Category Archives: Recipes


Ginger Pear Mini Drop Scones with Brown Butter



  • 1 ½ cup whole wheat flour
  • 1 cup of oats, finely ground in a food processor
  • ½ cup all-purpose flour
  • ½ cup turbinado sugar (sugar in the raw)
  • 2 tsp bak­ing powder
  • ½ tsp bak­ing soda
  • ½ tsp kosher salt
  • 1 tsp ground ginger
  • 1 stick of unsalted butter
  • 1 cup of pear, peeled, cored, finely diced (approx 1 medium pear)
  • ¼ cup Greek yogurt
  • ¼ cup cold water


  1. Set oven at 325 degrees
  2. Brown the but­ter in a stain­less steel pan at medium heat. Remove from the heat when the milk solids begin to sink to the bot­tom of the pan and turn a light brown color. You will notice a nutty aroma which means the solids have caramelized. Pour browned but­ter into a con­tainer and allow it to solid­ify in the refrigerator.
  3.  Mix all of the dry ingre­di­ents: Flours, ground oats, sugar, bak­ing pow­der, bak­ing soda, salt, and ground gin­ger in a large mix­ing bowl.
  4.  Scoop chilled but­ter into the dry ingre­di­ent mix and dis­solve with your hands until the but­ter is the size of small peas. The dry ingre­di­ents will resem­ble slightly humid sand at this point.
  5.  In another bowl, mix yogurt and cold water together, then slowly fold into the dry ingredients.
  6.  Mix only until all of the dry ingre­di­ents become moistened.
  7.  Fold in diced pears into the bat­ter and mix thor­oughly, again mak­ing sure you do not over-mix.
  8.  Scoop out bat­ter into mini cup­cake molds. Fill ¾ of the way up.
  9.  Bake until the tops are a slightly golden color.




baking tips

Healthy Baking Tips

baking tips

As we develop recipes for our sig­na­ture line of baked goods, WT Cre­ations, we always keep nutri­tional value in mind. Over the years we have learned many great tips to max­i­mize nutri­tion. These are our Top 3 favorite ways to make sweet treats health­ier with­out sac­ri­fic­ing the flavor:


  1. Use whole wheat flour when­ever pos­si­ble. This increases the fiber and pro­tein con­tent in baked goods and gives them a won­der­ful, nutty taste.
  2. Replace half the amount of but­ter in your recipe with apple­sauce! If the recipe calls for one cup of but­ter, use half a cup of but­ter and half a cup of applesauce.
  3. Replace but­ter with greek yogurt! If the recipe calls for one cup of but­ter, instead, use half a cup of but­ter and one quar­ter cup of yogurt. You’ll reduce the calo­ries and the sat­u­rated fat. To keep the rich but­tery fla­vor that we all love (with­out the extra fat), brown the but­ter before adding.


Chocolate Bark

Dark Chocolate Bark!

Chocolate Bark


It’s Feb­ru­ary and love is in the air! This Valentine’s Day, we have the per­fect way to show your love: Say it with choco­late! Dark Choco­late Bark, that is.


A healthy dose of tangy dried cran­ber­ries & protein-packed roasted pump­kin seeds are smoth­ered with 65% dark choco­late to cre­ate a treat that you’ll love to share with your kids this spe­cial day! This recipe is gluten-free, nut-free, soy-free, and may be vegan – depend­ing on the type of choco­late you choose.


We rec­om­mend using: Divine 70% smooth dark choco­late, which is suit­able for vegetarians


Dry Cran­berry, Pepita (Pump­kin Seeds!), and Dark Choco­late Bark Recipe


  • 100g dark choco­late bar (3.5 oz bar)
  • ⅓ cup raw pump­kin seeds
  • 1 tsp kosher salt
  • ¼ cup dry cranberries




  1. Toast the pump­kin seeds in a sauté pan over medium heat. Set aside.
  2. Fill a saucepan halfway with water, then bring to a light sim­mer. This will be a water bath used to melt the choco­late. Posi­tion a stain­less steel bowl over the water bath.
  3. Cut the choco­late into 6 equal pieces then place in the stain­less steel bowl, allow it to melt, mix­ing it slowly and fre­quently. Once melted, sprin­kling salt over chocolate.
  4. Pour choco­late over a small cookie sheet that has been lined with parch­ment paper.
  5. Spread choco­late evenly across the cookie sheet until choco­late layer is ¼ of an inch thick.
  6. Sprin­kle pump­kin seeds evenly over choco­late, then sprin­kle cran­ber­ries over choco­late layer mak­ing sure top­pings are par­tially sub­merged into choco­late layer.
  7. Refrig­er­ate until choco­late hard­ens. (about 30 minutes)
  8. Once hard, crack choco­late into bite size pieces. Enjoy imme­di­ately or store in an air­tight con­tainer inside the refrigerator.
trail mix

