Life:Styled: Quinoa and Mixed Veggie Salad (GF, V)

by Guest in Featured Articles, Gluten Free, Recipes

Hi my name is Christen and I’m a quinoa addict.

This funny looking grain is actually a seed, a complete protein source and considered a super food. It’s as easy to cook as white rice and the flavor benefits far out weigh i’s counterpart any day.

My love affair with quinoa (pronounced like keen-wa) started over three years ago when I found out I was gluten intolerant. Searching for anything and everything that I could eat was a crucial quest at that time in order to “stay on the wagon”. I discovered how very versatile it could be, subbing in for a more nutritious rice, used as pasta, flour, the list could go on and on. Bob’s even has a few terrific cookbooks they offer like Quinoa 365 if you’re looking for more ideas.

Another great thing? My kids love it! I think because of it’s nutty flavor and fun look. It’s also not sticky like rice can get so it stays fluffy and has great texture.

The Quinoa and Mixed Veggie Salad recipe I’m sharing today is good standby to have in your arsenal of quick and healthy weeknight meals. It comes together in 20 minutes and can be served as a main dish for a meatless meal, or is a great compliment to some sautéed fish or barbequed chicken.

A couple other variations we’ve done is adding cooked black beans for more protein or golden raisins to add a sweet balance with the curry dressing. Use whatever veggies you have on hand, the key is to have some with the crunch factor (like the carrots and bell pepper).  Want to add some essential Omega 3’s? Grind up a tablespoon of  Bob’s Chia Seeds and add to the dressing.

If you’re worried that your kids would never eat a dish with this many vegetables, just give it a try. They may just surprise you. The more you present a variety of good-for-you foods, the easier it gets. Another trick is to make sure and dice the veggies extra small. I do this so my kids are less likely to try and pick them out. They just slip right in with each bite. We have to do what we can!

Make sure you come visit me over at life:styled, where every Monday I share a weekly menu that helps get you organized for your crazy week of school and work ahead.

Bon Appétit!

Quinoa and Mixed Veggie Salad

  • 1 ½ cups Bob’s Red Mill Organic Quinoa
  • 3 cups Water
  • 1 large Bell Pepper (or 3 small)
  • 2 Tomatoes
  • 3 small Carrots
  • 1 Avocado
  • Juice of 1 Lemon
  • ¼ cup seasoned Rice Vinegar
  • 1 Tbsp Olive Oil
  • 1 tsp Curry Powder
  • 1 ½ tsp Salt
  • ½ tsp fresh ground Pepper

Add the quinoa and water together in a pot over high heat. Bring to boil, reduce heat and  simmer for 20 minutes. Allow to cool.

In the meantime, finely dice the bell pepper, tomatoes, carrots and avocado. Set aside.

In a small bowl mix the lemon juice, rice vinegar, olive oil, curry powder, salt and pepper. Wisk until well combined.

Mix the quinoa in a large bowl combined with the chopped veggies. Add dressing and toss to coat. Serve on a bed of lettuce.

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Peanut Butter and Jelly Oats

Celiac Eats: Overnight Oats (GF, V)

by Guest in Featured Articles, Gluten Free, Recipes

Peanut Butter and "Jelly" Oats

We all know that eating a breakfast is important to our health– from aiding in weight loss to helping kids stay energized through school. Yet most of us skip it. I try to eat a balanced breakfast but still find it hard sometimes to make a nutritious meal in the short amount of time I have in the morning. I also get bored with the limited gluten and dairy free breakfast options.

I love overnight oats because they are so simple to prepare and you can change the flavor profile easily with different mix-ins so you’ll never get bored.

If you have kids, turn them into an experiment after dinner. They’ll be so excited to test them in the morning and you’ll be happy to get them a filling breakfast.

Basic Overnight Oats

Adapted from Kath Eats Real Food

Serving size: 1-2

Place oats and coconut milk into a container. Stir, cover and place in refrigerator. Let sit overnight.

