Homemade Whole Grain Blueberry Waffles with Blueberry Syrup

Whole Grain Blueberry Waffles

I have one daughter who prefers pancakes and the other prefers waffles.

This recipe for homemade whole grain blueberry waffles with blueberry syrup never fails to please them both.

The blueberry syrup is so easy to make but it is purely optional. If you don’t have enough blueberries for both the waffles and the syrup, these waffles are excellent topped with plain maple syrup.

Of course, if you topped your stack with the blueberry syrup and some homemade whipped cream, it would make for the most decadent breakfast ever.  Not to mention, it would look quite patriotic for the 4th of July.

Homemade Whole Grain Blueberry Waffles with Blueberry Syrup


    For the Waffles:
  • 1 cup unbleached organic all purpose flour
  • 2/3 cup whole wheat flour
  • 2/3 cup oat flour (Use your blender to pulverize regular oats if needed)
  • 1/3 cup cornmeal
  • 4 teaspoons baking powder
  • 2 tablespoons unrefined sugar
  • 2 cups buttermilk
  • 2 eggs
  • 1/2 cup melted coconut oil, cooled slightly
  • 1 pint fresh blueberries
  • For the Syrup:
  • 3/4 cup maple syrup
  • 2 tablespoons cornstarch or arrowroot
  • 1 cup water
  • 1 cup blueberries
  • 1 tablespoon butter


    For the Waffles:
  1. In a large bowl, stir together flours, sugar and baking powder. Make a well in the center.
  2. In a small bowl, whisk together buttermilk, eggs and coconut oil.
  3. Pour the wet ingredients into the center of the dry ingredients and stir just until all ingredients are moist. Some lumps are ok.
  4. Pour 1/2 cup batter onto preheated waffle iron. Sprinkle blueberries over waffle before cooking.
  5. For the Syrup:
  6. In a small saucepan over medium high heat, combine syrup, cornstarch, and water. Cook, stirring occasionally, 5 minutes or until thickened.
  7. Stir in blueberries and reduce heat to simmer. Simmer 10 minutes or until blueberries have started to burst.
  8. Add butter and stir until melted.
  9. Serve over waffles.
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Where do you stand – pancakes or waffles?

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Black Forest Protein Popsicles: Almond Milk Recipe

#AD I am a member of the Collective Bias® Social Fabric® Community. This #shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

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Have you purchased Silk Almond Blends before?

One of the diet changes we’ve made in our house is to look for foods with protein that are not animal based. Which is why we’ve been purchasing more almond milk. Almond milk protein is the perfect substitute when trying to cut back on animal consumption.

Since Silk AlmondMilk with Protein and Fiber has both 5 grams of protein and 5 grams of fiber per serving, I find it makes for a perfect post-workout recovery food.

My husband is training for a half marathon, my daughter is doing her cross country summer work-out runs, and my other daughter has summer volleyball practice.

When they get home from their training, they are hot, tired, and in the mood for something refreshing. I’ve come up with these Black Forest Protein popsicles as a way to cool them down and give them a post-workout protein boost.

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The first thing you will want to do is pop on over to your Safeway to get some Silk AlmondMilk Protein plus Fiber. They also have a Silk AlmondCoconut blend that would be delicious in a popsicle.

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One thing you’ll notice about the almondmilk is it’s creamy consistency. It makes these popsicles nice and creamy – more like a fudgesicle!

These popsicles are so easy to make and only require a few healthy ingredients.

Black Forest Popsicle Ingredients #shop

Black Forest Protein Popsicles: Almond Milk Recipe


  • 2 cups Silk Almondmilk with Protein and Fiber
  • 1 1/2 cups frozen sweet dark cherries
  • 1/4 cup fair trade cocoa powder
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla


  1. Add all ingredients to a blender and puree until smooth.
  2. Pour into popsicle molds and freeze.
  3. Once frozen, enjoy!
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This recipe makes between 6 and 8 popsicles, depending on your popsicle molds.

Of course, if you don’t have the patience to freeze these, drink it as a smoothie! It will still be cold and refreshing.