Recipe of the Month: Traveling Trail Mix

trail mix

When you’re embark­ing on a fam­ily road trip (a com­mon occur­rence this time of year!), the last thing you want is for any­body to go hun­gry.  Walls of sugar loaded snacks in the gas sta­tion or air­port can be a tempt­ing solu­tion to hunger pangs, but we’ve found a deli­cious and fes­tive alter­na­tive that can be made eas­ily at home:  deli­cious trail mix, rich in antiox­i­dants and a great source of fiber and protein!

Anatomy of a Trail Mix:

When pack­ing any snack for the road, there are a few impor­tant points to con­sider. The health­i­est options should never have con­sid­er­able more sugar than pro­tein. That will just result in a sugar rush. The per­fectly bal­anced trail mix will con­tain a sus­tain­able amount of pro­tein to keep hunger at bay.

Our ver­sion of trail mix has 8 grams of pro­tein per ½ cup serv­ing, and 8 grams of sugar com­ing from the cran­ber­ries and the choco­late chips. The addi­tion of whole grains makes this snack more energy=packed and sat­is­fy­ing.  We rec­om­mend Snyder’s of Hanover mini pret­zels because they meet our Whole­some Tum­mies’ ingre­di­ent guidelines.


  • ½ cup dried cranberries
  • 1 cup dried pump­kin seeds
  • 1 cup dark choco­late chips
  • 2 cups mini pretzels
  • 1 ½ cup almonds (optional for added protein)

Mix all ingre­di­ents in a large bowl. Place in an air­tight con­tainer or a large Ziplock bag and enjoy!


Food for the Picky Palate


We love intro­duc­ing kids to new and adven­tur­ous foods. Our kitchens are packed with exotic spices from our culi­nary globe-trotting and we like to share that sense of adven­ture when­ever we can. But the real­ity is that not every child likes try­ing new things.  For those picky eaters, we make sure to always have kid-favorite choices just as sim­ple and deli­cious ready to go.

Ensur­ing a picky eater gets all the nutri­ents they need can be a tough job, as any par­ent knows. Here are some sim­ple tips that can help make your picky eater a healthy eater – with­out all the fussing!

  1. Don’t force snacks or meals on your child if he/she is not hun­gry.  You want to avoid asso­ci­at­ing meal time with stress and anxiety.
  2. Intro­duce your child to new foods before meal­time, when they are hun­gry.  Involve kids in gro­cery shop­ping and teach them about the ori­gins of food and where it all comes from.
  3. Focus on taste, rather than health.  You want to pro­vide the health­i­est meals pos­si­ble, but empha­siz­ing the great taste and yum­mi­ness is a bet­ter way to get your child’s attention.
  4. Make meals fun, excit­ing, and col­or­ful!  The way food is pre­sented makes a big dif­fer­ence as to whether a child will even try it.
  5. Encour­age kids to play with their food. Touch­ing and smelling the food is part of the fun expe­ri­ence of eat­ing!  Help them to look for­ward to meal­time by mak­ing healthy dips to be eaten with raw veggies.

Recipe for a Picky Eater:

Savory White Bean Dip with Pita Chips & Raw Veggies


  • 2 (15 ounce) cans Can­nellini or Navy beans, drained and rinsed
  • ¼ cup Greek yogurt (or sub­sti­tute goat cheese for adven­tur­ous eaters!)
  • 1 clove gar­lic, smashed
  • ¼ cup roughly chopped parsley
  • 2½ tea­spoon lemon juice
  • ¼ tea­spoon lemon zest
  • ½ tea­spoon salt
  • ¼ tea­spoon black pepper
  • ¼ cup extra vir­gin olive oil (EVOO)


  1. Place the beans, yogurt, gar­lic, pars­ley, lemon juice and zest, salt, and pep­per into the bowl of a food proces­sor and process until well com­bined and smooth.
  2. With the proces­sor run­ning, begin driz­zling in EVOO and process until dip is com­pletely smooth.
  3. Lightly toast pita until lightly crispy
  4. Cut sev­eral 9-inch whole-wheat pitas into halves, cut in half again, and then again to get 8 small triangles.
  5. Serve with a vari­ety of veg­gies (baby car­rots, sliced cucum­bers, red pep­per strips are some of our favorites!) on the side.