Next morning, warm the oats in the microwave for 2 ½ to 3 minutes. Add in mix-ins.

PB&J Oats

Follow the basic overnight oats recipe. Mix in peanut butter and berries for a protein and fiber packed breakfast.

Cinnamon Blueberry Oats

Cinnamon Blueberry Oats

Follow the basic overnight oats recipe. Sprinkle cinnamon and a few blueberries on top. For an extra treat crumble a blueberry muffin into the oats.

Additional Mix-ins

  • Fruit – berries, apples, bananas
  • Jams or jellies
  • Granola
  • Trail mix
  • Nuts and seeds
  • Honey
  • Mike’s Hot Honey
  • Maple syrup

About Lindsay Spencer

Writer. Foodie. Gluten, dairy and soy free. Growing up in Atlanta, southern food will forever be in my heart. While I might not be able to enjoy certain foods anymore, I have learned to expand my palate with new amazing foods. Follow me on Celiac Eats as I share my journey of finding the joy and togetherness of food.

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In Her Words: Spar for the Spurtle Winner Merry Graham

by Guest in Featured Articles, Golden Spurtle

It was as if I had been whisked away to Scotland! The bagpiper started playing, beginning the processional that led two competitors and I to our cooking stations. I was a stew pot of nerves, excitement, confidence, and giddiness! My time had arrived. Could I make the winning steel cut oat dish? Would my 15 practice sessions before the cook-off give me an edge? Would my extra effort of renting a butane burner which I used during my practice sessions before arriving on Bob’s turf, help me to stay calm if the burners went wacko or failed? Prior to the cook-off, while we were preparing our ingredients, a butane burner caught fire, but I remained calm.

During the cook-off in the middle of frying my black bean patties, my butane burner stopped – but I simply moved it to the next burner. I guess you can say, practice sometimes makes perfect; my Black Bean Porridge Patties were declared the Spurtle champion!

So, let me back up to the beginning of my experience with Bob’s Red Mill Spar for the Spurtle Ultimate Oatmeal Throwdown. I’ve enjoyed Bob’s Red Mill products for 30 years. My children grew up on Bob’s oatmeal and pancake mix, so much so, that my son’s first sentence was, “More….pancakes….please”! So when I heard about the contest, it was a given, and I had to compete.

When I began thinking about my recipe, first I played with titles and thought that ‘Black Bean Porridge Patties’ smoothly rolled off the tongue. After selecting the name, my strategy was to concoct a savory porridge in patty-form!  The patties turned out crisp on the outside and deliciously moist on the inside. I was hooked! I knew the porridge patties were a winner!

When I received a call from Julie at Bob’s Red Mill, announcing that I was a finalist, I spilled forth with way too much enthusiasm and excitement!  She patiently lent a listening ear, as did the judges at the Throwdown, as I bubbled with pride and passion talking about my black bean porridge patties.

I’m still in awe of it all! To become a finalist was exhilarating, and to travel to Portland, Oregon for the cook-off seemed as if I was going home. There was something so familiar in it all!

Many of Bob’s Red Mill’s staff had their hands in the porridge pot, making the cook-off a success.  They were all so kind, helpful, detailed and informative.  When it comes to my first trip to Scotland to compete in the Golden Spurtle World Porridge Making Championship, I sure won’t feel like I’m going home. Yet, I’m confident that the Bob’s Red Mill team will continue to be detailed, kind, and patient with my “spillovers.”

To wrap this blog post up, there is only one thing I’ve done to prepare for my trip to the Golden Spurtle World Porridge Making Championships in Scotland: I purposely didn’t unpack my prized myrtle spurtle from the suitcase!

