On this page, I will post recipes I enjoy.

Apple Walnut Bread  (breadmaker recipe)

3/4 cup unsweetened apple sauce
3/8 cups apple juice
3 TBS. butter or margarine
1 large egg
1 tsp. salt
4 cups bread flour (I use 2 1/2 cups whole wheat and 1 1/2 cups organic unbleached white flour.)
1/4 cup packed brown sugar
1 and 1/4 tsp. cinnamon
1/2 tsp. baking soda
2 tsp. active dry yeast
1/2 cup chopped walnuts

1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you will pour the yeast.  
4) Snap the baking pan into the breadmaker and close the lid.
5) Select the "sweet" setting.
6) Select the crust color.
7) Press "start"

(This recipe is from my Oster breadmaker instruction booklet.)


Whole Grain Pumpkin Muffins (w/raisins)

1 1/4 cup whole wheat flour
1/2 cup toasted wheat germ
2 TBS honey (or molasses, or 100% pure maple syrup)
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
2 eggs
3/4 cup milk
1/2 cup canned pumpkin
1/4 cup cold-pressed oil  (I use organic canola, or organic safflower oil)
1 tsp. vanilla
1/2 cup raisins (optional)

1. Stir together the flour, wheat germ, baking poweder, salt, cinnamon, and nutmeg.  Make a well in the center.
2. Combine egg, honey, milk, pumpkin, oil, and vanilla; add all at once to dry ingredients.  Stir just until moistened.  Add raisins.
3. Spoon into greased muffin cups.
4. Bake at 400 degrees for 15 to 20 minutes.

Yield: 12 muffins

(This recipe--minus the raisins--is from the book Back to Health by Dennis W. Remington, M.D. & Barbara W. Higa, R.D. Fifth Printing, February 1994)


Prune and Blueberry Muffins  (The prunes, used as a puree, sweeten the muffins.)

This combination actually works quite nicely.  Prunes are naturally sweet which means you need less sugar.  You also don't need to add any butter or oil to the mixture.

10 large, ready to eat prunes (stones removed)
3 oz. plain white flour
3 oz. plain whole wheat flour
2 tsp. baking powder
2 oz. brown sugar (this can be omitted, if desired)
1 free-range organic egg, lightly beaten
5 oz. skim milk
3 oz. of fresh blueberries

1. Preheat oven to 325 degrees.  Make a prune puree by placing the prunes and a little water in a food processor and blending until smooth.
2. In a large bowl, mix the flours, sugar and baking powder.  In a separate bowl mix the prune puree, milk and eggs.  Add this mixture to the flour mixture and gently mix.  Take care not to over mix.
3. Gently fold in the blueberries and divide the mixture between the muffin tins.  Fill tins 2/3 full.  Bake for approximately 20 minutes.  You'll know the muffins are done when you stick a small knife or toothpick into the center and it comes out clean.

(This recipe is from


Annette's Oatmeal Waffles

3 C rolled oats
3 C warm milk
2 eggs
4 T cold-pressed oil (expeller pressed oil)
1 dash salt

1. Whip eggs and oil together in blender until thoroughly mixed.
2. Add warm milk, rolled oats, and a dash of salt.  Blend in blender until smooth.
3. Place in preheated, lightly oiled waffle iron.  Bake approximately 10 minutes.

Yield:  6 7-inch waffles or 6 servings.

(My own personal notes:  after blending, let the batter sit for a few minutes to thicken.  Also, my blender only holds about 5 cups, so I have to divide the recipe in half for it to blend properly.  It's great now that it's just the two of us...all we need is a half batch.  But when the kids were living at home, it took extra effort to make this.)

(This recipe is from the book Back to Health by Dennis W. Remington, M.D. & Barbara W. Higa, R.D. Fifth Printing, February 1994) 


Lentil-Vegetable Soup

2 cups lentils
2 slices bacon, diced (I used uncured bacon which does not contain nitrites)
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped carrots
3 tablespoons snipped parsley 
1 clove garlic, minced
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano, crushed
1 1-pound can tomatoes (or use 2 cups fresh tomatoes, diced)
2 tablespoons wine vinegar

Rinse lentils; drain and place in soup kettle.  Add 8 cups water and remaining ingredients, except tomatoes and vinegar.  Cover and simmer 1.5 hours.  Add tomatoes (break up any large pieces) and vinegar.  Simmer, covered, 30 minutes longer.  Season to taste.  Makes 8 to 10 servings.

(Recipe from an old Better Homes and Garden Cookbook.  The cover is missing, along with the title page, so I cannot list the full credits.)


