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Recipes with Whole Wheat Pasta

Healthy Ways to Use Pumpkin This Fall



Some call it autumn and others call it autumn, but we all agree on one thing: It’s pumpkin …

Some call it fall and others call it fall, but we all agree on one thing: It’s pumpkin season. From pumpkin-flavored coffee and smoothies to pumpkin-inspired cookies and granola bars, pretty much every food brand has benefited from the pumpkin obsession. Pumpkin is definitely autumn’s favorite flavor.

But you don’t have to buy pre-made pumpkin products – many of which are high in sugar and high calories – to enjoy the taste. After all, pumpkin itself is incredibly healthy.

“Pumpkin and pumpkin seeds are nutrient-dense foods,” says Kimberly Pierpont, a registered nutritionist at Ohio State University’s Wexner Medical Center in Columbus. “They contain several vitamins and minerals, fiber and antioxidants.” Pumpkin puree is low in calories – with only 45 calories per half cup. The same serving size also contains 4 grams of fiber and 1 gram of protein.

Some great nutrients are:

vitamin C. Pumpkin is a rich source of immune-boosting vitamin C, also known as ascorbic acid. This antioxidant helps wound healing, helps the body metabolize proteins, and limits the harmful effects of free radicals. Adults aged 19 and over should consume between 75 and 120 milligrams per day, depending on their gender and reproductive status. One cup of pumpkin contains 10.4 milligrams of vitamin C.

Vitamin A. Pumpkin is also rich in vitamin A, which supports immune function, eye and vision health, skin health, and other functions. “Half a cup of pumpkin puree contains over 100% of your daily vitamin A value,” says Pierpont.

Potassium. This electrolyte helps your heart, nerves, and muscles work properly. It also helps to balance the sodium in your body, which helps regulate high blood pressure. One cup of pumpkin contains nearly 400 milligrams of potassium, or about 10% of the 4,700 milligrams of potassium that should be consumed daily by adults ages 19 and older, according to the National Institute of Health Office of Dietary Supplements.

Beta carotene. This powerful antioxidant is what gives pumpkin (and carrots) its bright orange color. “Our body converts beta-carotene into vitamin A,” says Pierpont.

Pumpkin also contains vitamins K and E, copper, manganese, and riboflavin, says Pierpont.

And that’s exactly what lies in the flesh. Pumpkin seeds are also very nutritious. One ounce, or about 85 pumpkin seeds, contains:

– 125 calories.

– 5 grams of fiber.

– 5 grams of protein.

They also provide magnesium, phosphorus, copper, and zinc along with some good fats that can help you feel full longer. This can be a huge plus if you want to control your weight.

[See: 9 Foods That Are High in Vitamin A.]

Meet the nutrition experts

So it is clear that pumpkin can be a healthy addition to your diet. But how do you do it in a tasty way?

To help you get the most out of typical autumn flavors – while actually making your diet healthier – some of the most creative nutritionists in the country came up with their ideas, including Pierpont and several other experts including:

– Wesley Delbridge, a registered nutritionist and school nutritionist based in Phoenix.

– Mandy Enright, a registered nutritionist, yoga teacher, and author of the 30-Minute Weight Loss Cookbook: 100+ Quick and Easy Recipes for Sustainable Weight Loss.

– Albert Matheny IV, vice president of performance at ARENA, a company that makes a versatile fitness system for the home, and co-founder and president of SoHo Strength Lab, Inc. in New York City.

– Kelly Pritchett, Assistant Professor of Clinical Nutrition at Central Washington University.

– Tori Schmitt, dietary nutritionist and founder of YES! Nutritional services in the Dayton and Columbus, Ohio areas.

– Jessica Swift, Chief Executive Officer of Sauce Foods in Washington, DC

– Jim White, personal trainer, registered nutritionist, and owner of Jim White Fitness & Nutrition Studios in Virginia Beach and Norfolk, Virginia.

[See: 7 Top Healthy Protein-Rich Foods.]

20 ways to add more pumpkin to your fall menu

First, Pierpont notes that while you can always rely on canned pumpkin puréed, “which is just pumpkin,” it is best to stay away from pumpkin pie fillings or mixes, which can be high in sugar and spices like nutmeg. Cinnamon, cloves, allspice and ginger. To be clear, the spices aren’t the problem – it’s the sugar that you should limit.

You can also make your own pumpkin puree by baking a small pumpkin. Pierpont recommends cutting it into quarters and removing the seeds, pulp and stem. “You can flavor the inside with oil and spices, or just leave it. Bake face down on a baking sheet in the oven at 350 degrees for 45 minutes. After cooling, you can peel and mash the skin or puree the pulp in a food processor.

Once you have the puree ready, it’s time to have some fun. “You can add pumpkin puree to almost anything,” says Pierpont. Try these tips as a starting point and get creative.

1. Replace some of the cheese in any macaroni and cheese recipe with pumpkin puree to reduce fat while adding flavor.

2. Replace potatoes as a lower-calorie side dish with boiled and mashed pumpkin.

3. Mix pumpkin seeds and your favorite nuts for a healthy, filling snack.

4. Replace breadcrumbs in your salad with pumpkin seeds for a healthy dose of fat and fiber, as well as zinc and magnesium.

5. To make a pumpkin pie smoothie, mix together almond milk, banana, pumpkin, vanilla protein powder, and pumpkin pie seasoning, which is a mixture of cinnamon, nutmeg, ginger, and allspice.

6. Change your usual pasta sauce by mixing cooked and diced pumpkin in marinara sauce.

7. Add a dollop of canned pumpkin, a pinch of cinnamon, and a dash of maple syrup to your regular oatmeal recipe for a sweet breakfast or healthy dessert.

