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Recipes with Whole Wheat Pasta

How to lose weight amid a pandemic: Jefferson Health patient explains how she lost 70 pounds



You may have heard phrases like “Getting Quarantine 15” or “COVID-19” referring to the weight gain some people experienced after lockdown, when gyms closed and some people were afraid to leave their home, even for a walk during a very uncertain time. For those looking to lose weight, it can be difficult to do while we are still dealing with a pandemic.

Samantha came to my office in the winter of 2019, before the pandemic, after being told by Dr. Matthew Cohen, a gastroenterology and hepatology specialist for Jefferson Health, had been referred. She was recently diagnosed with metabolic syndrome, which included fatty liver, high cholesterol, and prediabetes. She weighed 250 pounds.

Samantha said worriedly, “I’m 26 years old, please help me lose weight. I am too young for these conditions.

Once the lock was on, Samantha knew her goals would be much harder to achieve as she was not alone in this fight. Over 40% of Americans said they have gained unwanted weight since the COVID-19 pandemic began, according to the American Psychological Association’s annual Stress in America report. Among those who reported unwanted weight gain, the average gain was 29 pounds. About 50% of those who reported unwanted weight gain reported having gained more than 15 pounds and 10% reported having gained more than 50 pounds. This is six times more weight than the average vacation weight gain.

Samantha exceeded those chances by losing 70 pounds during the pandemic by exercising and following a balanced nutrition plan provided by a registered dietitian.

I recently met Samantha on her journey to weight loss and how she maintains her healthy lifestyle.

Emily Rubin: When did your weight become a problem?

Samantha: I didn’t think my weight was an issue until I had some really problematic stomach issues. It felt like everything I ate was against me, so I saw a GI doctor who really looked at it from the perspective of my weight problem – that was in December 2019.

IS: How was your diet back then?

S.: I ate a lactose-free diet because of my lactose intolerance and then started a gluten-free diet because of my GI symptoms in hopes of weight loss. I’ve also tried a lot of “fashion diets” but nothing really worked for me. I definitely didn’t eat well; I had no real idea of ​​a balanced diet – just what foods to avoid so I wouldn’t have a terrible stomach ache.

IS: What have been your diet and exercise attempts so far?

S.: I tried a gluten-free diet and it was completely unsuccessful – I tasted horrible on most gluten-free foods or I couldn’t eat because of a peanut allergy. I tried the keto diet but never got to the fat level because the idea of ​​adding butter to my coffee seemed gross to me. I always thought I was active as a therapist for children with autism. I spent most of my time walking around with them so why bother to exercise? I would also try to work overtime a few days a week so that I don’t have much time for other activities. I did a little Zumba with friends, but life got in the way so I quit after about two months.

IS: What was your lightbulb moment that made you lose weight?

S.: I was sitting in the doctor’s office on my gastrointestinal tract and they told me about fatty liver disease and my grandfather’s genetic disease (alpha-1 antitrypsin deficiency) that put me at a higher risk of developing advanced liver disease. A few months later, my dad had gastric bypass surgery and told me how much happier he was and how much better he was feeling. Taken together, these two events made me really change the way I took care of myself because I know you only get one body.

IS: How much did you lose and how long did it take?

S.: I’ve lost about 70 pounds in the last year when there was little gym access and limited grocery stores. I had to shop online to find some of my healthier meals and exercise outside when the gyms were closed.

IS: Has your weight plateau at any point?

S.: I don’t have the feeling that my weight has really stabilized at any point, but rather fluctuates due to various factors. When COVID first appeared, I was very aggressive with exercising due to the boredom of working from home, but I didn’t lose as much as before because I had limited access to proper fitness equipment. As soon as I got access to better equipment and started doing more strength exercises, my weight loss picked up. Even though my number on the scale may not have changed in the last few months, I am still losing clothing sizes and inches around my body that I could never have imagined.

