Tag Archives: grains

25 Healthy Whole Grain Recipes

25 healthy whole grain recipesPhoto credit: Dolly and Oatmeal, The First Mess, Yummy Beet, Well Plated, Making Thyme For Health, Love and Olive Oil

I have a bad habit of getting too comfortable with the familiar. This is especially true when it comes to cooking! I find myself always using the same grains – quinoa, oats, and brown rice – over and over again in my meals. Which is why one of my New Year’s resolutions is to cook with different whole grains more often.

I mean, I’m always telling people that as a dietitian, so I figured I should start practicing what I preach. Because using a variety of whole grains means getting a variety of different nutrients like fibre, B vitamins, iron (especially in quinoa), magnesium, calcium (high levels in amaranth!), phosphorus, and others. Also they all have a unique flavour and texture to bring something different to your cooking and baking.

Today I’ve rounded up some whole grain recipes I’ve tried recently and others that I want to try. Hope they inspire you to switch things up in the kitchen as much as they did for me!

The Honour System quinoa muffinsPhoto by The Honour System

Quinoa
Asian Quinoa Salad via Two Peas and Their Pod
Spring Chickpea Quinoa Salad via Chelsea’s Healthy Kitchen
Lemon Blueberry Quinoa Flour Muffins via The Honour System
Coconut, Almond, and Quinoa Breakfast Cakes via The First Mess

Dolly and Oatmeal millet breakfast bowlPhoto by Dolly and Oatmeal

Millet
Millet Salad with Sun Dried Tomatoes, Kale, and Beans via Edible Perspective
Harissa Roasted Roots with Crispy Chickpeas and Herby Millet Pilaf via Happy Hearted Kitchen
Tempeh, Brown Rice, and Millet Veggie Burger via The First Mess
Cardamom Toasted Millet Breakfast Bowl with Summer BlackBerry Compote via Dolly and Oatmeal

Yummy Beet amaranth breakfast risottoPhoto by Yummy Beet

Amaranth
Amaranth, Arborio, and Coconut Breakfast Risotto via Yummy Beet
Cinnamon Apple & Pear Amaranth Porridge via Nutrition Stripped
Cardamom Amaranth Cookies via Love Food Eat
Winter Buckwheat and Shaved Brussels Sprout Bowl via Dolly and Oatmeal

Eating Bird Food Pumpkin Buckwheat Bowl Photo by Eating Bird Food

Buckwheat
Lemon Buckwheat Waffles via The Healthy Maven
Buckwheat Gingerbread Pancakes via Making Thyme for Health
Crunchy Apricot and Buckwheat Granola via Happy Hearted Kitchen
Pumpkin Buckwheat Porridge Power Bowl via Eating Bird Food

Sweet Peas and Saffron kale saladPhoto by Sweet Peas and Saffron

Barley
Kale, Barley, and Feta Salad via Sweet Peas & Saffron
Barley Risotto with Tomato and Dill via The Honour System
Baked Stuffed Acorn Squash with Barley via Making Thyme for Health

Well Plated Freekeh SaladPhoto by Well Plated

Freekeh
Freekeh Risotto with Mushrooms and Tarragon via The Corner Kitchen
Roasted Cauliflower, Freekeh, and Garlicky Tahini Sauce via Cookie and Kate
Maple Roasted Butternut Squash Freekeh Salad with Kale via Well Plated

Love and Olive Oil Farro RisottoPhoto by Love and Olive Oil

Farro
Asiago White Beans with Farro, Kale, and Tomatoes via Pinch of Yum
Farro, Pomegranate, and Arugula Salad with Shallot Vinaigrette via The Hummusapien
Farro Risotto with Acorn Squash and Kale via Love and Olive Oil

What’s your favourite grain?

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Wheat berry salad with tomatoes and basil

It seems like ever since I finished my dietetic internship a week and a half ago, all I’ve been doing is eating out at restaurants!

