Refusing the coup-up and having more time on my hands when shopping, what great inventions do I find but these higher protein products. Of course you can avoid them altogether to help what I call “the Covid Weight Gain”. However, I’ve also found that recipes with lots of variety and moderation does the same thing and makes life just a bit more interesting. Tired of the same old thing for...[Read More]
Italy Magazine’s article about the multi grain pizza led me to their recipe for fig and honey focaccia. I’m a focaccia foodie and have made it every which way in past years to sell locally as a caterer. Now I hear it was invented by the Etruscans??! My other haunting research topic!? Here is my recipe for fig and rosemary multi grain focaccia. I adapted Bob’s Red Mill recipe using his...[Read More]
Light and flavorful gluten-free orange poppyseed muffins made with quinoa flour and natural sweeteners. A wholesome, citrus-infused recipe perfect for breakfast or a healthy treat....[Read More]
Here’s another way to get your whole grains. Delicious in the morning or during any part of your day. This one is made with a whole grain medley from Bob’s Red Mill called “Grains of Discovery.”...[Read More]
If you want a lighter version than a grain pilaf for example, try these recipes using rice pasta. It comes in all styles: fettucine, spaghetti, spirals, elbows, fusilli, shells, and penne! This pasta adds 4g protein per 2 oz serving and 3g fiber. The 210 calories provide plenty of room for you to add veggies, seafood, cooked turkey or chicken, and other healthy ingredients of your choice for a...[Read More]
Made quick and healthy with whole grain rice, and fresh veggies cooked all together. Make it tasty with a toss of basil/garlic pesto, lemon and evoo. Add a few options of your own, like cherry tomatoes, feta cheese, olives or homemade croutons. A bit extra makes lunch next day!...[Read More]
I keep emphasizing that I cook gluten-free products and came to realize that maybe I should talk a little bit about what being gluten-free is really about, and why people need, or choose this kind of diet. Before we delve into what gluten-FREE is, it might be best if I define was gluten is. From my research, Gluten is essentially a protein found in many grains and most specifically wheat and its...[Read More]
Spring brings the invigorating fresh air, sunshine and a bounty of healthy vegetables to your table. Watch those picky eaters dig in to this delicious dish! It is made healthier by the use of whole grains and fresh vegetables. Every single ingredient in Multi Grain Pilaf adds a layer of appreciable flavor. Frozen bags of leftovers make an easy encore serving and another delightful taste...[Read More]
And I thought I knew something about grains, flours, beans and seeds. In looking through the “Breakfasts” cookbook Bob Moore autographed when he gave it to me, I found an A-Z tutorial: where grains’ names came from, and what they mean, if it is a grain, seed, grass, how old it is, how it was used, what nutritious powers it has, and other recommendations. This cookbook has 100 healthy...[Read More]
Bob Moore, CEO and President of Bob’s Red Mill, Milwaukie, Oregon, has been featured in national magazines, TV and Radio networks, and interviewed by one notable writer after another. ABC World News probably started the avalanche of media coverage when he announced the Employee Stock Ownership Plan (ESOP) for multi-million dollar Bob’s Red Mill Natural Foods to become an employee-owned...[Read More]
Betty is a California-based writer whose work explores local history, travel, food, and the people who shape community life. Her storytelling is rooted in curiosity, culture, and real-world experience.
Stories of place, people, and culture - told with curiosity and heart - telling stories that bring places and people to life.
Betty is a Gold Country-based writer covering regional history, travel, food, and human-interest stories, with a focus on the people and traditions that define a place.