by Toby Amidor in Healthy Tips, September 19, 2013
by Katie Cavuto-Boyle in Uncategorized, June 20, 2010
Whether you’re looking for a gluten-free pasta, trying to eat more whole grains or experimenting with ancient grains, you can find all kinds of alternative pastas lining market shelves these days. Here’s a quick primer.
Quinoa is a high protein whole grain (technically, it’s a seed) that has become very popular. The grain provides hefty doses of B-vitamins, potassium, magnesium, selenium, iron and zinc. Quinoa pasta has a nutty flavor and a dense consistency. Although quinoa is gluten-free, the pasta can be blended with other flours, including whole wheat flour, so be sure to read labels carefully.
by Katie Cavuto-Boyle in Healthy Recipes, September 27, 2009
Lately I’ve been feeling bored with traditional grains, so I’ve added spelt into my regular repertoire. If you haven’t tasted this nutritious, nutty and oh-so-satisfying grain, try it today! Here are some tips on buying, storing and, of course, cooking spelt.
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by Dana Angelo White in Healthy Recipes, August 27, 2009
You’ve heard it before, and you’ll hear it again — breakfast is the most important meal of the day. Eating it kick-starts your metabolism, improves your concentration and can even help you maintain a healthy weight. But, yes, busy schedules mean we don’t always make the time.
Your day’s first dish doesn’t have to be elaborate — just make sure it packs a powerful punch. If you’re breakfast wary, check out four of my favorite standbys for the busy workweek.
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This grain has more protein, B-vitamins and iron than its cousin wheat. Have you experimented with it in your baking? Get started.