Whole Wheat Oatmeal Cookies

August 4, 2016 By Jessica Braider Leave a Comment

There are few things I love more than a warm cookie right out of the oven. Even in the middle of summer. There is something so comforting about the warmth, the chewiness, and, of course, the sweetness. When I was a kid the first thing I learned to make on my own was cookies. There were all kinds of stumbling blocks along the way as I experimented with baking. Some of them were fiascoes, like the time I used a tablespoon of baking soda instead of a teaspoon. But some of them turned into specialties, like the time I let the chocolate chips get too chopped up in the food processor and the result were sugar cookies with chocolate swirls running through them. My dad called them “spider cookies” and they were his favorite for years.

And yet for years I experienced a combination of craving and guilt when it came to baked goods. I was constantly trying to control myself, which often left me wanting more and thinking about the leftovers incessantly. I would negotiate with myself, finding ways to get another cookie or rationalizing why I should have “just one more.” It was exhausting and stressful and, honestly, took a lot of joy out of eating the treats. So finding a balance in my life where I could eat what I enjoyed and not feel deprived was essential. One of the ways to find that balance was to find ways to make some of my favorite baked goods healthier, but still deliciously satisfying. The interesting thing is that once I found the right balance and was comfortable with the foods I was eating, the intense cravings started to dissipate. The enjoyment was there and the forbidden-ness was gone. It was a revelation!

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Wilted Kale Salad: A Cure for the Winter Blues

December 17, 2015 By Jessica Braider Leave a Comment

Is anyone else overtired, stressed, or feeling sluggish? The other day as I was realizing that I was feeling really low energy and unmotivated. In theory, I was doing everything right—exercising, getting plenty of fruits and vegetables, sleeping (ok, maybe not sleeping enough, but getting some sleep)—but I was still dragging and then it came to me: greens. I wasn’t getting enough leafy greens.

Many (most) of us don’t get enough leafy greens, but they are so important. They are great for circulation and respiratory support, they boost our immune systems, and they provide a great energy boost. I hadn’t been eating them, though, because as the weather gets colder I am less drawn to smoothies and salads. So out came my sautéed and wilted green recipes to provide me some warmth, while still giving me all the benefits of the greens. And it worked! While I may not be stress-free and perky, I am definitely feeling much more alert and focused….

Spinach Pesto and the Power of Preparing Foods in New Ways

April 2, 2015 By Jessica Braider Leave a Comment

I am currently co-teaching a cooking class to a group of 6-9 year olds. Our goals have been helping all of the kids to gain confidence in the kitchen, introducing them to new healthy foods, and exploring new foods and food preparations.

Over the course of the past weeks we have been working with them to be open to trying new foods, even if the foods being offered are ones that they would normally be resistant to eating. We have done this in a few ways….

“Oatmeal Cookie” Oatmeal

March 4, 2015 By Jessica Braider Leave a Comment

Here in the DC area this past February was the coldest February in 36 years. And now we are bracing for another snowstorm. It has been quite a long haul, for this region (although nothing in comparison to Boston!), and so I have felt the need to change up my regular winter breakfast routine. One way that I have been doing that is by playing with the toppings on my oatmeal. I have tried defrosted frozen blueberries, mango chunks, chopped up apple, apple sauce, every nut you can think of, and the list goes on. They have all been tasty, but the biggest hit in our house has been what we are calling “Oatmeal Cookie” Oatmeal….

7-Minute Granola

April 14, 2014 By Jessica Braider Leave a Comment

As I have mentioned on the blog before, I avoid eating wheat at breakfast and lunch. I have found that I have much more energy and no longer get the 2pm slump. This has changed my life for the better in so many ways, but it has also posed some challenges. I love baked goods—muffins, scones, and bagels for breakfast and sandwiches on really good bread for lunch are my faves. One of my go-to breakfasts since this transition (along with baked goods made with spelt flour like this one and this one) has been granola. I make a batch pretty much every week. I love that it is quick and that I can mix in lots of fruit, have it with some protein-rich yogurt, and be good to go for the whole morning. The only problem is that sometimes I don’t have time to bake that next batch and then I am left struggling to find a quick breakfast.

