TIP OF THE DAY: Delicious Ways To Eat More Grains & Legumes

Top: Bean purée topped with grilled vegetables and aged balsamic, as a starter or vegetarian main (photo courtesy Chef Eric LeVine). Center: Try poached or fried eggs on a bed of beans or lentils; here, kidney beans and diced sweet potato (photo courtesy U.S. Dry Bean Council). Bottom: Ham with black-eyed peas and collards (photo…
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TIP OF THE DAY: Try Something New For National Whole Grains Month

Just because it’s National Whole Grains Month doesn’t mean you have to flock to the brown rice and whole wheat pasta. Good as they are, why not try something new—something you might enjoy as much or more? Because whole grains are not only good for you; they’re delicious. Thousands of years ago, many more grains…
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PRODUCT UPDATE: New Varieties Of Village Harvest Whole Grains

Last spring, one of our Top Picks Of The Week was Village Harvest, absolutely delicious pre-cooked and flash-frozen whole grains that are ready to eat after a minute in the microwave. This brilliant line addresses the need to eat more whole grains while removing the time challenge of cooking them. All you need to do…
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TOP PICK OF THE WEEK: SooFoo Whole Grains & Legumes

Sandwiched between holiday feasting and Valentine’s Day sweets, January is “Healthy Food Month” at THE NIBBLE. Our first few Top Picks of the year are foods that are delicious and healthy, to start the year on America’s second most popular New Year’s resolution: lose weight/eat healthier (first on the list is better money management). SooFoo,…
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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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