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Recipes with Whole Wheat Pasta

5 of the Healthiest Flours for Every Purpose

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Flour is a staple food for making desserts, baked goods, casseroles and pasta.

However, some types of flours are healthier than others. For example, white and all-purpose flours are less healthy as they are refined to remove bran and germs from the wheat, which store most of the fiber and nutrients.

As a result, many people are keen to replace white flour with healthier options for baking and cooking.

In fact, some popular flours are not made from grains at all, but are made from nuts or seeds.

Here are 5 of the healthiest flours for any purpose, along with their nutritional profiles.

Coconut flour is a grain-free, gluten-free flour made by grinding dried coconut meat into a soft, fine powder.

It’s higher in calories than regular grain-based flours and a good source of protein, fat, fiber, and minerals like iron and potassium.

Unlike cereal flour, coconut flour contains a significant amount of fat. This fat is mostly saturated and consists mostly of medium-chain triglycerides (MCTs), which can reduce inflammation and support a healthy metabolism (1, 2).

While controversial, saturated fat from coconut likely affects your health differently than fast foods, fried foods, and processed meats – and may even offer benefits (3, 4).

Coconut flour is also rich in antioxidants and appears to have antimicrobial properties (5).

A 1/2 cup (64 grams) serving provides (6):

  • Calories: 210
  • Protein: 8.5 grams
  • Fat: 13 grams
  • Carbohydrates: 34 grams
  • Fiber: 25 grams
  • Iron: 22% of the daily value (DV)
  • Potassium: 18% of the DV

Coconut flour has a slightly sweet taste that is suitable for cakes, cookies, bread and other baked goods.

It tends to be gritty in texture and absorb a lot of liquid, which can dry out some baked goods. Therefore, it works best in dishes that use eggs to maintain moisture and structure, such as: B. Muffins.

When replacing wheat flour with coconut flour, use about 1/4 of what the recipe calls for, then replace the remaining 3/4 with a different type of flour.

Since it requires more liquid than other flours, add 1 egg for every 1/4 cup (32 grams) of coconut flour in baked goods.

SUMMARY

Coconut flour is gluten-free and a good source of fat, protein, fiber, and antioxidants. Its mildly sweet taste is best for baked goods such as cakes, cookies and muffins.

Almond flour is made by grinding blanched almonds into a fine powder. Since it does not contain any grain, it is naturally gluten-free.

Note that almond flour is different from almond flour, which is a coarser ingredient made by grinding almonds with the skin still intact.

Almond flour is a good source of magnesium, omega-3 unsaturated fatty acids, vegetable protein, and vitamin E – a powerful antioxidant. Remember that, like other nuts and seeds, almonds are very high in calories.

The nutrients in this flour offer several benefits, such as improved insulin resistance, as well as lower LDL (bad) cholesterol and blood pressure. Almonds can also protect brain health as vitamin E may reduce your risk of Alzheimer’s (7, 8, 9, 10, 11).

A 1/2 cup (56 grams) serving of almond flour provides (12):

  • Calories: 340
  • Protein: 12 grams
  • Fat: 30 grams
  • Carbohydrates: 12 grams
  • Fiber: 4 grams
  • Calcium: 5% of the DV
  • Iron: 6% of the DV
  • Potassium: 8% of the DV
  • Magnesium: 65% of the DV
  • Vitamin E: 100% of the DV

Almond flour has a nutty flavor and is easy to use. In most recipes, you can simply replace wheat flour with almond flour in the same proportion.

It works well with baked goods like pancakes, cookies, scones, and cookies, as well as certain savory foods like homemade pasta and meatballs.

SUMMARY

Almond flour is grain-free and gluten-free and a good source of protein, unsaturated fatty acids, magnesium and vitamin E. Its nutty taste goes well with a variety of baked goods and savory dishes.

Quinoa flour is made by grinding quinoa into a fine powder.

This gluten-free pseudo-grain is widely considered whole grain, which means it has not been processed and refined and its original nutrients are left intact.