COVID-19 Weight Loss SamanthaCourtesy / Samantha

Samantha lost 70 pounds during the COVID-19 pandemic despite having limited access to gyms and grocery stores. She went outside to exercise and shopped online to find healthier meals.

IS: Do you want to lose more weight or have you achieved your goal?

S.: I got into this consideration, if I can lose 20 pounds it would be cool. Instead, I’ve set myself a whole goal of creating a healthy lifestyle for myself. It’s a lifelong goal that I want to keep pursuing.

IS: What are your diet and exercise now?

S.: My diet has changed a lot. I still focus on a balanced diet and use protein and vegetables to fill myself up instead of carbohydrates and sugar. I pay much more attention to labels and ingredients and what happens in my body. I train about four to five times a week, so I had to adjust to a full personal work schedule. I use yoga, weight lifting, cardio, and weight training a lot.

IS: How did working with a nutritionist help you achieve your goal?

S.: Working with you has helped me develop a new appreciation for food by sharing alternatives for my food allergies, snack suggestions that keep me full and satisfied, and new recipes that inspire my cuisine. Some of my favorite dishes were Greek chicken bowls, protein pancakes, anything I can make with spaghetti squash, pumpkin soup and shrimp pad thai with almond sauce and cauliflower rice.

IS: Do you feel like you are depriving yourself?

S.: Never! I used to feel guilty about eating certain foods and feeling bad for spoiling myself, but that has changed. I enjoy the snacks and desserts that I now eat when I have cravings. My stomach doesn’t hurt and I don’t feel incredibly bloated when I eat better foods. My all-time favorite candy right now is your high-protein Devil’s Food cake recipe.

IS: How has COVID-19 affected your weight loss success?

S.: I have a feeling that it made my weight loss even more successful! I took the time at home to work on deficits, build up my strength and learn new techniques. I fell in love with training, used it as my outlet for everything. I knew I couldn’t leave the house due to COVID, but at least I could walk outside, carry my weights outside, and exercise. It was the healthiest vacation I could get. Then my love for cycling began, my ability to walk improved, and I took even longer walks to explore parts of my neighborhood that I hadn’t done in years. COVID-19 made my weight loss so successful because I was able to focus on myself in a way I haven’t done in years.

IS: What motivates you to continue this journey?

S.: One of the biggest motivations that motivates me is the results I see and how I feel. I have a huge amount of newfound energy. I adjust in clothes I could never dream of wearing before. I love watching me get stronger, watching the muscles develop in my arms and back that I didn’t even know I had. It really feels amazing.

IS: Is there anything that you have difficulty with staying on the right track?

S.: I’m not always the best at tracking my food, especially when I’m back to work full time. Sometimes at the end of the day I’m just too tired!

IS: How has your weight loss affected your relationships?

S.: I think my weight loss has changed my relationships for the better. I made a great friend at the first gym I worked out at and we support each other in training and hold each other accountable. I also got some friends who told me that my weightlessness inspired them to pursue their own fitness and healthy lifestyles.

IS: Who are your biggest supporters?

S.: I think my biggest supporters are my boyfriend and now fiancé Scott, my best friend Alicia, my friend Britt and my friend Miranda. No matter what, they really helped me all this trip. Whether I’m stuck eating or just looking for someone to talk to about workouts, they are there.

IS: What are your greatest successes in losing weight or exercising – something that you have never been able to achieve before?

S.: One of my greatest achievements is that I can do pull-ups! I’ve never had upper body strength like this. I’m also very proud of my deadlift and squat skills, I never knew how strong I can be. I think another achievement for me is simply the healthy relationship I have developed with food. There is no longer any guilt for eating something “unhealthy”.

IS: What is your long-term goal?

S.: My long-term goal is to keep this lifestyle. Instead of something I have to do, it’s something I want to do. Movement is a coping skill and cooking is my favorite way of expressing myself.

