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Your Recipes...Made Natural

Do you have a favorite recipe that could use a natural makeover? Let us help!
  • Maybe your recipe is chock full of processed ingredients. We'll show you how to swap those out for natural versions.
  • Could the nutrition profile use some lightening up of calories, fat or sodium? Or maybe you want to get more of the good stuff - like fruits, veggies and whole grains. Let us tweak the ingredients to improve the nutrition without losing any flavor.
  • Special diets call for special recipes. Whether you focus on gluten-free, dairy-free, vegetarian or vegan, one of the hardest challenges of changing your diet is missing out on old favorites. Send us those family classic dishes that you crave and let us make them fit your new dietary needs.
  • Maybe you've already created a healthy makeover of a favorite recipe. Send us that, too!
Peanut Butter cookies Post your recipe, along with any interesting background on the recipe and why you are looking for a healthier version, in the comments section below. If we select your recipe for a healthy makeover and publish the improved version on our website, we'll send you a $25 Whole Foods Market gift card. Here's a sampling of some of the favorite "make it natural" recipes we've created: Broccoli, Rice and Cheese Casserole This crowd-pleasing casserole traditionally calls for condensed cream of mushroom soup, butter, heavy cream, and/or sour cream. Our version uses all-natural soup (we recommend our 365 Everyday Value cream of mushroom soup) and skips the butter and heavy cream to reduce calories and saturated fat.   Colorful Turkey Chili Turkey Chili Swapping ground turkey for ground beef saves calories and fat in this chili recipe. Bell pepper, two kinds of beans and mushroom marinara sauce add great flavor and boost the nutrition.     Gluten-Free Tabouleh Tabouleh Tabouleh, the wonderful Middle Eastern dish featuring bulgur wheat tossed with parsley, tomatoes, onions, olive oil and lemon juice, can easily be made gluten free by replacing the bulgur with quinoa.     Gluten-Free Peanut Butter Cookies Who knew how easy it was to make these gluten-free peanut butter cookies? You don't need any special gluten-free flours or baking mixes for these treats-they can be assembled with basic pantry and fridge staples.

Send Us Your Requests!

Post your recipe in the comments section and let us make it natural! If we select your recipe for a healthy makeover and publish the improved version on our website, we'll send you a $25 Whole Foods Market gift card.

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41 comments

Comments

james says …

how about rice pudding, could it be made over? - i was thinking brown rice and almond milk and maybe some dried fruits. I'd also love to see a healthy recipe for a traditional fruit cake like this one 300g Plain Flour 1 teaspoon cinnamon 1 teaspoon mixed spice 1/2 teaspoon salt 100g candied peel 100g cherries 480g currants 200g sultanas 200g raisins 100g blanched almonds 4 eggs 4 tablespoons milk or sherry or brandy 1 lemon grated rind 200g margarine 1 tablespoon black treacle 200g demerara sugar

Jenny says …

Love smoothie? Homemade smoothie is one of the best breakfast you can have in the morning. Substitute whole milk with tofu (use the silken form only because it provides a smooth silky texture. You could add your favorite fresh or frozen fruits such as banana, strawberry, mango, avocado to make create your favorite combination of favor. Add a touch of honey or fruit juice (apple, orange, pineapple juice) to sweeten it up to your liking. Add a couple tablespoon of flaxseed meal or oatbran to boost the fiber content. Put all the ingredients into a blender and blend before serving. Only add ice cubes if you have a powerful blender that could crush ice well.

