Recipe: Whole-Wheat Cheddar Garlic Drop Biscuits

Whole-Wheat Cheddar Garlic Drop Biscuits from 100 Days of Real FoodThese biscuits might be my family’s new obsession…they are so tasty good! They are almost like a much better (and better for you) version of those Red Lobster biscuits everyone has probably had at one time or another. And they are so quick and easy to make as well. What’s not to love!? :)

I also want to make sure you know about one of the newest “real food” cookbooks that just hit the shelves last week (pictured below). It’s from our meal planning sponsor – The Fresh 20! Their new book contains over 125 recipes that are organized into seasonal, weekly meal plans, and each week comes with it’s very own corresponding shopping list. Every recipe comes with a beautiful picture, and there are lots of prep-ahead tips throughout. Following wholesome and realistic meal plans like these can be a big time saver for busy parents. Has anyone made anything from the new The Fresh 20 cookbook yet? If so, please share the details below! Continue Reading »

Recipe: Whole-Wheat Christmas Cookies (with sugar!)

Christmas Cookies from 100 Days of Real FoodFor all those readers who asked…here is a whole-wheat Christmas cookie recipe! Now even though these are made with 100% whole-wheat flour please know they do contain some refined sugar (in both the cookie and the icing). I do occasionally post recipes made with refined sugar because, in my opinion, a cookie that’s homemade from scratch is far better than the factory-made version (or something like a “slice and bake”). And Christmas just wouldn’t be the same without cookies for Santa!

Whole-Wheat Christmas Cookies from 100 Days of Real Food

When it comes to decorating Christmas cookies though there always seems to be one dilemma…food coloring. I think I’ve made it pretty clear that we like to avoid the chemically-laden artificial dyes. So what’s one to do? Continue Reading »

Recipe: Whole-Grain Donuts (for the Mini Donut-Maker)

donut maker for whole-grain donut recipes from 100 Days of Real Food

My older daughter absolutely LOVES donuts so one day, on a whim, I saw this “Mini Donut Maker” at Target and decided to try it out. It’s a plug-in machine (similar to a waffle maker) and comes with a booklet of recipes that I tweaked to use whole-wheat flour and no refined sugars. This discovery is nothing new (I’ve shared this maker within a post or two on the blog before), but we’ve been getting so many questions about it lately it I’ve decided to give it a post all of its own today! So without further ado, here are two whole-grain donut recipes that work great in this little donut maker, and if you’ve discovered any other variations of your own please share them with us in the comments below! And FYI – These obviously don’t have the same consistency as deep-fried donuts, but regardless both of my daughter’s LOVE these things as a special treat! In fact I think we’ll have to make a batch today. Continue Reading »

Recipe: Grilled Brie and Apple Sandwich (with La Bonne Vie Cheese)

It’s no secret that we absolutely LOVE cheese in our house. And we don’t discriminate either. Whether it’s sharp cheese, soft cheese, or even “stinky” cheese…there’s always a place for it in our kitchen. That’s why I was so excited when La Bonne Vie asked if they could send me some cheese to develop a recipe with (um, ya!).

La Bonne Vie, which translates into “The Good Life,” offers a variety of both Brie and goat cheeses…two of our favorites. To find out where you can purchase their products in your area just enter your zip code on their “store locator” page. Then after you get a hold of their cheese we’d love for you to try out some of the “real food” recipes below. And in my opinion the “Grilled Brie and Apple Sandwich” would be fabulous with the addition of some leftover turkey on it (hint, hint). A big thank you to La Bonne Vie for sponsoring this post today! Continue Reading »

Interview with Doctor: Food as Medicine

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This is a guest post from my husband, Jason Leake, and will be part of his new interview series for the blog. To learn more about Jason check out our team page or his post entitled “Real Food From a Man’s Perspective.”
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Recently at a family reunion in Ohio I found myself in a late-night conversation so captivating that I didn’t go to bed until 2:00 AM. I was chatting with Adam Yanke, M.D. and Rupel Dedhia, M.D. who both practice medicine in Chicago, IL. Adam is Lisa’s cousin and is in residency to become an orthopedic surgeon while his wife Rupel is a practicing General Internist (which is definitely not the same thing as an intern, by the way!)

These photos are from a trip to the Himalayas where they provided free medical care to local people. They travel extensively and Rupel’s parents are originally from India, so while the young couple is very much at home in Chicago and have been educated in the US, they also benefit from a world view.

Rupel Dedhia, M.D. and Adam Yanke, M.D. providing free medical care in the Himalayas

So why was I so excited to hear their perspectives? Continue Reading »

Recipe: Whole Spelt Pumpkin Muffins (and other spelt recipes)

 

Pumpkin Spelt Muffins Recipe from 100 Days of Real Food

Whole Spelt Pumpkin Muffins

I finally did it. I’ve been wanting to bake with some alternative flours for some time and this weekend I finally made Pumpkin Muffins using whole spelt flour! And they are deeeelicious. We’ve definitely been missing out. The texture is much more cake-like and the flavor is milder than whole-wheat flour. And it was super easy to make the 1:1 substitution…I have no idea why I kept putting it off! I must thank our sponsor, Nature’s Legacy, for giving me the final push (i.e. a bag of spelt in the mail!) that I needed to dive right in and give it a shot.

Spelt may sound like a “new” grain, but it’s actually been around for more than 9,000 years. As I mentioned the flavor is “lighter” than wheat and even though it contains gluten, some with an intolerance to wheat find that they are able to enjoy spelt. Just like wheat though, you want to be sure to select “Whole Spelt” products as opposed to the refined (white) version. And to keep your whole spelt flour fresh, it’s best to stick it in the freezer (or fridge) along with your other whole grain flours. In addition to flour there are also other spelt products available, like pasta. To learn more about the benefits of eating whole spelt and how it differs from wheat check out this FAQ page.

Also be sure to check out our sponsor’s product, VitaSpelt, because they are offering our readers 20% off all purchases with the code “100DAYS” between now and Oct 9th! To help you get started I am sharing my Whole Spelt Pumpkin Recipe below, and Nature’s Legacy has also provided two other spelt recipes as well. Continue Reading »

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