Finally, all you need to do is enjoy a healthy treat on a hot summery day.

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Looking for more delicious recipes that feature the protein in Almondmilk? Make sure you check out the Silk Facebook page and the Silk website. You can also find more delicious recipes by searching for the hashtag #SilkAlmondBlends.

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Amazingly Delicious Whole-Grain Brownies

Amazingly Delicious Whole Grain Brownies

I can’t wait to share with you the recipe for these amazingly delicious whole-grain brownies.

Cooking with whole wheat flour can be tricky. It’s heavy taste doesn’t always lend itself well to desserts. So if you are serving a whole grain dessert to what we call a “White Bread Eater,” they can immediately detect that something about the dessert resembles a health food.

This recipe can deceive anyone into thinking it is just a brownie recipe. It is that tasty!

I know that nothing seems easier than making brownies out of a box. But I think you’ll find these brownies take about the same amount of time to whip up, and the results are better than boxed.

About the optional add-ins. I personally feel nuts have no place in brownies. However, if you disagree, you are welcome to add them. You’d be wrong. But you can add them. ;)

A quick note about the butter. If you are vegan, or need a dairy substitute, you can use an equal amount of melted coconut oil with the same delicious results.

Amazingly Delicious Whole-Grain Brownies


  • 1/2 cup melted butter
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup whole-wheat flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional:
  • 1/2 cup chopped pecans
  • 1 cup shredded coconut flakes, unsweetened


  1. Preheat oven to 350.
  2. Grease an 8x8x2 inch pan.
  3. Stir together eggs and melted butter.
  4. In a small bowl, stir together the sugar and vanilla.
  5. In a large mixing bowl, stir together the flour, cocoa powder, baking powder and salt.
  6. Start by adding the eggs and butter to the flour mixture. Next, stir in the sugar mixture. Stir just until all ingredients are moist. Batter will be stiff.
  7. If you are adding nuts or coconut flakes, carefully stir them in.
  8. Pour batter into prepared pan.
  9. Bake for 30 to 35 minutes.
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Do you like nuts in your brownies?

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Lemony Pasta Salad For a Crowd

Lemony Pasta Salad

Lemon and Parmesan cheese are one of my favorite flavor combinations. A healthy dose of both makes this pasta salad a total crowd pleaser.

I am getting good at cooking for a crowd. Since my kids have started playing sports, we have done more all day tournaments with more food tables than I can count!

That’s how I know this Lemony Pasta Salad for a crowd is a hit with kids and parents alike.

I think one of the reasons this salad is so popular is the dressing is made with half mayo and half olive oil. It’s a dressing that pleases both types of pasta salad lovers – those that go for the creaminess or mayo and those that prefer the non-creaminess of an oil based dressing.

Using whole wheat pasta  will up the nutritional value of this recipe. You may need to order it since farfelle in whole wheat is hard to find at your local grocers.

When making this recipe up several hours in advance, I’d recommend throwing the basil in at the last minute. That way it won’t turn brown before you get a chance to serve it.

If you are looking for a recipe to bring to your next potluck, picnic or team table, I hope you’ll give this one a go.

Lemony Pasta Salad Recipe For a Crowd


  • 1 and 1/2 boxes farfalle pasta (whole wheat if you can find it!)
  • 1/4 cup lemon juice
  • zest of 1 lemon
  • 1/3 cup mayonnaise
  • 1/3 cup olive oil
  • 2 cloves crushed garlic
  • salt & pepper to taste
  • 1 package frozen green peas
  • 2 zucchini, shredded
  • 2 carrots, shredded
  • 2 cups grated Parmesan
  • 2 pints grape tomatoes, halved (I like one red and one yellow)
  • 1/4 cup basil, chopped


  1. Cook farfalle in a large pot until al dente.
  2. While pasta is cooking, stir together the lemon juice, lemon zest, mayonnaise, olive oil, crushed garlic, salt and pepper in a large serving bowl.
  3. Add frozen peas, shredded carrot and shredded zucchini to a colander. Pour the cooking water with the farfalle over the vegetables to drain. Pouring the cooking water over the vegetables will quickly defrost the peas and will just blanch the carrots and zucchini.
  4. Immediately add the pasta and vegetables to the serving bowl and stir well to evenly distribute the dressing. Stir in the grated Parmesan, tomato halves and basil.
  5. Chill for 4 hours or up to 8 hours before serving.
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One last note! The quantities of veggies are just a suggestion. I’ve been known to throw in more, much more. It’s a great way to make sure everyone is getting a healthy dose of their daily veggies!