Theresa Pevey says …

Danish with Cream Cheese Filling (super good, but super unhealthy) Pour water and milk into cup and add egg, beating with fork. Put flour, yeast, salth, and sugar in the food processor for a second. Add cold slices of butter and process briefly so the butter is cut up a bit. Empty these contents into large bowl and quickly add wet ingredients. Fold ingredients together, cover with plastic wrap, and put it in the refrigerator overnight or up to 4 days. To turn it into pastry, take it out the refrigerator and kneed it, adding flour as necessary (be careful not to use more than you need). Roll it into a long tube and wrap it up with plastic wrap. Refrigerate for 30 minutes. (You can keep it in the refrigerator for up to 4 days if you haven’t already done so.) Roll dough out into a rectangle, aprox the size of a dishtowel. Gently fold the dough into thirds, careful not to smash it down as you will be unfolding it again. Cut 1¼ inch strips like so (though you will probably only have 7 or 8 strips total): Unfold each strip and gently twist the dough as you lay it in a circular motion (like a bun) onto a greased cookie sheet. Cover the trays and let the dough rise for 1 hour in a warm place. Create a well for the filling by pressing down a 1.5-2 inch circle into the center of each danish with your finger. Using a pastry brush, brush each danish with an egg wash (1 egg and 3 Tbs water, beaten well). Fill as desired; you can use the cream cheese filling (below) or any canned pie filling. Bake at 350 degrees for 13-17 minutes, until golden brown. Place on a wire rack and while they are still warm brush with sugar glaze ( ½ c sugar, ¼ c water microwave 60 second or until sugar dissolves). Once cooled, I also drizzle a powdered sugar glaze on top for extra sweetness. Cream Cheese Filling 8 oz cream cheese (softened) 1 egg 1 tsp vanilla Sugar, sweeten to taste (I use about 1c of powered sugar) Beat well with a whisk to remove all lumps.

Jennifer says …

Rice Crispy treats need a natural make-over. Original recipe uses white puffy rice, marshmallows, and butter. Any suggestions for a more nutritious rice treat?

Lydia says …

This recipe has always been a family favorite, and was probably the first thing I ever got to "cook" on my own. I've always thought of this as my comfort food, but when you look at the nutritional values, it is anything but comforting. I'd love help "naturalizing" this and making it light(er) without losing the flavor! No-Bake (Boiled) Cookies: 1/2 cup margarine, 2 c. sugar, 1/2 c. milk, 4 Tbsp cocoa powder, 1 tsp vanilla, 1/2 c. Peanut butter, 2 1/2 c. old-fashioned oatmeal. In large saucepan over medium heat, melt margarine. When melted, add sugar, milk and cocoa powder. Stir well, then bring to full rolling boil. Once fully boiling, time for 1 minute, then remove from heat. Immediately add in vanilla, peanut butter and oatmeal, and stir well to blend. Drop by spoonfuls onto waxed paper and allow to cool. Cookies will harden after about 15 minutes. (The boiling process is key to getting the cookies to set. Also, the weather will affect the process too - I don't know how, but it is true!)

Richard Kemp says …

This one comes from Fess Parker and is a family favorite.. yummy! Fess's mother created this recipe. Fess is from San Angelo, Texas and played Daniel Boone and Davy Crockett on TV and now has a vineyard in Los Olivos, California. Fess Parker Burgers 1 1/2 pounds lean ground beef, chuck or round 3 cloves of fresh garlic (chopped) 1 small white onion (chopped) dash of garlic salt French's Prepared Mustard (1/2 cup or to taste) Torrido peppers (jalapenos peppers can be substituted) seeded and chopped hot dog buns grated cheddar cheese Saute ground beef with garlic, garlic salt, onion and prepared mustard Drain any excess fat. Pour into the beef mixture a small amount of the juice from the bottled peppers and add the chopped and seeded peppers to taste. Spoon beef mixture into hot dog buns, top with grated cheddar cheese, and broil in oven until cheese melts. Serves 6

Jean says …

Hi there! I love Whole Foods and I love the blog. My blog, MindfulEats.com, promotes the eating of whole foods in a very practical, how-to kind of way. It's very complementary to the Whole Foods philosophy. Can I be added to your blogroll? I'm a product manager by day, and blog at night since I believe that eating whole foods truly helps people be healthy, which then makes them happier. Thanks! Jean Tsai

Kristin says …

The dish my mom makes for every family gathering is taco salad. I've lightened it up a little by using ground turkey (or, sometimes, black beans) instead of beef, low-sodium, all-natural taco seasoning, hormone-free cheese, about three times the tomato she used, plenty of lettuce, organic blue corn chips in place of Doritos, and all-natural roasted red pepper dressing in place of Catalina (WHY does salad dressing have so much sugar???). Although I've been eating hers for most of my life, honestly -- I like mine better!

Kristin says …

Oh, and -- organic Romaine lettuce instead of boring, nutrient-lacking iceberg!