An Easy Fall Treat



Fall is here! Why not take advan­tage of the all the pump­kins this year and turn them into a quick, deli­cious fall treat?


Hal­loween Pump­kin Pud­ding Parfait

Serv­ings: 8 · Serv­ing Size: 4 oz  Calo­ries per serv­ing: 260



  • 1 tsp cornstarch
  • 1 cup pump­kin, Canned
  • 1 1/2 cup heavy cream
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp gin­ger, Ground
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 6 ea. rec­tan­gle gra­ham crack­ers, roughly, crum­bled (optional)



In a small bowl, dis­solve corn­starch with 1 tsp. water.

  1. In a medium saucepan over medium-low heat, com­bine pump­kin, 1/2 cup cream, brown sugar, maple syrup, add spices and salt.
  2. Cook, whisk­ing con­stantly, for about 5 min­utes or until sugar dis­solves. Stir in corn­starch mix­ture, bring just to a boil, then imme­di­ately reduce heat to low, and cook, whisk­ing con­stantly, for 2 minutes.
  3. Strain through a fine-mesh sieve into a large bowl and cool com­pletely in the refrig­er­a­tor. (about 2 hours +)
  4. Whip remain­ing 1 cup of cream and vanilla extract until firm peaks form.
  5. Fold 1/3 of whipped cream into pump­kin mix­ture, then fold in remain­ing cream until no streaks remain. Divide half of mousse among serv­ing bowls or glasses and sprin­kle with half of cookie crumbs. Repeat with remain­ing mousse and crumbs. Cover and chill 4 hours before serving.

Optional gar­nish: Whip 1 cup of cream with vanilla extract to stiff peaks. Place whipped cream in a pip­ing bag and pipe a dol­lop of cream onto the par­fait. Sprin­kle with rough ground cin­na­mon sticks.


CHEF’S CORNER: Chocolate Beet Bread


Choco­late beet bread is a sneaky yet clever way to give your family’s break­fast that boost of nutri­tion and antiox­i­dants that they need to start off the day! But, choco­late and beets together? YES, these two are a match made in heaven. Here’s why: beets are a veg­etable with a high sugar con­tent, approx­i­mately 9.19 grams of sugar per raw cup of beets, slowly roast­ing beets will empha­size this nat­ural sweet­ness and at the same time, tame their earthy fla­vor. Once their sug­ars have gen­tly caramelized in the oven, beets will acquire a com­plex fla­vor and a but­tery con­sis­tency that will replace most of the fat and sugar in this exquis­ite break­fast bread. Make an extra batch and freeze for later!


• 1 pound of beets (roasted until soft, then pureed)

• 1/2 cup sugar

• 1/3 cup canola oil

• 3 lg. eggs

• Zest from 1 lemon

• 1 cup whole wheat flour

• 1/2 cup all-purpose flour

• 3/4 cup unsweet­ened dark cocoa powder

• 1 1/2 tea­spoons bak­ing soda

• 1/2 tea­spoon salt

PROCEDURE (Pre­heat oven to 325o F)

Roast­ing the beets:

1. Scrub beets and pat dry

2. Wrap each beet in foil, poke through the foil sev­eral times with a toothpick

3. Place on bak­ing sheet and bake for one hour

4. Once soft, allow beets to cool slightly, then use a paper towel to rub skin off

Mak­ing the Beet bread

1. Puree beets in blender or food proces­sor until smooth like applesauce

2. Using a stand mixer, mix beet puree, eggs, sugar, oil, and lemon zest on medium for no less than 5–10 minutes

3. Mix all dry ingre­di­ents in another mix­ing bowl

4. Incor­po­rate dry ingre­di­ents into wet ingre­di­ents. Do NOT over mix.

5. Pour bat­ter into a greased, 9”loaf pan

6. Bake for 30 min­utes or until it passes the tooth­pick test

Beets are con­sid­ered a veg­etable with extremely high antiox­i­dant lev­els. They con­tain polyphe­nols, which help pre­vent car­dio­vas­cu­lar dis­eases, can­cer, osteo­poro­sis, some neu­rode­gen­er­a­tive dis­eases, and diabetes”.

Incom­ing search terms:

  • choco­late beet bread
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  • choco­late raw beet bread

Leek and Goat Cheese Sunday Brunch Frittata

Leeks belong to the allium fam­ily of veg­eta­bles (onion, gar­lic). While they look like scal­lions that never cared to stop grow­ing, they can be found in var­i­ous sizes. Usu­ally they can be up to a foot tall with a thick, white bulb that sprouts green and waxy leaves towards the top. The larger leeks have a more pro­nounced onion taste and the smaller and younger leeks have a fra­grant and sweet aroma that is strong enough to com­ple­ment other ingre­di­ents, yet remains sub­tle so as to not over­shadow them.