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Healthy Egg Salad Recipe with Avocado

Healthy Egg Salad Recipe

This healthy egg salad recipe with avocado has become my go-to lunch! It’s delicious in a pita, tastes great wrapped up in a lettuce leaf, and can be served “inside-out”.

What’s inside-out? Leave out the celery when making the egg salad. Then stuff the egg salad in the celery to serve. Yummy.

This recipe calls for grated red onion. I think it is the key to the salad. It imparts the flavor of the onion but you don’t end up biting into a piece of onion. Know what I mean?

Finally, when it comes to seasoning the salad with salt and pepper, this is my trick.

Healthy Egg Salad Recipe with Avocado


  • 6 hard boiled eggs
  • 1 avocado
  • 1 tablespoon lemon juice
  • 2 tablespoons grated red onion
  • 1/4 cup chopped celery
  • salt and pepper to taste


  1. In a small bowl, mash the hard boiled eggs.
  2. In a second small bowl, mash together the avocado, lemon juice, and red onion.
  3. Stir together the eggs, the avocado mixture, and the chopped celery. Season to taste with salt and pepper.
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How to Make Deviled Eggs

How to Make Deviled Eggs

Do you know how to make deviled eggs? They are such a quick and easy whole food snack. And this recipe is near impossible to mess up.

There are many variations of deviled egg recipes. This one is a classic. It calls for a combination of mayo, mustard and chives.

If you wish, you can substitute an equal amount of plain Greek yogurt for the mayo. I find I can eat so many of these, that lightening them up with Greek yogurt isn’t always a bad thing.

By the way, I’ve never been able to pipe the filling into the egg white. If you have that talent, it does make for a pretty presentation. However, I find a few shakes of paprika and a few chopped chives can cover up my lack of piping skills!

How to Make Deviled Eggs


  • 12 hard boiled eggs, peeled and sliced in half lengthwise
  • 1/2 cup mayo or may substitute Greek yogurt
  • 1 teaspoon sea salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon shallots, finely chopped
  • optional: paprika


  1. Remove egg yolks from eggs.
  2. In a bowl, mash together egg yolks, mayo, salt, and mustard.
  3. Stir in chives and shallots.
  4. Place egg whites on a platter. Use a 1 teaspoon scoop to put yolk mixture into hollows of egg whites.
  5. Optional: Sprinkle eggs with paprika and additional chopped chives
  6. If you prefer a fancier presentation, use a piping bag and pipe filling into egg white hollows.
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Do you ever serve deviled eggs for a snack? They are excellent for an after school snack. Serve them on days when your kiddos have sports practice, and fill them up without weighing them down.

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How to Make Oatmeal Taste Good: 25 Healthy Topping Ideas

How to Make Oatmeal Taste Good

Have you tried to like oatmeal but can’t?

Come here little grasshopper. I’m going to teach you how to make oatmeal taste good.

First, we need to address the top two reasons people don’t like oatmeal: the texture and the taste.

Texture: Otherwise known as “mouth feel” if you’ve been watching any Food Network. (And apparently I have.)

If you find you just can’t get past the texture of oatmeal, I have a recipe you need to try: Trader Joe’s Quinoa and Steel Cut Oats Copycat recipe. The combination of quinoa and steel cut oats gives you a less slimy bowl of oatmeal. Not to mention the added bonus of the protein boost you get from quinoa.

Taste: Plain oatmeal has no taste. I think the word “gruel” is actually pretty accurate for the taste of plain oatmeal.