Lacey says …

Our family has *the* best fudge pie recipe. It's been handed down from at least my great-great-grandmother, and we make it for many special occasions, and whenever my sister, who lives abroad, comes to visit. She is coming in April, and I would love to have a "lighter" version that tastes similar to the original to present to her. Please help! Thank you! (P.S. I usually double the vanilla!) Fudge Pie 1 cup sugar½ cup butter or oleo 2 eggs, beaten¼ cup cocoa 1/4 cup flour pinch of salt 1/2 tsp. Vanilla½ cup pecans (if wanted) Combine first 6 ingred., stir well, stir in pecans if wanted. Pour mixture into pastry shell. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Serve with ice cream if desired.

Sue says …

Warm Orzo Salad Salad:Dressing: 3 cups cooked orzo pasta, drained 2 Tbs. olive oil 1 chopped tomato 2 Tbs. lemon juice 2 chopped green onions garlic powder to taste 1 C. chopped broccoli, cooked salt to taste ¼ C. sliced pitted Greek olives coarsely ground black pepper to taste 2 Tbs. pine nuts ½ C. crumbled feta cheese 1 C. cooked chopped chicken breast (optional) Mix all other ingredients with warm pasta and broccoli, and serve immediately.

Yvonne says …

My daughter used to love to bake. However, we recently found out from her naturopath's tests that she is gluten-, dairy- and egg-intolerant. Do you have any kid-friendly (cookies, cakes, muffins) baking recipes which are dairy, wheat and egg free? Thanks a million!

Charlene says …

I would love a makeover on either pancakes or waffles. We love breakfast and I would love to make something healthier for my family than basic pancakes, butter and syrup.

Elena says …

I love baking and my son loves cookies. I try to make healthy food for my family. so, please look at one of our favorite cookie reciept. 1 cup prunes 1 cup walnuts 1/2 cup brown sugar place into your cooking machine and chop together in a bowl combine together 1 egg, 1 teaspoon vanila, pinch baking soda, 2-3 oz baby prune or apple sauce, 1/4 cup canola oil add 1 cup (or 3/4 cup) flour, stir well, add chopped prunes and walnats, srir well and finally1 cup old-fashioned oats. bake 20-25 min 350F (use baking paper)

ERICA says …

My family loves to make and eat banana bread...but the recipe that I have seems to be so high in sugar and oil... I would be SO happy if you could come up with a lighter and healthier version, (but make sure you keep the bananas because that is how we use up the ones that turn brown :o) ) Here is our original recipe (which makes 2 loaves, usually one for us and one to give away to a neighbor or teacher) FABULOUS BANANA BREAD 3 c. flour 1 tsp. soda 1 tsp. each - cinnamon, ginger, nutmeg 2 c. sugar 1 tsp. salt 1 c. nuts (optional) 3 eggs 1 1/2 c. salad oil 1 (8 oz.) can crushed pineapple, undrained 1 1/2 tsp. vanilla 2 c. mashed bananas Sift dry ingredients, add remaining ingredients. Stir with a wooden spoon only until well blended. Pour into two greased loaf pans and bake at 350 degrees for 60-80 minutes.

Melissa Keune says …

I love this dessert recipe, but it has some very unhealth ingredients. It needs a natural makeover! Oreo Ice Cream Dessert: 1 pkg Oreos (crushed) 1 - 1/2 Gallon of Cookies N Cream Ice Cream 1 jar Dove hot fudge 1 stick of butter 1 tub of Cool whip Melt the butter and mix with the Oreos. Press in a 9x13 pan. Melt Dove hot fudge and pour over Oreos. Spread ice cream on next and then spread on the Cool Whip. Freeze.

Maria J Reyes-Ku says …

Hi: I have a recipe that I changed to get an almost low fat version. I would like to improve it but so far have not find evaporated and condensed organic milk. Here it goes: Cheese Flan 1 Can Evaporated Milk (I use fat free) 1 Can Eagle Brand Condense milk (I use the fat free too) 6 eggs (I use egg whites only) 1 8oz Cream Cheese (maybe we can substitute with organic one) Sugar for caramel. I prepare the caramel first by melting plenty of sugar slowly. In the meantime, I mix all the above ingredients in a blender. It will be liquid. When the caramel is light brown, I pour it in a glass or metal container and immediately pour the mix on top of the caramel. I bake this on the oven for an hour (double boil). I place the container inside another container full of water. It is ready when you insert the knife in the middle and it comes out creamy, but not liquid. Everyone loves my recipe. Can you improve it? Maria

