August: In this Issue

Special Days and Monthly Celebrations

Grandma really enjoys celebrations and special days; so each month she will share a few ideas that she thinks are interesting.

Good Health Can Be Yummy

Recipes and thoughts on making food taste good and build healthy bodies. Read more…

Pure and Simple News

Research summaries and what it could mean to us.

Making it Happen

Hints and recipes for applying nutrition to everyday life.

Special Days and Monthly Celebrations

Memories of Leisure Gatherings, Enjoyable Conversations and Good Food; Special Days and August Celebrations.

We probably don’t need a special day to enjoy sweet corn; but summer and sweet corn just seem to come together. Try really fresh sweet corn steamed without butter or salt. I can’t believe the flavor is so good. Sweet corn is a whole grain – Wahoo!

Sweet Corn Day: 1st of August

My father, a reconnaissance pilot during WWII, was awarded two Purple Hearts, so a good day for me to remember is Purple Heart Day: 7th.

Creativity is not a limited resource. Each of us has our own gifts. There’s actually a holiday called: The Date to Create August 8th. Why not let your creative juices flow and create some new breakfasts menus to serve during the coming cooler months? Let the ideas below stimulate your creativity or just use the recipes and ideas that I’ve listed.

I can’t believe that I’m a senior citizen! I used to think that I’d be unable to accomplish very much or just be sitting around when that time came. Not so – we senior citizens contribute so much to our families, our community, our nation and the world. Let’s celebrate Senior Citizen’s Day: 21st.

The relaxing days of summer showers, flowers and lazy breezes are a limited resource – that makes them all the more dear; maybe getting together with friends is a good way to spend these precious times. Maybe gathering a ‘friend or ten’ together for a breakfast or brunch would be a nice way to share the limited resources of summer. There are a number of ideas for breakfast/brunch included in this newsletter or you can go to the July Newsletter and find quite a few recipes for wheat berry salads and desserts that would make a delicious and nutritious luncheon or dinner menu.

Girlfriend’s Day: 1st

Sister’s Day: 2nd

Best Friends’ Day: 15th

Fun Whole Wheat PancakesI wonder if I’m not the only one that has a second ‘New Year’ in August. I think that I went to school/college for so many years (21+) that the beginning of the school year seems like a good time to embrace a resolve for rededication of energies toward worthy goals. I’m a committed breakfast eater, and committed to eating healthy breakfast foods; However, I have many friends that are not, but many would like to do so. So I thought that I would devote this August Newsletter to some ideas for those of you who would like to commit to eating breakfast daily — healthy breakfasts. Breakfast should not be boring, so these suggestions are diverse, but they focus on yummy but healthy breakfast foods. You will not find a lot of foods listed here that have been shown to add percentage points to your risk for certain diseases, nor that add inches to your body where you do not want them. (Note: healthy foods have calories, so watch the portion sizes!)

August is Back to School Month

How could we forget waffles? I’ve always considered waffles a special breakfast day, but since food processors got creative and froze waffles and make them toaster friendly, I realized that waffles don’t need to be saved for special days only. You can be dedicated to whole grains and enjoy your own waffles, made ready in the freezer even when you’re short of time. Use Dr. Grandma’s Pancake and Waffle Mix, then refrigerate or freeze to make your goals easy.

Waffle Week: August 31st to September 6th

National Waffle Day: 24th

Good Health Can Be Yummy

Recipes and thoughts on making food taste good, while building healthy bodies.

It’s likely that you’ve heard about the 40-plus years of research regarding breakfast eating and its relationship with: better performance, alertness, learning, thinking, better concentration and problem-solving ability throughout the day, and weight management, so I’m not going to recite those studies here. What I decided to share are just some ways to answer the common problems of non-breakfast eaters, (actually I hope you dedicated breakfast eaters will find some ideas worth trying out as well).

The issues:

Time (not enough) – Some people say that they don’t have time for breakfast. Why not make some breakfasts ahead? Look below at the list in this newsletter.