That’s where these healthy topping ideas are going to change your morning bowl of oatmeal!

Never added citrus zest to your oatmeal? I’m about to Rock. Your. World.

So fasten your seatbelts folks, I’ve come up with 25 quick and healthy toppings that will change oatmeal for you forever.

How to Make Oatmeal Taste Good:

Blueberry Bonanza: Stir some lemon zest, a dash of cinnamon and a dash of nutmeg into your oatmeal. Top with blueberries.

PB Booster: Stir 1 tablespoon peanut butter into oatmeal. Top with sliced bananas and chopped apples. Dust with cinnamon.

Tummy Tamer: Stir 1 teaspoon fresh grated ginger and 1 teaspoon honey into oatmeal. Top with chopped fresh or dried apricots.

Banana Nut Bread: Top with chopped walnuts and banana slices.

Chocolate Peanut Butter: Stir 1 tablespoon peanut butter into oatmeal. Top with dark chocolate chips. Need a no sugar alternative to chocolate chips? Top with cacao nibs.

Berry Lemon Sensation: Stir 1 teaspoon lemon zest into oatmeal. Top with strawberries, raspberries and blueberries.

Wake-Up Your Bowl: Stir in 1 teaspoon orange zest. Top with a spoonful of vanilla yogurt. Sprinkle with nutmeg.

Thanksgiving Pie: Stir in a generous spoonful of pumpkin puree. Sprinkle homemade pumpkin pie spice on top. Drizzle with honey.

Pineapple Upside-Down Oatmeal: Stir a spoonful of sucanat into oatmeal. You don’t need much. Top with pineapple.

Bowl of Freedom: Top oatmeal with a spoonful of plain or vanilla yogurt. Sprinkle with strawberries and blueberries.

Cha-Cha Chai: Mix a spoonful of pumpkin puree into oatmeal. Pour a bit of chai latte concentrate over oatmeal. Make it over the top delicious by adding almond milk.

Key Lime: Stir lime zest into oatmeal. Top with vanilla or plain yogurt. If your diet allows, you could always throw in some white chocolate chips. Don’t go overboard – just enough to satisfy.

Carrot Cake: Stir fresh grated ginger into oatmeal. Top with shredded carrot and diced dried apricots. No apricots? Use raisins. Have walnuts? Throw some of them on too.

Island Breeze: Stir lime zest into oatmeal. Top with unsweetened coconut flakes and chopped macadamia nuts. If you have any coconut milk, you could stir some of that in too.

Bless Your Heart: Stir a spoonful of sweet potato puree into oatmeal. Top with chopped pecans and if your diet allows, some sucanat.

Almond Joy: Stir in a spoonful of almond butter. Top with unsweetened coconut flakes.

Nut ‘N Honey:  Top oatmeal with chopped nuts – any kind, any combination – and drizzle with honey.

Simply Sweet: Stir cinnamon into oatmeal. Top with chopped dates and raisins.

Cranberry Orange: Stir orange zest into oatmeal. Top with dried cranberries and a dusting of cinnamon.

Cherry Cocoa: Top oatmeal with cherries (I usually defrost some frozen ones) and dust with cocoa powder. Need a treat? Stir a teensy tiny bit of dark chocolate into hot oatmeal so it melts.

Crunchy Oatmeal: Throw a handful of granola into your oatmeal and stir it around. Top with milk of choice. Almond and vanilla soymilk are delightful additions.

Apple Pie: Top oatmeal with chopped apples, a dusting of apple pie spice, and top with vanilla yogurt.

Eggs-ellent Idea: Top oatmeal with a poached egg and season to taste with salt and pepper.

Savor the Idea: Add grated cheese. Parmesan is excellent, as is cheddar.

Sunday Paper Special: Stir orange zest into oatmeal. Top with sliced almonds and a drizzle of honey. And depending on how you roll, you could do a splash of Grand Marnier.

Your homework assignment: Try one, all, some. Report back on what you did or didn’t like!

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