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Trying To Eat Healthier Question

I posted the other day about trying to eat healthier because of my daughter’s asthma. I decided instead of posting a tip I would ask for some tips about cooking and eating healthier. If you have any thoughts please leave a comment.

I have done some cooking with whole wheat in the past but mainly in yeast breads. I have used it some in other things but have not had the best success with it in desserts, muffins, biscuits, etc. I am wondering if it makes a difference in the final result if you grind your own wheat? Does it turn out better than the whole wheat I can buy in the store? I don’t buy regular whole wheat. I buy either King Arthur or Bob’s Red Mill. Is the trick grinding your own or do you just have to adjust to the fact that using whole wheat give you very different results?

For those of you who do cook with whole wheat a lot do you just adjust regular recipes or do you find better results with recipes written for whole wheat?

I have done some reading both recently and in the past on healthy cooking and eating. I am struggling with finding a balance between modern medicine and healthy cooking/eating. (I posted about it the other day.) Is there any books out there that have a balance or do you have to just weed through the books to find the information you think is relevant? I do want to eat healthier but I do not want to throw away all modern medicine. I have been quite discouraged with how anti-modern medicine most healthy eating books are. Has anyone else struggled with this? Do you have any advice?

Lynn's Kitchen Adventures


  1. Elizabeth says:

    I cook healthly and clean. The Clean Eating Magazines and Cookbooks are the best. Vet down to earth. Visit my blog sometimes. I have recipes there and I post aboout eating cleaning.
    If you need helplet me know.

  2. Kirstin says:

    Hi Lynn, I tried to post earlier but it didn’t work. That stinks! If you head to my blog and click the links for “heavenly homemakers” and “Nourishing gourmet” in my coffee break neighbors section on my side bar, these gals give great tips for cooking with whole wheat and other flours. Because I know there is a difference in what you should use for making cakes and cookies and what you would use for bread.

    Often times I just substitute a portion of the white flour with whole wheat as we are working on getting healthier as well. I also use whole wheat pastas which are great, and use brown or wild rice 95% of the time.

    I take little steps and just experiment. We’re also big on smoothies.

  3. i can’t remember where i read it but, try other types of wheat flour. More the pastry wheat flours. They are lighter and more suited for pastry type things. I think it said not to use red wheat berries. Hope this helps.

  4. MommaofMany says:

    Hello! Good for you for beginning to eat healthier! You’ll find that there are so many things people say to do, it can be confusing!

    Firstly, to answer your question: for cakes, muffins, etc., anything that doesn’t use yeast to rise, you need to use pastry flour. It is ground from SOFT white wheat rather than hard. Hard red and hard white are for breads. I have a mill and buy 50 pounds of each kind every month or so. Of course, I do not know if soft wheat is available in grocery stores near you. A health food store should carry it, or you can see if http://www.azurestandard.com has a route near you. They are a large food co-op. Google your city and food co-op to see if there are others. Ask around at the farmer’s market. Someone will know!

    Many folks who use whole wheat do end up getting a mill. It really does make a difference. Using fresh flour rather than stale (or rancid) store flour really improves the texture and taste of food!

    I used 1/2 wheat and 1/2 white at first, when adjusting my families taste buds. Now I use wheat in just about everything except French bread and sometime buttermilk biscuits and pancakes.

    As for medicine and true nutrition…ech…there are a ton of opinions! I tend to weed through and pick what makes sense and discard the loony stuff. However, some things I might have discarded five years ago, I now embrace! Always be flexible! I will recommend a few things:

    for medical advice, herbal healing, etc. (use discretion, of course, and research everything before doing it!!)

    “How to Raise a Healthy Child In Spite of Your Doctor” by Robert S. Mendelsohn. Invaluable!

    For fellowship with some people who are like-minded:

    Regarding nutrition in general:
    Nourishing Traditions is a great book that is essential!)
    has everything you need to know!

    http://www.kellythekitchenkop.com/ especially her rookie tips!!

    For info about Green Smoothies (one of the very best and easiest ways to improve your nutrition!!)

    I also have a food blog. It’s my little recipe box on the Internet. Not everything is healthy, but all is the real food our family of ten eats. Nothing like pre-taste-tested recipes! I’m at http://www.homesteadblogger.com/mommaofmany

    WOW! I’m writing a book! But a little more…

    I have one child who had asthma. She had RSV at 2 months old and was left with damaged lungs. She had asthma attacks often for several years. Now, she hasn’t had one in years! We added fresh (raw) milk to our diet. I also have a son with kidney disease. He was relapsing three times a year. Since we added raw milk, he has relapsed just once in over two years. Research raw milk and it’s benefits to asthmatics:
    http://www.organicpastures.com (where we get our milk from)

    Is that enough for one night? please feel free to e-mail me if you have any questions!

    Blessings to you and yours!

  5. Thank you momma of many. I was disappointed that so many visited my site this week but not many commented on my two healthy post. Your information was what I was wanting. I am going to have to check into those books. Thanks!

  6. Elizabeth says:

    Hi Lynn,
    I use Whole Wheat Pastry Flour for baking and whole wheat white flour for making bread. I use all recipes. If they call for a white flour I use my whole wheat pastry flour instead. Another good flour is oat flour. Bob’s Red Mill has it. I use part that and part pastry flour.

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