Kathy says …

I would like to know how to substitute all those recipes that I used to make with concentrated cream soups. I have tried and it never seems to come out quite right. I would like to be able to do the entire recipe from scratch w/o using a canned soup at all. Here is one recipe I would like made natural: Chicken with rice 1 chicken cut-up or 4 chicken breasts 1 can cream of mushroom soup(concentrate) 1 can of milk 1 packet of dry onion soup mix 1 small can of mushrooms 1 cup of white rice Mix all ingredients together in a 13 x 9 oven proof pan except chicken. Save a little of the dry onion soup mix to sprinkle on top of chicken. Place chicken pieces on top of rice mixture and sprinkle remaining dry onion soup mix on top. Cook for about 1 hour @ 350. This has been one of our family favorites for years but I have not been able to duplicate the flavor without the dry onion soup mix and concentrated soup. It is not as flavorful and seems to be missing something. Also, what is the best way to cook brown rice in a casserole so that is well done.

Glenda says …

I love tiramisu and I just know there has got to be a healthier way to make it! My friends and family depend on my tiramisu at all gatherings. The recipe is from Southern Living. Ingredients 8 ounces mascarpone cheese* 1/2 cup sugar 2 1/2 cups whipping cream, divided 1 cup hot water 1 tablespoon instant coffee granules 1/4 cup coffee liqueur 2 (3-ounce) packages ladyfingers 1 teaspoon cocoa Preparation Beat cheese, sugar, and 1/2 cup whipping cream at medium speed with an electric mixer until creamy. Beat remaining 2 cups whipping cream with an electric mixer until soft peaks form. Fold into cheese mixture. Stir together 1 cup hot water and coffee granules until dissolved. Stir in liqueur. Split ladyfingers in half, and brush cut sides of ladyfingers evenly with coffee mixture. Arrange one-fourth of ladyfingers in bottom of a 4-quart trifle bowl. Top with one-fourth of cheese mixture. Repeat layers 3 times. Sprinkle with cocoa. Chill tiramisu at least 2 hours.

Amelia says …

Tuna noodle casserole; my favorite comfort food! Is there a way to make it more nutritious? Our family recipe includes: Egg noodles Canned tuna; preferably solid white Frozen green peas Cream of mushroom soup Italian-style breadcrumbs Parmesan cheese. Boil noodles until they begin to soften. Place in 9x13" baking pan; stir in one can mushroom soup, enough milk to gain proper texture, tuna, green peas. Top with cheese and breadcrumbs and bake at 350 for 30 minutes.

Jennifer says …

My family loves this chicken tetrazzini, and it's an easy recipe to double for freezing or for feeding a big crowd. I'd love help in making this into a more healthful, lower sodium recipe. Chicken Tetrazzini 1 lb. of Spaghetti 1 Large Can White Chicken in a Can (12.5 oz) 1/2 cup Chopped Onions 2 Cans Cream of Chicken Soup 1/2 cup Milk 1 cup Shredded Colby Jack Cheese, divided in half 1 tsp. Garlic Powder 1/2 tsp. Pepper Break spaghetti in half then cook according to package directions and drain. Preheat oven to 375 degrees. Spray 9x13 baking dish with non-stick cooking spray. Open chicken, drain well, then use a fork or knife to separate into smaller pieces. Pour spaghetti into baking dish then add chicken, onion, soup, milk, half of the cheese, garlic powder, and pepper. Mix well then spread evenly in pan. Cook at 375 for 20 minutes then take out and spread remaining cheese on top and cook for 5 more minutes.

Judy Pokras says …

I'd love a raw vegan version of the following cheese knish recipe that my grandmother used to make, and that my mother posted on her blog. I know that raw vegan is not a typical way of eating, but it's a very healthful diet, and the recipes are delicious. I can make raw vegan lasagna, pizza, pasta, ravioli, pad thai, ice cream, "milk" and even chocolate chip cookies, among other delights. But I haven't figured out how to convert this one yet: http://secretsfrommykitchen.blogspot.com/2005/06/mouth-watering-cheese-knishes.html

JoElla Lukehart says …

Italian Stew 2 cans tomato/cheese sauce 2 cans mexicorn 2 cans french style green beans 1 lb hamburger 1 lb ground pork 1 pkg shredded mozzerella italian seasoning brown meats together, add other ingredients except cheese, stir in cheese before serving joella

Eric B says …

This recipe for quick Beef Stroganoff was a standby comfort food in my single and omnivore days. I would love to have a vegan alternative and have tried to come up with one on my own, but with mixed results. Add to large frying pan: 1 lb ground beef 1 medium chopped onion 3 cloves finely minced garlic 6 oz sliced button mushrooms 1 Tbsp Italian seasoning Saute over medium heat until meat is browned. Reduce heat to low and add: 1 Tbsp Worcester sauce 1 can condensed cream of mushroom soup (undiluted) 1 8oz container sour cream Stir to blend and continue to heat until sauce is warm and bubbling. Serve over noodles.