Boredom (the same old breakfast) – Some people don’t like ‘breakfast foods’ so they don’t eat breakfast. If you say “healthy breakfast food” some peoples mouths water while their mind approves. Some others crave sausage or bacon, hash browns, biscuits with thick gravy, and embrace memories of so-called healthy foods they did not like. What healthy breakfast foods may we choose from? Try some of the ideas listed in this newsletter.

Lack of Hunger – Why are some people not hungry for breakfast? Breakfast means break the fast; you’ve gone 8 to 12 hours without eating. Your body should need food. If you’re not hungry, it is likely that you have eaten too full a meal late in the day before; or you’ve had a hardy late night snack.

So many Americans are trying to manage their weight and blood sugar; eating breakfast is a fairly simple step in the right direction to help in these challenging goals. Eating breakfast is a very important step in protecting you from binge eating later in the day. You may easily be comfortable in skipping breakfast, but the research shows a type of rebound eating – your body’s strong hunger mechanism drives you to more than make up for the skipped meal, often driving consumption to equal more than breakfast and lunch would have been.

As many of you are learning, it is not so easy to purchase genuine whole grains. Breakfast is, however, one of the easiest meals to target in accomplishing your goal to consume more whole grains. If you want to pursue a more rigorous goal, consider a goal that includes consuming whole grains with each breakfast.

If you use mixes or shelf-ready breakfast cereals, don’t assume that the words ‘whole grain’ on the front of the packages means only whole grains inside. Some even state that they are ‘made with whole grain’ but in fact are mostly made with refined grain. Learning to read the label very carefully – especially the ingredients list – will generally reveal terms like “enriched flour” or “unbleached wheat flour” or the like. If you don’t want to grind your own wheat and make your own mix to insure that you and your family get real whole grain, you may want to consider Dr. Grandma’s whole-wheat mixes – exclusively whole grains – zero processed grains.

Looking for more healthy breakfast ideas?

Eating a healthy breakfast is an important way to start the day.

Doctor Grandma’s website has a whole page of healthy breakfast ideas.

This page is full of nutritious ways to start the day, because we all know how important breakfast is.

Pure and Simple News

Simple ideas combining your goals of consuming more whole grains and eating breakfasts daily.

Since John Kellogg began making breakfast cereals in the 1800s many things have changed, including the amount of highly processed ingredients that we consume. We at Dr. Grandma’s are trying to reverse this mistake of well over a century. We now know that within whole grains there are numerous nutrients; our products contain the entire whole organic grain which delivers the nutrients that are linked with the decreased risk of heart disease, some cancers, diabetes and other problems. We are committed to continue to give you products and ideas that support health.

Dr. Grandma’s Mountain Top Breakfast

Served cold, Mountaintop Breakfast is an old country-style cereal; often served with yogurt, a little sweetener, a scant pinch of salt, and fruit. It is also tasty with milk, sweetener, a scant pinch of salt, and dried or fresh fruit.

Served hot, Dr. Grandma’s Mountaintop Breakfast is just minutes away from being a delightful start for the day. To ¾ cup of Mountaintop Breakfast add a cup milk or water, a little sweetener (for sugar-free don’t forget Delight), a scant pinch of salt and cook on the stovetop or in the microwave until the desired consistency is achieved. Dr. Grandma often adds dried fruit before cooking (raisins, dates, blueberries, chopped apricots, etc); but you can add fresh or dried fruit after cooking. Variations are only limited by your imagination.

Note: My standard recipe for hot cereal is 1 cup Mountaintop Breakfast, 2½ cups water, 1 Tbsp. Dr. Grandma’s Delight, 1/3 cup raisins; microwave on high for 6 minutes. Serve with milk or yogurt.

Granola How To and Why

Why make granola?

1) Many of the commercial granolas are loaded with fat and sugar. We at Dr. Grandma’s know that many of you are committed to reducing both in your diet.