Last Monday I drove to London to get lunch with Sam. We went to The Church Key, which is a bistro-pub on Richmond Row that gets great reviews. My open faced steak sandwich with sauteed peppers & onions and buttermilk ranch mornay sauce definitely got my approval. And so did the company – we had a great time catching up!

The Church Key Bistro-Pub

The next day I went to the an LCBO cooking class and four course meal. You can read about my experience in this post!

Wednesday I had plans to go on a walk and grab dinner at Lettuce Love Cafe with my friend – I got the Power Bowl with quinoa, braised kale, sweet potatoes, black beans, sauteed mushrooms, avocado, tempeh, and tahini sauce. I get this bowl all the time and love it!

Lettuce Love Cafe Power Bowl

Thursday was a mother-daughter shopping day in Toronto, and we decided to take advantage of Summerlicious to get a 3 course meal at Sassafraz for only $25. It’s such a steal! My gazpacho starter was good, but the real highlight was this BC chinook salmon with parsnip and fennel hash, green beans, and Bearnaise sauce. For dessert mom and I shared a cheese plate with a raisin compote and berries.

Sassafraz

I also ate out over the weekend, although it was less gourmet and more along the lines of 2 am pizza and a greasy Sunday breakfast. Hey, it happens.

But after all that eating out, I’ve been craving fresh, homemade food this week! Enter this salad. I based it off a salad I’ve had at the Whole Foods salad bar, and it turned out great. With local tomatoes and basil straight from my garden, you can’t really get any fresher!

Wheat berry salad with tomatoes and basil

Wheat berry salad with tomatoes and basil | Nut free and vegan

Serves 4

1 cup wheat berries
2 tomatoes, seeded and diced
2/3 cup diced cucumber
2/3 cup diced carrot
1/2 cup diced celery
1/2 cup diced sweet onion
1/2 cup chopped fresh basil
2 tbsp olive oil
3 tbsp red wine vinegar
Salt and pepper to taste

Combine wheat berries with 3 cups of water and bring to a boil in a covered pot. Reduce heat and let simmer for an hour. When they are done, drain them and rinse under cold water.

Shake in colander to get rid of excess water, then combine wheat berries with the tomatoes, cucumber, carrot, celery, onion, and basil.

Then in a small dish combine the oil and vinegar. Mix the dressing into the salad and add salt and pepper to taste. Don’t be stingy with the salt – it really helps bring out the flavours! Top with more basil for garnish.

Wheat berry salad with tomatoes and basil

What’s your favourite thing from the Whole Foods salad bar?

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Pin It Party

Today I’m joining in another Pin It Party hosted by The Lean Green Bean. All bloggers are welcome to participate – and it’s not too late to join in. Here’s what you do:

6June1

  • Round up 5 blog posts you’ve written that you would like to see on Pinterest.
  • Make sure there is a nice, pinable image or photo included in each post.
  • Write a short post featuring the posts you chose- ie, put 5 nice images & links to the posts all in one place, along with a short description of each post.
  • Publish your post within the next few days, then visit The Bean and add your post to the linkup (the link up will be open for about a week!)

The only rule is this: If you add your post to the linkup, please take a few minutes to visit at least three other posts and pin some of their images!

So without further ado, here are my 5 posts:

1. Spring chickpea quinoa salad [gluten free, nut free, soy free, and vegetarian]

spring chickpea quinoa salad

2. Chocolate almond butter cookies with goji berries and coconut [dairy free, peanut free, soy free]

Chocolate almond butter cookies with goji berries and coconut

3. Blueberry vanilla energy balls [gluten free, soy free, vegan]

Blueberry vanilla energy balls

4. Mixed greens and shredded root vegetable salad [gluten free, nut free, soy free, vegan]

Mixed greens and shredded root vegetable salad

5. Pumpkin chocolate chip muffin tops [nut free, soy free, vegan]

Pumpkin chocolate chip muffin tops

Bloggers – what’s a post of yours that you’d like to see being pinned?

Readers – what kind of posts do you pin the most? Workouts, recipes, DIY projects, fashion, etc?

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