25+ Hearty and Healthy January Wheat Recipes to Warm You Up

As January rolls around, the cold winter months often call for hearty, nourishing meals that will warm you from the inside out.

Whether you’re in the mood for breakfast, lunch, or dinner, wheat-based recipes are a perfect way to add comfort and nutrition to your table.

With their rich flavor, versatility, and health benefits, wheat ingredients such as whole wheat flour, wheat berries, and wheat bran are excellent choices for creating wholesome dishes that fuel your body during the chilly winter months.

From baked goods to savory meals, these 25+ January wheat recipes will keep you satisfied, energized, and excited to cook all month long.

In this blog post, we’ve rounded up a variety of wheat-based recipes that celebrate the versatility of this ancient grain.

Whether you’re baking up a loaf of rustic bread, cooking a warm wheat berry soup, or enjoying fluffy pancakes, these recipes highlight the nourishing qualities of wheat while offering a cozy, satisfying meal to enjoy throughout January.

25+ Hearty and Healthy January Wheat Recipes to Warm You Up

January is the perfect time to incorporate more whole grains like wheat into your meals, offering a delicious and healthy way to start the year right.

These 25+ wheat recipes will not only help you warm up during the winter but also provide essential nutrients to boost your energy and overall wellness.

Whether you’re looking to try your hand at baking, meal prepping, or simply enjoying a comforting bowl of soup, wheat is a fantastic ingredient to use in a variety of creative dishes.

So why not embrace the wholesome goodness of wheat and make it a staple in your kitchen this January?

You’ll enjoy flavorful meals and nourishing dishes that keep you full and satisfied all month long.

Hearty Wheat Bread for Winter Mornings

This recipe for hearty wheat bread is perfect for cozy winter mornings. Made with whole wheat flour, honey, and olive oil, it offers a deep, nutty flavor with a soft, moist crumb. The bread is ideal for serving with butter, jam, or your favorite winter soups.

Ingredients:

• 3 cups whole wheat flour
• 1 cup warm water
• 1 tablespoon active dry yeast
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon vital wheat gluten (optional for a softer texture)

Instructions:

1. In a small bowl, mix the warm water with the yeast and honey. Let it sit for about 10 minutes until bubbly and frothy.
2. In a large bowl, combine the whole wheat flour, salt, and vital wheat gluten (if using).
3. Make a well in the center and add the yeast mixture and olive oil. Mix until the dough begins to come together.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for another 30-45 minutes.
8. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
9. Let the bread cool on a wire rack before slicing.

This hearty wheat bread is perfect for starting off a cold January morning. With its dense texture and nutty flavor, it pairs beautifully with warm beverages like tea or hot chocolate. Whether you’re spreading butter, homemade jam, or pairing it with a comforting soup, this bread will quickly become a winter staple.

Wheat Berry Salad with Roasted Vegetables

This nutritious wheat berry salad is perfect for a hearty January lunch or dinner. Packed with roasted root vegetables like carrots and sweet potatoes, the wheat berries provide a chewy, wholesome base that complements the earthy flavors. Topped with a tangy vinaigrette, this salad is both filling and refreshing.

Ingredients:

• 1 cup wheat berries
• 2 large carrots, peeled and chopped
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup chopped fresh parsley

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the chopped carrots and sweet potato on a baking sheet. Drizzle with olive oil and sprinkle with thyme, garlic powder, salt, and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
3. While the vegetables roast, cook the wheat berries according to package instructions. Once cooked, drain and set aside to cool.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
5. In a large bowl, combine the cooled wheat berries, roasted vegetables, red onion, and feta cheese (if using).
6. Drizzle the dressing over the salad and toss to combine.
7. Garnish with fresh parsley before serving.

This wheat berry salad with roasted vegetables is a perfect winter meal, offering both warmth and nutritional value. The combination of hearty wheat berries with roasted vegetables creates a filling dish, while the tangy vinaigrette adds a refreshing kick. Ideal for meal prep or as a side dish, it’s a wholesome option for your January dining.

Whole Wheat Pancakes with Maple Syrup

These whole wheat pancakes are a wholesome twist on a breakfast classic. The addition of whole wheat flour makes them a heartier option while still maintaining a light and fluffy texture. Paired with warm maple syrup, they make a perfect breakfast for a cold January morning.

Ingredients:

• 1 1/2 cups whole wheat flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be a little lumpy—do not overmix.
4. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, until golden brown on both sides.
6. Repeat with the remaining batter, greasing the skillet as needed.
7. Serve the pancakes warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

These whole wheat pancakes are a nutritious and satisfying way to start your January mornings. The whole wheat flour adds an extra dose of fiber, while the fluffy texture ensures you still get that classic pancake feel. Serve with maple syrup or your favorite toppings for a cozy and wholesome breakfast option during the colder months.

