Tag Archives | whole grains

Quinoa Patties

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!

Continue Reading

Orange Polentina

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 […]

Continue Reading

Lemon-Poppy Seed Polenta with Blueberries

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 […]

Continue Reading

Butternut Barley Pilaf

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 […]

Continue Reading

Mushroom Barley Soup

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 […]

Continue Reading

Wild Mushroom Pastitsio + Savory Goat Cheese Toasts

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.

Continue Reading

Herbed Quinoa and Chickpea Salad

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 […]

Continue Reading

Design by Likoma with WOO on WP