Stephanie says …

Lasagna Roll ups. This is a great recipe for controlling your lasagna portion sizes. Get your lasagna noodles cooking on the stove. In the meantime, prepare your filling. For the filling, replace half of the normal amount of ricotta cheese with tofu. You'll never know the difference! Flavor with spices you have on hand: basil, rosemary, oregano, garlic. To whip up some sauce mix a small can of tomato sauce with a few spoons of tomato paste and throw in garlic, shallots, basil, rosemary, oregano, and crush red pepper. Let it stew while your pasta is cooking. Once your noodles are done, take them out of the water and set them on a chopping board to cool. If you want, you can spoon a ladle full of the pasta water into your sauce. Once cooled, spoon your ricotta mixture on each individual pasta shell and roll up. If desired, sprinkle a liberal amount of mozzarella cheese on the noodles. Put however many roll ups (2 per person is usually good) into a coated baking dish. Evenly coat the roll ups with the sauce and bake for approximately 10 minutes and enjoy! By replacing some of the ricotta cheese with tofu and by creating individual roll ups, you can control what exactly is going into your lasagna!

Sheila says …

Help me make this recipe more natural and healthy. My whole family loves this lasagna, but even now at age (49 and kickin 50 in the behind) would like to lighten this up 1 lb of Lasagna noodles 1 to 1 1/2lb Ground Beef 1 to 1 1/2 lb of Hot Spicy Sausage 1 Green Pepper 1 Large Onion 5 Cloves of Garlic 1 lb of Mozarella Cheese (low fat is good) 1 small container of Rigotta cheeze (low fat is good) Sauce is normally Organic and than add 1 large can of Tomato Puree Brown all meat together add chopped up pepper and onion and garlic. Simmer the sauce at the same time, while cooking the lasagna noodles. After meat is brown drain and cool while the noodle and sause cook. Layer Noodles, First layer is all the Ricotta and a handful of meat and couple of spoons of sauce. Next layer is meat and sauce and mozarella cheese, next layer is the remaining ingredients. Bake at 350 for 40 min until cheese is melted. Serve

Gwen says …

I have a favorite, very addicting and not very healthy recipe that needs a makeover. Cornflake cookies 1 cup sugar 1 cup white corn syrup 1 1/2 cups peanut butter 6 cups corn flakes. Heat sugar and syrup till boiling. Add peanut butter and remove from heat. Stir well. pour over corn flakes and mix well. drop by spoonfuls onto wax paper. Work quickly or it will set up.

Brittney Sinq says …

Classic Pecan Pie My Mom has been making this pie off the back of the Karo Syrup jar for ages. She has made some tweaks over the years but it is still all sugar and fat. Please help me increase the nutrition and remove some of the empty calories. I have tried in the past to tweak it myself by adding more nuts and omitting some of the sugar, I even made it with a whole wheat crust. Sadly to say none of my experiments turned out, the pie would burn or wouldn't set up right. Please help me find a way to enjoy this treat without the consistency issues I have had with my substitutions. P.S. I personally think this pie is way too sweet, (it almost hurts), so if there is anything to be done about that without losing to much of the identity of the pie feel free to revolutionize this southern treat. 1 c. Karo Syrup (light or dark corn syrup) 1 c. White granulated sugar 1.5 c. Pecans 3 Large eggs 2 Tbs. Butter (melted) 1 Tsp. Vanilla extract Pinch of Salt 2 Tbs. Bourbon (optional) *1 Pie Crust (about 9 inch.) If making your own do not pre bake, or you can use the frozen one's from the market slightly thawed. In a large bowl combine syrup, eggs, sugar, butter, bourbon, salt and vanilla using a spoon. Stir in pecans. Pour filling into pie crust and bake on center rack of oven for 55 to 60 minutes. Cool for 2 hours on wire rack before serving. *High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F. Thanks, Brie