Devil's Food Cake in a bowl

Recipe: Delicious Devil’s Food Cake in a bowl

A completely healthy, protein-rich and low-sugar alternative to Devil’s Food Cake.


• 1 scoop of chocolate protein powder
• 1 tbsp wholemeal pancake mix – (optionally gluten-free)
2 tbsp granulated sweetener of your choice
3 teaspoons of baking powder
1-2 tbsp cocoa powder, adjust to the desired chocolate content
1 large egg
1/4 cup milk of your choice – skimmed milk or almond milk


In a mixing bowl, mix together protein powder, pancake mixture, baking powder, sweetener granules and cocoa powder and mix well.
In a separate bowl, whisk the egg with the milk and pour into the dry mixture and mix until completely incorporated.
Place in the microwave for 60 seconds, remove from the microwave and enjoy immediately.

Thanks to my twin boys for helping create a delicious treat! !

Emily Rubin, RD, LDN, is a registered nutritionist for the Division of Gastroenterology and Hepatology at Thomas Jefferson University.

Recipes with Whole Wheat Pasta

Warning! Don’t Buy Fast Until You Read This Australia Women Report – Business



Losing weight is a sensitive and delicate issue for women. This topic is so dear to women and can lead to mixed feelings. The majority of women struggle with trying to shed unwanted fat. Stubborn belly fat is a thorn in the side of most women. When menopause hits and hormonal imbalance sets in, losing weight and fat becomes a nightmare. There are many solutions such as diets, surgeries, exercise programs, all in the name of losing weight. However, most of these recommended methods are temporary and the results are mostly temporary. Some methods are also life-threatening and can have adverse effects on users.

Once people stop following these methods the weight comes back and this is frustrating for someone trying to lose weight. An insatiable appetite for food and cravings for unhealthy foods and snacks are some of the reasons behind stubborn weight. Leanbean weight loss supplements have the answer to all the weight problems faced by adult women of all ages.

About Lean Bean

Leanbean is a new blend of potent ingredients that combine to target and attack the root causes of unwanted stubborn fat. Leanbean is specially made for women who are unable to lose weight and target the pain points of stubborn fat. This product controls cravings, suppresses appetite, improves metabolism, burns stubborn fat, helps with users’ mental health, reduces fatigue and causes no side effects to users. Women have a great challenge controlling cravings, especially some days of the month or when they are pregnant. This natural composition contains ingredients sourced from natural habitats by organic farmers. Leanbean helps users increase their energy levels, increase concentration and focus, and maintain an active metabolism.

