Whole Wheat Herbed Pizza Crust

This is from my King Arthur Flour Whole Grain Baking book (that I stole from my mom 3 years ago and I’ve made about 50% of the 5 inch thick book). I had some left over whey from making yogurt and so I added it to the crust dough instead of water and honestly I really couldn’t tell it was even in there. I don’t know if I was suppose to noticed something or it is rendered tasteless when baked in bread? Anyway! Oh by the way, this is two pizza crusts worth. I’ll add in where you can wrap up the other crust and freeze for another time.


  • 3 3/4 (15 ounces) whole wheat bread flour (or whole wheat)
  • 1 Tbsp plus 1 1/2 tsp instant yeast
  • 1 1/2 cups (12 ounces) cool water (this is where I used the whey, but I only had 1 cup so I added 1/2 water for the liquid)
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • 2 tsp salt
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1/2 tsp cayenne pepper

Measure two cups of the flour into a medium bowl and stir in the yeast. Combine the water/whey with the honey. Since this is cold, it’s kind of frustrating to get the two to combine.

Add this to the flour. Stir well to combine and let sit for 1 hour.

After 1 hour, you should see obvious air bubbles from the yeast working. If you don’t, then your yeast is crap and it’s time to buy some new stuff πŸ™‚ It’s kind of hard to see in the photo below, but the dough (starter is what it’s called right now) should be puffy somewhat as well.

Add the remaining 1 3/4 cups of flour. Either knead by hand (chyeah right!) or let it knead in your kitchen aid with the dough hook (now we’re talking!) or you can let it mix in your bread machine.

Allow to rise in a warm place (oven OFF with the light ON is always a good place in the winter) for about 1.5 hours until doubled.

I didn’t touch the dough between the last two photos, so you can see that it has really puffed up but is still a really wet dough. It’s okay. Don’t worry. Turn the dough out onto a lightly floured surface. Cut in half with a knife or a bench knife. Note: This is when you would take the other crust dough that you might not be using and wrap it in plastic wrap and put it in the freezer.

Roll out into a 12-inch circle.

Place on a baking stone or a pizza pan lined with parchment paper. If you are nervous about moving the dough, fold it in quarters and then move it onto the pan/stone and then unfold it, much like a pie crust. If you have no clue what I’m talking about, look below.




Bake on 375F for 10 minutes. Remove from oven. Turn oven temperature up to 425F.

Now is where you can just go crazy. We added tomato sauce, bell pepper and olives but you can do pesto or bbq sauce and whatever your heart desires.

I used 8 ounces of part skim mozzarella cheese on the pizza, so 1 ounce per slice. Then topped with dried oregano and fresh ground black pepper.

Bake for 10-12 minutes. So I was outside gabbing with my neighbor when I put this in the oven so my husband had taken it out and cut it up already by the time I came in πŸ™‚

So here is the nutritional info. The crust ingredients are for 2 pizzas, the serving size here is for 1/4 of one pizza, so two slices (if you cut into 8 pieces like we did above). This is for the crust only so you can use this whatever toppings and sauce you want.

Serving: 1/4 pizza (2 slices)

Calories: 220.6

Fat: 2.7 g

Carbs: 45 g

Protein: 7.7 g

Now if you used tomato sauce with 8 oz cheese and veggies this is your nutritional info:

Serving: 1/4 pizza (2 slices)

Calories: 401

Fat: 13 g

Carbs: 50 g

Protein: 19 g


King Arthur Flour Whole Grain Apple PIe

For the past two years I’ve been working on baking my way through my King Arthur Whole Grain Baking book and I’ve kind of stalled out on it but I figured since we picked a ton of apples this weekend I needed to make apple pie, so why not check this one off in the book?

Just to warn you, it has a butt load of sugar in it. I mean, way more than any pie should ever have, so I some sugar out (and honestly, I’m going to cut out even more next time) and cut out some of the butter because I felt it was not needed. One place where you can’t skimp on butter is the crust through, which is also homemade. You never truly baked a pie yourself if you bought the crust from the store, sorry, but it’s true!

I used to be very scared of making my own pastry, mostly because I had no idea of an easy way to cut the butter into the dough without it being a total hot mess. Pastry cutter…sucks. Food processor…overprocess. Forks and/or knives….seriously? Then last fall my good friend and I went to a pie baking class at William & Sonoma. I seriously learned a life altering technique. Seriously, after I tell you think you will never look at pastry again as a daunting task. Ready? Grate frozen butter. WHAT? Yes. GRATE FROZEN BUTTER. Ok, now you can make any type of pastry! Want it even more flaky? Forget brushing it with egg. Brush it with vodka. Yay!

Ok, so to the recipe…


  • 1 cup (4 ounces) whole wheat pastry flour (or whole wheat flour but will be less flaky)
  • 1 tbsp buttermilk powder (optional)
  • 1 tbsp confectioners sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (3/4 stick, 3 ounces) cold unsalted butter
  • 2 tbsp (1 ounce) orange juice
  • 2 to 4 tbsp (1 to 2 ounces) ice water

If you are wondering why I included the weight of some of the ingredients, it’s to save yourself from washing measuring cups and making a mess on your counter. You should bake with weight instead of volume since technically you need to spoon the ingredient into the measuring cup and then level it off with a knife and then dump it in the bowl. Who has time for that? I don’t! Turn on a scale. Place bowl on scale. Tare scale. Add an ingredient. Tare scale. Add another ingredient. Repeat. So easy!