Catherine Dougherty says …

This bread is a traditional bread passed on by previous generations of “Catherine’s” from Ireland. It’s a coveted favorite at occasions. -Submitted by Catherine Dougherty (A fine Irish lass…) 3/13/2009 Irish Soda Bread 4 cups sifted flour (I personally just use Bread flour) ¼ cup granulated sugar 1 tsp salt 2 tbsp caraway seeds ¼ cup butter or margarine 2 cups raisins 1 1/3 cups buttermilk 1 egg, unbeaten 1 tsp baking soda 1 tsp baking powder Start heating oven at 375. Grease 2-quart casserole. Into mixing bowl, mix flour, sugar, salt, baking powder. Stir in caraway seeds. With pastry blender, or two butter knives, scissor-fashion, cut in butter till it is like coarse corn meal. Stir in raisins. Combine buttermilk, egg, soda. Stir into flour mixture until just moistened. Turn dough onto lightly floured surface, and knead lightly till smooth. Shape into ball. Place in casserole. With sharp knife, make 4” cross, ¼ inch deep in center. Brush the top with a beaten egg yolk. Bake 1 hour 10 minutes or until done (knife inserted in center comes out clean) Cool in pan 10 minutes, remove. Note: This unleavened (no yeast) bread tends to become stiff very quickly. So, as soon as you can cover the loaf in heavy duty foil while it is still warm to retain a softer consistency, for ease of cutting. Use a serrated edged knife. Microwaving or heating in the toaster oven makes this bread a tasty addition to that cup of coffee. Special note: I’d like to use a sugar alternative, will Stevia work in baking? Also, I’m concerned about using the processed flour, h/e heavier denser flours make the bread all the more stiff.

Louvenia Evans says …

I have been making this soup for my family for many years. Please give me a healthier version. Thanks a lot. Turkey Gumbo Vegitable Soup 2 Smoked turkey wings or turkey legs 1/2 lb of frozen cut okra 3 T of oil 1 t of salt 1 t black pepper 28 oz can of scrushed tomatoes 6 small can of tomato sauce one chopped onion 1/2 chopped green pepper 8 oz bag of frozen mixed vegetables 8 oz of frozen corn 2 1/2 cups of water pinch of sugar t of flour Cook on medium heat for 1 hour of until done. Serve hot with corn bread or crackers. Delicious!

kari Soto says …

My 9 year old son loves Brown Sugar Cinnamon Poptarts. He talks about how much he used to love eating them. Unfortunately he hasn't been able to indulge because he is allergic to gluten, casein, soy, and eggs. He has lost so many of his favorite old junk foods. I would love it if you could tell me how to make him a "poptart" that he could have when the urge hits. It would make him a very happy boy! Thank you, Kari Soto

Ellen says …

I've been making my mother's brisket recipe for years. Please help me find a way to make this family favorite a healthy makeover! 3 lbs. brisket 1 packet of onion soup 1/3 cup of yellow mustard 1/3 cup of ketchup 1/2 cup of brown sugar Mix ketchup and mustard together. rub over brisket- both sides. Mix onion soup and sugar together with 1 cup water and pour over birsket. Cook covered for 2 hrs at 350. Check at 1 hr. to prevent over cooking. Add more water if necessary. Remove from oven. Cool in refrigerator. Let skim fat. Cut and reheat at 350. Serve.

Ava Romero says …

blueberry coffee cake this recipe is very good, however its bad for your figure and unhealthy and an old woman named fran makes this so can you give me a healthy look on coffee cake blueberry coffee cake 2 tbs. butter 1 box white cake mix from betty crocker 3 eggs 1 cup sour cream crumb topping 1/2 cup brown sugar 1/3 cup finely chopped nuts 1 cup blueberries, fresh or frozen for crumb topping: in a small bowl mix together brown sugar and nuts. for filling: put cake mix in a bowl, then reserve 3 tablespoons and put sour cream in a cake and 3 eggs and stir with a fork in a whole bowl with cake mix and add 1 cup of blueberries. preheat oven to 350. grease a 12 inch bundt pan. batter will look lumpy. pour 1/2 batter and sprinkle the brown sugar and nut mixture you already made. then pour the rest of batter. bake at 350 for 45-50 minutes or until toothpick inserted in center comes out clean. cool on a cooling rack for 10 minutes. enjoy makes 8 servings