2) Why make granola with Mountain Top Breakfast

A. It’s easier.
B. It has two types of whole grains – I’m talking real whole grains, not processed grains with added fiber. Both whole grains have different benefits; rolled wheat is higher in insoluble fiber and rolled oats are higher in soluble fiber. Both types of fiber serve different purposes. It is, therefore, a real benefit to have a mix of these two whole grains.
– Rolled oats
– Rolled wheat
C. Ingredient control – Yes, it’s faster to pick up a bag of granola from a grocery store shelf, but having control of the ingredients that you desire, is very valuable too. In addition, to having better ingredients, your homemade granola will taste better, fresher with just the sweetness that you like and the amount of fat that you want.
D. To have a healthy snack available for a hike, breakfast, dessert, bedtime or anytime.

How to make your own granola:

1. Add the dried fruit after you have completed baking The dried fruit will get too dry and hard if prematurely put into the oven.
2. Cool completely – when cool put into an airtight jar, heavy plastic bag or plastic container.
3. If stored in the refrigerator, it will last for a year. We eat ours long before that length of time.

Dr. Grandma’s Crunchy Granola Recipe and Instructions:

Place the rack in the center of the oven.

Preheat oven to 300 degrees F (150 degrees C).

Use two large flat pans (9 in. X 13 in.), or one cookie sheet with edges (approximately 13 in. X 18 in.).

In a large bowl mix:

6 cups Dr. Grandma’s Mountain Top Breakfast
1 to 1 ½ cup additional nuts (optional)
1 teaspoon salt (optional) To bring out the flavors.
¼ cup vegetable oil (Can be made without oil if desired. Try substituting 1/3 cup
apple juice – it will not be as crisp, but will have fewer calories.)
1/3 cup honey or maple syrup
1 teaspoon vanilla extract

Mix all ingredients; bake for 30 to 40 minutes (longer baking yields crisper granola.) Stir every 10 or 15 minutes. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.

After brown, add about 1 ½ cups dried fruit. If the fruit is fairly moist, you may want to stir it in and bake for another 5 to 8 minutes, to keep the granola crisp. If the fruit is fairly dry, just stir in the fruit. If the fruit is too moist it can make the cereal soggy.

To form clusters, put into a bowl and put a little pressure with a spoon or spatula, then let it cool without disturbing it. If you want larger clusters, you should increase the sweetener.

Ingredient ideas for crunchy granola variations:

Fruit: Dried cherries, coconut, banana chips, raisins, golden raisins, currents, dates,
chopped figs, dried apples, apricots, pears, dried blueberries, dried raspberries,
dried cranberries, dried mangos, and dried papaya.

Spices: Cinnamon, nutmeg, cardamom, or allspice.

Flavors: Vanilla extract, almond extract, cardamom, orange zest, Crystallized ginger.

Stir Ins: Peanut butter, Chocolate chips *Stir chips into the granola only after it has completely cooled.

Additional nuts or seeds:

• Peanuts
• Pecans
• Almonds
• Cashews
• Hazel nuts
• Brazil nuts – chopped
• Pistachios
• Pumpkin seeds
• Sesame seeds
• Sunflower seeds

Tropical Granola

Place the rack in the center of the oven.

Preheat oven to 300 degrees F (150 degrees C).

Use two large flat pans (9 in. X 13 in.), or one cookie sheet with edges (approximately 13 in. X 18 in.).

In a large bowl mix:

6 cups Dr. Grandma’s Mountain Top Breakfast
1 to 1 ½ cup cashews
1 cup sweetened flaked coconut
½ tsp. ground ginger
1 teaspoon salt (optional) To bring out the flavors.
¼ cup vegetable oil (Can be made without oil if desired. Try substituting 1/3 cup
apple juice – it will not be as crisp, but will have fewer calories.)
1/3 cup honey or maple syrup
1 teaspoon vanilla extract

Mix all ingredients; bake for 30 to 40 minutes (longer baking yields crisper granola). Stir every 10 or 15 minutes. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.

Stir in:

1 to 1- ½ cup dried minced pineapple
1 cup banana chips

Making it Happen

Hints and recipes for applying nutrition to everyday life. Easy healthy recipes and ideas for breakfast throughout the year.

