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Homemade Basil Pesto with Wheat Germ

Homemade Basil Pesto with Wheat Germ

Nutrition Facts

Serving Size: 1 cup pasta with sauce (86g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 340
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 0mg 0%
  • Sodium 190mg 8%
  • Potassium 210mg 6%
  • Total Carbohydrate 44g 15%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 10g
  • Vitamin A 10% Vitamin C 4%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 35%
  • Folate 40% Phosphorus 15%
  • Magnesium 15% Zinc 10%

Welcome summer with this simple but delicious homemade pesto with fragrant basil. We’ve added wheat germ to boost nutrients and flavor and create a heartier pesto.

Makes 3/4 cup

1 pound pasta of choice

2 cups packed basil leaves

2 tablespoons pine nuts

6 tablespoons olive oil

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/2 teaspoon salt

Cook pasta according to package instructions, reserving 1/3 cup water from pot.

While pasta cooks, place basil, wheat germ, Parmigiano-Reggiano, pine nuts and olive oil in the food processor. Process until smooth.

Transfer pesto to large bowl. Add pasta and gently toss together, adding pasta water as needed. Season with salt and serve immediately.

Chocolate, Almond and Wheat Germ Biscotti

Chocolate, Almond and Wheat Germ Biscotti

Nutrition Facts

Serving Size: 1 biscotti (27g)
Servings Per Recipe: 25
Amount Per Serving:
Calories 90
Calories From Fat 30
  • % Daily Value
  • Total Fat 3g 5%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 20mg 7%
  • Sodium 55mg 2%
  • Potassium 65mg 2%
  • Total Carbohydrate 15g 5%
  • Dietary Fiber 1g 12%
  • Sugars 8g
  • Protein 3g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 6% Thiamin 6%
  • Folate 8% Phosphorus 6%
  • Magnesium 4% Zinc 4%

If you can’t make it to Italy to enjoy authentic home-baked biscotti in person, try baking some yourself instead. They’re a healthier treat than most sweets and are perfect for the whole family. Dunk them in milk, hot tea or coffee!

Makes 25 to 30 biscotti

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 1/4 cups all-purpose flour, plus extra for shaping dough

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup light brown sugar

1/2 cup sliced almonds

3 ounces finely chopped bittersweet chocolate

3 large eggs

1 teaspoon vanilla extract

Preheat oven to 350° F. To toast almonds, spread nuts in a single layer on ungreased shallow baking pan. Bake 10 to 15 minutes, stirring occasionally, until golden. Set aside.

In large bowl mix together wheat germ, flour, salt, baking powder and brown sugar. Stir in almonds and chocolate.

In separate bowl lightly whisk together eggs and vanilla. Pour egg mixture into dry ingredients and, using your hands, mix until dough comes together. Divide dough in half, forming each into a 10 x 3-inch log. (If dough is too sticky to work with, flour your hands before shaping it into a log.)

Line baking sheet with parchment paper. Place logs onto prepared baking sheet and bake in preheated oven for 25 minutes or until firm. Remove baking sheet from oven and cool on wire rack for 10 minutes.

Reduce oven temperature to 325° F. Transfer logs onto a cutting board and cut each into 1/2- to 3/4-inch diagonal slices. Place slices, cut side down, back onto the baking sheet and bake for about 20 minutes, until golden brown, turning slices over after 10 minutes. Remove from oven and cool completely on wire rack. Store in an airtight container.

Homemade Granola with Wheat Germ

Homemade Granola with Wheat Germ

Nutrition Facts

Serving Size: 1/2 cup (62g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4.5g
  • Cholesterol 0mg 0%
  • Sodium 20mg 1%
  • Potassium 140mg 4%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 5g 20%
  • Sugars 15g
  • Protein 6g
  • Vitamin A 2% Vitamin C 2%
  • Calcium 4% Iron 10%
  • Vitamin E 20% Thiamin 8%
  • Folate 15% Phosphorus 8%
  • Magnesium 10% Zinc 8%

Once you make this delicious homemade granola, you'll have a hard time going back to boxed versions. Wheat germ is a perfect addition, boosting protein and adding nutrition and great flavor.