Nancy Thomsen says …

recipe that I would like to see get a helathy makeover is: Eggplant Parmesan. I am a vegatarian, trying to go vegan and raw. Thank you

Tiffany says …

This is my very favorite (and award-winning) brownie recipe. After not making it for many years, I pulled it out of the recipe box recently, and was shocked to find out that it uses Hershey's syrup. It won't taste acceptable to me until the chocolate-flavored high fructose corn syrup is eliminated, and I would love to reduce the butter and otherwise healthify the rest a little bit. Mint Brownies For the brownies: 1 c. sugar 1/2 c. butter, softened 4 eggs, beaten 1 c. flour 1/2 c. chopped walnuts, optional 1/2 tsp. salt 16 oz. Hershey's chocolate syrup 1 tsp. vanilla extract Mix all ingredients, and pour into a greased and floured 9x13" pan. Bake 35 minutes at 350 degrees. For the mint frosting: 2 c. powdered sugar 1/2 c. butter 2 T. creme de menthe Combine all ingredients and spread over cooled cake. For the chocolate glaze: 1 c. chocolate chips 6 tbsp. butter Mix together over low heat in a saucepan, until chocolate chips are melted. Let cool slightly, and spread over brownies. Chill and cut into squares.

Carissa DiMuccio says …

You'll have most of these ingredients on hand! If you don't have any mushrooms, use any veggies you have laying around. One time I substituted the mushrooms with broccoli florets with great success! Vegan "Chicken" Marsala 3 tbs. olive oil 1 large onion 8 oz. assorted mushrooms (cremini, button, shitake, etc.) 1-8 oz. package seitan (or homemade) 1/2 cup whole-wheat flour (for dredging) 1/2 tsp. salt 1/4 tsp. Pepper 1/2 cup marsala wine Handful of parsley Pour 1 tbs. olive oil into 10 in sautee pan over medium high, and heat until hot but not smoking. Add onions to pan and sautee until golden (about 5 minutes). Add mushrooms and cook until tender (about 4 minutes). Pour onion and mushroom mixture into a dish and set aside. Add salt and pepper to whole wheat flour in a dish. Dredge the seitan in the flour and dust off excess. Add remaining olive oil to sautee pan and heat over medium high. Add seitan to the pan and cook on both sides until golden. Once golden, add marsala to the pan and deglaze. Turn down heat and simmer until sauce has thickened (about 2 minutes). Return mushrooms to the pan and turn to combine. Turn off heat, and garnish with parsley. Serve!

Sarah @ Mum In Bloom says …

I try to include natural recipes only on my blog and it is a challenge. One of the best blogs I've found for made-from-scratch recipes is Gina @ Home Joy's. She's a Mennonite mom who knows so much about living a little closer to the earth. Take a look and I think you'll agree. http://homejoys.blogspot.com

Sarah @ Mum In Bloom says …

Help replacing Velveeta in recipes! I love this soup but it calls for Velveeta. Is there anything you can suggest to replace it? Cheeseburger Soup 1 lb. ground beef 4 c. diced potatoes ¾ c. chopped onion ¼ c. flour ¾ c. shredded carrot 2 c. cubed Velveeta ¾ c. diced celery 1 ½ c milk 1 tsp. dried basil ¾ tsp. salt 1 tsp. Dried parsley flakes ½ tsp. pepper 4 T butter, divided ¼ c. sour cream 3 c. chicken broth Cut up all vegetables first. This will make process easier. Brown beef in large saucepan, drain and set aside. In same pan melt 1 tablespoon of butter add parsley and basil. Sauté onion, carrots, celery until vegetables are tender (about 10 minutes). Add broth, potatoes and beef. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes or until potatoes are tender. In small skillet, melt remaining butter. Add flour and cook for 3-5 minutes, stirring constantly. Add to soup, bring to boil. Cook and stir for 2 minutes, (longer if making more than 1 batch at a time), reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese is melted. Remove from heat; blend in sour cream. Makes 2 ½ quarts, serves 8.

James says …

I am looking for you recipe for Cowboy Burgers, with Jalapenos

Miekel says …

I absolutely love the Turtle Brownies from Whole Foods. Anyone have the recipe? Thanks.

jessica says …

this is a very good recipe