My Foodie Call

Tag: whole wheat

• 

  A “Nutrition Sandwich” with a side of pickle.

  Posted at 8:00 pm by myfoodiecall

  Dec 9th
  

  Nutrition squashed between two slices of bread.

  I am definitely a peanut butter banana sandwich kind of girl.

  Yet, I do love a good  veggie, crunchy, with a little bit of creamy sandwich (does that description make any sense?)

  Well it will in a second.

  Here is what I used to make that super healthy sandwich above.

  • Whole wheat bread
  • Broccoli slaw
  • Cashew Mayonnaise that I made in this post (alternately, you could use hummus)
  • Cucumber
  • Tomato
  • Cheddar
  • Baby spinach
  • Avocado slices

  A closer look at the assembly.

  

  Start with your broccoli slaw and cashew mayo (or hummus).

  

  Add to the slaw. No measuring. I just kind of eyed this step.

  

  Stir it up.

  

  Toast your bread. Duh.

  

  Spread some more cashew mayo or hummus on your toast.

  

  Add your broccoli slaw mixture.

  

  Thinly sliced cucumber.

  

  Next tomato.

  

  Cheddar. Trap those veggies in.

  

  Baby spinach.

  

  Avocado wedges. Here is the creamy part of this awesome sandwich. Don’t skip this.

  

  Stack. Slice.

  

  Devour. A nutrition sandwich with a side of pickle.
  Posted in Salads, Soups, and Sides | Tagged avocado, cashew, whole wheat
• 

  Vegan Pumpkin Applesauce Muffins

  Posted at 8:00 pm by myfoodiecall

  Sep 25th
  

  More muffins in the house. Yay, me!

  Love pumpkin. Year round.

  Love this recipe. This recipe uses whole wheat pastry flour which is a key item to have on hand when baking. I love to use pastry flour in muffins and pancakes because it just makes it that much more cake-like.

  Also, this recipe is vegan. Pure plant-based baby!

  Whole Wheat Pumpkin- Applesauce Muffins

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup almond meal (Trader Joe’s has a great one so that you can cut your time down a bit, but it is easy to make your own. Just process almonds in your food processor until they are a fine powder!)
  • 2/3 cup brown sugar, firmly packed
  • 1/4 cup grapeseed oil (or canola, or whatev…..)
  • 3/4 cup unsweetened organic applesauce
  • 1/2 cup canned pumpkin (not pumpkin pie filling…)
  • 1/3 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 2 flax eggs (see below***, or use regular eggs if you do not care about it being vegan)

  Directions:

  1. Preheat oven to 400 degrees. Use 12 paper muffin liners or spray your pan with non-stick spray.
  2. Whisk together the flour, baking powder, salt, pumpkin pie spice, and almond meal.
  3. In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, vanilla and flax “eggs”. Mix well.
  4. Fold the pumpkin mixture into the dry ingredients. Stir until combined.
  5. Divide evenly into muffin pan. Bake 16-20 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.

  ***I made up a couple of flax eggs instead of regular. Do you know about flax eggs? Super easy. For each “egg”, use 1 tablespoon of flax-seed meal (not seeds…the ground up stuff) and add 3 tablespoons of water. Whisk it up or use a fork to giggle it around in the bow.l  Pop it in the fridge to chill. Leave it in there for at least 15 minutes to upwards of an hour, stirring every so often. It should create a gooey binder. Use it in your baked goods to help “glue” your ingredients together.

  
  Posted in Breakfast, Snacks | Tagged pumpkin, vegan, whole wheat
• 

  Wheat and Oats Wonder Waffles

  Posted at 8:00 pm by myfoodiecall

  Sep 15th

  Okay, my title is cheesy. Calling them wonder waffles might be a stretch. I call them that because I am amazed how simply pouring this combination into a waffle maker can produce such fantastic results. And easy.

  Can’t take credit for this one. Waffle maker wins this one.

  

  Combination of whole wheat flour and oats…

  Whole Wheat and Oats Wonder Waffles 

  * 4 large or 3 whopping size belgium waffles

  • 2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons organic sugar
  • 2 packets stevia (or more sugar)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 2 large eggs
  • 4 tablespoons coconut oil, melted down (alternately, you could use canola oil)
  • 1 1/2 cups almond milk

  Directions:
  1) Mix all dry ingredients together in a bowl.

  2) Stir in wet ingredients until just combined.