In particular, it’s a good source of protein, fiber, iron, and unsaturated fats. In addition, it has antioxidant and anti-inflammatory effects that can promote digestive health, inhibit tumor growth, and lower the overall risk of disease (13, 14).

A 1/2 cup (56-gram) serving of quinoa flour provides (fifteen):

  • Calories: 200
  • Protein: 8 grams
  • Fat: 2 grams
  • Carbohydrates: 38 grams
  • Fiber: 6 grams
  • Iron: 33% of the DV
  • Potassium: 4% of the DV

Quinoa flour gives baked goods a juicy, tender texture. Replace it with half the amount of wheat flour in most recipes.

Some people find this flour bitter, but you can reduce the aftertaste by toasting it in a dry pan over medium heat for 5–10 minutes, stirring gently before adding it to your recipe.

Quinoa flour is ideal for pancakes, muffins and pizza and cake bases. You can also use it to thicken soups and sauces.

SUMMARY

Quinoa flour is a gluten-free, grain-based flour that is high in protein, iron, fiber, and unsaturated fats. It gives baked goods as well as pizza and cake bases a fluffy texture and serves as a thickener for soups and sauces.

Buckwheat flour is made from ground buckwheat, a plant known for its grain-like seeds. Buckwheat, despite its name, is not related to wheat and is therefore gluten-free.

Buckwheat flour has an earthy taste and is used to make traditional Japanese soba noodles. It’s a good source of fiber, protein, and micronutrients like manganese, magnesium, copper, iron, and phosphorus.

Research shows that this flour can lower blood sugar in people with diabetes and improve heart health biomarkers. It can also have anti-cancer, anti-inflammatory, and prebiotic properties (16, 17, 18).

Prebiotics are a type of fiber that nourishes the beneficial bacteria in your intestines that aid digestive health (19).

Half a cup (60 grams) serving of buckwheat flour provides (20):

  • Calories: 200
  • Protein: 4 grams
  • Fat: 2 grams
  • Carbohydrates: 44 grams
  • Fiber: 6 grams
  • Iron: 17% of the DV
  • Manganese: 34% of the DV
  • Magnesium: 33% of the DV
  • Copper: 73% of the DV
  • Phosphorus: 17% of the DV

For best results, buckwheat flour should be used in combination with other whole wheat flours, which make up 25–50% of the total flour in a recipe.

It’s good for pancakes and quick breads, and makes a delicious crumb coating for meat or other protein.

SUMMARY

Buckwheat flour is rich in fiber, protein, and numerous minerals. Known for its use in soba noodles, it’s also a delicious addition to baked goods and crumb coatings.

Wheat flour is found in most baked goods found in bakeries and supermarkets.

However, whole wheat and white flour are very different. While the whole grain version is made by grinding whole wheat grains into a powder, white flour removes the most nutritious parts – bran and germs (21).

Therefore, whole wheat flour is generally considered healthier.

It’s a good source of protein, fiber, and a variety of vitamins and minerals. Because it contains gluten, it is not suitable for people with celiac disease or gluten intolerance.

Half a cup (60 grams) serving of 100% whole wheat flour provides (22):

  • Calories: 200
  • Protein: 8 grams
  • Fat: 0 grams
  • Carbohydrates: 42 grams
  • Fiber: 8 grams
  • Iron: 11% of the DV
  • Potassium: 5% of the DV

Whole wheat flour can be used in the same amounts as white or all-purpose flour in any recipe. Keep in mind that it makes a less fluffy texture than white flour as it is unrefined.

You can enjoy it in homemade bread, muffins, cakes, cookies, rolls, pizza dough, pancakes, and waffles.

SUMMARY

Whole wheat flour is high in protein, fiber, and several minerals, especially when compared to refined white flour. It is extremely versatile and can be used in a wide variety of baked goods and doughs.

Healthy flours are more common today than ever before.

Traditional flours are made from wheat, but many others are made from nuts and, of course, gluten-free grains like coconut, quinoa, almonds, and buckwheat. Each strain offers a unique flavor and nutritional profile.

You can experiment with different flours to find the one that best suits your recipes. Their proportions are not interchangeable, so watch out for the conversions as you bake.

