People… Not everyone should cut out gluten! There are lots of healthy gluten-containing whole grains that need some love.
Carbs, especially those that contain gluten, have gotten a really bad rap the past few years, and I’m feeling kind of bad for them. I’m not talking about donuts, or even Italian or ciabatta bread (although I do love all of you dearly – in moderation!). I’m talking about good old oats (even though you technically don’t contain gluten), or farro, or wheatberries or all of those other whole grains that deserve a place in a healthy diet. After all, it’s all about balance, moderation, and quality, right?! Continue Reading..
You have to know it’s springtime when you start to see rhubarb in the produce department. It’s one of the first vegetables (yes, technically) harvested in the spring, and if you live in the northern hemisphere, you should be seeing it right about now. Blink, and the really good stuff will be gone, so get your fill now.
Because rhubarb is mouth-puckeringly tart – kind of like spring’s version of cranberries, it’s usually paired with really sweet, ripe fruits, and sweetened quite a bit. I love it in jams, and I also pair it with wild blueberries to make Bluebarb Cheesecake Ice Cream. Continue Reading..
Well hello and a very belated Happy New Year dear reader! I’ve been away from the blog for a few weeks with the holidays, and lots and lots of company from Thanksgiving all the way through the beginning of January, and as much as I enjoyed it, it’s kind of nice to be back to my old schedule.
Did you make any New Year’s resolutions? I have a few, and I’ll tell you about most in the next few weeks (I have to be accountable to someone right?), but one of my food/diet/health resolutions is to eat more salads. It’s not that I don’t like them – I really do! But it’s the thought of making them that I hate 🙁 So I’m working on making them big enough to count as a meal, or eat for several days, so it doesn’t feel like such a chore. Continue Reading..
By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I am what you would call, a creature of habit. If you come to my house on any day of the week, you’ll find me eating pretty much the same breakfast, at pretty much the same time. I love my coffee with lots of milk first thing, then I work for a little bit until I get hungry, and then it’s always oats + dairy. I never get bored because I’m constantly trying new fruits and flavors to mix in. I make hot oatmeal in the winter, but whenever it’s warm – or if I just know I’m going to be too busy to make it in the morning, I love overnight oats. Continue Reading..
Hello friend! You know I’m a major fan of a healthy breakfast. It’s the best way to fuel up for the day, and it really does help you to make better food choices throughout the rest of the day. Today I’m sharing a short sponsored post from Kellogg’s with some helpful tips to make a healthier breakfast. Happy Tuesday!