Do you have some great Whole Food Recipes that your family loves?  Post them below under “leave a reply” and as soon as we approve them, they will be posted!

  • Main Dishes
1 cup warm water
2 tsp active yeast
1 tsp honey (optional)
put these together and wait several minutes
2 TBSP olive oil
2 tsp salt
3 Cups White Whole Wheat Flour
add yeast mix to flour salt and oil.  mix and kneed dough.  put in fridge for at least 1 hour.
spread dough out on pizza tray.  I always bake it for a few minutes and then add the toppings and
finish baking.  8-10 min. 400-450 degrees.
Chicken Nuggets– chop up chicken in chunks.  roll in white whole wheat flour and add some salt.  add any other seasonings you’d like but it’s
not necessary.  cook in a couple TBSP of coconut oil.
Easy Mac and Cheese-family rating of 4I have been experimenting (and failing repeatedly) at making a mac and cheese that picky will eat. She loves the mac and cheese from a box and I finally found one she loves. She actually liked the spiral noodles better with this. AND- how you make it makes all the difference. This takes just a tiny bit longer than making the box version and is just as easy.3 cups macaroni noodles or spiral noodles (whole wheat)
3 TBSP real butter
1/2 cup milk
cheddar and mozzarellaBoil water and cook the noodles. While they are straining put the butter and milk in the pan and stir until the butter melts. Add the noodles back in and stir on low until the milk thickens around the noodles. Put the noodles in a bowl and and a slice of cheddar and a slice of mozzarella (you can break them up a bit). Stick it in the microwave for a minute or so. Stir it up well and serve. Now I’d rather not use the microwave but there are some times I just need to and I have not been able to get the right consistency on the stove with this one.________________________________________________________________________________

Kelly’s Creamy Cheesy Tuna Noodles

1 Box Whole Wheat Spiral Noodles (I use Great Value brand)
2 cans tuna (packed in water)
1 pound Colby cheese (cut into chunks)
½ cup frozen peas
cream of celery soup (from recipe)
1 tsp salt
¾ cup whole milk (my normal recipe calls for 1 cup but I thought ¾ was enough)
¾ cup spectrum organic olive oil mayonnaise (normal recipe calls for 1 cup)
¼ cup dry onion

Boil noodles  until done (I used to use egg noodles but couldn’t find a good alternative for those. The whole wheat ones at walmart had ingredients I didn’t want so I went with the Great Value spiral noodles).

Leave the cream of celery soup in the sauce pan after making it and add the milk and cheese, stirring on medium heat until totally melted.  Then throw in the peas and let it simmer for a bit.

In a 2 ½ qt corning ware dish mix tuna, mayo (real recipe calls for 1 cup but I used ¾ on this because it’s expensive), salt and dry onion.  Drain noodles and then mix them into tuna mix.  Pour cheesy sauce over the top and stir completely.  It will fill up to the brim.  I usually have to pour and stir, pour and stir, and then pour some more to get it to all fit.  Then bake for 20 min at 400 degrees.  (may get done sooner so check for the top to look done).

  • Side Dishes and Breads

Homemade Hamburger or Hotdog Buns
1 cup warm water
3 TBSP whole milk
2 TBSP honey
2tsp active dry yeast
combine these and let sit for 5 min.  It should more than double in size
3 ½ cups white whole wheat flour (or 2 cups white and 1 ½  cup regular whole wheat)
1 ¾ tsp salt
2 ½ TBSP unsalted butter, cold and grated on cheese grater
mix with fingers until small clumps form
1 egg
put one egg and yeast mixture into flour.    Mix completely and then kneed in mixer (with
dough hook) for 5 min. or by hand for 8.  Cover and let sit for 2 hours.  Separate and form
into 8 hamburger or hotdog buns.  Place on cookie sheet covered with parchment paper.
Cover and let sit and rise for another 1-2 hours.  You can glaze these by mixing one
egg with some water and brushing on the top of each bun.  (optional)
Bake for 10-14 min. at 400 degrees.


Kelly’s version of Artisan Bread in 5 Minutes a Day

Update, I have made several changes to this recipe.  I am now using only white whole wheat flour and cook it at a lower temp.  I am also making two loaves from this and I let it rise in the bread pans.  I took out the vital wheat gluten and also let the yeast bloom in a cup of lukewarm water and a TBSP of honey before adding it to the mix.

7 1/2 c white whole wheat flour
1T and 1 1/2 tsp of yeast
1 T sea salt
1 c lukewarm water (for yeast)
3 c lukewarm water
1 or 2 TBSP honey

Put honey, 1 cup water, and yeast in bowl and let sit for 5-10 minutes.  Put flour and salt in a large bowl.  Add yeast mix plus additional 3 cups of water.  Mix well and divide into 2 loaf pans.  (I always line the pans with parchment paper first)  Cover with a towel and let it rise for 2 hours.  Heat up oven to 350 and put a pan of water on the bottom rack of the oven.  Put loaf pans on middle rack and bake for 30 minutes.  Cool completely before cutting.