Whole Wheat Cranberry Orange Muffins

These whole wheat cranberry orange muffins are the perfect balance of sweet and tart. The fresh cranberries combined with the zesty orange flavor make for a refreshing yet hearty treat. Made with whole wheat flour, they are not only delicious but also a healthier option for your morning breakfast or an afternoon snack.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries, chopped (or frozen, thawed)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the egg, milk, oil, vanilla extract, and orange zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the cranberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These whole wheat cranberry orange muffins are a perfect way to enjoy seasonal flavors in a healthier way. The tartness of the cranberries and the citrusy kick of orange make them an exciting choice for breakfast or a midday snack. With the added benefit of whole wheat flour, they’re a great way to start the year with a nutritious, flavorful treat.

Wheat Flour Vegetable Soup

This warm, hearty vegetable soup made with whole wheat flour is perfect for those chilly January evenings. The whole wheat flour thickens the broth, giving it a satisfying, creamy texture without the need for heavy cream. Packed with vegetables and a burst of fresh herbs, this soup is comforting and nourishing.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 medium potato, diced
• 1 zucchini, diced
• 1 cup spinach leaves
• 1/2 cup whole wheat flour
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots, celery, potato, and zucchini, and cook for an additional 5 minutes, stirring occasionally.
3. Sprinkle the whole wheat flour over the vegetables and stir to combine. Cook for another 2-3 minutes to lightly toast the flour.
4. Gradually pour in the vegetable broth while stirring to prevent lumps. Add the thyme, oregano, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
6. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

This wheat flour vegetable soup is a wonderfully hearty, nutritious dish for cold winter days. The whole wheat flour gives the soup a rich, creamy texture without the heaviness of cream, making it a healthier alternative. Packed with a variety of vegetables and fresh herbs, it’s the perfect comfort food to nourish your body during the colder months.

Whole Wheat Cinnamon Raisin Bread

This whole wheat cinnamon raisin bread is a delightful, sweet treat for any January morning. The warm, aromatic cinnamon pairs beautifully with the chewy raisins, and the whole wheat flour adds depth to the flavor. It’s perfect for toasting and spreading with butter, honey, or your favorite nut butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon ground cinnamon
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/2 teaspoon salt
• 3/4 cup warm milk (dairy or non-dairy)
• 2 tablespoons unsalted butter, melted
• 1/4 cup warm water
• 1/2 cup raisins (soaked in warm water for 10 minutes, then drained)
• 1 tablespoon honey

Instructions:

1. In a small bowl, combine the warm water, yeast, and honey. Let it sit for about 5 minutes until bubbly and frothy.
2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, sugar, cinnamon, and salt.
3. Add the yeast mixture and warm milk to the flour mixture. Stir until a dough begins to form.
4. Knead the dough on a floured surface for about 8-10 minutes, adding a bit more flour if needed, until the dough is smooth and elastic.
5. Fold in the soaked raisins.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for an additional 30 minutes.
8. Preheat the oven to 350°F (175°C).
9. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Let the bread cool on a wire rack before slicing.

Whole wheat cinnamon raisin bread is a wonderful breakfast option for a cold January morning. The sweet cinnamon and raisins pair beautifully with the nutty flavor of the whole wheat flour, creating a comforting and flavorful loaf. Whether toasted with butter or enjoyed as is, it’s sure to become a favorite in your winter baking rotation.

Whole Wheat Pumpkin Pancakes

Start your January mornings with a warm stack of whole wheat pumpkin pancakes. Packed with fiber from the whole wheat flour and the goodness of pumpkin, these pancakes are not only comforting but also a healthier alternative to traditional pancakes. With a hint of cinnamon and nutmeg, they are perfect for cozy, chilly mornings.

Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk (dairy or non-dairy)
• 1/2 cup canned pumpkin puree
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, beat the egg and then mix in the milk, pumpkin puree, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
6. Serve warm with maple syrup, whipped cream, or your favorite toppings.

These whole wheat pumpkin pancakes are a delicious, wholesome way to start your day. The combination of pumpkin and spices adds both flavor and nutrition to your breakfast. With the added benefit of whole wheat flour, they provide a filling meal to fuel you through the morning. Whether you enjoy them with syrup, fresh fruit, or a dollop of yogurt, these pancakes are sure to be a winter favorite.

Wheat Flour Banana Nut Bread

Banana nut bread is a classic comfort food, and this version made with whole wheat flour adds a healthier twist. The whole wheat flour enhances the bread’s texture and flavor, while the ripe bananas and crunchy walnuts create the perfect balance of sweetness and crunch. This is a great recipe for using up overripe bananas and enjoying a wholesome snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, then add the mashed bananas and vanilla extract.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This whole wheat banana nut bread is the perfect way to use up those overripe bananas and make a delicious, healthier treat. The whole wheat flour adds depth and richness, while the walnuts provide a satisfying crunch. Whether you enjoy it as a snack or a breakfast item, this bread is sure to satisfy your cravings and give you a nutritious boost.

