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Simple Meals for the Simple (Or Complicated) Life {Guest Post}

by Guest in Featured Articles

Bob’s Red Mill is proud to sponsor athletic endeavors across the country, including the RV Project. Just two mountain climbing addicts, searching out the best climbing in the United States (and Canada) fueled by whole grains. We are happy to welcome Vikki to the blog to tell you more about eating well while living in tight quarters on the go. Learn more about the RV Project and keep up to date with their adventures at http://rvproj.com/.


Spenser and I formed The RV Project over two years ago- determined to travel across the United States in search of the best climbing and most interesting people this great nation has to offer.

In order to be as mobile as possible, we decided to move our lives into a 10-foot trailer in February of 2012. We have a two-burner propane stove. We lack refrigeration and running water, which makes us prioritize food that keeps and is easy to prepare. The final parameter for our meals is that I have Celiac Disease. Yep, we also need to eat gluten-free.

Hopefully, you do not have as many restrictions as we do on what you are able to cook. Maybe you share one or two with us, or maybe none. Whether you have a full kitchen or a camp stove, these recipes are delicious, easy to prepare, and, as far as science can tell, really good for you.

To celebrate almost two years on the road, we’ve put together some of our favorite dishes that have proven to be tasty meals, while packing a nutritious punch. Naturally, they’re simple to cook and even easier to clean up after. We’ve included some of our favorite time-saving tips to get the nutrition your body needs when/where you can.

Bob’s products fit seamlessly into our lifestyle, giving us a wide variety of hearty, healthy products to choose from that do not need to be refrigerated and are certified gluten-free. The support allows us to have more freedom in our road trip and for that we are incredibly grateful.

Here’s a standard meal plan for a day in our active lives:


- Oatmeal with dried cranberries & flax seeds.

If I have time in the morning, I prefer to make Bob’s Red Mill GF Steel Cut Oats. The GF Quick Cooking Oats are great if we’re in a rush.

Oatmeal with Cranberries and soaked seeds | Bob's Red Mill

* This will make 2-4 servings, so it can last you a couple of days.

Don’t forget to use your imagination! You can add whatever your heart desires to your very versatile morning oatmeal- hemp seeds, chia seeds, pumpkin seeds, sunflower seeds, nuts, any other dried fruit. Spices like cinnamon or nutmeg can add a nice kick.

Soaking Seeds | Bob's Red Mill

To learn more about the benefits of soaking seeds, check out this article.


- Usually leftovers, so let’s go straight to dinner.


We stick to 1 pot/1 pan dishes on a regular basis (sometimes it’s 1 pot + 1 pan, when we’re feeling adventurous). :)

For us, dinner is a time to branch out and try new things. We already love quinoa and incorporate it into meals regularly, but had never had the chance to try the other two Grains of Discovery: sorghum and millet. I tried them both out recently and they were delicious!

Millet has a quick cooking time (20 minutes), so is ideal for use in place of rice- we made the Millet Stir-Fry.

Sorghum is more chewy and takes about 50-60 minutes to fully cook. The texture reminded me a lot of how I remember couscous to be. It’s a grain that is is very enjoyable cold, another big plus for us. The Curried Carrots Sorghum Salad was to die for! A small portion kept us full for hours.

They are both a great way to change things up from rice, noodles, or pasta, while increasing your fiber intake. Millet has 9g of fiber per ¼ cup, while sorghum provides 8 grams.

Chili | Bob's Red Mill

- Bob’s Red Mill Restaurant Vegetarian Chili recipe is perfect. The Anasazi beans are delicious & Bob’s beans do not need to be soaked overnight (good for those of us who do not  plan ahead).

- The Cranberry Wild Rice is honestly filling enough on it’s own, but also makes a great side dish to any meat.

- The Black Bean, Corn & Quinoa Salad is a fresh take on chili. Just add everything to a pot and enjoy! You can swap out any type of black beans that you may have for the specified Black Turtle Beans.

The trick is to add variety without upping the difficulty level.

Our final tip: Always think about adding to your meal.

Having a salad?

+ add chia/flax/hemp/pumpkin/sunflower seeds

+ Flax seeds to rice (or any grain!) to add nutrition & a nice crunch

+ Chia/flax/hemp seeds whenever you eat cereal or make a smoothie

Hope this is helpful! I would love to answer any questions about the recipes, eating gluten-free, or our trip.

For more on our travels, please visit our blog or Facebook page:


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No Bake Balls of Energy

Meatless Mondays: No Bake Balls of Energy

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This recipe comes from musician Brett Wildeman. Brett is a musician, writer and Bob’s Red Mill fanatic. Last September, Brett embarked on a bicycle tour of British Columbia to promote his newest album, Mother Earth. The In A Blink tour was fueled by Bob’s Red Mill and this was one of his favorite recipes for on-the-road nutrition. They are full of super foods like flax seed, chia seed and dark chocolate, completely delicious and so easy to make! We think this is a perfect recipe to add to your repertoire for a healthy New Year.