  • Desserts

Mango Cobbler with Coconut Ice Cream
(serves 4)

I used an Ani Phyo raw recipe for the cobbler and made some small changes to it.  It goes great with the coconut ice cream
recipe that I got from

1 cup of dry oatmeal
1/2 cup almonds (chopped in food processor)
1 cup pitted and chopped dates
2 TBSP coconut oil (melted on extremely low heat)
1 tsp vanilla extract or 1 vanilla bean, scraped
1/4 tsp sea salt
1 bag Dole frozen mangos (thawed at room temp- don’t microwave)
1/4 cup honey or agave syrup

Melt coconut oil on lowest stove setting and add in salt and vanilla.  In separate bowl mix oatmeal, chopped almonds, chopped dates, and then pour oil mixture over top and stir.    Bake on a cookie sheet at 350 until warm.  Mix honey together with thawed mango and spoon into 4 bowls.  Top with warm oatmeal mixture.   Top with coconut ice cream. (recipe below)

Coconut Ice Cream
This ice cream does require a vitamix or other high speed blender and needs to be prepared in advance.  If you have another ice cream maker I’m sure you could make it in there also.
1 cup of coconut milk (I used canned)
2 cups whole milk
1 tsp vanilla (or more to taste) or 1 vanilla bean, scraped
1/8 tsp salt
liquid stevia (I think I did about 10-12 drops, just until I liked the taste)
mix all together in a saucepan and stir on low heat for about 5 min.  Pour into ice cube trays and freeze overnight.  Should fill 2 trays.  Dump frozen cubes into vitamix and blend until it’s an ice cream consistency.
  • Sides and Extras

Strawberry Jam and pancake syrup recipe

family rating of 4
I got this jam recipe from but because I ended up with so much extra liquid I strained it and used the extra as a great strawberry pancake syrup. I also modified it a bit as I didn’t think it needed quite as much honey. You can also make this with blueberries instead.  Jam also works to flavor plain greek yogurt, or to use in homemade poptarts.

6-8 lbs of washed and cut strawberries
1-2 peeled and grated apples
3 cups honey
1 1/2 T lemon juice

Put in large pot and bring to a boil, turn it down and simmer for an hour, be sure to stir throughout that hour and mash it with a potato masher. Like I said, I strained off the extra juice and when I used only 6 lbs of strawberries I got a whole quart of pancake syrup off of it. Then you can can the jam in a water bath. I got 4-5 pints of jam from this recipe. Everyone (including the pickies) LOVED this jam and syrup. If you get your strawberries on a good sale like I did and buy your honey local it only ends up costing about $2- $2.50 per jar.


Thinly slice your potatoes, add sea salt, lay them in a single layer on a plate, and microwave for 4 minutes on each side.  Then set them out to cool.  They get crisp! (cook time may vary but cook until there is not moisture left)


Whipped Cream
1 cup heavy whipping cream
½ tsp vanilla
1 TBSP honey
Mix together and put in a chilled bowl.  Mix with chilled beaters until fluffy.


Cream of Celery Soup Recipe- From

3 1/2 cups (about 2 cans)

6 tablespoons real butter
1/2 cup chopped onion
1 clove garlic, minced (I use organic minced garlic from walmart)
5 celery ribs (leaves are okay too!), washed and finely chopped (about 2 cups of chopped celery)
(I found organic celery at walmart)
dash of black pepper
6 tablespoons all-purpose flour (I used whole wheat flour)
1 1/2 cups water
1 1/2 cups milk (walmart carries organic milk if you can afford it ;)
1 1/4 teaspoons sea salt
1/2 teaspoon chicken base or 1 chicken bouillon cube, optional (reduce salt to 1 teaspoon if you add chicken base or bouillon)*


1. In a 3-quart sauce pan, melt butter over medium to medium-high heat. Add onion, garlic, chopped celery, and pepper. Cook and stir until onion is translucent and celery is tender (about 5-10 minutes, depending on how small you chopped your celery!).

2. Stir in flour (mixture will make a sort of thick ball as you stir, but that’s okay!). Add water, milk, salt, and chicken base (if using). Continue to cook and stir over medium to medium-high heat until the soup comes to a boil. Let cook for 1 minute longer, or until thick.

3. Allow soup to cool, and use in your favorite recipes in place of canned cream of celery soup (or, freeze for later use).

  • Drinks

Vitamin Water
Any combination of fresh fruit in filtered water and ice.  Let it soak in the fridge for hours and then, for a pint sized jar, add 5 drops of stevia.  Stir and serve cold.


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