Triple Corn Whole Grain Cornbread

I’ve tried so many cornbread recipes over the years and they are either very high in added fat and salt or dry and crumbly. This recipe is hands down the best cornbread I’ve ever made (and my family agrees). It’s moist, slightly sweet and has chewy bites of whole corn kernels. Better yet, it’s made…

Shrimp with Avocado, Lemon and Fresh Dill

I’m always on the hunt for recipes that are fast, delicious and healthy and this shrimp dish has become one of my favorites. The creaminess of the avocado provides a richness which plays well with the tartness of the lemon and the spicy bite of the arugula. For the whole grain, I used Khorasan wheat…

Kamut Hot Cereal with Apricots, Toasted Pecans and Coconut

Need a break from oatmeal? Here’s a delicious, high protein, high fiber, nutrient-packed alternative, Kamut cereal. I’ve used Kamut in salads (see my Kamut Salad with Arugula and Strawberries post) but Bob’s Red Mill sent me a sample of Kamut cereal to try. It has a nutty, crunchy texture, which I love. Here’s another nutritious…

Mediterranean Quinoa Egg Cups

Here’s a protein-rich, savory breakfast or a fast, “grab and go” snack, lunch or dinner. These quinoa egg cups are fast, easy and delicious in one cute little package.      

Popped Sorghum

Popped sorghum is a popular treat in India. These cute little puffs of whole grain are high in fiber and protein and a fun alternative to traditional popcorn. Sorghum is a gluten-free whole grain with a hearty, chewy texture. It can also be cooked, like rice, and used in pilafs, soups and salads. You can…

Herbed-Farro Salad with Walnuts, Feta and Spinach

Farro, also known as emmer wheat, is another ancient grain getting a lot of attention. It’s the most common variety of wheat in Italy and when cooked, has a soft but crunchy texture. If purchased semi-pearled, it cooks in about 30 minutes. For this recipe, I used a parboiled farro from Trader Joe’s, which cut…

Lentil Quinoa Burgers

It’s the end of the week and I have leftover quinoa and a can of lentils so I thought I would make “burgers”. They are so simple to make, just combine the quinoa and lentils with a few spices, minced onion and eggs. Instead of bread crumbs, I processed oatmeal in a food processor and…

Irish Soda Bread for St. Patrick’s Day

I love fresh bread, especially when you can make it in less than an hour. Irish soda bread is simple, fast, easy to make and a delicious treat for St. Patrick’s Day. No yeast, kneading or rising necessary.      

Kamut Salad with Arugula, Strawberries and Pistachios

Kamut, registered trademark of Khorasan wheat,  is my new favorite whole grain. I mentioned it in my Ancient Grain post and have been using it in all of my salads. Kamut is an organic, sweet, nutty, buttery tasting grain with a firm texture and crunch. It may be better tolerated by those with a wheat sensitivity but…

Pita Bread Pudding with Pumpkin and Toasted Walnuts

I thought is would be fun to enter a few recipe contests and for this one, I received free samples of Toufayan Pita bread mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated…

Protein Power Waffles

One nutritional dilemma with eating waffles or pancakes for breakfast is how to balance out the carbohydrate with enough protein. Using whole grain flours and adding nuts or seeds to the batter will help, but they still fall short of my 20 gram protein breakfast goal. Recently, a client of mine introduced me to this…