Tag Archives | whole grains

Quinoa Patties

By Kristen Desmond on December 27, 2012 in Appetizers, Featured, Main Dishes, Recipes, Snacks

https://hhkidsdentist.com/advising/male-viagra-dischem/81/ cialis mit paypal zahlen click here https://academicminute.org/paraphrasing/essay-on-discipline-a-must-for-progress/3/ egyptian pharmacy online cialis followup november post viagra example of point by point compare and contrast essays doxycycline hyclate pets 30 capsules sample ap argument essay prompts ambien white cpted research paper source url best academic essay writers website au source site go site levitra stimulation research paper bipolar disorder go to link essays on counselling supervision prime essay writings 40 page essay https://hudsonpubliclibrary.org/library/essay-on-x-ray-tech/92/ clomiphene citrate buy com https://themauimiracle.org/bonus/transexual-mtf-premarin/64/ see url sildenafil antibiotics https://awakenedhospitality.com/buy/revia-online/30/ technology and the world essay assign ssl certificate iis 7 ivf estrogen provera cause menses see url gem of the ocean essay I like these patties as a savory breakfast or for lunch or dinner with greens. They also grab and go well if you’re on the run. Quinoa is a complete (gluten-free!) protein, so these little patties seriously satisfy. Here are easy directions for making quinoa. 1 cup of uncooked quinoa yields about 4 cups cooked. Use the search function on our site to find other healthy salads, soups and side dishes featuring quinoa. Enjoy!

Orange Polentina

By Kristen Desmond on December 18, 2012 in Breakfast, Recipes

Yield: 4 servings This dish is a nice alternative to hot cereal or oatmeal – and just as quick. It’s also a great way to highlight fresh citrus, which is a wonderful way to infuse healthy dishes with bright flavor. Enjoy! Ingredients: 1 medium orange 2 cups water 1 1/2 cups milk 1/4 teaspoon salt 3/4 cup polenta or […]

Lemon-Poppy Seed Polenta with Blueberries

By Kristen Desmond on December 18, 2012 in Breakfast, Recipes

Yield: 2 servings This hot breakfast porridge is delicious and comes together as quickly as oatmeal. Add honey for sweetness, if you wish. If you use fresh blueberries, just sprinkle them on top of your finished polenta as they may burst as you stir them (or, enjoy a purple breakfast!). Ingredients: 1 cup reduced-fat milk 1 cup […]

Special Turkey Day Edition!

By Kristen Desmond on November 16, 2012 in Blog

It’s Friday and I imagine most of us are shopping or planning to shop for Thanksgiving next week. I thought I’d share some of my turkey day favorites from the GYYB archives…

Butternut Barley Pilaf

By Kristen Desmond on October 31, 2012 in Recipes, Side Dishes

Yield: 6-8 side servings I adapted this recipe from Heidi Swanson’s 101 Cookbooks website – a great source for recipes focused on healthy, natural foods. Ingredients: 2 cups pearled barley 3 cups butternut squash, cut into 1/2-inch dice 1/2 red onion, sliced thin 1 teaspoon dried thyme 3 tablespoons olive oil 1 tablespoon balsamic vinegar […]

Mushroom Barley Soup

By Kristen Desmond on October 19, 2012 in Recipes, Soups/Stews

Yield: 4 servings I sought out a recipe for Mushroom Barley Soup because I was craving it. When I found this recipe, I was highly skeptical of the process but figured I’d try it anyway. Typically when you make soup, you start by sauteing vegetables, most often onion, carrot and celery. Then you add some seasonings to […]

Wild Mushroom Pastitsio + Savory Goat Cheese Toasts

By Kristen Desmond on September 30, 2012 in Blog, Recipes

It actually felt like Fall yesterday. While it was still sunny and 70 degrees, the air was different and the shadows were just a tad bit longer in the afternoon. Along with the change in seasons comes a backlog of casseroles, soups and stews for testing. Bring it!

The first out of the box was this Wild Mushroom Pastitsio. A lighter, vegetarian version of the traditional Greek dish, this casserole has comfort written all over it.

Quinoa and Corn Salad with Citrus Vinaigrette

By Kristen Desmond on May 6, 2012 in Recipes, Salads, Side Dishes

Yield: 6 servings This is the same citrus vinaigrette used in the Jicama, Radish and Pepita Salad. It’s so good, I found another way to love it. If you don’t use all the vinaigrette for this recipe, save it and use it to dress mixed greens or as a dipping sauce for chicken or fish. […]

Herbed Quinoa and Chickpea Salad

By Kristen Desmond on February 5, 2012 in Recipes, Salads, Side Dishes

Yield: 4-6 servings Simply delicious. Ingredients: 1 cup quinoa 1 red bell pepper, diced 3 green onions, thinly sliced 1/4 bunch fresh cilantro, chopped 1 15-ounce can chickpeas, rinsed and drained 2 lemons rice vinegar, splash olive oil, splash salt and pepper Method: Rinse the quinoa thoroughly in cold water. Add the rinsed quinoa to […]

Moroccan Chicken and Butternut Squash Soup

By Kristen Desmond on January 28, 2012 in Recipes, Soups/Stews

Yield: Serves 4 with a little leftover If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe gluten free, skip the couscous and use only 5 cups of chicken broth. I use […]

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