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Recipes with Whole Wheat Pasta

11 ’90s Snacks You Should Eat Again, Including Eggos & Tater Tots



From ooey sticky Rice Krispies treats that are crunchy and crunchy when you bite into them, to bagel bites that are toasted in the oven as an after school snack, to lunchables, the go-to choice among 7-year-old Bologna enthusiasts, there are few Things the ability to take us back in time, like the popular snacks of the 90s, the food of our youth.

While the original versions of them still exist today, they arguably aren’t the most nutritious things to indulge in on a regular basis. Fortunately, many have received contemporary updates – be it in the form of new flavors, healthier interpretations that meet different nutritional needs, or fresh interpretations from leading chefs. Here we see 11 old-school culinary classics in a whole new light.


Eggo waffles

Courtesy of Netflix

After their debut in 1953, Eggo waffles quickly became an American morning meal. Since a cameo on the Netflix hit Stranger Things in 2016 – who can forget the scene in which Eleven weighs several boxes of stolen eggos as she strutted out of the grocery store? – The favorite of the 80s has re-entered the consciousness of gourmets together with its famous catchphrase “L’eggo My Eggo”. Eggo’s appearance on the show resulted in a surge in sales and also introduced the brand to a global audience. For nutritious alternatives to the OG, check out Kodiak Cakes Power Waffles, which are packed with protein; high-fiber versions of Flax Plus and Chia Plus from Nature’s Path; and 365 organic multigrain wafers from Whole Foods Market.


TV dinner

Steven Gottlieb / Corbis Historisch / Getty Images

Though it had fallen out of favor lately, the pre-packaged, individually portioned TV dinner – which came up in 1954 – was once an incredibly popular option when you simply didn’t have the time or energy to cook an entire meal from scratch. As restaurants around the world offer delivery and pick-up options during the pandemic, chefs revived the practice in places like Lazy Dog Restaurants, Hearth Restaurant in New York, Marvin’s Food & Fuel in Chicago, and The Savoy at 21c in Kansas City. (As it turned out, the separate compartments are ideal for transporting and reheating cooked meals.) Of course, this wasn’t without a gourmet twist: A Savoy TV dinner consisted of Salisbury steak with mushroom sauce, vegetable succotash, baked potatoes, and chocolate babka Bread pudding with creme anglaise. Delicious.


Root beer

Chip Somodevilla / Getty Images News / Getty Images

Few sodas evoke the same Americana nostalgia as Root Beer, whose legacy ranges from Archie Comics to Peanuts to old-fashioned diners everywhere. The drink has its origins in indigenous cultures as many of the original ingredients were roots and bark used in local medicine. And while commercial varieties like A&W, Barq’s, and Bundaberg still offer a perfectly adequate solution, this soda fountain king got a modern makeover too. Olipop makes its Classic Root Beer low in sugar (only 2 grams per can) and rich in botanicals (including chicory root, marigold, sweet birch and elm bark). If you want some fun, many artisanal brewers have alcoholic variants, including Small Town Brewery, the makers of Not Your Father’s Root Beer; Mission Brewery, which makes an artisanal Mission Hard Root Beer; and Row Hard Root Beer from Root Sellers Brewing Company.


Tater Tots

Given the sheer deliciousness of Tater Tots, Napoleon Dynamite cannot be blamed for lugging them around in his pocket. In fact, you can still find them on the menus of restaurants and bars, dipped in ketchup or loaded with bacon, cheese, sour cream and spring onions. For those who fancy a bit of variety, you will find an abundance of different frozen variants of the snacks on your next purchase. Sweet potato fans will do just fine with Alexia’s Crispy Sweet Potato Puffs, and if you prefer something heavier on the greens, opt for Farmwise’s Veggie Tots, which come in broccoli, cauliflower, and beet versions. Alternatively, there are Green Giants cauliflower and broccoli cheese offers: Both flavors come without potatoes and contain a full serving of the title vegetable in each serving.



Courtesy of Netflix

Ask any Asian millennial about their favorite childhood snack and Pocky will likely show up. Case study? The 2019 Netflix rom-com Always Be My Maybe, which shows a flashback in which the protagonists share a box on a tram ride in San Francisco. The crispy biscuit stick comes from Japan and is most commonly available in chocolate and strawberry varieties. It has expanded its pop culture reach over time, breaking the Guinness World Record for the world’s largest chocolate-coated biscuit brand and the most mentions of a brand name on Twitter in 24 hours (a whopping 3.7 million). Pocky is also known for its limited novelties, including a summery watermelon flavor with a curious cooling effect; a “colorful” edition covered with citrus cream and rainbow sugar stains; and a Brazilian orange product for the 2016 Rio Olympics. To appeal to more health-conscious consumers, it also launched a Pocky Wholesome line that includes cookie sticks made from whole wheat flour and oats.