  • 5 to 6 cups sliced (and peeled if you have too much time on your hands) apples. About 4 large or 6 medium, about 2 pounds.
  • 1 1/4 cups (5 ounces) confectioners sugar (I cut it to 2.5 ounces, but seriously, I will be skipping this all together next time)
  • 1/4 cup (1 7/8 ounces) packed light or dark brown sugar (this is all the sugar it seriously needs between the crust and the topping, but I cut this in half to 1/8 cup as well)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp (1 ounce) unsalted butter, melted (left this out)
  • 2 tbsp (3/4 ounce) unbleached all-purpouse flour


  • 1/2 cup (2 ounces) traditional whole wheat flour
  • 1/2 cup (1 3/4 ounces) old-fashioned rolled oats
  • 1/2 cup (2 ounces) chopped walnuts
  • 1/2 cup (3 3/4 ounces) lightly packed brown sugar
  • 3/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 4 tbsp (1/2 stick, 2 ounces) unsalted butter

To make the crust, mix all the dry ingredients together in a medium bowl. Grate frozen butter and then toss lightly with fingers to mix. Sprinkle with the orange juice and toss lightly. Slowly add 1 tbsp at a time of the ice water until the dough is cohesive. Grab a handful; if it holds together willingly and doesn’t seem at all dry or crumbly, you’ve added enough liquid. You should be able to see the sprinkles of butter throughout. Form dough into a disk and wrap in plastic wrap and let it sit in the fridge overnight or up to 3 days. You want the whole wheat to become softer from the orange juice. Will yield a flakier crust.

When ready to make the pie, take out the dough 30 minutes prior to rolling (so make the filling and topping and the roll it out).

Preheat oven to 375 degrees F.

To make the filling, thinly slice the apples and place in a LARGE mixing bowl. Toss with the sugar, spices, salt, vanilla and lemon juice. If using the butter add it after mixed along with the flour.

To make the topping, whisk together all of the dry ingredients. Stir in vanilla. Grate the butter and toss it in.

To assemble the pie, roll out the crust on a well floured surface. Don’t skimp on the flour, you’ll just end up with a torn pie crust, which will make you hate making pastry even more. Fold into quarters and place in the pie pan and then unfold. Spoon the filling into the crust and the spread the topping on.

Tent with a piece of tin foil and bake until the crust is golden brown, about an hour. Allow to it and cool for at least 1 hour, but more like 3-5 hours so it’s not all soupy.


Nutritional info for FULL fat & sugar. 1/10th of the pie (158 grams):

Calories: 412

Fat: 18 g

Carbs: 31g

Protein: 5 g


If you cut the powdered and brown sugar in half for the filling and omit the butter in the filling ONLY per 158 grams:

Calories: 364

Fat: 15.7g

Carbs: 23g

Protein: 5 g


Still a pretty high calorie treat but it is a lot less scary for me with half the sugar. And 158 grams is a good amount, it’s one of those kids IKEA bowls. If I ever make this recipe again (not because it’s not good, but because I never, ever make the same recipe twice. Ask my husband. It bugs him) I will omit all of the powdered sugar in the filling and just use the 1/4 brown sugar it calls for. If I ever do that, I’ll recalculate the calories out again so I can log it πŸ™‚


Peanut Noodles

This recipe is from Jen’s Fit Playground and is one of her free recipes. I really love peanut noodles and I really prefer them cold so this was a great option for lunch for the week. I just changed a few things up from her recipe.

Makes 4 servings


  • 8 oz whole wheat spaghetti
  • ΒΌ cup low-sodium chicken broth
  • 2 tbs lime juice
  • 2 tsp powdered ginger
  • 1.5 Tbsp minced garlic
  • 2 tbs organic chunky peanut butter
  • 1 tsp sesame oil
  • 1 lb boneless chicken breast
  • 4 stalks green onions
  • 1 can sliced water chestnuts
  • 1 large peeled carrot
  • 1 cup broken broccoli
  • 1/2 cup frozen peas
  • 1 tbs worcestershire sauce
  • 3 tsp Bragg’s Amino Acid’s or soy sauce


  1. Cook pasta according to package instructions.
  2. Heat large skillet over medium. Add oil. Cube chicken and saute in oil for 3-5 minutes until nearly cooked through. Be sure to stir so all sides are coated.
  3. Slice onions, grate carrots, and chop broccoli.
  4. Add ginger, garlic, carrots, water chestnuts and peas (not the green onions) to the pan and stir. Heat through for a couple of minutes. Add chicken broth, lime juice, worcestershire sauce, soy sauce and peanut butter and stir til combined.
  5. Add in cooked pasta. Coat lightly, cover, reduce heat to low and allow to simmer for another 5-10 minutes until ready to serve.
  6. Top with sliced green onions
  7. Either serve right away or put into 4 individual contains and put in the fridge for lunch.


  • Calories 292
  • Total Fat 7.52g
  • Sodium 309.69mg
  • Total Carbohydrate 25.4g
  • Sugars 2.22g
  • Protein 32.21g