TIP OF THE DAY: Leftover Brown Rice Recipes

If you’ve been reading all the posts this month, you know why you need to eat more whole grain. It’s easy to do just by switching two of the most-served starches—white potatoes and white rice, both of which supply minimal nutrition—for nutritious, high-fiber brown rice. When you make brown rice, make double the amount you…
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RECIPE: Grilled Salmon

Some of our staff eat grilled salmon for dinner every other night for its healthy omega-3 essential fatty acids. There are many ways to keep grilled salmon interesting. But instead of topping it with sugar-laden chutney, sauces and glazes, take a healthy approach. In this idea from Whole Foods Market, grilled wild salmon (so much…
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RECIPE: Pressure Cook Beans & Rice—Fast!

Some people don’t eat more whole grains because they take too long to cook. But with a pressure cooker, brown rice is ready in 10 minutes, beans in 20 minutes (and really long cookers like short ribs in 40 minutes). Start your healthy New Year with a pressure cooker. We love our top-of-the-line Kuhn Rikon…
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TIP OF THE DAY: Switch Your Starches For Healthy Eating

Alas, our beloved Corn Flakes are not whole grain. We’ve switched to Cheerios and oatmeal. Photo by Hannah Kaminsky | THE NIBBLE. These painless, easy switches to whole grains and other foods can give you more nutrition, more whole grain fiber and a new perspective on broadening your culinary repertoire. Why do you need to…
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TOP PICK OF THE WEEK: Rancho Gordo Gourmet Beans

Beautiful cranberry beans from Rancho Gordo. Photo by River Soma | THE NIBBLE. Beans were nutritious fare for our ancestors. Yet today, many people think of beans as inexpensive food consumed by people who can’t afford better. They haven’t had Rancho Gordo heirloom beans! There’s no better way to learn to appreciate beans than to…
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