Whole Foods Recipes for a Healthy Lifestyle

 Blender Batter Waffle/Pancake Recipe #1                 HOME    DIRECTORY   ORDERS

                                Sue Gregg's Answers
                                  To Questions Frequently Asked

1. When it comes to preparing food I am concerned about

    a) saving time.

    Many people are concerned about convenience and saving time. That is why they are willing to spend so much for preprepared foods. The challenge is saving time and reducing cost. It is a mainly a matter of management--planning ahead with monthly menus. Of course, it always helps to have uncomplicated, easy to read recipes. With  Meals in Minutes you can prepare main dish meals ahead of time by multiplying the recipes 3 or 4
times and stocking them in the freezer.

    b) saving money.
   Over all my recipes and menus meet the average level on the USDA bulletin cost of food for families in the U.S.  I've calculated the estimated cost for each recipe and menu in the basic cookbooks so you can compare. In addition you'll find lists of low cost meals in the Main Dishes Cookbook. Dairy and meats are more expensive. Grains and beans are cheaper. 

    c) getting food to taste good.
    The secret to good taste is to take recipes that people already enjoy and experiment by substituting quality ingredients. Our recipes have passed the taste test again and again. I realize, of course, that every person considers himself or herself to be an authority on what tastes good, so I submit my recipes to your evaluation. I believe that you will find winners here that evoke Yummmm.

    d) using ingredients of high nutritional quality.

    I don't use refined, processed ingredients as white flour, white sugar, or hydrogenated (white again) shortening. I do use whole grains, fresh fruits and vegetables, honey, olive
oil coconut oil, and butter. The real challenge for me is to develop recipes that make good nutrition taste good for less money in less time.


2. I'm also concerned about 

    a) overcoming allergies
Our recipes offer allergy alternative ingredients (especially for wheat and dairy products) whenever possible. In the Blender Batter Waffle/Pancake recipe, for example, you can select alternatives for the liquid, grains, and egg.

    b) gaining more energy    
    c) improving health
Promises of energy boosters, weight loss clinics, and allergy remedies command a lot of attention. Sometimes they produce dramatic and immediately measurable results. Too often, however, we slouch back into old habits.  Lifestyle change with a transition to a healthier diet through tasty recipes aims at long range goals. In the end it often solves other problems, too, by getting rid of the negatives.

    d) reducing weight
I focus on a), b), and c) first, but many people tell me that by changing their eating lifestyle with my recipes, they've experienced positive results in weight control. One reason could be that consuming lots of white flour, white sugar products, usually stuck together with hydrogenated shortening, tends to stick to you. High fiber whole grains along with more fresh fruits and vegetables moves right on through.

    You'll notice that in listing nutrient data--calories, fat %, protein, carbohydrate, etc. in
recipes--I also list fiber so you can judge which recipes have more of it. Balancing quality protein, quality fats, and emphasizing low density carbohydrates while moderating high density carbohydrates (e.g. potatoes and corn) with calorie control is effective for weight control. The Menus for Weight Management section in Introducing Whole Foods Cooking and in Breakfasts helps here.


3. I'd like to

    a) teach my children how to cook.
Teaching the next generation healthful living skills is both a responsibility and a delight. To make it easier for beginning cooks to learn I've rewritten recipes "by the numbers" so they can quickly grasp the steps. The
Lunches & Snacks cookbook and Demonstration CD for ages 6-12 will get them started. Baking with Whole Grains with Demonstration CD enables high school students to gain competence and mastery of the most challenging area of healthful cookery. Use the waffle/pancake recipe to get your young aspiring cook started tonight.

    b) prepare cook ahead freezer meals.
Yes, we are quite familiar with the once-a-month or "mega cooking" concept. Our cookbook takes these ideas and adds some flexible variations (e.g. just multiply the recipe you are preparing for this evening) along with a variety of freezable entrees using quality ingredients. In contrast to popular books on the subject you'll find that our offerings are lower in fat and lower in cost. All of the recipes in our Meals in Minutes cookbook can be multiplied and frozen.

    c) influence others to consider healthy food.
Welcome. Join us in a partnership with others with a vision to model and encourage healthy living. Introducing Whole Foods Cooking provides you a teaching resource for individuals or groups..

    d) fix a romantic dinner with tasty & healthy ingredients.
For starters try the  Baked Parmesan Chicken recipe along with its accompanying menu and Yogurt Pie for dessert. Set out your best dinnerware, flowers, candles . . .dim the lights . . . play music . . .

Download your Taste & Tell Recipe Sampler in pdf format

Start with Lesson #1 Blender Batter Waffles or Pancakes



A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost
An Educational Website  Graphics, Photos, Content  2000-2010
8830 Glencoe Drive, Riverside California 92503-2135   951.687.5491   All Rights Reserved. 
Reproduction in whole or in part in any form or medium without the express 
written permission of
SueGreggCookbooks is prohibited. Since 1977