Crab Meat Clam Chowder

2 Tbsp. butter 
1 clove garlic, peeled and minced
3/4 cup sliced green onions
3 small potatoes, cut into 1/2-inch cubes
1 cup water or chicken bouillon
3 cups milk
1 tsp. salt
1/4 tsp. white pepper
4 Tbsp. flour
4 Tbsp. water
1 package (6 oz) crab meat
1 can (8 oz) minced clams, juice included

1) Melt butter in a heavy saucepan.  Add garlic.  Saute for 30 seconds.  Add onions and potatoes.  Saute 2 minutes or until vegetables are heated through.
2) Add water or bouillon.  Simmer 15 minutes or until potatoes are cooked.  Stir in milk, salt and white pepper.  Bring to a boil.
3) Mix flour with 4 Tbsp. water to make a smooth paste.  Stir into boiling mixture.  Cook about 3 to 4 min. until thickened.
4) Stir in crab and clams, including juice.  Heat through.  Serve.


Busy Mom Chili
(From the novel: A Star in Winter by Anita Stansfield)

Brown 1 lb. ground beef with dried (or fresh) minced onion and (fresh) garlic to taste.
Drain grease (the grass fed beef I use is so lean, there is no grease to drain

Add the following:
1 28 oz. can tomatoes w/liquid (I typically use 1 can diced organic tomatoes and 1 can diced organic tomatoes with green chilies)
2 tsp. celery salt
1 Tbs. chili powder
1 tsp. sugar (I omit the sugar... I see no need for it)
1 tsp. Worcestershire sauce
1 27 oz. can kidney beans, drained (I used two 15 oz cans of organic beans, with no sugars added)
1 8 oz. can tomato sauce.  (again, I use organic with no sugars added)

Heat through, serve.


Italian Herb Bread
(From the Oster bread machine manual)

1 and 1/4 cups water
1 and 1/2 tablespoon vegetable or olive oil
1 teaspoon salt
3 and 1/2 cups bread flour (I used mostly wheat, and a little unbleached white)
2 teaspoons sugar
1 tablespoon dried parsley
1/4 cup grated parmesan cheese
2 teaspoons dried onion flakes
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2 teaspoons active dry yeast

1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you will pour the yeast.  Yeast must NEVER come into contact with a liquid when you are adding ingredients. (I don't know if that's true, but I follow the instructions anyway.)  Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Choose the "French" setting.
6) Chose the crust color (light, medium or dark crust).
7) Press Start (the cycle takes almost 4 hours)


Chicken-Walnut Saute'

2 whole chicken breasts
3 tablespoons vegetable or corn oil (I use organic safflower oil)
3 to 4 green onions, chopped
2 medium stalks celery, chopped
1 tablespoon butter
3/4 cup coarsely broken walnuts
1 teaspoon finely chopped lemon peel (yellow part only) (I often use lemon peel from a spice jar.)
2 tablespoons soy sauce
1 tablespoon fresh lemon juice

Bone and skin the chicken breasts and cut them into bite-sized pieces.  Heat the oil in a 10-inch skillet over moderate heat until sizzling hot.  Add the chicken, green onion and celery and stir quickly until chicken begins to brown.  Add the butter, nuts and lemon peel.  Continue to cook, uncovered, for a few minutes, stirring often.  Turn off the heat; add the soy sauce and lemon juice and stir until the chicken is well coated with sauce.  Serve at once with rice.  Four to six servings.


Spiced Pork & Apple Burgers

Here's the link:   (Click Here)
These are burgers made with ground pork, spices, and applesauce.  Quite tasty!


Groundnut Stew   (Slow cooker recipe)
(makes 8 servings)

2 green peppers, cut into rings
1 medium onion, cut into rings
2 Tbsp. shortening (I used safflower oil)
6-oz. can tomato paste
3/4 cup peanut butter
3 cups chicken broth
1 1/2 tsp. salt
1 tsp. chili powder
1 tsp. sugar (this can be omitted)
1/2 tsp. ground nutmeg
4 cups cubed, cooked chicken
6 cups hot cooked rice

hard-boiled eggs, chopped
bananas, chopped
oranges, cut up
eggplant, chopped
apples, chopped 
tomatoes, chopped
carrots, shredded
green pepper, chopped 
onion, chopped
pineapple, crushed

1. Cook and stir green pepper and onion rings in shortening in hot slow cooker.
2. Combine tomato paste and peanut butter.  Stir into slow cooker.
3. Add broth and seasonings.  Stir in chicken.
4. Cover.  Cook on Low 3 hours.
5. Serve over hot rice with your choice of toppings.