Vegetable Frittata

Note: Since we’ve been having berries for breakfast, today I made Vegetable Frittata for Lunch – It’s terrific for any meal.

1. Slice 1.5 – 2 cups summer squash, mushrooms, onions, peppers, squash blossoms (use your favorites).
2. Chop 1 – 2 T parsley; 1 – 2 T chives; 2 – 3 T basil (or your favorite herbs).
3. Sauté vegetables and herbs in 2 T extra virgin olive oil until softened, about 10 minutes.
4. Remove vegetables from skillet.
5. Mix 5 – 6 eggs (or use egg whites or egg substitute) with 1 – 2 T milk.
6. Pour egg mixture into large oven-proof skillet
7. Add a little salt and pepper to taste.
8. Top with the cooked vegetables and herbs, you can add cooked brown rice or cooked wheat berries with the vegetables.
9. Cook over medium heat until almost set.
10. Sprinkle top with grated Asiago or Parmesan cheese.
11. Put under the broiler until lightly puffed and browned.
12. Makes about 5 or 6 servings.

Cherry Ricotta Breakfast Cake

Preheat oven to 350ºF. Spray an 8 X 8 or 9 X 9 inch glass baking dish with vegetable spray.

Mix cheese filling and set aside.
1 cup Part Skim Milk Ricotta
2 T Dr. Grandma’s Delight or 2 T sugar
1 extra large egg (or ¼ c egg whites or egg substitute)

Mix batter
1 packet of Dr. Grandma’s Muffins Your Way
2 extra large eggs (or ½ cup egg whites or egg substitute)
Included oil packet or ¼ cup vegetable oil
½ cup water

1- 20 oz. can of low sugar Lite Cherry Pie filling

Mix Streusel Topping
½ cup oatmeal
¼ cup Dr. Grandma’s Extra Virgin Olive Oil
pinch of salt
¼ cup Dr. Grandma’s Delight
¼ tsp. molasses
½ cup chopped pecans, almonds, walnuts(optional)

Fill the cake pan with the Muffins Your Way batter.

Evenly distribute the cheese filling over the batter.

Cover the batter with the cherry pie filling.

Sprinkle tops with Streusel Topping.

Bake for 35 to 45 minutes. Test with a toothpick – toothpick comes out clean from center.

Cranberry-Orange Upside Down Muffins

Preheat oven to 400ºF. Spray a 12 – muffin tin heavily with vegetable spray.

Mix cranberry topping.
1 1/2 cups (170 grams) fresh or frozen cranberries
3/4 cup Dr. Grandma’s Delight or sugar
1 tablespoon orange juice or water
1 tablespoon grated orange zest

Cook cranberry mixture over medium heat until the cranberries begin to pop open (about 10 minutes.) Remove from the heat and set aside.

Mix batter
1 packet of Dr. Grandma’s Muffins Your Way
2 extra large eggs (or ½ cup egg whites or egg substitute)
Included oil packet or ¼ cup vegetable oil
½ cup water

Fill muffin tins with the cranberry topping.

Over the Cranberry topping cover with the Muffins Your Way batter.

Sprinkle tops with cinnamon sugar, if desired.

Bake for 18 to 24 minutes. Test with a toothpick – toothpick comes out clean from center of muffin.

Cool muffins in tin for 2 minutes.

Cover muffins in tin with wire rack. Flip over, holding both rack and tin, then remove the muffin tin. Allow to cool.

Blueberry Ricotta Gourmet Muffins

Preheat oven to 350ºF. Spray a 12 – muffin tin heavily with vegetable spray or use paper liners.

Mix cheese filling and set aside.
1 cup Part Skim Milk Ricotta
2 T Dr. Grandma’s Delight or 2 T sugar
1 extra large egg (or ¼ c egg substitute)

Mix batter
1 packet of Dr. Grandma’s Muffins Your Way
2 extra large eggs (or ½ cup egg substitute)
Included oil packet or ¼ cup vegetable oil
½ cup water

Fold in blueberries (Do not over mix).
1½ cup blueberries

Fill muffin tins with half of the Muffins Your Way batter.