8. Remove some oil for pumpkin puree when baking. Use a 1 to 1 ratio – if you take out 1 tablespoon of oil, add 1 tablespoon of pumpkin puree.

9. Mash pumpkin seeds to use as a protein-rich crust for meat or fish.

10. For an autumn dip, toss pumpkin puree in hummus.

11. For super moist baked goods, use pumpkin puree in place of butter in a 4 to 3 ratio. (If you are taking out 4 tablespoons of oil, add 3 tablespoons of pumpkin puree.)

12. Add a scoop of pumpkin puree to the pancake batter for a moist, fall-flavored breakfast.

13. Cover your granola with sunflower seeds for extra protein and crispness.

14. Fried pumpkin with coconut oil and pumpkin pie seasoning for an easy, low-calorie snack.

15. Change up your regular pasta dish during the week by adding whole wheat pasta to pumpkin, roasted pecans, lemon peel, and parsley.

16. Mix pumpkin puree and cottage cheese for a creamy, protein-rich snack.

17. Season the pumpkin seeds with your favorite spices and bake for 15 to 20 minutes at 350 degrees.

18. Combine pumpkin puree, pumpkin pie spice, peanut butter and vanilla protein powder for healthy energy bites.

19. Make pumpkin waffles by adding a quarter cup of pumpkin puree and a teaspoon of pumpkin pie seasoning to the batter.

20. Make a yogurt parfait by layering pumpkin and high protein Greek yogurt, then sprinkling pumpkin pie seasoning and fruits on top.

[See: 8 Healthy Fall Recipes.]

Three delicious pumpkin recipes

Pierpont offers three pumpkin-based recipes from Wexner’s Nutrition Services Department.

Maple Pumpkin Pudding
Servings: 6


– 1 can of pumpkin.

– 1-2 teaspoons of pumpkin pie seasoning (use your judgment – if you like extra seasonings add two, if you like mild seasonings add one).

– Pinch of salt.

– ¾ cup of milk.

– 3 eggs.

– Packaged ¼ cup of dark brown sugar.

– 1 tbsp corn starch.

– 1 teaspoon vanilla.

– 1 teaspoon maple extract.

– ¼ cup toasted pecans.


1. Preheat your oven to 350 degrees. Heat milk for brewing (just before boiling).

2. Mix the eggs, sugar, spices, cornstarch and salt in a mixing bowl.

3. Once the milk is warmed through, slowly mix milk into the egg mixture to temper the eggs.

4. Replace the milk on the stove with 4 cups of water (we will use this for our hot water bath around the casserole dishes).

5. Add the pumpkin to the custard mixture and portion in casserole dishes.

6. Bake for 25-35 minutes or until a knife comes out clean in the middle.

7. Let cool and serve with sugar-free whipped cream and toasted pecans.

Nutritional information (per 1 mold):

– Calories: 130.

– Fat: 6.9 grams.

– Carbohydrates: 10 grams.

– Protein: 5.4 grams.

– Dietary fiber: 2.5 grams.

– Sodium: 66.6 milligrams.

Pumpkin pie smoothie
Servings: 2


– 1 banana (fresh or frozen).

– ½ cup of pumpkin puree.

– 1/8 teaspoon cinnamon (can be used more if you prefer).

– pinch of nutmeg.

– ½ cup of oats.

– ½-? Cup of unsweetened vegetable milk.

– ½ serving of protein powder (either tasteless or with vanilla flavor).

– 1 teaspoon pumpkin seeds.

– 1/3 cup ice cubes.


1. Put all ingredients in the blender.

2. Puree until smooth and creamy.

3. Adjust to taste: add a little more cinnamon or a drop of stevia if you like.

Nutritional information (per 1/2 recipe):

– Calories: 211.

– Fat: 4.4 grams.

– Carbohydrates: 28.1 grams.

– Protein: 10.9 grams.

– Dietary fiber: 5.9 grams.

– Sodium: 93.4 milligrams.

Servings: 8


– 2 teaspoons of olive oil.

– ½ large onion.

– 1 small carrot.

– 1 rib of celery.

– 2 to 3 cloves of garlic.

– ½ teaspoon oregano.

– 1 tbsp chili powder.

– 1 tbsp cumin powder.

– 1 teaspoon smoked paprika.

– Pinch of cinnamon and clove.

– 1½ cup of pumpkin puree.

– 2 cans of red kidney beans or chili beans (rinsed and drained).

– 1 large (28 oz) mashed tomato.

– 2 cups of vegetable broth.

– 1 ½ cup of meatless streusel.


1. Put a medium sized soup / saucepan on medium heat and add the olive oil.

2. While the temperature is reached, chop the onion, celery and carrot into small / medium cubes. Chop the garlic and add all the vegetables to the pot.

3. Fry until the onion is translucent and the vegetables on the bottom of the pot are soft and caramelized.

4. Add the spices and pumpkin to the saucepan and let them cook for a minute or two and marry.

5. Add tomatoes and broth and bring the soup to a simmer. Let the soup simmer for about 15-20 minutes.

6. Add beans and streusel to the soup and cook for another 10 minutes.

7. Adjust the seasoning to taste and serving.

Nutritional information (per ¼ recipe):

– Calories: 153.

– Fat: 2.8 grams.

– Carbohydrates: 15.9 grams.

– Protein: 10.8 grams.

– Dietary fiber: 7.9 grams.

– Sodium: 586 milligrams.

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Healthy Ways To Use Pumpkin This Fall originally appeared on

Update 09/22/21: This story was published earlier and has been updated with new information.

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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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