If you’re in the mood for some new music, check out Brett’s folk music on TumblrFacebook and Twitter.

No Bake Balls of Energy | Bob's Red Mill

No Bake Balls of Energy
Contributed by Brett Wildeman



1)    Stir all ingredients together in a medium sized bowl until thoroughly mixed.

2)    Chill in the refrigerator for half an hour.

3)    Roll into balls of whatever size you would like.

4)    Store in an airtight container and keep refrigerated for freshness. Last up to  1 week.

*Make these gluten free by using our Gluten Free Muesli or Gluten Free Rolled Oats.

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Cannellini Bean Spread | Bob's Red Mill

Meatless Mondays: Cannellini Bean Spread

by Cassidy Stockton in Meatless Mondays, Recipes

Christmas is around the corner and that means you likely have company coming to you (or are heading out). Either way, this is a delicious appetizer that works for most dietary restrictions and is sure to please picky palates. This spread goes well with veggies and crackers, and is pretty simple to whip up.  A fabulous alternative to hummus, this spread uses creamy cannellini beans in place of garbanzo beans. The inclusion of carrots adds a subtle sweetness that pairs beautifully with rosemary and thyme. Drizzle with high quality olive oil and you have a classy, different appetizer sure to wow your guests (or hosts).

Note: This time of year, soaking and cooking dried beans might not be feasible, so you can opt to use canned Cannellini beans or even Great Northern beans in this recipe. Freshly cooked beans add something to this recipe, but we’ll look the other way… just this once.

Cannellini Bean Spread | Bob's Red Mill

Cannellini Bean Spread with Rosemary

  • 1-1/4 cups Cannellini Beans
  • 1/2 cup Onion, chopped
  • 1 Carrot, peeled and finely chopped
  • 1 tsp dried Sage
  • 1 Bay Leaf
  • 1 large Garlic Clove, peeled
  • 2-inch fresh Rosemary Sprig
  • 1/2 tsp Salt
  • 4 Tbsp Extra Virgin Olive Oil


Soak the cannellini beans overnight in cold water to cover by 2 inches. Drain the beans and rinse them. Put them in a pot with the onion, carrot, sage, bay leaf, garlic clove, and enough cold water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until tender, 1 to 1-1/2 hours depending on the age of the beans. Add the rosemary sprig to the pot, stir, and set aside for 15 minutes.

Drain the water from the bean mixture, reserving 1 cup of the cooking liquid. Remove the bay leaf and rosemary sprig, and discard. Transfer the bean mixture to a food processor and pulse on and off, adding a bit of cooking liquid if necessary, until the beans are mostly smooth. With the machine running, pour 2 tablespoons of the oil into the processor, blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.

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Almond Choc Chip Cookies GF DF Paleo 1

NEW Natural Almond Meal + Almond Chocolate Chip Cookies {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We are pleased to launch a new, wholesome Natural Almond Meal for all of your baking needs. Whether you follow a paleo, grain-free, or gluten free diet or simply like using almond meal to add extra richness to your baking, this flour is a must-have.  Milled from whole almonds with their skin intact, this flour can be used in recipes for cookies, cakes, breads, pancakes and more! It even makes a wonderful low-carbohydrate coating for chicken, fish and other proteins.

Natural Almond Meal

The skins contribute a lovely caramel color to baked goods without affecting the flavor. And let me tell you, the flavor of almond meal is phenomenal. I can’t imagine anyone reading this hasn’t tried an almond, but if you’ve not baked with almond meal, it’s truly superb. You can replace up to 25% of the flour in your recipes with almond meal for a richer, more decadent baked good. Or, if you’re trying to watch carbs or gluten (for whatever reason), there are loads of fabulous recipes online now that use almond meal exclusively for everything under the sun.

Try these chocolate chip cookies for a real treat. This recipe is a great way to indulge without feeling guilty. I made these before a big trip last summer and they were perfect. They held up well, provided a punch of protein and a touch of sweetness while we slogged through airports and kept us from snacking on the over-priced junk food on the road. (P.S. I know the picture doesn’t exactly sell these cookies—they’re not lookers, but they are so good!)

Almond Choc Chip Cookies GF DF Paleo | Bob's Red Mill

Almond Chocolate Chip Cookies (GF, DF)
Recipe by Sarah House

  • 3 cups Bob’s Red Mill® Natural Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil
  • ¼ cup Maple Syrup
  • 1 whole Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract (optional)
  • ¼ tsp Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • ½ cup toasted Sliced Almonds*

Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts (if using) and mix for 2 additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.

Makes 25 – 30 servings.

*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.

Win it! 

I’m giving away a package of our new natural almond meal to five lucky winners. Everyone had such success with our giveaway last time, that we’re going to keep using this new app. Just follow the directions below to enter. If you have any problems, post it in the comments. We’ll select five winners at random from all who enter by 11:59 pm on 12/22. That’s only a few days away, so better enter fast!