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Lemon Basil Bulgur Salad

Meatless Mondays: Eat Well with Janel: Lemon Basil Bulgur

by Guest in Featured Articles, Meatless Mondays, Recipes

Let it be known that while I love cooking, I do not love labor-intensive, lengthy prep time, or long cook-time recipes. I want something I can bring to the table with a few simple steps, but that tastes like I was working on it all day. Now that back to school is upon us (yep, even for me since I teach and work at a college), I want super simple meals that last throughout the week but also satisfy me. Enter bulgur as my grain of choice. Bulgur may sound fancy, but it’s a grain made from whole grain red wheat that has been parboiled, dried, and ground. This means that it’s quick cooking too, much like quick cooking oats. Or if you’re like me, no cooking is involved at all.

You can very simply cook bulgur just like you’d cook rice or other whole grains by using a 2:1 ratio of grain to water, boiling, and simmering for about 12 minutes. But if you want even less muss and fuss, my secret speedy method is to soak one cup of bulgur in two cups of water in an air-tight container in the fridge for a few hours or overnight. The bulgur will soak up all of the water leaving you with a nutty, slightly chewy whole grain that is ready to eat.

Once you have your bulgur ready, you can add in any combination of ingredients. To make it a one-dish meal, I make sure to load up on veggies and add in a protein. In this case, it’s peas for my Lemon Basil Bulgur with Peas and Artichokes. It’s a perfect side dish or main meal that will last you several servings throughout the week – plenty for dinners and some to pack in your brown bagged lunch.

Lemon Basil Bulgur Salad

Lemon Basil Bulgur with Peas and Artichokes


  • 2 cups Bob’s Red Mill Bulgur
  • 1-14 ounce can Artichoke Hearts, liquid reserved
  • 1-12 ounce jar Marinated Artichoke Hearts
  • 1 bag frozen Peas, defrosted
  • 1 large bunch fresh Basil (about 20 leaves)
  • Juice of 1 Lemon
  • Salt to taste


  1. Soak 2 cups bulgur in 4 cups water for 3 hours or overnight.
  2. Drain the can and jar of artichoke hearts and cut into bite sized pieces. Reserve about ¼ cup of the liquid from the marinated artichoke hearts. Add artichoke hearts and the liquid to the bulgur. Mix in bag of peas.
  3. Chiffonade basil leaves into thin strips using this method. Mix them into bulgur.
  4. Squeeze the juice of one lemon into the mixture. Add salt to taste. Serve at room temperature.


Janel Ovrut Funk is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.

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October Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Delicious International Soups with Laura B. Russell!
Thursday, October 20, 2011 5:00-7:00 p.m. 

Take a trip around the world with cookbook author and columnist Laura Russell as she incorporates whole grains and beans into hearty, satisfying soups and accompaniments. We’ll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the U.S., we’ll dig into wedges of Cornbread and a chunky Wild Rice Soup with Smoked Sausage. Please join us in welcoming Laura Russell to our cooking school while enjoying some of her wonderful dishes!

Note: In addition to this menu being gluten-free, both breads are vegetarian, one soup is vegan, and one soup has a vegan option.

Supplies to bring:  enjoy the sampling!              Class Fee:  $40.00

Cozy Italian Dishes with Ivy Manning!
Thursday, October 27, 2011 5:00 -7:00 p.m.
As the cold winds begin to blow, we all begin to crave wholesome comfort foods to warm our bellies.  Join cookbook author and Oregonian columnist Chef Ivy Manning for an evening full of the perfect Italian-inspired recipes that you’ll use all season long. We’ll start with a warm Insalata di Farro & Roasted Peppers, hearty Winter Squash & Pearl Barley Soup, tuck into a delicious vegetarian entree of Creamy Mascarpone Polenta with Wild Mushroom Sauce, and finish the meal with Torta Maria, a decadently rich chocolate-almond cake that can ward off even the deepest winter chill.

Supplies to bring:  enjoy the sampling!              Class Fee:  $40.00

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My Man’s Belly: Easy Pork Tamales (GF)

by Guest in Featured Articles, Gluten Free, Recipes

My name is Pamela and I write a blog called My Man’s Belly.  I was so happy to be able to share this recipe with you.  I create lots of different kinds of recipes on my site and especially enjoy creating recipes that allow people to eat great food with a minimum amount of effort.

