New Waffle Recipe (Whole Wheat/Barley/Flax)

I've written quite a bit on the benefits of flax seed.  Here is a segment I did on flaxseed...it is definitely worth incorporating into your diet:  Is Flaxseed Really that Great for You?   I've also written an entry on barley...another amazingly delicious, yet highly nutritious grain.  You can read about it here:  Let's Talk Barley.   Suffice it to say, adding a variety of whole grains and flaxseed to your diet will definitely have an advantageous effect on your body.  So, I tried making one of my all-time favorite, and most healthy, pancake recipe into waffles today (with a few slight variations) and it worked fabulously!  My whole family LOVED them and my husband said, "Those were awesome!  Make them again!"  This recipe is now stamped as a "winner" in my book of recipes.  Here it is:

Whole Wheat/Barley/Flax Waffles

2 C Barley/Wheat blend (grind 1 C whole wheat and 3/4 C hulled barley grains together in a wheat grinder)

1/4 C ground flaxseed (freshly ground...in a coffee grinder...too oily for a wheat grinder)
1 T baking powder
3 T brown sugar
1/2 tsp salt
2 T oil
1 1/4 C milk
3 eggs

Make barley/wheat blend.  Grind flax in a coffee grinder and add to the flour.  Add baking powder and salt and stir.  In a separate bowl, mix brown sugar, oil and milk.  Separate eggs and add yolks to wet ingredients and put whites in a separate bowl.  Beat the whites to soft peaks.  Mix wet ingredients with dry ingredients.  Fold in beaten egg whites.  Bake in a hot waffle iron.  Makes 6-8 large waffles

Where am I???

Alright, I have a confession to make...I'm a mom and sometimes I get really, really busy.  We've still been eating lots of whole grains, but I haven't managed to make time to blog about it.  Sorry.  I'm really going to try to get back into everything as life slows down a little bit.  I hope your holidays were wonderful.  Ours were great, I just have to get back into working out and eating right again.  Maybe if I start blogging a little more, I can do that.  For now, let me feature some of my all-time favorite recipes.  Here is one of my very favorite pancake recipes that is NOT in my cookbook:

Whole Wheat, Barley, Flax Pancakes

1 ¼-1 ½ C whole wheat/barley blend (grind 1 C wheat and ¾ C barley together to make blend)
¼ C ground flax
1 T baking powder
½ tsp. salt
3 T brown sugar
1 T oil
1 ¼ C milk (soy milk works, too)
2 eggs, separated (or you can use egg replacement)

Make barley/wheat blend. Add 1 ¼ C blended flour (if you want thin pancakes) and 1 ½ C blended flour if you want thicker pancakes. We like them a little thickher. Grind flax in a coffee grinder. Add ¼ C to the flour, reserve any leftover flax for later. Add baking powder and salt and stir. In a separate bowl, mix brown sugar, oil and milk. Separate eggs and add yolks to wet ingredients and put whites in a separate bowl. Beat the whites to soft peaks. Mix wet ingredients (yolks, oil, milk and sugar). Stir wet ingredients into dry ingredients. Fold in beaten egg whites. Bake on a greased, hot griddle. Makes about 12 pancakes.

Note: I like to put a little bit of syrup on the pancakes, and then sprinkle leftover flax on the pancakes. This gives you fresh flax and allows it to stick on the surface of the pancake. For my kids, I then put a little more syrup on top and cut the pancakes…they LOVE these!!!


They are amazing...truly amazing and absolutely packed with fiber and vitamins and minerals.  I am going to make a promise to myself to make these tomorrow because, honestly, we need to be eating a little healthier and these pancakes are a great way to start the day off right!

I'm going to experiment with a waffle...maybe I'll do that tomorrow morning, too...if I'm feeling really ambitious...

Halloween!

I thought I'd share some of my favorite Halloween treats from this year and last year.  Please notice how easy they all are.  Obviously someone has a little too much going on this year!

Here they are:

Witch's Brooms...pretzel stick in a Reese's Chocolate Peanut Butter Cup (the mini kind). 

White chocolate skeletons...self-explanatory, except use the markers that are edible!

White chocolate covered bones...this one wasn't the best, but it was all I had left before it was devoured...

Not pictured from this year are the Witch's Hats.  They are made from fudge-striped cookies with a dollup of brown/black icing and a chocolate "kiss" stuck on the icing in the middle of the upside down cookie (the brown side).  