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Recipes with Whole Wheat Pasta

From Tahini-Oatmeal & Chocolate Chunk Cookies to Cranberry Tea Cakes: Our Top Eight Vegan Recipes of the Day!

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Ready, set, recipes! Here are our just released freshly made recipes in one convenient place! These are the best vegan recipes of the day, and now a part of the thousands of recipes on ours Food Monster App! Our latest recipes include biscuits and tea cakes. So if you’re looking for something new and tasty, these recipes are for you!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our archive of popular trends!

1. Tahini oatmeal & chocolate chunk cookies

Vegan tahini oatmeal & chocolate chunk cookies

Source: Tahini Oatmeal & Chocolate Chunk Cookies

Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies by Katia Martin just roll off your tongue. These are the best gluten-free, vegan oatmeal and chocolate chips ever!

2. Cinnamon, oatmeal, and banana bread bars

Vegan cinnamon, oatmeal and banana bread bars

Source: Cinnamon, Oatmeal, and Banana Bread Bars

The perfect breakfast, snack or dessert for your wholesome, plant-based or vegan diet! These cinnamon-oatmeal-banana bread bars by Sarah Ottino are gluten-free, oil-free, soy-free and free of refined sugar. You can even skip the maple syrup or agave nectar when your bananas are ripe enough, especially if you opt for some flavored vegan protein powder.

3. Cranberry tea cake

Vegan cranberry tea cake

Source: Cranberry Tea Cake

These Aaron Calder cranberry tea cakes are incredibly tasty and good for you. Although they take a while from start to finish, you can get on with other things as they go up. Using spelled instead of white flowers increases the fiber and nutrients and cranberries give them a unique flavor instead of the traditional sultana version.

4th. Caramel mocha overnight oats with whipped coffee

Vegan caramel mocha overnight oats with whipped coffee

Source: Caramel Mocha Overnight Oats with Whipped Coffee

Make decadent caramel mocha overnight oats with Shanika Graham-White whipped coffee topped with whipped coffee for an over-the-top breakfast with tons of fiber, protein, and caffeine! The creamy, pudding-like oatmeal is swirled with sweet caramel and dipped in chocolatey mocha cold brew for a breakfast that really wakes you up.

5. Paleo blueberry zucchini muffins

Vegan paleo blueberry zucchini muffins

Source: Paleo Blueberry Zucchini Muffins

These Paleo Blueberry Zucchini Muffins from Kat Condon are grain-free, dairy-free, free of refined sugar and vegan! Full of blueberries and chopped up zucchini, these muffins are soft, fluffy, and perfectly sweet.

6. Chocolate millet cake

Vegan chocolate millet cake

Source: Chocolate Millet Cake

This Namita Tiwari Chocolate Millet Cake is great for so many reasons, mostly because it just tastes so good! It’s definitely a simple on-the-go dessert cake and it’s really tasty.

7. Three-layer vanilla velvet cake

Vegan three-layer vanilla velvet cake

Source: Three Layer Vanilla Velvet Cake

While this Triple Layer Vanilla Velvet Cake by Tori Cooper is definitely a great vacation treat, it’s also a perfect cake for all occasions, from birthdays to anniversaries.

8. Simple cinnamon pecan cookies

Vegan simple cinnamon pecan cookies

Source: Simple Cinnamon Pecan Cookies

These Easy Cinnamon Pecan Cookies from Hayley Canning are tough on the outside and soft on the inside. Who doesn’t love a buttery, gluten-free pecan biscuit.

Learn How To Make Plant-Based Meals At Home!

For those who want to eat more plant-based foods, we strongly recommend downloading the Food Monster app – with over 15,000 delicious recipes. It is the greatest herbal recipe source for reducing your ecological footprint, saving animals and getting healthy! And while you’re at it, we encourage you to find out about the ecological and health benefits of a plant-based diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to the One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please remember to support us with a donation!

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Recipes with Whole Wheat Pasta

Bringing People Together with Easy to make Russian Comfort Food

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Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.

There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.

