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About the book
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Do you love junk food and wish you could make healthier versions of your favorites – but don’t know where to start?
Do you love making homemade desserts, yet feel lost trying to figure out what good-tasting, healthier ingredients to substitute when baking?
Are you tired of buying junk food with ingredients you can’t pronounce?
If you answered "yes" to any of these questions, The Wholesome Junk Food Cookbook is for you. With more than 100 healthy snack recipes, The Wholesome Junk Food Cookbook will help you satisfy your snacking desires in a healthy way without sacrificing taste.
Author Dr. Laura Trice is on a mission to make healthy eating more fun and provides easy-to-follow steps for each recipe. The Wholesome Junk Food Cookbook introduces the importance of eating healthy and promotes a healthy lifestyle. Inside, you’ll find familiar favorites like Cinnamon Buns and Apple Pie transformed into healthier desserts. Along with great tasting recipes, each chapter contains a sidebar with nutritional and cooking tips. Both novice and experienced cooks will enjoy making such treats as Hot Banana Split S’mores, Hidden Candy Birthday Pops, and Homemade Whoopie Pies.
Looking for something different, yet full of flavor? Try Squash Blossom Quesadillas, Sweet Potato Pancakes, or Lemon Kale Chips. Satisfy your sweet tooth with delicious, healthier versions of Boston Cream Pie, Lemon Pound Cake, and Vanilla Ice Cream with Chocolate Fudge Sauce. The Wholesome Junk Food Cookbook is illustrated with two full-color photographic inserts. Both beginners and more experienced cooks will appreciate the simple recipe instructions.
While The Wholesome Junk Food Cookbook is Dr. Laura’s first cookbook, she has spent years perfecting healthy yet great tasting food. In medical school she saw people suffering from illnesses that could have been prevented by better nutrition. She realized that like her patients, she only ate food that tasted great to her. Her passion for healthy, great tasting food led to the founding of Laura’s Wholesome Junk Food in 2001. Whole Foods, Harris Teeters, and numerous health food stores across the nation carry Laura’s Wholesome Junk Food products.
||"If you’re going to eat “junk food” treats, this is what you should be eating. Slowly, mindfully, and with great pleasure."
Dean Ornish, M.D., Founder and President of Preventive Medicine Research Institute, Clinical Professor of Medicine at University of California, San Francisco and author of The Spectrum and Dr. Dean Ornish’s Program for Reversing Heart Disease
||“As a big lover of cookbooks, this one is at the top of my list! Not only are the recipes easy to make, they will bring you to your happy place after just one bite, regardless of your dietary preferences. Laura Trice brilliantly proves that you really can have Wholesome Junk Food.”
Kim Barnouin, co-author, Skinny Bitch
||“The Wholesome Junk Food Cookbook is loaded with luscious recipes for the sweet taste we all crave without all the ingredients we don’t need.”
Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers: Women’s Bodies, Women’s Wisdom and The Wisdom of Menopause
||“Putting her medical degree and homespun culinary know how to good use, Dr. Laura Trice allows us to finally have our cake and eat it too, without the guilt. Through simple substitutions that eliminate toxic processed sweeteners, flours, and dairy from all her recipes, Dr. Laura preserves the wholesome goodness of your favorite sweet and savory treats—and your kids will love them too! The perfect manual for the conscious cook with taste buds to please, Dr. Laura’s The Wholesome Junk Food Cookbook makes eating well easy and delicious. I couldn’t wait to get my copy!”
Daphne Oz, author of The Dorm Room Diet
Who doesn’t love chocolate chip cookies? These are a version of ones my grandmother made for her active kids. Chocolaty and tasty yet wholesome and hearty, these are fun to make with your kids and they’ll love them.
|Yield: 4 dozen
- 1 stick (1/2 cup) salted organic butter
- 1/2 cup expeller-pressed canola or sunflower oil
- 3 eggs
- 1 cup maple syrup
- 1 cup whole wheat flour
- 11/2 cups unbleached white flour
- 2 teaspoons baking soda
- 2 teaspoons unprocessed sea salt
- 3 cups organic rolled oats
- 1 cup coarsely chopped walnuts
- 3/4 cup chocolate chips, sweetened with grain or evaporated cane juice
||Step 1: Preheat the oven to 375°F.
Step 2: Cream the butter in a mixing bowl until light. Add the oil, eggs, and
maple syrup, beating well after each addition.
Step 3: In a separate bowl sift the flours, baking soda, and salt.
Step 4: Gradually add the flour mixture to the creamed mixture, mixing
well. If the dough seems too stiff, add 1 to 2 tablespoons of water to
soften the dough.
Step 5: Stir in the rolled oats. Add the walnuts and chocolate chips.
Step 6: Drop by tablespoonfuls onto an ungreased cookie sheet and bake
for 8 to 10 minutes, or until just light golden.
This sauce is my personal favorite. It answered my question of how can I eat chocolate sauce and make chocolate milk and hot chocolate with high quality ingredients and a lower glycemic index. This sauce is excellent and you can make it as sweet and as chocolaty as you wish. I created this sauce after I used some store-bought chocolate syrup only to realize that it was mostly sugar and very little cocoa. Using the store-bought syrup to make the milk as chocolaty as I wanted it, I found that the milk ended up too sweet. If I had the sweetness just right, there was not enough chocolate. Here is the solution to that.
|Yield: 1 cup
- 1 cup agave or maple syrup
- Pinch of sea salt
- 1/4 to 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract (optional)
- 1 to 2 tablespoons water or expeller-pressed oil to thin (optional)
||Step 1: Warm the agave syrup in a saucepan on the stove over low or in a double boiler.
Step 2: Add the sea salt to the warm syrup. Add the cocoa powder a little at a time until you reach the desired balance of sweet and chocolate. Turn off the heat and add the vanilla, if desired. If the sauce is too thick add some water or oil a little at a time until desired consistency.
Step 3: This sauce will keep in the refrigerator for at least 1 month. It will thicken when refrigerated. To serve, heat the sauce in a saucepan over low heat.
These light and cakey yet wholesome muffins are perfect for breakfast or a lunch snack. The banana and pineapple add a natural source of sweetness while the strands of grated carrot add a texture and color. Enjoy warm out of the oven.
|Yield: 8 muffins
- 1 1/2 cups unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon unprocessed sea salt
- 2 eggs
- 1/2 cup mashed banana
- 1/2 cup expeller-pressed oil
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped walnuts
- 1/2 cup canned crushed unsweetened pineapple, undrained
- 1/2 cup finely shredded raw carrot
- 1/2 cup coarsely chopped nuts (any kind)
||Step 1: Preheat the oven to 400°F. Grease a muffin tin.
Step 2: Sift together the flour, baking powder, baking soda, cinnamon, and
salt into a large bowl.
Step 3: Combine the eggs, banana, oil, and vanilla in blender. Pour over the
dry ingredients. Add the pineapple, carrot, and nuts and stir just until the flour is moistened.
Step 4: Fill the muffin tin cups two-thirds full, using a 1/3-cupmeasure.
Step 5: Bake for 20 minutes or until golden brown, testing for doneness
with a toothpick or piece of pasta.