Chicken nuggets

From the United States to the United Kingdom to Australia and Singapore, the humble chicken nugget has long been associated with cafeteria lunches and after-school snacks, and even grabbed a seat for dinner in eighth grade in 2018. And while Jamie Oliver’s infamous 2005 Pink Goo exposé may have put a lot of people off, the good news is that there are many healthier versions now. Plant-based brands like Meatless Farm, Nuggs, Alpha Foods, MorningStar, and Raised & Rooted – all made with plant-based protein like soy or wheat – are available in many grocery stores. Meanwhile, the San Francisco-based company Eat Just has perfected chicken nuggets using cell culture technology, in which individual cells are harvested from chickens and fed with various nutrients in the laboratory. The future is here folks.


Kraft Macaroni & Cheese

Courtesy of Netflix

Cheesy, carby and comforting: nothing hits the spot like a heaping dollop of mac and cheese. Kraft Foods pioneered its famous boxed version in 1937, amid the Great Depression. Since then, the brand’s blue and yellow packaging has become synonymous with the dish itself – it nearly stole the show from Zendaya in the opening scenes of Netflix Malcolm & Marie. For a gluten-free alternative, try Banza, which uses chickpea flour, and for a dairy-free diet, try Daiya. However, if you have the time, try preparing some recipes from well-known chefs. Wolfgang Pucks Take offers a rich bechamel sauce, John Legends casserole interpretation uses condensed milk and paprika and Ina Gartens is spiced up with sliced ​​tomatoes.


Snickers bars

Jason Merritt / FilmMagic / Getty Images

If you did trick or treating as a kid, it probably felt like a win to hear the pop of a full-size Snickers bar in your bucket. Founded in 1930, the brand cemented its status in pop culture with appearances on The Office and Orange Is the New Black, as well as Super Bowl commercials with celebrities like Aretha Franklin, Betty White and Willem Dafoe. Recently, the caramel-peanut-filled, nougat-laden chocolate got a healthy update. Gigantic has launched a range of vegan, plant-based goodies – which it calls “all-sweet adult candy bars” – including a Snickers-like salted peanut product that contains organic dark chocolate, tapioca syrup, coconut milk and. contains almond butter, complete with millennial pink packaging.


Pop tarts

Dessert for breakfast, anyone? You can’t go wrong with a classic toaster pastry topped with frosting that, oddly enough, never melts when heated. (Fun fact: Kellogg’s originally wanted to call them Fruit Scones, but eventually turned to pop-tarts before it launched in 1964 and borrowed from the colorful pop-art movement.) For a healthier version that is equally flavourful, you should Consider Bobo’s Toaster Pastries. The gluten-free, vegan alternatives consist of 100% organic wholegrain oats and are available as apple cake, chocolate peanut butter and blueberry lemon poppy seeds, among other things. If you want something homemade, chances are that one of your local bakeries has their own grown-up version, like Austin Paper Route Bakery, which has a strawberry and balsamic version in their repertoire.



Courtesy of Netflix

Sure, a bowl of yogurt is great, but getting your daily dose of probiotics in drinkable form also works. Just ask the characters from To All the Boys Ive Loved Before. The “Korean yoghurt smoothie” presented by Kitty Covey Peter Kavinsky is never explicitly mentioned by name, but looks a lot like Yakult, the Japanese milk drink that has long been a staple food in Asian households around the world. (The brand’s stock reportedly rose about 2.6% shortly after the film was released.) Available in a variety of sugary, kid-friendly flavors like orange, grape, and green apple, it’s an easy way to feed children with gut-friendly bacteria to fill . However, if you are looking for a probiotic adult drink, consider Siggi’s Probiotic Drinking Yogurt, Califia Farms Probiotic Dairy-Free Yogurt, or Chobani Greek Yogurt Drinks. But we personally like the original. If it’s good enough for Noah Centineo, it’s good enough for us.


Hot bags

With its “crispy, crispy, tender, flaky crust” and catchy jingle, Hot Pockets quickly gained mass appeal after its launch in 1983. Be it an afternoon kid’s snack or a college hangover regimen, these perky staples were the perfect pick-me-up when you wanted something quick and easy to prepare – and ready to burn your taste buds if you took a bite too quickly. You can find numerous recipes on the Internet that meet all nutritional needs. And for those looking for a modern freezer alternative, Mikey’s Pockets are gluten and dairy free; LiveGFree has an excellent gluten-free version; and Snow Days offers bite-sized, organic and grain-free pizza bites made from cassava and without artificial ingredients.

Recipes with Whole Wheat Pasta

Guiding the way to thrive



Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains



By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel



I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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