Recipes for healthy meals I’ve created or found elsewhere.
Posted by Jill Whalen | Posted in Food, Healthy Eating, Recipes | Posted on 21-08-2014
Yep, this bagel is grain-free! (Note that it does use Greek Yogurt so this version is not dairy-free.)
After I made my paleo toast recipe last week, I couldn’t stop thinking about whether or not it would be possible to also make a grain-free bagel! So I checked Pinterest, and sure enough there were some recipes. Rather than follow any particular one (they all seemed to have ingredients I don’t have on hand or prefer not to use), I decided to modify my toast recipe instead. Read the rest of this entry »
Posted by Jill Whalen | Posted in Food, Healthy Eating, Recipes | Posted on 15-08-2014
Healthy Paleo Toast With Avocado!
Before I read “Wheat Belly” I had many morning breakfasts that consisted of a piece of Ezekiel Sesame Seed Toast with half an avocado mushed on top. It was amazingly delicious and I thought it was healthy. But the more I learned about wheat, the more it started to sound like poison to me, even in its sprouted form like with the Ezekiel bread.
Because of that, lately my healthy breakfasts have mainly consisted of my delicious and filling mug muffins. However, while eating them recently I realized that the consistency was so bread-like that it I could probably create some sort of bread recipe with a few modifications. Read the rest of this entry »
Posted by Jill Whalen | Posted in Food, Healthy Eating, Recipes | Posted on 12-08-2014
Yummy and Healthy Banana Mug Muffin
If you’ve been reading my blog or following me on Facebook for any length of time, you probably know that I’m obsessed with single-serving microwaved mug muffins for breakfast. I eat one pretty much every day. The ones I make are soooooo healthy as they’re chock full of vitamins and micronutrients due to the use of coconut oil, ground flax seeds, and nut flours. But more than that, they just taste so damn good! Read the rest of this entry »
By Jill Whalen
Be it in salads or side dishes or just a healthy lunch, I love adding fruits and nuts to my veggies! They add so much flavor and character and go so well with just about any vegetable. I had been using dried fruits during the colder months, but now that summer is here and fresh ones are more abundant (and affordable) I’m using them when I have them on hand.
Below are a few of the recent lunches I’ve made for myself which you could easily recreate!
[Added: I decided to continuously add new creations to this post as I create them, so be sure to check back now and again!]
I love brussels sprouts for lunch. While I could certainly eat them with just a bit of garlic, they’re much tastier paired with the little sweetness that fruits and nuts can give. This one didn’t have fresh fruit in it, but was extremely flavorful, nonetheless: Read the rest of this entry »
I am definitely enamored with the deliciousness and healthiness of paleo muffins than can be made in just a few minutes in the microwave. Ever since I learned about them, I’ve had them for breakfast almost every day! (I even made a savory one which I provided the recipe for here.) They’ve replaced my previous go-to breakfasts of oatmeal with fruit in it or sesame Ezekiel toast with avocado on it, as I have cut way down on grains.
Paleo Blueberry Mug Muffin
Read the rest of this entry »
Hey everyone! Here’s what I learned last week:
Monday, Mar. 31, 2014
Healthy, Savory Muffin Made in a Mug!
How to make the mug muffins I learned about last week into savory ones: I first sauteed some mushroom, onion, spinach, and uncured turkey bacon (which appeared to basically be ham). Then added them into a coffee mug, along with some feta cheese to 2 tblsp. ground flax seed, 1 tsp. baking powder, 1 egg (beaten), 1/4 tsp. salt. Then I microwaved on high for 2 minutes (I have an old microwave which needs more time than newer, more powerful ones). Waited a minute or so to cool and the whole thing dumps right out onto a plate. I found that sticking the whole thing in the toaster oven for a few minutes helps dry it out a bit when it’s done as well. Yummy, healthy breakfast that keeps me full for many hours!
Read the rest of this entry »
Last week I had some delicious healthy food (ate out at both a vegetarian Indian restaurant and a Moroccan one (not vegetarian), as well as some interesting insights. Here’s some of what I learned:
Monday, Mar. 24, 2014
Tuesday, Mar. 25, 2014
Here’s what I learned last week:
Monday March 17, 2014
- If you start a Meetup group and don’t pay right away, you’ll likely get a 50% off coupon in your email the next day! (I started a local group to find others to discuss the principles of mind, thought and consciousness. If you’re in the Metrowest area of Mass. and are interested, please join in!)
- The 10 Universal Principles of the Yoga Code.
- Sometimes it’s hard to remember that we don’t need to look outside of ourselves for love. Read the rest of this entry »
Posted by Jill Whalen | Posted in Food, Healthy Eating, Recipes | Posted on 20-01-2014
By Jill Whalen
Healthy Whole Wheat Pesto Caprese Mini Pizza
Today I couldn’t figure out what I wanted to make/eat for lunch. When my body isn’t screaming for something specific, I generally open my fridge and cabinets to see exactly what I have available, and go from there. This time, my homemade pesto caught my eye as well as my palate. But what to put it on? I could have boiled up some whole wheat pasta, but I try to avoid that unless I’ve just done a good workout. I also had a spaghetti squash that’s been sitting on my table for quite some time and I nearly gave that a go. (I absolutely adore pesto spaghetti squash.) But then I thought I might try the squash later for dinner with a bolagnese recipe my daughter mentioned that she just made. So I looked around at what else I had on hand. Read the rest of this entry »
One of the finished products!
By Jill Whalen
For awhile now, I had been using a slight variation of this cornbread recipe to make healthy corn muffins for my breakfast on some days. It was the only recipe I found that uses REAL corn in it! I had been making a few substitutions such as using whole milk instead of low fat (because that’s what I always had on hand), plus I used all natural maple syrup for the sweetener (but slightly less then the recipe called for), and I used coconut oil instead of canola. The muffins always came out to my liking and I would often eat one for breakfast, sliced in half and warmed in the toaster oven with some of my homemade sunflower butter on them. They were delicious!
My Quest to Reduce Wheat Consumption
That said, I’ve been reading the book “Wheat Belly” this week, which made me think about how much of what I eat contains wheat, including my corn muffins. While I don’t seem to have any sensitivities to wheat or gluten, the book did make me wonder if I should attempt to give it up, or at least eat less of it. In my quest to be healthy, I’ve definitely been eating less wheat than I used to, but I have been under the impression that whole wheat was a good thing to eat. Perhaps not so much <sigh>. Read the rest of this entry »