Leeks are a delec­table way to add an immune boost­ing burst of fla­vor to foods because they con­tain many health ben­e­fits that are just as com­pa­ra­ble to those of gar­lic. They are an excel­lent source of vit­a­min A, vit­a­min K, man­ganese, vit­a­min C, and Folate. Accord­ing to the site, just 1 cup of raw leeks can pro­vide 52.2% of the rec­om­mended daily need for Vit­a­min K, which has excel­lent anti inflam­ma­tory qual­i­ties. Leeks are also high in polyphe­nols which help pro­tect blood ves­sels and blood cells from oxida­tive damage.


Leeks are best enjoyed in this phe­nom­e­nal Frit­tata  that can be made eas­ily for any week­end brunch picnic.

Leek and Goat Cheese Frittata

Yield: 4–5 servings

  • 3 cups raw leeks (sliced)
  • 2 Tbs extra vir­gin olive oil
  • 1/2 tsp cayenne pow­der ( or more if you are daring)
  • 2 tsp salt
  • Pinch of black pepper
  • 8 large eggs
  • 2/3 cup of crum­bled goat cheese
  • 1 minced gar­lic clove

  1. Pre­heat oven to 350 degrees.
  2. Pre­pare leeks by cut­ting off the thick green ends and beards from the bot­tom. Cut leeks in half length­wise and then dice into 1/4 inch pieces. Sub­merge the diced leeks into a bowl full of cold water to remove any dirt/grit that usu­ally hides between the lay­ers of the leek. Rinse and strain. Pat them dry with a paper towel
  3. In a 10in skil­let set over medium heat, heat 2 Tbs of olive oil and add diced leeks.
  4. Sauté leeks for five min­utes. You will notice they will become soft and fra­grant. Lower heat to low­est set­ting and cook for another 5 min­utes. Set aside and allow them to cool slightly.
  5. While leeks cook, mix egg whites, salt, cayenne in a mix­ing bowl. Add cooled leeks. Finally add crum­bles of goat cheese and gar­lic. Mix into the egg mixture.
  6. Pour egg mix­ture into a 10in oven proof non stick pan and place inside a 350 oven for about 17–20 min­utes or until egg has set.  For extra golden color, place the pan under a broiler for 15–20 sec­onds. Make sure to keep an eye on it so that it doesn’t burn on the top.


This frit­tata is packed with pro­tein, fla­vor, and all the nutri­tional won­ders of the mighty leek. That, along with the ease with which its pre­pared, cre­ates the per­fect com­bi­na­tion for a break­fast of cham­pi­ons! Enjoy with a side of fresh fruit, a slice of whole wheat bread, and good company.


Recipe of the Week: Baked Butternut Squash Chips (Chef Joel Orwig)

Wel­come to my very first blog submission!

Today and in the future I will be adding to the Culi­nary Cor­ner of the Whole­some Tum­mies Blog page. I will be post­ing sea­sonal recipes, tips for mak­ing cook­ing eas­ier and more fun, meth­ods to turn fad foods into health­ier options and even a few videos on cook­ing tech­niques. Keep­ing with Whole­some Tum­mies core val­ues, you’ll find my recipes and tech­niques place a pri­or­ity on uti­liz­ing all nat­ural ingre­di­ents such as sea­sonal organic veg­eta­bles and fruits, and do not include high fruc­tose corn syrup, nitrates, arti­fi­cial col­ors or flavors.

Thanks­giv­ing will soon be here! But, you cer­tainly don’t need to sac­ri­fice good nutri­tion to pro­vide fes­tive and fla­vor­ful sea­sonal treats for your child.  Here are a few health­ier options for home, school par­ties or just an after school snack.

Baked But­ter­nut Squash Chips

1 but­ter­nut squash, prefer­ably one with a long, nar­row neck
spray olive oil

Mise en place:
Heat oven to 400 degrees
Set up an ice bath
Spray a large bak­ing sheet (or two small sheets) with olive oil
Bring a pot of salted water to boil

Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut cross­wise into 3-inch chunks. Slice squash cross­wise into 1.3mm slices.

Blanch the squash in the boil­ing water, about two min­utes then trans­fer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the bak­ing sheet. Spray them with olive oil and sprin­kle lightly with salt or spices.

Set the squash on your oven’s mid­dle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than oth­ers.

Sea­son as needed with sea salt, white pep­per and serve.