Whole Wheat Pasta Primavera

Whole wheat pasta primavera is a vibrant and healthy dish that brings together the flavors of fresh vegetables and the nutty taste of whole wheat pasta. This quick and easy recipe is perfect for a light yet satisfying dinner. The combination of garlic, olive oil, and lemon adds brightness to the dish, while the whole wheat pasta provides a hearty base.

Ingredients:

• 8 oz whole wheat pasta (spaghetti or penne)
• 2 tablespoons olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup broccoli florets
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the whole wheat pasta according to package directions, then drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the bell pepper, zucchini, cherry tomatoes, and broccoli. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are tender but still crisp.
4. Add the red pepper flakes (if using) and lemon juice, and stir to combine.
5. Add the cooked pasta to the skillet and toss to coat with the vegetables. If the dish seems dry, add a little of the reserved pasta water to loosen it.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Serve immediately, garnished with fresh basil or parsley.

This whole wheat pasta primavera is a light yet satisfying meal that’s full of fresh, colorful vegetables and the nutty flavor of whole wheat pasta. The garlic, olive oil, and lemon create a simple, flavorful sauce that complements the vegetables perfectly. This dish is a great way to get your daily dose of veggies while enjoying the benefits of whole grains. It’s quick, easy, and makes for a perfect weeknight dinner.

Whole Wheat Cinnamon Rolls

Nothing beats the aroma of freshly baked cinnamon rolls on a chilly January morning. These whole wheat cinnamon rolls are a healthier take on the classic, offering the same soft, fluffy texture with the added benefits of whole wheat flour. Swirled with cinnamon and sugar, then topped with a rich cream cheese glaze, they make a perfect breakfast or snack for the whole family.

Ingredients:

• 2 1/4 cups whole wheat flour
• 1/4 cup all-purpose flour (for dusting)
• 1/4 cup brown sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 3/4 cup warm milk
• 1/4 cup butter, melted
• 1 large egg
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup butter, softened (for filling)
• 1/2 cup powdered sugar (for glaze)
• 2 tablespoons cream cheese, softened (for glaze)
• 1 tablespoon milk (for glaze)

Instructions:

1. In a small bowl, combine warm milk, brown sugar, and yeast. Let sit for 5 minutes to activate the yeast.
2. In a large bowl, whisk together the whole wheat flour and salt. Add the yeast mixture, melted butter, and egg. Stir until combined.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a lightly greased bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Punch down the dough and roll it out on a lightly floured surface into a 12×8-inch rectangle. Spread softened butter over the dough, then sprinkle with cinnamon and granulated sugar.
6. Roll the dough tightly into a log, then cut into 12 equal slices. Place the rolls into a greased 9×13-inch baking dish.
7. Bake for 25-30 minutes, or until golden brown.
8. While the rolls bake, prepare the glaze by mixing powdered sugar, cream cheese, and milk until smooth.
9. Drizzle the glaze over the warm cinnamon rolls before serving.

These whole wheat cinnamon rolls are a wonderful combination of health and indulgence. The whole wheat flour adds a nutty flavor and extra fiber, while the cinnamon filling offers that classic sweetness. The cream cheese glaze adds a perfect finishing touch. These rolls are ideal for a cozy winter morning or a special occasion when you want to treat yourself and your family to something delicious yet wholesome.

Wheat Berry Salad with Lemon Vinaigrette

Start your January with a light and refreshing wheat berry salad. Wheat berries, full of protein and fiber, create a hearty base for this salad, which is brightened up with a zesty lemon vinaigrette. Packed with vegetables and topped with fresh herbs, this salad is perfect as a main dish for a light lunch or as a side to any winter meal.

Ingredients:

• 1 cup wheat berries
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Rinse the wheat berries under cold water. Place them in a medium saucepan with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the wheat berries are tender but chewy. Drain and set aside to cool.
2. In a large bowl, combine the cooled wheat berries, cucumber, bell pepper, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss to combine.
5. Garnish with crumbled feta cheese, if desired, and serve chilled or at room temperature.

This wheat berry salad is a vibrant, nutrient-packed dish that’s perfect for a light winter meal. The chewy wheat berries offer a satisfying texture, while the fresh vegetables and lemon vinaigrette keep the dish bright and refreshing. It’s a great option for meal prep, as it holds up well in the fridge for a few days. Whether served on its own or as a side to your favorite main course, this salad is both filling and full of flavor.