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lean bean ingredients

  • Glucomannan: Glucomannan is derived from the konjac herb, which is widespread in Asia and China. This ingredient is a jelly and is used for culinary purposes as a food thickener or emulsifier. In Leanbean, konjac gives users a feeling of satiety and therefore slows down eating and indulgence, helps reduce the risk of type 2 diabetes, lowers cholesterol and the likelihood of heart disease.
  • Choline: Choline is a nutrient synthesized in the liver but not produced by the body. The ingredient is found in fish, dairy, eggs, vegetables, whole grains, and fruits. Choline helps the body transport and remove fats from the body, improves fat metabolism and increases fat burning.
  • Garcinia Cambogia Extract: Garcinia Cambogia originally comes from Indonesia. This ingredient supports metabolism by suppressing appetite, controlling glucose levels, increasing serotonin production, lowering visceral fat and lipid levels, and helping to reduce depression and anxiety.
  • Green coffee bean extract: Green coffee beans are common in Asia, Arabia, Asia and most coffee-growing regions. This ingredient contains chlorogenic acid which helps in weight loss. The high antioxidants in the ingredient help speed up the fat burning process. Green coffee is a stimulant, lowers high blood pressure and promotes weight loss.
  • Turmeric: Turmeric is a superfood traditionally used as a spice and for medicinal properties. The thermogenic properties of turmeric help users lose weight quickly due to appetite suppression. The curcumin in turmeric has anti-cancer properties, reduces leptin levels, and decreases waist size.
  • Acai Berry Extract: Acai berries are the origin of the Amazon and Brazil. This ingredient is an antioxidant and provides nourishment to the body, neutralizing the free radicals, improving cognitive health and reducing the likelihood of users getting metabolic diseases.
  • BioPerine: BioPerine is a byproduct of black pepper. Bioperine is a fat burning booster, helps absorb other lean bean nutrients, especially turmeric, aids in fat loss and provides the body with an alkaline status.
  • Vitamin B6: Vitamin B6 is found in turkey, oats, beans, pork, bananas, etc. Vitamin B6 helps maintain and maintain a healthy body, increases metabolism, reduces lethargy, supports muscle health and fatigue, and increases energy levels.
  • Vitamin B12: Vitamin B12 is a vitamin found in grains, eggs, milk and fish. This ingredient helps stabilize mental health, increases metabolic rate, aids in the conversion of proteins, and helps the body use stored fat for energy.
  • chromium picolinate: Chromium is a bright red, potent fat burning chemical. This ingredient helps regulate glucose levels, treats type 2 diabetes, burns fat faster, improves metabolism, and aids in weight loss.
  • Zinc: Zinc is a mineral found in most weight loss products. Foods rich in zinc are poultry, nuts, grains, legumes, red meat, etc. This ingredient helps boost immunity, reduce inflammation, reduce carbohydrate and fat metabolism, and synthesize proteins.
  • Potassium: Potassium is found in peas, bananas, cucumbers, sweet potatoes, some mushrooms, etc. This ingredient helps break down food enzymes for easy absorption, regulates muscle contractions, reduces tiredness and fatigue, and balances blood pressure.

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How does lean bean work?

Leanbean is a natural formula that targets the root cause of stubborn fat and weight and corrects the problem from that source. The supplement helps users reduce their insatiable cravings for unhealthy foods and snacks. Hormonal imbalances can sometimes cause cravings. After that, supplementation increases energy levels because the body uses stored fat for energy and not carbohydrates for energy. This increases the metabolic rate and users begin to experience stubborn fat and weight loss. Leanbean also increases energy in the body and reduces fatigue and lethargy.

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How to use Leanbean

  • The supplement is intended for adult women only.
  • Suitable for vegans and non-vegans.
  • No doctor’s prescription is required.
  • Leanbean should be taken with a balanced diet.
  • At least regular exercise is required.
  • Children, expectant and nursing mothers should not use Leanbean.
  • For effectiveness, Leanbean should be consumed continuously for 90 days.
  • If you are taking conventional medication or feel unwell, get your doctor’s approval before taking the dietary supplement.

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Women should take 2 Leanbean capsules 3 times a day 30 minutes before meals. This should be taken with plenty of water for absorption.

Leanbean Benefits

  • Works effectively: Leanbean formula provides weight and fat loss in women and works effectively by fighting appetite and cravings. This reduces the calories consumed, which leads to weight loss.
  • Fast Fat Burner: Leanbean acts quickly due to the metabolic effects contained in some ingredients. A fast metabolic rate accelerates fat burning.
  • Removes toxins: When users are not eating, the body has time to rid the body of unwanted toxins as the digestive system rests. This also reduces inflammation in the body.
  • Reduces cravings and appetite: Leanbean contains ingredients that help users reduce the urge to eat by giving them a feeling of fullness.
  • Increases energy: This product increases users’ energy levels and improves users’ mood and mental health. Improved mental health reduces lethargy and fatigue.
  • Improves digestion: Leanbean improves the digestive process by breaking down enzymes and proteins for use by the body.
  • Manages Diabetes: The supplements help to balance and maintain glucose levels, which helps control type 2 diabetes.

Side Effects of Lean Bean

There are no known side effects of Leanbean supplements.

Purchase & Price of Leanbean

To buy Leanbean, orders must be placed through the manufacturer’s website. The current prices are as follows:

1 bottle of Leanbean 180 caps + free book + plus shipping for $59.99.

