Tag Archives | whole grains


Yield: 12 cakes I substituted almonds for the walnuts because that’s what I had on hand. I also used wheat germ instead of flax seeds, for the same reason. These tasty little cakes from Super Natural Every Day are filling and delicious! Ingredients: 3 cups rolled oats 2 cups whole wheat pastry flour ½ teaspoon […]

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Feta Wheat Berry Salad

Yield: 4-6 servings Make this delicious salad gluten-free by using kasha in place of the wheat berries. Ingredients: 1 cup wheat berries 1/2 cup fat-free feta cheese 1/2 cup thinly sliced green onion 1/2 cup thinly sliced, seeded, cucumber 1 red (or yellow or orange) bell pepper, julienne 10 Kalamata olives, pitted and chopped 1/8 […]

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Wild Rice with Radishes & Spring Greens

Yield: 4-6 servings This recipe is really verstaile. Substitute arugula or spinach for the Spring greens, dried apricots or cranberries for the raisins, and use your favorite toasted nuts. I used pepitas. I did not use all the dressing, but I saved what remained for other salads this week – it’s delicious! Ingredients for vinaigrette: […]

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Black Beans & Barley with Chipotle Lime Vinaigrette

Yield: 4 servings This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Ingredients: 1 cup pearl barley 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon adobe sauce (or puréed chipotle chilies) 1/4 […]

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Pumpkin Parfarro

Yield: 2 servings This tasty breakfast comes together quickly when the farro is already cooked and cold. Prepare farro just like you would pasta. Bring water to a rapid boil in a saucepan. Add farro and some salt. Farro takes about 35-40 minutes to cook. The finished product will be chewy but not hard. Drain, cool, and then store cooked farro in the […]

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Make Stuffing You Will Love

I know what you’re thinking. Stuffing is that dish on the buffet table, sort of like fruit cake, that is either forgettable or unforgettable (usually for reasons you don’t want to remember!). By following a few simple guidelines, you can turn out a stuffing that will leave your guests begging for more.

In other kitchen shenanigans, I whipped together a Cran-Apple Couscous last night that was pretty tasty. I started by cooking 1 cup of whole wheat couscous. To the cooked couscous, I added chopped apple, dried cranberries, chopped green onions, and sliced toasted almonds. I then dressed it with apple cider vinegar, grape seed oil, orange zest, salt, and pepper. Yummy! For inspiration on making simple dressings and pumpkin bouquets at home, read on…

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Minted Chickpea Salad with Bulgur

Yield: 6 servings This tasty salad is a good source of fiber, protein, and whole grains. Enjoy it in good health! Ingredients: 1 cup bulgur 2 medium tomatoes, seeded and chopped 1 cucumber, peeled, seeded, and diced 4 green onions, thinly sliced 2 garlic cloves, minced 1 15-ounce can chickpeas, rinsed and drained 1/4 cup fresh lemon juice […]

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Curried Quinoa Salad

Yield: 4 servings Quinoa is a complete protein, so this salad makes for a satisfying lunch with a piece of fruit. The toasted coconuts and almonds add a nice crunch and toasty finish, so don’t skip this step. Ingredients: 1 cup quinoa 1/2 cup sliced almonds, toasted 1/2 cup unsweetened shredded coconut, toasted 1 cup unpeeled, diced cucumber 1/4 cup chopped green […]

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