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Zucchini, Flax Seed and Banana Muffins

These Zucchini, Flax Seed and Banana Muffins are lightly sweet, packed with not one but two healthy Hodgson Mill whole grains (Hodgson Mill Whole Wheat and Hodgson Mill Milled Flax Seed), bananas, golden raisins and of course, zucchini. Read More »


Apple Butterscotch Blondies

Take what you love most about blondies – their simplicity and moist, delicious goodness – and make them a little healthier. Add more whole grains, chunks of baked apple and super-healthy flaxseed to keep them moist, plus some butterscotch chips for sweetness. Read More »


Spicy Basil Shrimp Fettuccine

In less than half an hour, you could be sitting down to late-winter comfort food at its best: warm sauce and pasta with enough spice to wake you up and make you think of the approaching spring and summer. This is the perfect dish for a weeknight meal or a Lenten Friday supper. Read More »


Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt

I think I’ve found my new favorite hot cereal. You’ll remember in my earlier post for Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese that I’ve discovered the wonders of Hodgson Mill Bulgur Wheat with Soy. In that same post I alluded to a great way to use bulgur wheat as a hot cereal – and here it is: hot cooked Hodgson Mill Bulgur Wheat mixed with brown sugar and toasted walnuts and topped with slices of banana. As tasty as this combination is, we won’t stop here – no, no. We’re going to put some Greek yogurt, mixed with honey and cinnamon, on top of it all. And so, may I present: Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt. Delicious, easy and so good for you – you simply must make this. Read More »


Gluten-Free Linguine with Artichokes, Sundried Tomatoes and Arugula

Need a go-to healthy gluten free entree that’s easy enough for a weeknight dinner, but definitely fancy enough for casual entertaining? I’ve got you covered with this Gluten-Free Linguine with Artichokes, Tomatoes and Arugula. What’s even more brilliant is that this entree comes together in about half an hour and all but one ingredient (the arugula) come in jars and boxes you can keep in a cupboard to pull out at a moment’s notice. This is definitely food love! Read More »


Gluten Free Tropical Sunrise Buckwheat Cereal

Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy. The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though. Read More »


Back-to -School Cookies

I love the idea of my kids having a homemade cookie treat after school, but I really love the idea of my kids eating a cookie that’s made with healthy ingredients. So, as we started collecting what we needed, I reached for my bag of Hodgson Mill Whole Wheat Flour. These cookies are packed with lots of good things, so I knew that mixing in some whole wheat flour would go unnoticed – if I were making them alone. Hmmm… my kids were helping me make these cookies. How would the addition of whole wheat go over? Even though my children know that whole wheat is good for them, sometimes they balk when I add it to certain beloved foods – cookies being one of them. So, with my back up argument about how whole wheat is healthy on the tip of my tongue, I set it out as an ingredient, gave a measurement to my oldest girl, watched her mix it into the dough and… that was it. No one groaned or moaned even a little. Much to my delight, I believe that whole wheat is finding its place in my house – even in cookies. All three of my girls watched the Hodgson Mill Whole Wheat get mixed into the dough and no one blinked an eye. It just goes to show, that including healthy foods in our daily lives makes an impression on children, and instead of being something to complain about, it becomes normal. Very cool. Read More »


End of Summer Zucchini Cilantro with Whole Wheat Angel Hair Pasta

This is one of the quickest recipes I’ve ever made. Just seven ingredients, half of which can be found at the farm stand (zucchini, cilantro, shallots, and cherry tomatoes), and it will be on the table in under 30 minutes, with only 10 minutes of stove time. Read More »


Steak and Salsa Verde Pasta (aka “Spaghetti Western”)

I don’t know if I succeeded with my "Spaghetti Western" idea, but I’m happy with where the experiment took me. After a couple of tries, I’ve got a dish with healthy whole wheat pasta, plenty of lean protein from a local farmer, fresh local tomatoes, and loads of super-healthy fresh herbs, so I’m pretty much happy on all fronts—taste, health, and food-consciousness. Read More »


Whole Wheat Couscous with Lemon, Peas and Chives

I think part of the reason this recipe went over so well is because I used Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy. The added flax and soy give the couscous a little more texture, not to mention the added health benefits. Foods that are mushy, like avocados, are not my husband’s favorites. So I wanted to make sure I packed this dish with as much flavor and crunch as possible. Onions, garlic, fresh chives and lemon get things off to a great start and sweet peas and toasted sliced almonds finish things up with bright color and the little bit of extra crunch I was looking for. Read More »


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