2 Bottles of Leanbean 360 Capsules + Free Book + Free US & UK Shipping for $119.98

3 Bottles of Leanbean 720 Capsules + 1 Free Bottle + 2 Free Books + Free Shipping for $189.97

Money Back Guarantee and Refund Policy

A 100% money back guarantee is only available with the 3 month package in case users are unsatisfied. This refund can be requested from the customer service team within 90 days of purchasing the product.

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Leanbean Reviews

Frequently Asked Questions – FAQs

Q: Are there stimulants in Leanbean?

A: Yes. The product contains negligible amounts of caffeine that does not affect the user.

Q: Will there be any side effects from lean bean consumption?

On a. Leanbean has been clinically researched, tested and approved by the regulatory authorities in the USA. The product is safe to use for women who want to lose weight and enjoy other benefits of the product.

Q: How long does shipping take?

A: For local orders, the shipment is sent the following business day and delivery can take between 1 and 5 days. International orders may take longer to ship depending on destination.

Q: Has Leanbean passed the drug test?

A: The dietary supplement is free of any banned or illegal ingredients. All ingredients are organic and locally grown.

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  • Contains no additives, sugar, stimulants or allergens.
  • The ingredients were grown without chemicals, pesticides, preservatives or toxins.
  • Leanbean is dairy free, vegan, gluten free and soy free.
  • The product is easy to use and economical.


Leanbean has shown no downside as a supplement.


With Leanbean supplements, women struggling with stubborn fat can now have peace of mind. The root cause of stubborn fat has been identified and a solution found.

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The post Leanbean Reviews [2022]: Warning! Don’t rush to buy until you’ve read this Australian Women’s Review, first appeared on 360PRWire.

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Recipes with Whole Wheat Pasta

Pineapple Macadamia Scones Recipe (Dairy-Free & Vegan-Friendly)



This Vegan Pineapple Macadamia Scones recipe was shared with us fifteen years ago by the creator of TeaGuide, a tea-centric blog maintained for nearly a decade. Since that old post didn’t have any photos, I decided to hit a pile and snap some pics. The scones turned out delicious – slightly sweet, a touch tropical, flaky and a little fluffy, and perfect with a cup of tea. They are like a taste of the tropics that you can enjoy all year round.

Pineapple Macadamia Scones bring tropical flavor to tea time

I used coconut oil and coconut milk drink (for brushing) to keep the tropical theme of this recipe. And because cold coconut oil creates a nice flaky texture. If you are not a coconut fan, use the other options! Regular oil adds more fluff and a little less flakiness. Cold butter spread or sticks will enrich the flavor and add a little extra flakiness. Alternatively, an abbreviation such as Spectrum can be used. It will also make pretty flaky vegan pineapple macadamia scones.

As mentioned in the recipe, I used white whole wheat flour, which is a whole grain flour. That’s why the pineapple macadamia scones look savory in the photo. Choosing all-purpose flour will make them a little fluffy and look lighter.

Vegan Pineapple Macadamia Scones Recipe - dairy-free, egg-free, soy-free, and optionally nut-free.  Shown with Whole Wheat Flour, can be made with All Purpose.

Special Diet Advice: Pineapple Macadamia Scones

By ingredients, this recipe is dairy-free/non-dairy, egg-free, peanut-free, vegan, plant-based, and vegetarian. Optional soy-free.

For nut free Pineapple scones, just leave out the macadamia nuts!

