1 1/2 cups red quinoa3 cups chicken or vegetable broth3 blood oranges1/4 cup pomegranate seeds1/2 sliced almonds Pour quinoa and broth into a rice cooker and let it do its magic. Peel blood oranges and cut into bite-sized pieces. Toast almonds in a dry skillet over medium heat until lightly golden brown. When quinoa is fully cooked and fluffy, simply stir in blood oranges, almonds and pomegranate seeds and enjoy! So simple, yet so nutritious and delicious!
No More Sickies Blender Smoothie
January 27, 2011 By 6 Comments
I’m disappointed to discover that even though we’ve moved to a place that is sunny and 70 degrees year round, winter illnesses still make their way into elementary schools and Brainiac still brings them home for the rest of us to share. Darn. I don’t know about you, but we adore blender smoothies in our house. And when we don’t feel well, we soothe our throats and our souls with frozen goodness. It’s odd for me to give you a {Read More}
Whole Wheat and Flax Tortillas
January 26, 2011 By 2 Comments
When we found out we were going to be moving to California, one of the first things my husband said to me was that he hoped I’d learn to make homemade tortillas. We eat a lot of tortillas in our family. A lot of tortillas. And the whole wheat ones I buy are not only hard to find, but they are expensive. So, today I finally gave it a go. And they are good. Really good warm. Whole Wheat and {Read More}
Warm Spinach and Tomato Pasta Salad
January 25, 2011 By 2 Comments
1 pound whole wheat rotini pasta2 tablespoons olive oil1/2 large onion, minced2 cloves garlic, mincedpinch dried basilpinch dried oregano1/4 teaspoon dried rosemary1/2 pint grape tomatoes4 cups fresh baby spinach, ripped into pieces1/3 cup part skim ricotta1/4 cup Shiraz (or other red wine) or balsamic vinegar, or red wine vinegar2 tablespoons grated parmesansea salt, to taste Boil pasta to al dente in salted water. While pasta is cooking, heat olive oil in a large nonstick skillet over medium high heat. Add onions, tomatoes {Read More}
Not Fried Rice
January 21, 2011 By 2 Comments
On my tenth birthday my parents took me to a Japanese steakhouse for Hibachi. I had never had Hibachi before and I felt very cool eating something so foreign to us. As a family we rarely ate out. My dad’s work took him out of town most of the time, causing him to have to eat out a lot while he was gone, so the last thing he wanted when he came home was restaurant food. So to me a {Read More}
Cilantro White Bean Dip
January 20, 2011 By 1 Comment
Love hummus, but want a delicious alternative? Or, like the idea of hummus but dislike the graininess of chick peas or the taste of tahini? I have the perfect substitute! Navy beans prove to be a perfectly creamy base for a lusciously nutritious dip. The hardest part of this recipe is finding a can opener for the beans. Cilantro White Bean Dip1-16 ounce can Navy beans, rinsed and drained1 glove garlic, roughly chopped1 tablespoon fresh lime juice3/4 cup fresh cilantro {Read More}
Tuna Salad + Homemade Mayonnaise
January 19, 2011 By 3 Comments
Tuna salad doesn’t have to be boring. Add a few unexpected ingredients and you have a colorful, filling, nutritious lunch! Let me teach you how to take tuna from zero to hero the way my mama taught me. Carrot & Apple Tuna Salad 2 medium-sized carrots, shredded 1 large apple, cored and shredded 2 mini dill pickles, minced 2 cans tuna in water, drained 2 tablespoons Homemade Mayonnaise (recipe below) Combine carrots, apple, pickles and tuna. Then, stir in mayonnaise. If {Read More}
Gooey Mozzarell-O Sticks
January 17, 2011 By 2 Comments
Dear Wholesome, I was invited to a potluck play date next week, and I need to make a kid-friendly dish to share. The host said it doesn’t matter if it’s a snack, side dish, or dessert. I thought of a few things, but then I saw your blog, and thought I’d see if you had a suggestion! B. in Virginia There are a couple of things to keep in mind when you’re feeding a crowd. First, keep the occasion/setting in {Read More}
Any Berry Swirl
January 16, 2011 By 4 Comments
Remember back in the day when Cream of Wheat came with those little packets of brightly colored flavoring? I clearly remember seeing a commercial in which some rosy-cheeked child squeezed neon purple goo atop his steaming bowlful while his perfectly put-together mother looked on with joy and satisfaction. I felt a deep sense of longing to be that child. That purple goo called to me. It whispered promises of sticky sweetness, promises of fun food science experiments, promises of being like {Read More}
{who doesn’t love} Homemade Granola
January 15, 2011 By 4 Comments
Granola is one of those things that seems like it’s a lot better for you than it actually is. I mean, it’s just oat clusters, some nuts and maybe some raisins. Right? Wrong. Have you actually read the label on a box of granola lately? Scary stuff. It’s the proverbial wolf dressed in sheep’s clothing of cereals. Believe me on this one. Note: a breakfast food with a reputation for wholesome goodness shall not contain modified food starch, high fructose {Read More}
