whole grains

Summer Barley Salad with Corn and Chickpeas

I buy a pack of Trader Joe’s 10-minute whole grains (barley, farro or wheat berries) pretty much every week. They’re goof-proof, and offer a nice alternative to rice or quinoa. I was able to whip up this salad in the 10 minutes it took to cook the barley, and enjoy it for lunch all weekshow me more

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Breakfast Blueberry Oatmeal Cakes from Eating Well

Making breakfast in muffin tins means we have perfectly portioned food ready to go first thing in the morning for me, and something I can easily throw into my baby’s lunch bag to send him off to the nanny. I slightly modified this recipe from Eating Well so it wouldn’t contain any added sugars (Ishow me more

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Pearl Couscous with Artichokes and Chickpeas

Today’s recipe was inspired by this one for Bulgur and Chickpea Salad with Roasted Artichokes. I made some edits, used what I had on hand, and came up with a satisfying spring grain salad that had me looking forward to lunch every day. My 1-year old gobbled it up for lunch every day as well,show me more

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Ninja slow cooker salmon, farro and asparagus

I love that I have a fancy schmancy slow cooker (given to me by Ninja) that has not only a slow-cook setting, but also a stovetop setting and an oven setting. So I can use it not only for 8-hour slow cooked chili, but also 10 minute quick cooked fish. I was inspired by thisshow me more

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Black Bean Veggie Burgers

I like having easy meals prepped to send Zacky to childcare a few times each week – ones that don’t need to be prepared specially aside from being cut into tiny pieces. I figured a veggie burger that included beans, veggies and a grain would be a complete meal in one package, pair it withshow me more

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Bulgur with Roasted Onions and Butternut Squash

Roasted veggies make the best addition to any winter meal, don’t they? Maybe it’s because in addition to tasting so great (roasting brings out natural sweetness), the cranked up oven helps to heat your home! As I usually do, I saw this recipe from one of my favorite bloggers/cookbook authors, Heidi Swanson, and tweaked itshow me more

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Mexican Pizza

Funk was on dinner duty recently, so I pulled up this pizza recipe for him to try. Pizza is his favorite food, so putting this together was no problemo. I loved the kick from the spicy bean tip used instead of sauce. And, since salsa is pretty much my favorite food, I loved the opportunityshow me more

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Slow Cooker Pumpkin Oat Breakfast Cake

I’ve made very similar breakfast dishes in the slow cooker before, but wanted to use oat flour (which I ground in our Vitamix dry canister) because I figured this could be a breakfast I could share with my little guy who is now 9 months old. He’s been eating multigrain cereal that contains oats, andshow me more

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Wild Rice with Roasted Butternut Squash, Kale and Lentils

Ingredients: 2 cups cooked wild black rice 4 onions cut into 8 wedges 4 cups diced butternut squash 4 cups kale, chopped 1 package Trader Joe’s cooked lentils Sea salt Sweet miso dressing (double the recipe) I prepped this meal in a couple different steps. 1) Cook wild rice (this took about 45 min soshow me more

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Crockpot Apple Cobbler (for breakfast)

I never would have thought to make apple crumble/cobbler/crisp (what’s the difference?) in the slow cooker had I not seen Elizabeth’s blog post. I’ve used my crockpot for multiple breakfast recipes recently, so I tagged this one as my next recipe to make. Apple crisp (or cobbler or crumble) is inherently healthy with all thoseshow me more

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