Pineapple Macadamia Scones


Recipe type: breakfast

Kitchen: British

  • 3 tablespoons chopped macadamia nuts
  • 1 tablespoon + ⅓ cup sugar or other granulated sweetener, divided
  • ½ teaspoon ground cinnamon
  • 3 cups all-purpose or whole wheat white flour (as shown in the photos)
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup of your favorite baking oil, coconut oil, or non-dairy butter spread
  • 8 ounce can of crushed pineapple packed in juice
  • Simple non-dairy milk drink to spread
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a small bowl, stir together the nuts, 1 tablespoon sugar, and cinnamon.
  3. In a large bowl, whisk together the flour, remaining ⅓ cup sugar, baking powder, and salt. Add the oil or butter spread and beat until the mixture resembles coarse crumbs.
  4. Make a well in the center of the mixture, pour in the pineapple and its juice and mix until just moistened (the batter will be a little sticky).
  5. Place the mixture on a lightly floured board and knead with floured hands about 10 times to bring the dough together (do not over-knead).
  6. Divide the dough into two parts. Shape each piece into a disc, place on your prepared baking sheet and press down to about ¾ inch to 1 inch thick.
  7. Brush the top of each slice with the milky drink and sprinkle with the nut mixture. Lightly press the nut mixture into the peaks. Cut each slice into 6 wedges. You can leave the slices as they are or slightly pull the wedges apart.
  8. Bake the scones for 15 minutes or until golden brown. Serve warm.

Serving size: 1 scone Calories: 285 Fat: 15.5g Carbohydrates: 33.5g Sugar: 8.8g Sodium: 99mg Fiber: 1.2g Protein: 3.5g


More vegan scone recipes

Wild Blueberry Scones (Panera Copycat!)

Vegetable Scones for the Stovetop (Bannocks)

Plant-Based Stovetop Scones Recipe - healthy, dairy-free bannocks or scones for breakfast or tea time.  Vegan (no honey sprinkle) with banana and nut free options

Healthy Apple Cinnamon Scones

Vegan Whole Wheat Apple Cinnamon Scones recipe

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Recipes with Whole Wheat Pasta

Quinoa vs. Farro vs. Wheat Berries: What’s the Difference?



We include products that we believe will be useful to our readers. If you make a purchase through links on this site, we may receive a small commission. Here is our process.

In the early 20th century, most people only cooked pasta or rice when it came to grains. More recently, many whole grains like quinoa, farro, and wheatberries have entered the foodie’s consciousness. They’re nutrient-dense staples ready to toss in your salads, soups, and cereal bowls, but what’s the difference between them?

Let’s dig into a big bowl of each to learn more.

While most refer to quinoa (pronounced “keen-wah”) as a grain, it’s actually a seed that’s likely been around for thousands of years. Quinoa seeds come from a flowering plant (a relative of spinach!) that, after being harvested, goes through a manufacturing process to remove the bitter outer coating. The result is the quinoa that is packaged and sold in stores.

Fast facts on quinoa

  • Quinoa comes in a variety of colors, including the more common yellow and tan, as well as orange, red, pink, purple, black, and some varieties packaged in multiple colors.
  • It contains all the necessary amino acids that our body cannot produce itself. Quinoa also contains calcium, lysine, vitamin B and iron. In addition, it is gluten-free.
  • Quinoa’s flavor is nutty but not particularly overpowering, allowing it to blend into many dishes. Try adding it to some brown rice and oatmeal for a mix of textures and flavors.

Farro is a grain (one that is not gluten-free) that has been used for thousands of years. It is a type of hulled grain that comes in three varieties: einkorn (farro piccolo), spelt (farro grande), and emmer (farro medio). The husk, or tough outer layer, of the grain is removed as the grain is processed, creating farro.

Fast facts on Farro

  • Similar in shape to rice, farro is elongated and either semi-pearlized or pearled. Semi-pearled farro has partially removed the bran but still contains some fiber, while pearled farro takes less cooking time and has less bran.
  • It has the same tender texture as rice, but has a more subdued flavor compared to the stronger flavor of quinoa.
  • All types of farro are fairly nutritious, containing varying amounts of calcium, magnesium, fiber, and iron.
  • It’s a great substitute for arborio rice (Italian short grain rice) in risotto, which can be added as a topping to salads or simply as an accompaniment to fried chicken or fish.

