whole grains

Lemony Barley with Peas and Tofu

I love barley. It’s dense and chewy, holds its weight without getting soggy in soup, goes great in a chilled grain salad or is hearty heated up as a side dish. For a quick lunch, I whipped up this barley recipe and something about the fresh parsley and lemon zest that almost tricked my tastebudsshow me more

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Slow Cooker Chickpea Veggie Soup

More snow for us New Englanders means more bowls of piping hot soup for lunch, in my book. This recipe was slightly adapted from this Slow Cooker Vegetable White Bean Stew. I couldn’t find white beans at Whole Foods, but love chickpeas even more, so went for those. And, admittedly, I’ve never cooked chickpeas fromshow me more

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Baked Oatmeal Bars

Over the weekend, we had a big family cooking day with Zacky. I didn’t plan on it, but I had a bunch of Sunday meal prep recipes I wanted to tackle, the weather outside was crummy, and our little toddler is in love with his homemade learning tower where he can help mix and dumpshow me more

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Veggie Lentil Ragu over Pasta

I’ve flagged a few recipes for lentil ragu that I wanted to try, but it wasn’t until I found one that could be done in the slow cooker that I decided to make it. Who wants to stand over a hot stove of bubbling hot soup for any length of time? Not me. This wasshow me more

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Carrot Cake Oatmeal in the Slow Cooker

Usually within a few minutes of waking up, my toddler asks for eggs, pineapple (“pie-noo”) and a mini-bagel. But eeeeevery so often he’ll throw me a curveball and ask for oatmeal. Or, when Funk makes a bowl for himself, Zacky winds up eating half of it. I decided to throw some variety into breakfast thisshow me more

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Mushroom and Tofu Fried Rice

I originally pulled up a basic fried rice recipe with ingredients to make your own sauce. While I’m usually all about sauces from scratch, I was pretty pressed for time when putting together this meal, so I took the convenience route. Included in that route was getting pre-cooked, packaged brown rice. The key to goodshow me more

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Lemony Broccoli Chickpea Quinoa Bowl

This filling meal-in-a-bowl uses simple ingredients that, when paired, are incredibly flavorful, though the photo doesn’t do it justice! You can never go wrong with olive oil, lemon juice and sea salt. I rarely use leeks but loved them in this dish in place of onions, lending a similar flavor and no tears streaming downshow me more

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Farro with Butternut Squash and Shredded Brussels Sprouts

File this recipe under: the best way to become the least popular person in the lunch room. It contains brussels sprouts and fish, which are pretty much the top two stinky ingredients (though delicious!) that nobody wants reheated in the workplace microwave. It’s hearty with favorite fall ingredients and protein packed with flaked canned salmon,show me more

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Beets, Butternut Squash and Farro Casserole

This barley and vegetable casserole was one of my favorite cold weather lunches ever, so I decided to whip up a variation using some more favorite fall ingredients like butternut squash and beets. This one pot (or pan?) meal takes hardly any time to prepare and makes enough to last one person lunch for theshow me more

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Slow Cooker Cod and Butternut Squash in Coconut Milk

I knew I wanted to make a meal in the slow cooker with fish, butternut squash and coconut oil but couldn’t quite find any recipes that matched what I wanted to make. So I decided to wing it, and fortunately the slow cooker makes it hard to mess up. I usually turn the slow cookershow me more

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