Whole Wheat Apple Crisp

For a cozy and comforting dessert this January, try this whole wheat apple crisp. With tender, cinnamon-spiced apples and a crispy, buttery topping made with whole wheat flour, oats, and brown sugar, this dessert is both hearty and satisfying. It’s the perfect way to enjoy winter apples in a delicious, wholesome way.

Ingredients:

• 6 large apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup unsalted butter, softened
• 1/4 cup chopped walnuts (optional)
• Vanilla ice cream or whipped cream for serving (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the apple slices with lemon juice, cinnamon, nutmeg, brown sugar, and salt. Spread the apples evenly in a greased 9×13-inch baking dish.
3. In a separate bowl, combine the whole wheat flour, oats, and chopped walnuts (if using). Add the butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples.
5. Bake for 40-45 minutes, or until the apples are tender and the topping is golden brown.
6. Serve warm with vanilla ice cream or whipped cream, if desired.

This whole wheat apple crisp is a delightful winter dessert that combines the natural sweetness of apples with the comforting crunch of a whole wheat and oat topping. The cinnamon and nutmeg bring warmth and spice, making this dish the perfect comfort food for cold January evenings. With a scoop of ice cream or a dollop of whipped cream, it’s a treat the whole family will love. The whole wheat flour adds a wholesome twist, making it a more nutritious choice without compromising on flavor.

Wheat Berry and Roasted Vegetable Soup

A warm and hearty wheat berry and roasted vegetable soup is a perfect dish to enjoy during the cold days of January. The combination of chewy wheat berries and a medley of roasted vegetables in a flavorful broth creates a nourishing and satisfying meal. Packed with vitamins, fiber, and protein, this soup is great for meal prepping or serving a crowd.

Ingredients:

• 1 cup wheat berries
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions:

1. Rinse the wheat berries under cold water. Place them in a medium saucepan with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 40 minutes, or until the wheat berries are tender. Drain and set aside.
2. Preheat the oven to 400°F (200°C). Spread the carrots, zucchini, bell pepper, and onion on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the roasted vegetables and vegetable broth to the pot. Stir in the cooked wheat berries and dried thyme. Simmer for 10-15 minutes to allow the flavors to meld.
5. Add the lemon juice and adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley.

This wheat berry and roasted vegetable soup is a cozy, nutritious meal that will warm you up on a cold January day. The roasted vegetables add sweetness and depth of flavor, while the wheat berries provide a satisfying chewiness and extra protein. This soup is rich in fiber and packed with antioxidants, making it a wholesome option for lunch or dinner. Plus, it’s a great make-ahead dish, as the flavors only improve after sitting in the fridge for a day or two.

Whole Wheat Banana Bread

Banana bread is a classic comfort food, and this whole wheat version takes it to the next level by adding more fiber and a nutty flavor while still retaining that moist and sweet texture. Perfect for breakfast, an afternoon snack, or even as a dessert, this healthy twist on banana bread is a great way to use up overripe bananas while keeping things wholesome.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together the mashed bananas, honey (or maple syrup), vegetable oil, eggs, and vanilla extract.
3. In another bowl, combine the whole wheat flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
4. If desired, fold in the chopped walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This whole wheat banana bread is a perfect example of how a few simple substitutions can make a classic treat even healthier. The whole wheat flour adds a wonderful nutty flavor and increases the fiber content, while the bananas provide natural sweetness. This bread is great for breakfast or as a snack, and it can be easily customized with walnuts, chocolate chips, or dried fruit for extra flavor and texture. Enjoy it fresh from the oven or toasted with a pat of butter for an extra cozy treat.

Wheat Flour Pancakes with Maple Syrup

Start your January mornings right with a stack of light and fluffy whole wheat pancakes. Made with whole wheat flour, these pancakes are not only a healthier alternative to traditional pancakes, but they also offer a subtle nutty flavor that pairs beautifully with the sweetness of maple syrup. Perfect for a weekend breakfast or brunch, these pancakes are sure to please the whole family.

Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk (dairy or non-dairy)
• 2 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract
• Maple syrup, for serving
• Fresh fruit, for topping (optional)

Instructions:

1. In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the egg, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense pancakes.
4. Heat a nonstick griddle or skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface of the pancake, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with maple syrup and fresh fruit, if desired.

These whole wheat pancakes offer a healthier twist on a beloved classic. The whole wheat flour adds a nutty depth of flavor while still delivering the light and fluffy texture that makes pancakes so comforting. The pancakes are perfect on their own with just a drizzle of maple syrup, but you can elevate them with your favorite toppings, like fresh berries or a dollop of whipped cream. These pancakes are an excellent way to enjoy a wholesome breakfast that will keep you full and satisfied all morning.

Note: More recipes are coming soon!