(This recipe is from Fix-It and Forget-It Cookbook, by Dawn J. Ranck and Phyllis Pellman Good, 2000 p. 188)


Crunchy Banana Muffins

This recipe calls for 3 tablespoons of honey, but because the mashed ripe banana sweetens it, I omit the honey, or sometimes use just 1 tablespoon.

1 cup whole wheat flour
2 1/2 tsp. baking powder
3/4 cup rolled oats
1/4 tsp. salt
1/4 tsp. baking soda
3 T. honey
1/2 cup skim milk
1 egg white
1 T. oil
2 bananas, mashed

1. Combine flour, baking powder, oats, salt, and baking soda.
2. Add honey, milk, egg white, oil, and bananas.  Stir with fork just until dry ingredients are moistened.
3. Use nonstick muffin pan or muffin papers and fill cups 2/3 full.  Bake at 400 degrees for 18 to 20 minutes.  Let cool before removing muffin papers.  Serve.

(This recipe is from Recipes to Lower Your Fat Thermostat, by Larene Gaunt, Vitality House International, Second Edition, 1992)


Chicken Cutlets with Tomato Saute'

This recipe is easy (and fast) to prepare, and quite tasty.  I had to make some substitutions though... the recipe calls for cherry tomatoes but I didn't have any so I used regular tomatoes cut into large chunks.  It also calls for fresh tarragon, but I had to use dried.  I would love to try the recipe again with the actual ingredients listed.  One other substitution... I used a mixture of diluted vinegar and chicken bouillon in place of the dry white wine, a substitution I will continue to make since we don't drink, or use, alcoholic beverages. 

Here's the link:


Spanish Meat Loaf

1.5 pounds ground beef
3 slices bread, torn into small pieces*
1 egg
1/3 cup tomato sauce
2/3 cup milk
1 small onion, chopped (about 1/4 cup)
8 large pimiento-stuffed olives, sliced  (I usually use far more!)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2/3 cup tomato sauce

Mix all ingredients except the 2/3 cup tomato sauce listed at the end.  Spread mixture in ungreased loaf pan, or shape into loaf in ungreased rectangular pan.  Spoon the 2/3 cup tomato sauce over top.  Back in 350 degree oven until done, 1 to 1 1/4 hours.  Remove from pan.  6 servings.

*the bread slices can be substituted with 1/2 cup dry bread crumbs or  3/4 cup quick-cooking oats
I use the oats.

(This recipe is from Betty Crocker's Cookbook, Golden Press/New York, 1986 pg. 208)


Almond Chicken Dijon  Quick and easy it's a tangy, delicious flavor.  Also, I used organic mayonnaise for the sauce.


Apple Pecan Muffins with Currants   (I used only a couple tablespoons of the maple syrup, rather than the 1/4 cup the recipe calls for.  Oh, and I also omitted the Granola since I didn't have any on hand and I cannot find any granola that isn't high in added sweetener.  The granola is supposed to be sprinkled on top of the muffin, so I figured it's not really essential to the recipe.)


Butternut Squash with Onions and Pecans


Oregano Olive Chicken

Here is the link for the recipe I mention on Day 59:


Dilled Chicken Fricassee

1/3 C whole wheat flour
1 tsp. salt
1/2 tsp. paprika
4 chicken breasts
2 Tbsp. cold-pressed oil
2 C chicken broth
1 Tbsp. dried dill weed
8 small new potatoes (12 oz.)
12 oz. fresh or frozen green beans
1 Tbsp. lemon juice, or to taste

1. Mix flour, salt and paprika; coat chicken.  Reserve leftoer flour mixture.

2. Heat oil, add chicken. Cook 3 minutes, until well browned; turn chicken.

3. Stir reserved flour mixture into pan drippings.  Gradually stir in chicken broth, 1 Tbsp. dill; bring to a boil.

4. Add potatoes and green beans, reduce heat, cover, simmer 20 minutes or until chicken and vegetables are tender.

5.  Stir in lemon juice and sprinkle with dill (if desired, for a stronger dill flavor).

Notes:  I used boneless, skinless chicken I bought from a market that sells only natural meats with no growth hormones, etc.  I also used fresh green beans.  I did not have any small new potatoes so I used regular potatoes, left the skins on, and cut them into large chunks (estimating about the size of a new potato). 

(This recipe is from the book Back to Health by Dennis W. Remington, M.D. & Barbara W. Higa, R.D. Fifth Printing, February 1994)