A wheat berry is a wheat kernel — a whole grain form of wheat — meaning it is the original source of all wheat products (including flour) before any processing or manufacturing takes place.

Fast facts on wheatberries

  • Wheatberries are almost identical to farro with a tan, reddish-brown color.
  • Wheatberries take longer to cook than farro and have a tougher texture.
  • During the manufacturing process, the wheat kernel remains completely intact, leaving a nutrient-packed kernel that contains fiber, iron, and protein.
  • Wheatberries can easily team up with other ingredients like Brussels sprouts and butternut squash and can be the star of a tossed salad.

Check the bulk aisle at the grocery store where you can stock up on all three grains, or look at organic grocery stores where you can find brand names like Bob’s Red Mill and Ancient Harvest.

Garlic Mushroom Quinoa

Spice up your quinoa side dish with a ton of minced garlic, cremini mushrooms, thyme, and Parmesan cheese.

Get the Garlic Mushroom Quinoa recipe.

Mediterranean Quinoa Salad

Quinoa is the star of this Mediterranean-inspired salad, which is studded with black olives, roasted peppers, corn, cilantro, and feta cheese.

Grab the Mediterranean Quinoa Salad recipe.

Cheesy Quinoa Cakes with Roasted Garlic and Lemon Aioli

While zucchini and other veggies make great fritters, try this version where quinoa is the main ingredient. Cooked quinoa, fontina, scallions, and a bit of flour are mashed into patties that are fried in olive oil, then slathered with garlic and lemon aioli.

Try this cheesy quinoa cake with a Roasted Garlic Lemon Aioli recipe.

Mushroom spelled risotto

Farro has a nice nutty flavor and a subtle bite that transforms this risotto into a hearty and rustic dish. Parmesan cheese and butter add a creamy texture, while the acidity of the white wine and umami from the wild mushrooms and thyme deliver a delicious and balanced taste.

Add this mushroom farro risotto recipe to your meal plan.

Mediterranean Kale, Cannellini and Farro Stew

Warm up on cold days with this winter-ready soup that includes everything from carrots to farro to yellow onions and feta cheese.

Get the Mediterranean Kale, Cannellini, and Farro Stew recipe.

Farro cranberry and goat cheese salad

Farro is a great grain to substitute in salads, especially if you’re craving something other than vegetables. This version is easy to make: just cook the farro, add the dried cranberries, crumbled goat cheese, some spices and the dressing.

Get ready for this Farro Cranberry Goat Cheese Salad recipe.

Farro risotto with pumpkin and kale

The addition of farro makes this a more nutritious take on risotto — one that’s still ultra-creamy thanks to roasted and then pureed butternut squash.

Grab this Farro Risotto with Pumpkin and Kale Recipe.

3 Cheese Wheat Berry Spinach Pie

This is basically a crustless cheese pie filled with spinach, wheat berries, garlic, ricotta cheese, mozzarella, pecorino romano, eggs and nutmeg. Yes, please.

Get the recipe for Three Cheese Wheat Berry Spinach Pie.

Autumn wheat berry salad

Wheatberries are enhanced with roasted butternut squash, cranberries, slivers of almonds and orange zest, making this a super easy dish to prep for lunchtime meals.

Work with this fall wheatberry salad recipe.

Wheat Berry Cinnamon Porridge

Substitute wheatberries for oatmeal for this sweet and filling staple. Instead, just cook the wheatberries normally, then soak them in warm milk infused with cinnamon and vanilla.

Try this Wheat Berry Cinnamon Porridge recipe.

Sure, you could just grab that next packet of pasta for dinner, but maybe you’re missing some delicious variety in your soups, salads, and grain bowls. Next time you’re at your local market, look through the grain aisles to see if you can find wheatberries, farro, or quinoa.

Now that you know the differences, you can become a grain bowl wizard (with a good fiber intake to boot!).

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