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Recipes with Whole Wheat Pasta

15 Breakfast Foods to Avoid, Plus 10 to Try



With many people claiming that breakfast is the most important meal of the day, you may wonder whether all breakfast options are created equal.

After all, who wouldn’t like to enjoy a tasty, filling, and nutritious breakfast that keeps them fueled for the morning ahead?

Perhaps unsurprisingly, the healthiest breakfast choices contain a combination of protein, fiber, and healthy fats to keep you feeling full until lunchtime, along with a moderate amount of unrefined carbs to provide quick energy (1, 2, 3).

Unfortunately, many common breakfast foods don’t meet these criteria and may leave you feeling either hungry shortly after eating or uncomfortably full.

Here are 15 breakfast foods to skip, along with 10 healthier alternatives and some tips and ideas on how to create your own healthy breakfasts that’ll have you excited to get out of bed and start the day.

Despite their sweet, crunchy profile and common presence on the breakfast table, most sugary cereals won’t sustain you for long.

They’re typically full of sugar and low in protein, meaning that they’ll rapidly increase your blood sugar levels. This can lead to irritability and hunger once the blood-sugar-reducing hormone insulin takes effect (4).

Likewise, even unsweetened cereals like corn or bran flakes tend to be low in protein, with just 2 grams of protein per cup (25 grams) and 4 grams of protein per cup (45 grams), respectively. So, while they contain less added sugar, they’re still not the best way to start your day (5, 6).

Even more natural-seeming options like granola are often loaded with added sugars, which have been linked to obesity, type 2 diabetes, and heart disease (7).

For these reasons, while sugary or other highly refined cereals may be alright as a once-in-a-while treat, they’re not the best everyday breakfast option.

We hate to break it to you, but pancakes and waffles are not a nutritious way to fuel your mornings. Despite their tasty profile, these comfort foods are often made with refined white flour and topped with butter and syrup, which is essentially pure sugar.

This means that pancakes and waffles are high in calories, fat, and sugar, yet lacking in protein and fiber. So, while they can fill you up quickly, they won’t keep you full for long (2).

However, if your cravings for pancakes or waffles are too strong to ignore, opt for versions with whole grains or other nutrient-dense ingredients like almond or chickpea flour. You can pair them with protein sources of your choice, and use nut butter instead of syrup as a topping.

Buttered toast is a simple and easy breakfast. All you need is a slice of bread and some butter, and you’re in for a crunchy, salty morning meal.

Nevertheless, this option won’t sustain you for any lasting amount of time due to its lack of protein. The vast majority of the calories in buttered toast come from the carbs in the bread and the fat from the butter (8, 9).

Yet, bread and butter can still be an appropriate breakfast option if you choose whole grain bread and add protein-rich toppings like eggs or shredded chicken breast. To further boost the nutrient content, add sliced vegetables like tomatoes, cucumbers, or leafy greens.

Muffins are widely considered to be a somewhat healthy choice for breakfast, especially if they contain healthy ingredients like bran, oats, apples, or blueberries.

Unfortunately, this is often a misconception. In fact, most muffins are made with refined white flour, oil, and loads of sugar, offering little in the way of protein or fiber. Additionally, they’re often large and loaded with calories, some containing nearly 400 calories each (10).

If you still decide to reach for a muffin in the morning, make sure to choose a version made with whole grain or other types of less refined flour, fruits and nuts, and minimal added sugar.

Even though you might think that quenching your thirst with fruit juice is healthier than drinking sugary sodas or sweetened teas, it’s not the best drink choice.

While fruit juice contains nutrients and antioxidants, it’s high in sugar and low in the fiber found in whole fruits, meaning it’s not particularly filling (11).

Thus, it’s best to only enjoy this colorful drink occasionally, and stick to whole fruit most mornings.

Donuts, cinnamon rolls, danishes, and toaster pastries are just a few examples of the many breakfast pastries that are commonly reached for on busy mornings.

However, these aren’t good choices for your go-to breakfast. They’re loaded with sugar, fat, and calories while being low in protein and fiber. That means they’re unlikely to keep you full for any significant amount of time, and you may end up hungry long before lunchtime (12).

Save these breakfast pastries for special occasions or once-in-a-while treats, and choose a more balanced meal for your day-to-day breakfast.

Among yogurt’s many benefits, it’s a good source of protein and probiotics. Probiotics are live bacteria that may improve your digestive health (13).

However, many types of yogurt are loaded with added sugar, making them less healthy choices. What’s more, many popular varieties have had most or all of their fat content removed, which means they may be less filling than full fat alternatives (14).

For a healthier alternative, try full fat, unsweetened Greek yogurt. It’s higher in protein than other varieties, and you can easily sweeten it yourself to taste. For example, add a dash of honey, a zero-calorie sweetener like stevia, or better yet, sliced, grated, or mashed fresh fruits.

There are many varieties of breakfast bars on the market, from granola to cereal to oat bars.

Regrettably, the vast majority of these are highly processed and full of added sugars, which makes them a suboptimal breakfast choice (15).

If you still opt for a breakfast bar, look for one that’s made with whole food ingredients, contains limited added sugar, and has at least 10 grams of protein per serving to promote fullness.

Essentially all common breakfast meats are highly processed — bacon, sausage, and ham included. These are loaded with salt, which may increase blood pressure in salt-sensitive individuals (16).

They also contain other additives like nitrites, which may increase your risk of certain cancers like stomach cancer. Nevertheless, more research is needed to fully understand how processed meat intake affects cancer risk (17, 18).