Well, no more! I have recently discovered skillet granola and my life is forever changed! Yes, I will still bake big batches. But for those times when I need some quickly, this skillet granola that takes only 7 minutes to make (including chopping up nuts!) is a delicious alternative! And when you eat it right away it has the added perk of being warm, but not hot like oatmeal. I’m in love and I think as soon as you try it, you will be too….

Oatmeal “Muffones”

February 25, 2014 By Jessica Braider Leave a Comment

For reasons that are unclear, there has been an organic and cage-free egg shortage that has been wreaking havoc on our food plans. We usually have a freezer stockpiled with muffins that we use for breakfasts and in school lunches. Our boys often have eggs for breakfasts. We are big fans of fried rice for a quick weeknight dinner. All of that has become much less possible when you can only get half-a-dozen eggs for more than $4……

Spelt Cranberry-Walnut Scones

January 13, 2014 By Jessica Braider Leave a Comment

Part of my training to become a health coach was to try an elimination diet. The idea was that in all likelihood I was going to have clients who had food allergies or sensitivities and that at some point I would probably find myself recommending an elimination diet. Elimination diets can seem pretty scary and so it was important that I be able to speak from experience about what it was like to live through a week of eliminating some of my favorite foods. So I tried it. It was challenging, but not nearly as hard as I thought it was going to be, and I learned a huge amount about myself. The main thing I discovered was that while I am not allergic to wheat, it does make me very, very sleepy. The 2 o’clock slump? Wheat. The almost falling asleep while driving my kids? Wheat….

Spelt Sweet Potato Muffins

November 19, 2013 By Jessica Braider 2 Comments

I don’t know about at your house, but things at our house have been crazy busy! One way you can tell is that our freezer has gotten very, very empty. How is that a sign? Well, it means I have been depending heavily on my leftovers stockpile for dinners, as well as my quick breakfasts stash.

So today I am replenishing my stores a bit. I made a big trip to the grocery store (first trip since our CSA ended for the season, such a hard transition) and have been whipping up some goodies. One of which is a new favorite recipe in our house: Spelt Sweet Potato Muffins.

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My Beloved Millet

November 7, 2013 By Jessica Braider Leave a Comment

I am going to go out on a limb here and declare it my favorite whole grain (well, it is really a seed, but we’ll just go with it). I know, I know. I’m a radical. Last night I made millet as a side for our dinner. Yet again, I was reminded how much I love it. If you have never had it, the way I like to describe millet is that it is a cross between quinoa and couscous. It tastes sort of like a nutty couscous, but it has the texture, the pop, of quinoa.

The other reason I love millet is that you can use it in so many ways! It is delicious under any sauce or stew where you might use rice, couscous, or quinoa. It is a wonderful side grain. Leftover millet can be turned into a delicious and nutritious breakfast porridge in 3 minutes. It is wonderful mixed into bread doughs and cookie batter, adding an extra crunch. It is amazing mixed into stews and soups, for an interesting texture. It is wonderful in salads (like this salmon, kale, and millet salad I had for lunch today!). You can also cook it into a thicker, polenta-style dish. Really, the possibilities are endless….

Carrot Muffins: Vegetables in a Pinch

October 21, 2013 By Jessica Braider Leave a Comment

I have a confession to make. Despite all of my best efforts at introducing foods repeatedly and in different ways. Despite my numerous deep breaths and creative responses in order to avoid the battles of the wills. I have one kiddo who can be a very picky eater. The thing that really drives me crazy about it is that he isn’t always picky, just in phases. It has definitely become one of his ways to assert his independence. And right now he is going through one of those phases.

What does it look like? Well, he doesn’t really want to eat anything (except cookies and crackers, of course) and if we were willing to sit there and read a book with one hand and spoon feed him with the other, he’d think about eating, but really he just doesn’t want to be bothered. Part of the stress of it for us is that he is very small and has had weight gain and growth issues in the past. So, of course, every time he goes into one of these phases we start to worry: is he getting too skinny? will he ever grown out of his 2T clothes? etc., etc. But as his pediatrician once said, “the kid could live on air.” And sometimes it feels like he does. So we have found that in order to avoid making food an even bigger issue and an even greater source of independence exertion on his part, we have to offer the food, ask that he stay seated for family meals so we can all be together, and then let go. It can be hard….

The Balanced Kitchen

Time for food. Time for Life.