Makes 9 Servings

2 cups old-fashioned oats

3/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons raw pumpkin seeds

1/4 cup dry-roasted salted almonds, coarsely chopped

1 tablespoon orange zest

3 tablespoons canola oil

1/4 cup real maple syrup

1/2 cup chopped dried unsweetened mango

1/2 cup chopped dried cherries

Preheat oven to 300° F. Line large sheet pan (with sides) with parchment paper. In medium bowl, mix oats, wheat germ, pumpkin seeds, almonds and orange zest. Stir in canola oil and maple syrup.

Spread mixture evenly on sheet pan and bake for 30 minutes. Stir in mango and cherries and cook for an additional 10 minutes.

Remove pan from oven and let granola cool and harden before serving. Store in an airtight container.

Honey Crunch Energy Bars with Wheat Germ

Honey Crunch Energy Bars with Wheat Germ

Nutrition Facts

Serving Size: 1 2x2-inch square (47g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 200
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 5g
  • Cholesterol 10mg 3%
  • Sodium 125mg 5%
  • Potassium 190mg 5%
  • Total Carbohydrate 22g 7%
  • Dietary Fiber 4g 16%
  • Sugars 11g
  • Protein 6g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 6% Iron 8%
  • Vitamin E 25% Thiamin 4%
  • Folate 8% Phosphorus 10%
  • Magnesium 15% Zinc 6%

Makes 16 2 x 2-inch bars

We’ve created a delicious energy bar you can wrap and take with you to eat before a workout, on a long bike ride or for a boost after a run. Energy bars don’t need to come in packages to be good for you. Make a batch and freeze bars in individual baggies so you can use them as you need them.

2 cups rolled oats

1/3 cup unsweetened coconut flakes

1/2 cup chopped dates (about 12)

1/3 cup toasted almonds, chopped

2 tablespoons flaxseeds

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 large egg

1/3 cup honey

3/4 cup smooth almond butter

3/4 teaspoon baking soda

1/8 teaspoon salt

1.) Preheat oven to 350° F. Line 8 x 8-inch square pan with parchment paper.

2.) In medium bowl mix oats, coconut, dates, almonds, flaxseeds and wheat germ together with a spatula.

3.) In another bowl, whisk egg, honey, almond butter, baking soda and salt until smooth and creamy.

4.) Pour honey almond butter mixture into dry ingredients and stir until well combined.

5.) Transfer mixture into prepared pan and bake 20 to 25 minutes or until golden brown and slightly firm to touch. Move to wire rack and cool completely. Cut mixture into 16 bars.

 

Gifts for the Healthy Food Lover

Skip the fruit cake. Try these healthier food gifts including homemade spiced nuts and candied pecans — with the added nutrition of honey crunch wheat germ.

Key Lime Tarts with Graham Cracker Crust

Key Lime Tarts with Graham Cracker Crust

Nutrition Facts

Serving Size: 1 tart (77g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 270
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 115mg 38%
  • Sodium 85mg 4%
  • Potasium 240mg 7%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 1g 4%
  • Sugars 23g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 6%
  • Vitamin E 10% Thiamin 10%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 8%

Makes 12 Tarts

Whip up these yummy tarts for dessert and your friends will think you visited the local bake shop! The honey-flavored wheat germ in the crust enhances the flavor and makes it more nutrient dense.

(Note: This recipe also works as a large tart. Follow the directions for the small tarts but instead of using a cupcake pan, use a 9-inch pie plate. Pour the crust mixture into the ungreased pie plate and press onto the bottom and sides to form the crust. Bake for 10 minutes or until crust is lightly browned on the edges. Pour key lime mixture into crust and bake for 15 minutes or until filling is set.)

  • For the filling:
  • 6 egg yolks
  • 1/2 cup key lime juice
  • 1 14-ounce can sweetened condensed milk
  • For the crust:
  • 1/2 cup dry-roasted macadamia nuts
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup Kretschmer Honey Crunch Wheat Germ
  • 4 1/2 whole graham crackers (1/2 package)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
 

Preheat oven to 350° F.

Whisk together yolks, key lime juice and sweetened condensed milk in large bowl. Set aside.

In the bowl of a food processor, add the macadamia nuts, coconut, Kretschmer wheat germ and graham crackers. Process until crumbs are finely ground.

Pour into medium bowl and stir in melted butter until completely combined.