  3) Pour batter onto a preheated and lightly sprayed waffle iron.

  4) Top with syrup, applesauce, melted down frozen blueberries or even drizzle pureed bananas….possibilities are endless.

  

  Three large waffles. These were a lot bigger than they seem in this picture.Probably should have done 4 waffles instead of the three. This batter was oozing out the sides of the waffle maker. Whoops.

  

  Option to top with sliced strawberries. But why would you NOT??

  

  These were fluffy inside, with a crispy outside.

  Posted in Breakfast | Tagged breakfast, whole wheat
• 

  12 Whole Wheat Berry Banana Muffins- Big ones.

  Posted at 8:00 pm by myfoodiecall

  Sep 12th

  We like muffins. Muffins are such an easy, versatile breakfast item.

  So easy that they make their way seamlessly into lunch boxes as a snack too.

  Or as a night-time snack. When the kids say they are starving two seconds before bed? They want chips? My response? Have a muffin.
  

  Here is a recent recipe.

  Berry Banana Muffins

  • 2 eggs
  • 1/2 cup unsweetened organic applesauce (Apples are at the top of the Dirty Dozen list. Buy organic)
  • 1/4 cup coconut oil (melted down)
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 bananas, mashed
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 cup frozen mixed berries

  DIRECTIONS:

  1. Preheat the oven to 375 degrees F.  Line muffin tin with paper liners or non-stick spray.

  2. In a large bowl, whisk together the eggs, applesauce, coconut oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon. Stir into your wet mixture until moistened. Add the mixed berries. Stir again. Don’t worry if the berries clump a little because they are frozen. It will all come together in the oven. Spoon batter into muffin cups.

  3. Bake for 18-20 minutes in the preheated oven, or until the tops of the muffins are lightly browned. Let cool for 10 minutes.

  

  Bursting with berries.

  Posted in Breakfast, Snacks | Tagged muffins, whole wheat

• Whole Wheat Blueberry Corn Meal Pancakes

  Posted at 8:03 pm by myfoodiecall

  Apr 18th
  

  Warm blueberry pancakes with chilled cantaloupe on the side? Yes, please.

  So this family is never on the same page for breakfast choice. EVER. I really try to vary our breakfasts the best that I can. Some days I’ll whip up some oatmeal, other mornings I’ll bust out the egg/toast combo. Super crazed mornings will be cereal (although when are they all not crazed??) But no, never do I get all three kids to ALL like the same meal and on the same day. Sigh.

  With that being said, I have never been the “short order cook” type mom. My philosophy in the morning: “if you do not like it, you know where the fruit bowl is…”.

  For this morning, I did pancakes. I usually do not have time for pancakes during the week, but fortunately it is school vacation week and I actually have a little bit more time. Only a little. But this is great because this means: less hurrying, less yelling, and less force feeding because we have 2 minutes to be out the door.

  

  This recipe calls for two whole grains. Fiber, baby!

  Whole Wheat Blueberry Corn Meal Pancakes

  1 cup milk of choice (I used almond milk)

  1/2 cup water

  1 cup whole wheat flour

  1/2 cup stone ground cornmeal

  1 teaspoon baking powder

  1/2 teaspoon baking soda

  1/4 teaspoon fine sea salt

  1 teaspoon cinnamon

  1-2 tablespoons honey

  1 cup frozen blueberries

  Directions:

  Pour milk and water into a bowl and mix. Whisk in flour, cornmeal, baking powder, baking soda, salt, cinnamon, and honey. Whisk thoroughly but be careful to not over mix. Fold in the blueberries.Let batter sit for 5 min to thicken. Pour pancakes onto preheated non stick pan or griddle. Make sure pancakes are cooked evenly before flipping. Serve immediately with pure maple syrup.

  

  Enough for 3 hungry kids.

  Important note on breakfast struggles:  On the days when I want super rock star status, I will throw in the towel, announce defeat and make super easy and fab Trader Joe’s cinnamon rolls. The kids love me a little lot more, and I love the halo effect it casts over my head. 

  Posted in Pancake Day | Tagged breakfast, corn meal, pancakes, whole wheat

• You missed a call?

  • Make friends with…Bean Pasta.
  • Whole Wheat Flax ‘N Apple Muffins
  • Small changes…Eat what’s in season.
  • Whole Wheat Broccoli Mac N Cheese
  • What I pack my kid.

• Categories

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  • Pancake Day
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  • Small changes
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  • What I pack my kid.

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