fashioned Oats, not quick-cooking.
~Cereal: I use Kellogg’sAll Bran Original (20 grams of fiber per cup)
~Oil: I have made these with olive oil, canola oil, and extra light olive oil. All came out good.
~Chocolate: Dark chocolate has antioxidants so the darker the better. I use Callebaut bittersweet chocolate chips or I also chop up some of a Scharffen Berger dark chocolate bar.
~Prunes: They are not all the same. Moist prunes keep the cookie moist so I use Sunsweet Premium Prunes in the round can. If you can’t find these prunes, try pouring boiling water over regular prunes, cover and let stand for 15 minutes, then drain and chop. Without moist and sticky prunes, these cookies will be dry.
Why should you make this cookie? It’s all about the fiber in this healthy breakfast cookie, which contains lots and lots of soluble and insoluble fiber. The benefits include everything from lower cholesterol, protection against colon cancer, heart disease & stroke, reduced risk of diverticulitis, hemorrhoids & diabetes as fiber slows the absorption of sugar, more stabilized blood sugar, less constipation, easier weight management because fiber keeps you feeling full longer… but if you increase your fiber, it’s also important to drink plenty of water for it to assimilate properly. But enough about fiber. Make this cookie. Try it. It’s so good, you’ll be doing what I do and having it for dessert too! – Jenny Jones Click here for the recipe.
UPDATE Feb. 27th:
In case anyone finds their cookies to be dry, please make sure to use moist prunes and not the typical ones that are more common. If you can’t find these prunes, try pouring boiling water over regular prunes, cover and let stand for 15 minutes, then drain and chop.