Regardless, decreasing your intake may help lower your risk. Instead, try making a simple, healthier sausage alternative using seasoned ground pork.

While biscuits and gravy are a traditional Southern breakfast in the United States, they’re best reserved for special occasions.

Biscuits, which are a type of breakfast quick bread, are high in fat and typically made with refined white flour. Additionally, the gravy they’re served with is usually made with salty and high fat ingredients like oil or butter and pork sausage, along with more white flour (19).

So, even though this meal may keep you feeling full for a while, it’s not the most nutritious choice.

The high fat content of the meal can also lead to digestive upset and leave you feeling uncomfortably full (20).

Some premade smoothies, particularly those you can get from drive-thru shops, mostly comprise sugar, and they’re typically made from powders or mixes rather than fresh ingredients.

Unfortunately, smoothies tend to be low in protein, so they won’t keep you full for long. If you’re stopping by a smoothie shop for breakfast, ask for extra protein powder if it’s an option, and look for a flavor that’s free of added sugar (21, 22, 23).

Alternatively, you can easily make a healthier smoothie at home by combining wholesome ingredients like leafy greens, fresh fruit, nuts, seeds, oats, milk, and protein powder.

Sometimes, getting an on-the-go breakfast from the drive-thru is hard to avoid — or perhaps, you simply feel like it.

However, know that most fast-food breakfast options, such as breakfast sandwiches or burritos with eggs, bacon, sausage, cheese, or a hash brown patty, are packed with calories, fat, and refined carbs (24, 25, 26).

To keep it on the healthier side, decline the hash brown side and choose a drink with no added sugar like water, unsweetened tea, or black coffee.

Specialty coffee drinks like mochas, frappes, or caramel macchiatos can be a sweet fix full of sugar. In fact, some drinks contain a whopping 70 grams of sugar, equaling 280 calories or more per serving (27).

Having one of these drinks as your breakfast may quickly spike your blood sugar levels. This will cause your body to secrete insulin to bring those levels back down, which can leave you feeling hungry and irritable (4).

Furthermore, if you’re having one of these drinks alongside breakfast foods, your meal likely contains excessive calories and sugar, which can lead to unwanted weight gain.

Hash brown patties are a common fast-food breakfast side, but you can also purchase them frozen at the grocery store. While the frozen types may seem like a healthier option than their fast-food counterparts, they’re similar.

Even store-bought frozen hash brown patties are pre-fried. Thus, they’re still high in fat, which adds extra calories to your meal. Plus, deep-fryer fats may harm your health in other ways, for example by promoting inflammation (28, 29).

A significantly better option is homemade hash browns. You can also look for other varieties of frozen hash browns that are precooked but not fried in oil.

Bagels are a breakfast classic item, but if you’re buying one from a bakery, you may be in for a massive portion.

One large 4.6-ounce (131-gram) bagel contains nearly 350 calories, along with nearly 70 grams of carbs from refined flour and only 2 grams of fiber — and that’s with no toppings (30).

Adding toppings like cream cheese and smoked salmon can make bagels significantly more satiating and nutritious, though doing so increases the meal size. As a general rule, stick to half a bagel with nutritious toppings instead.

The best breakfast options provide fast-acting energy while keeping you full until lunch. In other words, they should contain a balance of protein, fat, and complex, unrefined carbs — ideally from whole foods rather than highly processed ones (1, 2, 3).

Here are some healthier breakfast options to try:

  • an omelet with spinach, potatoes, tomatoes, and mozzarella cheese
  • whole grain toast with avocado and an egg
  • full fat plain Greek yogurt with fresh fruit, nuts, and a drizzle of honey
  • a sweet potato hash with ground pork, kale, and sage
  • banana pancakes, made by combining one mashed banana with two beaten eggs
  • a fresh or frozen fruit and vegetable smoothie with a scoop of protein powder
  • half of a large whole grain bagel with cream cheese, smoked salmon, and spinach
  • overnight oats, made with oats, full fat Greek yogurt, and fresh or frozen berries
  • fresh apple slices with peanut butter
  • a breakfast sandwich or burrito with a whole grain English muffin or tortilla, eggs, cheese, avocado, and salsa

Additionally, challenge your habits by not limiting yourself to typical breakfast foods for your first meal of the day.

Any combo of foods that provides protein, healthy fats (think avocado, olive oil, or the fat in foods like unprocessed meats, nuts, and seeds), and energy-providing carbs can be an excellent breakfast meal — even if it’s leftovers from a previous night’s dinner (31, 32).

What’s more, you don’t have to eat breakfast if you’re not hungry when you wake up. While some people may be hungry in the morning, others may not be ready to eat until closer to lunchtime.

Although you’ve probably heard that breakfast is the most important meal of the day, being attuned to your hunger cues can be more beneficial to your health than forcing yourself to eat when you’re not hungry.

In fact, eating when you’re not hungry can lead to excess calorie intake and unwanted weight gain (33, 34).

Many common breakfast items fall short when it comes to protein and fiber, leaving you feeling hungry well before your next opportunity to eat. Meanwhile, other options are loaded with fat and may leave you feeling stuffed and uncomfortable.

While you don’t have to avoid these choices completely, you may want to choose more well-balanced meals for your go-to weekday breakfast and keep the suboptimal choices for special occasions.

Try to make sure that your first meal of the day contains protein, fiber, and healthy fats to promote fullness, as well as some carbs to provide energy. In addition, try to avoid drinks that are full of sugar, such as fruit juice or sweetened coffee drinks.

Finally, choosing a breakfast that’s made from whole foods rather than processed foods or refined carbs is a better choice that may help optimize your health and get your day started right.

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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