So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.

Why Russian Food?

Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.

Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.

However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.

But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.

Why are people now more interested in foreign kitchens?

Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.

Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.

Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.

What is a multicooker and can they really help someone cook?

A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.

Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.

Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.

So what is Russian food made of? Is it just a lot of cabbage and potatoes?

Why do Russians eat so many potatoes?

Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.

Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.

Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.

The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.

What is the national dish of Russia?

Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.

It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.

Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.

Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.

Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.

Easy to prepare Russian dishes

Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.

Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.

The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.

Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.

Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.

summary

Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.

Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?

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Recipes with Whole Wheat Pasta

Cassy Joy Garcia offers a way to cook once, get 2 meals

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This cover picture published by Simon & Schuster shows

This cover picture published by Simon & Schuster shows “Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” by Cassy Joy Garcia. (Simon & Schuster via AP)

AP

Some families just love leftovers. What’s easier than reheating and digging up yesterday’s food? But this isn’t Cassy Joy Garcia’s family: they’re not leftover fans.

So Garcia had to get creative on her latest cookbook, which offers busy home cooks a way to reduce stress in the kitchen by turning one meal into two different ones.

She does it by planning two meals that usually share one protein. She cooks meat, fish or poultry for one meal and sets aside something for tomorrow’s dinner that will have its own flavors.

“When we started putting this puzzle together to see what it might look like, I realized we were drawn to something that I already do and use,” she says. “I just never really thought of it as a formula.”

“Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” shows how to switch from a beef and vegetable stew one night to shredded beef tostadas the next. Or dry grated grill brisket on Tuesday and cheesesteak filled peppers on Wednesday.

“I like the idea of ​​being able to bridge the efforts of tonight into a future meal,” she says. “If you get stuck, you have the feeling that you are constantly catching up.”

Each set of twin recipes includes cooking tips and multiple ways to replace a gluten-free, nut-free, grain-free, low-carb, or dairy-free diet. It also includes a dozen pairs of vegetarian meals.

“Her idea of ​​having a head start on making something really big today that will be totally delicious and then turning those leftovers into something else – that’s the real way she cooks,” said her editor, Justin Schwartz , Vice President and Editor-in-Chief at Simon Element, an imprint of Simon & Schuster. “It’s a concept that was true to her heart.”

Garcia’s creativity was in full swing to make sure Meal # 2 didn’t taste like Meal # 1 Chipotle Beef Tacos, the balsamic vinegar worked well with the chillies.

“The biggest challenge was that these taste profiles should be very different, but that commonalities should be found between them,” she says.

In one pair of recipes, Garcia fried a whole chicken in a lemon and garlic mixture for a rustic country dish and then used the breasts to make an Asian-inspired sesame chicken for the second dish.

“You don’t necessarily look at these two dishes and think they can work together. But garlic and lemon are common in Asian dishes. And so I got involved in these threads, ”she says.

Her editor says Garcia didn’t take any short cuts or fell into the lazy trap of just making two similar southern dishes for first and second meals.

“Cassy has such a keen sense for food and flavors. She really brought that to the table, ”said Schwartz.

Garcia is the creative force behind the popular food blog Fed + Fit, which she started in 2011. As a holistic nutritionist, her previous book, Cook Once Eat All Week, was weekend cooking for midweek use. She lives in San Antonio, Texas with her husband and two children.

She is a tinkerer in the kitchen and constantly refines. “I sometimes like to think that my recipe development method is almost literal, throw spaghetti on the wall and see what remains,” she says with a laugh and adds modestly that she identifies with the incomprehensible character of the Swedish chef Muppet.

“Cook Once Dinner Fix” is intended to help families escape the temptation to order and to relieve tension by planning two meals on weekdays around 5 pm: What is for dinner?

“As much as I love to cook, having dinner on the table can feel incredibly awkward and stressful,” says Garcia. “Meal two, it’s ready. It is planned. You know what it will be. “

The global pandemic disrupted the book – it shut down when the poultry recipes were photographed – but Garcia used the time to reconsider her work.

“It has allowed me to look back on the manuscript and see how we can make it even easier for people?”

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