PRODUCT: Betty Crocker Suddenly Grain Salad

One of the three varieties of Suddenly Grain Salad. Photo courtesy Betty Crocker.   If America isn’t eating enough whole grains, can Betty Crocker help? Hopefully, the company’s new and not-yet-mainstream boxed grain salads will do the trick. Following the trend of restaurants to whole grain salads—on the advice of healthcare professionals and the government…
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RECIPE: Tofu & Tomato Skewers

Tasty tofu and tomato skewers. Photo courtesy Nutrition.org.   We love mozzarella and tomatoes. Caprese salad is a favorite, along with skewers of mozarella balls with cherry tomatoes and basil leaves. But we’re also trying to eat more vegan dishes, part of our personal commitment to save the planet. (Animal methane is the leading cause…
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TIP OF THE DAY: Lettuce Cups or Wraps

Lettuce cups: Fill them with something warm for a contrast with the cool, crunchy lettuce. Photo courtesy House Foods.   First introduced in Asian cuisines, lettuce wraps are now popping up on the menus of other types of restaurants and on the dinner table at home. We’ve really been enjoying this lettuce cups recipe as…
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TIP OF THE DAY: Uses For Leftover Cooked Grains

Turn leftover quinoa or other grain into a breakfast parfait. Photo courtesy Chobani.   Barley, buckwheat, bulgur, rice, quinoa…. You’re doing your best to eat more whole grains and up your daily fiber content. But if you’re staring down a bowl of leftover grains in the fridge, here’s how to repurpose it. Although it isn’t…
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TIP OF THE DAY: Edamame Teriyaki

We enjoy both the flavor and the nutritional benefits of edamame. We always order a bowl at Japanese restaurants, and have bags of frozen, shelled edamame in the freezer at home. The bright green color of the boiled soybeans adds perkiness to anything from scrambled eggs to salads to mashed potatoes. You can ready almost…
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