You can also find:

Mummy Pizzas
















Ghost Eclairs

An Amazing Witch's Brew





























Hotdog Mummies

Bone Breadsticks

Easiest ever Pumpkin Chocolate Chip Muffin recipe

These are pretty much a staple at my house in autumn.  You probably already have the recipe, but if you don't...you need it!  My friend, Stacey, one of those perpetually thin, beautiful people, recommended this recipe.  When you have a friend who is perfectly toned all the time, like Stacey, and she tells you she has a delicious recipe that is also VERY low in calories and tastes like it would be loaded with calories...you tend to listen.  Ever since she shared this recipe with me...like 8 years ago or something...these muffins are a frequent visitor of the Allen household.  P.S.  Stacey was right...even with the chocolate chips...these only have 94 calories a piece!!!  Without the chocolate chips, the way Stacey makes them, they are only 54 calories a muffin!  If only I didn't crave that chocolate...

 Easiest Ever Pumpkin Chocolate Chip Muffin Recipe


1 box spice cake mix
1 16 oz. can pumpkin
3/4 C- 1 C chocolate chips
1/2 C water

Mix all ingredients together with mixer on low speed for about a minute and then on medium speed for another minute.  Spoon into greased muffin tins about 3/4 full.  Bake at 350 degrees or 20 minutes.

Chocolate Pancakes

Chocolate pancakes?  Why?  Here are my many reasons for making chocolate pancakes:

1.  They are full of whole grains
2.  They are delicious
3.  My kids absolutely loved them
4.  My husband loved them
5.  Cocoa is a powerful antioxidant and full of nutrients
6.  I didn't have to fight my kids to eat them
7.  Because they are so dark...no one knows if I burned them or not (just kidding!)

Chocolate Pancakes

3 C milk
2 eggs
1/4 C vegetable oil
2 1/2 C whole wheat flour
2/3 C unsweetened cocoa powder (I used Dutch Process Cocoa)
1/2 C sugar
1/2 tsp. baking soda
2 T baking powder
1 tsp. salt

Mix together milk, eggs and oil.  Add flour, cocoa powder, sugar, baking soda, baking powder and salt.  Mix on high speed for 2 minutes.  Bake on greased, preheated griddle.

Chicken Enchilada Soup

Okay, why do I love this soup so much?  Well, I saw a very similar recipe on a blog and thought..."hmmmm...that is full of veggies, my family probably wouldn't like it.  hmmm...but you do puree the veggies.  hmmm...I'm going to try this out and see how it goes over."  Well, I'm pleased as punch to tell you that my family LOVED it!  My husband kept saying, "This is AWESOME!"  My kids told me it was amazing...even my son who HATES butternut squash loved it.  They had no idea that is was amazing healthy with all kinds of pureed veggies composing the thick broth.  All they knew was that they LOVED it...that is a winner in my book.

Chicken Enchilada Soup

8 C chicken broth (or 8 C water and 8 tsp. powdered chicken broth)
3-4 boneless, skinless chicken breasts (I used frozen)
1 large yellow onion, peeled and roughly chopped
3-4 medium potatoes
2 red bell peppers, seeded and roughly chopped
3 cloves garlic
1/2 medium butternut squash, peeled and chopped ( had mine already pureed and stored in the freezer)
3 cloves garlic
1 tsp. salt
1 1/2 tsp. cumin

Place all of the above ingredients in a large pot.  Bring to a full boil.  Reduce heat and cover and simmer for about 20 minutes or until veggies are soft and chicken is cooked through.  Remove chicken and puree the rest of the soup in a blender.  Return pureed soup to pot.  Chop or shred chicken into bite-size pieces.

Add:

3/4 C sour cream
1-8 oz. can tomato sauce
4 C cooked Great Northern beans (2 cans)
2 T taco seasoning

Stir in above ingredients and mix in cooked chicken.  Serve with tortilla chips, shredded cheese, etc.

For Delicious Vegetarian Version:

Switch chicken broth for vegetable broth, do not add any chicken and stop after addition of cumin.   Puree veggies and return to pot.  I've done this with the chicken broth only, but it was delicious WITHOUT the chicken in it!

Chunky Broccoli Cheese Soup

Autumn is finally here!  The nights are brisk and cold and the morning air is crisp with the dusting of ice on the grass.  Its that time...my favorite time of the year.  It is the time for soup.  This soup was a huge hit with my family and since it uses a crockpot...it was a huge hit for me.


Chunky Broccoli Cheese Soup

3 T powdered chicken broth
10 C water
3-5 chicken boneless, skinless chicken breasts


Mix above ingredients in crockpot and cook on low for about 4-6 hours or until chicken is cooked through and no pink remains.  Cut chicken into cubes with kitchen scissors.  When you have about an hour left of cooking, add cut broccoli...I added three heads of broccoli to my soup.

1/2 C butter
3/4 C whole wheat flour
1 C milk
3 C shredded cheddar cheese

Melt butter in saucepan over low heat on stove.  Add whole wheat flour and stir.  Slowly stir into crockpot until all flour/butter is dissolved into the soup and it starts to thicken a little.  Let cook on high for about 15 minutes.  Add 1 C of milk and stir in cheese.  Cook soup in crockpot on high until all cheese is melted.

That is it...easy, delicious, and healthy!