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Hodgson Mill Easy Crunchy Cinnamon Wheat Germ Granola

Back in December I shared my favorite Hodgson Mill winter breakfast, Blueberry Swirl Multi-Grain Hot Cereal with Milled Flaxseed and Soy, that I eat when the weather is cold and I need a hot, healthy start to my day. Well, now that the sun is warming things up and the windows are open, it’s time to switch over to my favorite summer breakfast- a creamy bowl of yogurt topped with a drizzle of honey, a handful of raspberries or strawberries and a generous scoop of the best granola ever- Hodgson Mill Crunchy Cinnamon Wheat Germ Granola. Read More »


English Muffin Bread with Quick Homemade Strawberry Preserves

If you are a fan of the circular English muffins that come from the grocery store, you will love this bread even more. It has all of the same English muffin taste wrapped up into simple, good-for-you, whole wheat yeast bread. One of the best parts about this bread is that it only needs to rise once, so it takes half the time to make than a traditional yeast bread recipe. It also makes two loaves – a total bonus in my book. You can choose to eat one loaf right away and freeze the other for another time, or like in my house, the day after the first loaf is devoured.  Read More »


Gluten-Free Carrot Cake Mini-Cupcakes

I have loved the Hodgson Mill Gluten-Free Yellow Cake Mix since the first time I tried it. It’s convenient to just buy one box for one cake, it’s really reliable, and it’s always delicious—soft and tender and sweet, and it might even fool people if you don’t disclose its gluten-free roots. But I’ve also wanted to expand my gluten-free repertoire. Right now, that means carrot cake, since it’s one of my favorites. I like how simple it is to get a couple jars of pureed carrots from the baby food aisle because it makes the final product so smooth and creamy (and because it spares my knuckles from grating carrots . . . sheesh). I think you’re going to love the final product just like I do. Read More »


My Irish Granny’s Whole Grain Wheaten Bread

Despite being named Erin, I don’t actually have an Irish granny. But if I did, I would hope she would bake bread like this–slightly sweet and nutty with toasted Hodgson Mill Steel Cut Oats, with a crisp browned crust hiding a tender buttery biscuit crumb. (For any word nerds out there, ‘Wheaten’ is an old English word that means just what it says, and it’s the name of this type of loaf.) To me, this fun clover-shaped loaf is whole grain baking at its best—taste, texture, and looks (a triple threat!). And since it’s a soda bread, made with buttermilk and baking soda instead of yeast, it’s ready in just about an hour. It’s perfect for breakfast, toasted, with butter and jam, but it easily holds up next to a savory soup or stew. The smell of this, fresh from the oven, drew everyone in my house straight to the kitchen. . . I just love when that happens. Read More »


Whole Wheat Penne with Roasted Butternut Squash and Bacon

Spring is around the corner and flowers are starting to bloom. But before we all get out our barbeque grills and abandon our ovens, I urge you to roast some butternut squash and put together this pasta dish. It’s easy, delicious and full of good nutrition – from the many benefits squash contributes to all of the healthful goodness whole grains bring to the table in the Hodgson Mill Whole Wheat Penne. Besides, it has bacon in it. Read More »


Apples & More Muesli Breakfast Cookies

Cookies for breakfast. Sounds like a good idea to me; especially if they have oatmeal in them because then it’s practically like eating cereal, right? Well, you’re in luck! These cookies do have cereal in them – Hodgson Mill Apples & More Muesli which is made up of delicious ingredients like sweet apple chunks, raisins, oats, sunflower seeds and flax seed just to mention a few. If that didn’t whet your appetite, these cookies also have whole wheat, quinoa, honey, dried cranberries and slivered almonds. When all is said and done, these breakfast cookies are so loaded with healthy ingredients they can’t help but be good for you. Read More »


Stovetop Butternut Squash Tagine over Lemony-Herb Whole Wheat Couscous

Let me tell you, this light, spicy and warming Moroccan vegetable stew is worth the investment in all the interesting and tasty spices it uses. Tender chunks of butternut squash, potato, sweet pear, and chickpea swim in a creamy tomato-yogurt sauce with rich, fragrant spices. I love how it’s complemented by the light, fluffy pearls of whole grain Hodgson Mill Whole Wheat Couscous. They’re a perfect match. This meal is the perfect balance of sweet and savory, and it’s utterly satisfying, as well as low-fat and packed with veggies. It’s perfect whether you’re into “Meatless Mondays” or are currently observing Lenten Fridays. Read More »


Whole Wheat Pasta with Roasted Tomatoes, Caramelized Onions and Feta Cheese

I used Hodgson Mill Whole Wheat Egg Noodles in this recipe for their taste and to provide some extra protein since this dish falls into the meatless category. They also hold up really well with the thick roasted tomato and caramelized onion sauce. Hodgson Mill Whole Wheat Egg Noodles aren’t like traditional egg noodles. They are a thick cut, short, rectangular shape – much more like homemade egg noodles than their distant cousin – the flimsy, ruffled, white flour egg noodle. I don’t think this dish would be nearly as good without them. Read More »


Cherry-Chocolate Whole Wheat Bread

Nope this is not a dessert. This was my breakfast this morning; a lightly toasted slice of whole wheat bread with chocolate chunks and cherries with a smear of whipped cream cheese and fresh raspberries on top. I ate it all – every last whole wheat crumb. It was delicious and guilt-free since it’s made with Hodgson Mill White Whole Wheat Flour as well as cherries - which fall squarely into the “good for you” category. Read More »


Savory Squash and Sausage Penne Casserole

Butternut squash is often too sweet and dessert-like for me to like it in main dishes; but here; we’re getting serious with some big, bad flavors like crushed red pepper, some garlic for heat, and deep dark red chard. These flavors take this dish from quick & easy to quick, easy, and awesome. One note to the doubters: the combo of pasta and squash was new to me at first, but I’m game for pretty much any food experiment. And now I really like the combination. Cut the squash into smaller cubes if you’re unsure about it. (And finding pre-peeled and cubed squash in the fresh or frozen section is a GREAT timesaver.) Read More »


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