Several years ago a crock pot (aka slow cooker) saved my life.  Not in the true life or death sort of way, but in the way that eating another fast food burger or burrito or microwave dinner might be the death of me kind of way.  My husband and I were both working full time jobs and I was going to grad school at night.  Between work, classes, commuting, and sometimes sleeping I found eating a real meal was something I was lucky to be getting one day out of the week.  That’s when I discovered the slow cooker.

This inexpensive little device allowed me to fill it up with all kinds of good stuff, before leaving for work, and come home to a house that smelled like I had been cooking away all day.  Making dinner became one of the easiest parts of my day.  Dress a salad, steam up a vegetable and we got to sit down to hot meal that wasn’t full of sugar, salt or any other strange ingredients.

We really like tamales, but I still don’t have the time to make up the filling, cook up the cornmeal, wrap it all neatly in cornhusks then steam the tamales to perfection.  The crock pot to the rescue.

I’ve been making lazy chicken tamales for a long time, but we’ve begun to crave the pork tamales that I want to share with you today.  After a long day of running around, this is a delicious and filling dish to come home to.  To make things easy on yourself, you can fix the pork and make up the sauce the night before.  Just put everything in the slow cooker before you go to bed and put it in the refrigerator.  Before you leave for work, put the crock into the warming unit and set it on LOW for 6-8 hours.  If your slow cooker doesn’t have a timer on it, just plug it into one of those light timers that’s set for the time you want it to turn off.

When you get home, all you need to do is prepare the cornmeal, add some fresh tomatoes, a little avocado and maybe some cilantro and sour cream.

There’s another benefit to making this dish beyond how easy it is to make and how delicious it is.  You’ll probably have leftovers for lunch tomorrow or another dinner.

Please don’t be scared off by the list of ingredients.  These are all things that are readily available at your local grocery store (if they’re not already in your pantry).  The preparation for this is so easy, it really only takes minutes to put it all together.

Easy Pork Tamales

[Editor’s note: This dish can be made gluten free by using Bob’s Red Mill Gluten Free Corn Grits or Gluten Free Corn Meal.]


  • 3 pounds Pork Butt/Shoulder (cut into 2″ cubes)
  • 3 dried Guajillo Peppers
  • 2 dried Pasilla Peppers
  • 1 14-15 ounce can Diced Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 large Onion (diced)
  • 4 cloves Garlic (minced)
  • 1 Tbsp Cumin
  • 1 Tbsp Coriander
  • 1 Tbsp + 1 tsp Unsweetened Cocoa
  • 2 tsp Cinnamon
  • 1-1/2 tsp Oregano
  • 1 tsp Chipotle Powder
  • 1 tsp Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1/4 tsp Powdered Mustard
  • 1/8 tsp Nutmeg
  • 1/2 – 1 cup Pepper Soaking Water

For Cornmeal


For the Pork

  1. After you cube the pork, put it into the slow cooker.
  2. Pull the stems off of the dried guajillo and pasilla peppers.  Empty the seeds out of the peppers as well. (It’s okay if the peppers tear.)
  3. Fill a medium size container with hot water.  Place the dried guajillo and pasilla peppers into the water.  Let them soften in the water for 15 – 20 minutes.
  4. While the peppers are soaking, add the next 14 ingredients into a blender or food processor.
  5. Remove the dried peppers from the soaking water and add them to the blender or food processor.
  6. Cover and puree the mixture.  If the mixture is too thick, add some of the pepper soaking water to thin it out.  You want the sauce to have the consistency of ketchup.
  7. Pour the mixture over the cubed pork that is in the slow cooker.
  8. At this point you can cover the crock and either refrigerate it overnight to begin cooking in the morning or you can put it into the heating unit and begin cooking it immediately.
  9. Cook on Low setting for 6-8 hours or you can cook it on High for 3-4 hours.  The length of time varies slightly because different crock pots cook differently.  The lower end of the cooking time should be plenty to cook the pork through, especially because it is cut into small cubes.