Evenly distribute the cheese filling into the 12 tins.

Top the muffins with the remaining batter.

Sprinkle tops with cinnamon sugar, if desired.

Bake for 18 to 24 minutes. Test with a toothpick – toothpick comes out clean from center of muffin.

Pineapple Orange Muffins

Preheat oven to 400ºF. Spray a 12 – muffin tin heavily with vegetable spray or use paper liners.

Mix batter
1 packet of Dr. Grandma’s Muffins Your Way
2 extra large eggs (or ½ cup egg whites or egg substitute)
Included oil packet or ¼ cup vegetable oil
½ cup water

Mix together then fold into the Muffins Your Way batter:
1 teaspoon pure orange extract
1 tablespoon or orange zest (the outer rind of the orange)
8 oz. can crushed pineapple, drained
(Do not over mix).

Fill muffin tins with the batter.

Sprinkle with chopped pecans, mixed with 1 teaspoon cinnamon and 1 teaspoon sugar.

Bake for 18 to 24 minutes. Test with a toothpick – toothpick comes out clean from center of muffin.

Cheesy Blackberry Breakfast Cake

Preheat oven to 350ºF. Spray an 8 X 8 or 9 X 9 inch glass baking dish with vegetable spray.

Mix cheese filling and set aside.
1 cup Part Skim Milk Ricotta
2 T Dr. Grandma’s Delight or 2 T sugar
1 extra large egg (or ¼ c egg whites or egg substitute)

Mix Muffins Your Way batter
1 packet of Dr. Grandma’s Muffins Your Way
2 extra large eggs (or ½ cup egg whites or egg substitute)
Included oil packet or ¼ cup vegetable oil
½ cup water

Mix Streusel Topping
½ cup oatmeal
¼ cup Dr. Grandma’s Extra Virgin Olive Oil
pinch of salt
¼ cup Dr. Grandma’s Delight
¼ tsp. molasses
½ cup chopped pecans, almonds, walnuts (optional)

1 cup blackberries, raspberries, or blueberries or ½ cup berry preserves

Fill the cake pan with the Muffins Your Way batter.

Evenly distribute the cheese filling over the batter.

Cover the batter with the berries or preserves.

Sprinkle tops with Streusel Topping.

Bake for 35 to 45 minutes. Test with a toothpick – toothpick comes out clean from center.

Fresh Plum Breakfast Cake

Preheat oven to 350ºF. Spray an 8 X 8 or 9 X 9 inch glass baking dish with vegetable spray.

Mix Muffins Your Way batter – (Mix until just moist)
1 packet of Dr. Grandma’s Muffins Your Way
1/3 cup finely chopped almonds
2 extra large eggs (or ½ cup egg whites or egg substitute)
Included oil packet or ¼ cup vegetable oil
¼ cup water
¼ cup orange juice
1 Tbsp. orange zest (grated outer rind of orange)
1 tsp. vanilla extract

Fill the cake pan with the Muffins Your Way batter.

7 – 8 Italian prune plums, quartered and pitted (can also use 4 – 5 red plums). Evenly arrange the quartered plums on top of the batter, flesh side facing up.

Sprinkle with:
1 1/2 tablespoons Dr. Grandma’s Delight or sugar

Bake for 35 to 45 minutes. Test with a toothpick – toothpick comes out clean from center.

Herbed Feta Wheat Berry Salad

Doctor Grandmas Whole Wheat ProductsThis is certainly not a traditional breakfast, but some people don’t like traditional breakfast foods; try something different to accomplish the double goal of consuming he whole grains and eating breakfast every day.

2 cups cooked wheat berries
1 cup feta cheese, crumbled
3 Tbsp. fresh parsley, chopped
3 Tbsp. fresh dill, chopped
2 tomatoes, coarsely chopped
¼ cup extra virgin olive oil
¼ cup green olives, sliced in half
2 Tbsp. lemon juice
salt and pepper to taste (optional)

In a serving bowl mix wheat berries, feta, herbs, olives and tomato. In a small bowl, whisk together oil and lemon juice.