Divide crumbs evenly into cupcake pan with 12 cups (about 2 1/2 tablespoons per cup). Press crumb mixture onto the bottom and sides of the cups.

Bake for 6 to 8 minutes or until crumbs are lightly browned.

Remove from oven and spoon key lime filling into each crust. Place back in oven and bake for about 15 minutes or until center is set.

Remove from oven, let cool and then place in refrigerator to cool completely for at least 2 hours or overnight before serving.

Just before serving, carefully remove tarts from pan with a small, thin spatula. Serve with a dollop of whipped cream and a small slice of lime.

Recipe Type: 

Coconut and Wheat Germ Crusted Chicken

Coconut and Wheat Germ Crusted Chicken

Nutrition Facts

Serving Size: 1 slice (211g)
Servings Per Recipe 4
Amount Per Serving:
Calories 440
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g34%
  • Saturated Fat 7g35%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 130mg43%
  • Sodium 350mg15%
  • Potassium 740mg21%
  • Total Carbohydrate 36g9%
  • Dietary Fiber 4g16%
  • Sugars 5g
  • Protein 33g
  • Vitamin A 8% Vitamin C 10%
  • Calcium 6% Iron 15%
  • Vitamin E 30% Thiamin 25%
  • Folate 30% Phosphorus 45%
  • Magnesium 20% Zinc 20%

Serves 4

Instead of the same old pan-fried chicken, try a twist on tradition with this nutty, crusty, slightly sweet chicken dish. You’ll love its flavor as well as the nutritional benefits. Serve with Key Lime Sauce. 

1/4 cup flour

1/2 cup plain panko crumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 cup sweetened coconut

1/4 cup finely chopped dry-roasted, unsalted pistachios

1 large egg

1 pound skinless, boneless chicken breasts, thinly sliced

2 tablespoons canola oil, divided

Add flour to medium bowl.

In another medium bowl, mix together panko, Kretschmer wheat germ, coconut and pistachios.

Crack egg in medium bowl and whisk until combined.

Dip chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs into chicken.

Place prepared chicken on a large plate until ready to fry.

Meanwhile heat large nonstick pan on high heat. Add 1 tablespoon oil and spread around the pan. Add two pieces of chicken, turn heat down and cook for 2 to 3 minutes or until crispy but not burned. Flip over and cook for another 2 to 3 minutes or until chicken is cooked and no longer pink inside. (Note: Cooking time will vary depending on the thickness of the chicken.)

Remove chicken from pan, wipe out crumbs; heat pan again, add oil and cook the remaining chicken.

Key Lime Sauce

1 shallot, finely chopped (about 1 tablespoon)

1 clove garlic, finely chopped (about 1/2 teaspoon)

1/2 cup sour cream

1 tablespoon key lime juice

2 tablepoons finely chopped parsley

1/4 teaspoon salt

3/8 teaspoon pepper, or to taste

Mix all ingredients together in bowl. Drizzle over chicken slices or serve alongside. Makes a generous 1/2 cup or about 2 generous tablespoons per person.

Raspberry Walnut “Not Just for Breakfast” Muffins

Raspberry Walnut “Not Just for Breakfast” Muffins

Nutrition Facts

Serving Size: 1 muffin (52g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 160
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 3g 15%
  • Trans Fat 3g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 105mg 3%
  • Total Carbohydrate 19g 6%
  • Dietary Fiber 1g 4%
  • Sugars 8g
  • Protein 4g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 10% Iron 8%
  • Vitamin E 8% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 6% Zinc 6%

Makes 24 muffins

A delicious combination of nuts, fruit and yogurt is packed into this muffin. Nutty toasted wheat germ boosts the flavor while adding vitamins and minerals.

  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup plain low-fat yogurt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup frozen raspberries broken into small pieces
  • 2 tablespoons turbinado or raw sugar

1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

2. Process 1 cup walnuts in a food processor until finely ground.

3. Pour walnuts into large bowl and add flour, baking powder and wheat germ.

4. In another small bowl, add melted butter, yogurt, sugar and eggs. Whisk until well blended.

5. Pour yogurt mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again until just combined. Fold in raspberries.

6. Divide mixture evenly into 24 prepared muffin cups. Sprinkle with turbinado or sugar. Bake for 18 to 20 minutes or until toothpick inserted in the center comes out clean and tops are lightly browned.