For the Cornmeal

  1. In a large saucepan, over high heat, bring the chicken stock to a boil.
  2. Whisk in the corn grits (corn meal).  Reduce heat and simmer while stirring frequently to help keep from sticking.
  3. Mixture will become very thick (approximately 30 minutes).
  4. Add butter to corn meal and stir to thoroughly combine.


The guajillo and pasilla peppers are not spicy peppers.  If you are concerned about the spiciness of this dish, you can leave out the chipotle powder (but the chipotle also gives the sauce a smokiness).

You can serve the cornmeal soft, and a bit mushy or you can firm it up by baking it. Preheat the oven to 350° F.  Lightly oil a pie pan with olive oil.  Pour cooked corn meal into the pie pan.  Bake in the oven for 20-30 minutes.  The top will form a crust and edges will begin to brown.  When done, remove from oven. Let cool for 10 minutes. Slice into wedges.  Slice wedges in half. Serve open face with pork tamale on top.

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The Food Sensitive Foodie: Polenta Bread (GF, CF)

by Guest in Gluten Free, Recipes

I love good food almost as much as I love a good game. So what is more fun than when you can turn your meal into a game?!? Better than an ice breaker, which could include awkward questions or removal of shoes (don’t tell me you’ve never been subjected to the dreaded human knot game); the way someone puts together a sandwich tells you a lot about who they are. (As we learned on a previous season of The Bachelor, how one puts together a hot dog says a lot about them. Well, this is my version – without the roses, mystery tubular meat products, and egos.)

Sandwiches make perfect game food. You can create some friendly competition based on creativity of fillings, height of sandwich, most delicious spread; the possibilities are endless. I keep Bob’s Red Mill Gluten Free mixes stocked for those impromptu invitations for picnics, dinner parties, brunch; really, anything that calls for a yummy gluten-free meal addition. It was a recent invitation to a Chicago lakefront picnic, where I was tasked with sandwiches, that inspiration struck for Polenta Bread. This was a hit, even with my non-food-sensitive friends who couldn’t tell the difference!

Polenta Bread

1 package Bob’s Red Mill Gluten Free Cornbread Mix

Follow the package directions with these exceptions:

  • Use a 9” x 13” pan
  • Use olive oil


  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Italian seasonings
  • 1 teaspoon fresh ground black pepper

Heat oven as directed

Combine ingredients and mix as directed

Lightly grease your 9” x 13” pan

Pour batter into pan

Dampen hands with water and smooth out batter until it is evenly spread in the pan

Bake as directed, polenta bread will fluff up a bit when baking

For sandwiches: allow bread to cool. Cut into sandwich size squares, rectangles, or triangles. Slice bread in half and toast lightly in the oven before adding fillings. You can get 6-10 servings per pan, depending on how big you wish to make your sandwiches.

So, how does this delicious recipe become a sandwich game? Starting with Polenta Bread, ask your family, picnic partners, neighbors, or whoever gets a seat at your table to tell you their favorite sandwich filler (grilled portabellas, roasted turkey, pesto mayo, fresh veg, etc. Go wild!) Set out the bread and the assorted fillers and let everyone make their own sandwich. Encourage creativity; suggest your fellow diners try fillings they’ve never tried before, or have them make a sandwich for someone else at the table. Give prizes (I love me some prizes) – a bag of chips, a new sandwich box, a jump rope or sidewalk chalk, a couple of cookies…maybe not roses.

If ever there was an opportunity to play with your food – this is it!

Marisa Voorhees tells stories and shares recipes on her site The Food Sensitive Foodie. With a love of food that has roots in her earliest memories, Marisa creates recipes that are wheat free, gluten free and dairy free for all occasions. Marisa says, “For me, food is a great communicator; I can say more with it than I can say with words. Since I was little, I have never been one to cook just for myself. And as long as I am alive, I don’t believe anyone should suffer in a tasteless, solitary world. Life is too short and delicious for that.”

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