Whole Grain Recipes
Last Minute Everything Bagel Noodle Bowl
A perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off.
Instant Pot Brown Rice Bowl with Chickpeas
This Instant Pot brown rice bowl was one of the simplest lunches I've cooked in a long time, using the pot-in-pot method! Loaded with toppings: peanuts, herbs, sliced avocado, and scallions.
New-fashioned Oatmeal Pancakes
If you love oatmeal, these need to be your next pancake adventure. They're like a delicious oatmeal porridge in pancake form. Made with toasted walnuts and blueberries - dairy-free, egg-free batter.
Green Spaghetti Pie
Excited about this! A whole food, plant-based everyday remake of spaghetti pie - made with a special blended kale green sauce, chickpea or whole-grain pasta, and garlic.
Crunchy Breakfast Magic – One Cereal & Five Ideas
With crispy quinoa, puffed brown rice, chia, hemp, and flax seeds, this is a favorite nutritious homemade breakfast cereal blend. The recipe is written so you dump all the ingredients in a quart-sized jar, shake, and go.
Vibrant Vegan Double Broccoli Buddha Bowl
A favorite Buddha bowl made with seven ingredients on green overdrive. You double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base.
Rye Crepes
The new year is here, and so far it has been crisp air, clear skies, thickest softest sweaters, afternoon reads, and big stews. We made crepes New Years Eve, and celebrated fresh starts, optimism, and our hopes for the coming months - a simple night of sparkling wine, crepes, and a far-away view of the downtown fireworks.
Rye Pasta
A rustic rye pasta dough made with my little, hand-cranked, Mercato Atlas pasta machine.
Coconut Quinoa Bowl
What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try - coconut, garlic, almonds, kale, topped with salted yogurt and avocado.
Olive Oil Braised Spring Vegetables
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.