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Cassidy Stockton Google: Cassidy Stockton
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Sorghum Sushi Salad | Bob's Red Mill

Sorghum Sushi Salad with Seared Tuna and Avocado

by Cassidy Stockton in Gluten Free, Recipes

Homemade sushi can be a fun kitchen adventure, but it takes time and effort that many of us lack. This salad, developed for us by Michelle from Je Mange La Ville, takes a lot of the work out of making sushi, but delivers all of the wonderful flavors you expect. We just love the use of whole grain sorghum in place of white rice. The chewy texture brings something unexpected to this dish and gives it something to stand on.

Sorghum Sushi Salad | Bob's Red Mill

Sorghum Sushi Salad with Seared Tuna and Avocado

Contributed by Michelle Abendschan from Je Mange La Ville 

Makes 3-4 servings

  • 1 cup Bob’s Red Mill Sorghum, rinsed and drained
  • 3 cups Water
  • 2 tbsp Rice Vinegar
  • 2 tbsp Sugar
  • 1/4 tsp Kosher Salt
  • 1/8 tsp freshly ground Black Pepper
  • 1 tbsp Vegetable (or other) Oil
  • 1 lb Tombo or Ahi Tuna
  • 1 Carrot, grated
  • 2 Green Onions, chopped
  • 1/2 tsp minced fresh Ginger
  • 1 tbsp White or Black Sesame Seeds (plus more for garnishing)
  • 1 sheet of Nori (seaweed sushi paper), cut into small 1-inch strips (kitchen scissors work best for this, cut in half, then half again, then into small strips)
  • 1 medium Avocado, pitted, sliced and sprinkled with the juice of 1 /2 a lime


  • 1/4 tsp Wasabi Paste (plus more for garnish)
  • 3 Tbsp Soy Sauce
  • 1 clove Garlic, minced
  • 3 tbsp Mirin
  • 1/4 tsp Toasted Sesame Oil

Place sorghum in a pot with 3 cups water. Bring to a boil; cover, reduce heat and simmer until tender, 50–60 minutes. Drain excess liquid and set aside to cool.

Meanwhile, in a small pot, bring vinegar and sugar to a boil. Stir until sugar is dissolved. Set aside. To make the dressing: whisk together the wasabi, soy sauce, garlic, mirin and sesame oil. Also set aside.

Sprinkle both sides of tuna with a little salt and pepper. Heat oil in a pan over medium-high heat and sear tuna for about 2 minutes per side. Let cool briefly (about 5 minutes) and then slice.

Toss cooled sorghum with the vinegar and sugar mixture, the carrot, green onion, the ginger and sesame seeds. Divide between plates. Arrange tuna and avocado slices on top of sorghum salad. Scatter the nori strips and extra sesame seeds on top. Drizzle each plate with a little wasabi-soy dressing and serve the rest on the side, as well as extra wasabi paste.

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Cassidy Stockton Google: Cassidy Stockton
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GF Brownies

Happy National Brownie Day!

by Cassidy Stockton in Featured Articles, Gluten Free

I just love these wacky food holidays! Brownie day? Yes, please! As if this time of year needs another reason to eat sweets!

If you haven’t tried our Gluten Free Brownie Mix because it’s “gluten free,” you should really just stop for a minute and reevaluate your reasoning. This mix is one of our most popular products and is beloved by gluten and non-gluten eaters alike. Super chocolaty with a moist texture, these brownies can be dressed up with some fun adaptations or eaten plain for delightful treat. Some folks like a cake-like brownie, which this easily delivers. If you want a more gooey brownie, though, simply bake the brownies for a couple of minutes less.

Here are a couple of our favorite adaptions using this mix:

From us to you, Happy Brownie Day! Now get bakin’! 

GF Brownie Mix | Bob's Red Mill Gluten Free Brownies

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Cassidy Stockton Google: Cassidy Stockton
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Everyday Classics

Everyday Classics from Lexie’s Kitchen {Giveaway} + Saturday Pancakes

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.

Everyday Classics from Lexie's Kitchen

These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.

Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.

If you don’t win, you can snag a copy of Lexie’s book here or on Amazon. On top of all that, Lexie is hosting her own amazing giveaway at Lexie’s Kitchen. Head over to check it out and enter to win a prize set worth over $400!

To give you a feel for her recipes, Lexie has shared Saturday Pancakes with us. Just in time for Saturday, am I right? Enjoy!

GF Saturday Pancakes from Every Day Classics | Bob's Red Mill

Saturday Pancakes


  • 1-1/3 cups warm water
  • 2 tablespoons white chia seed meal
  • 1/4 cup melted honey
  • 3 tablespoons melted palm shortening
  • 2 teaspoons vanilla extract
  • 2 cups Bob’s Red Mill Gluten Free All Purpose Flour 
  • 1/2 heaping teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda


Preheat oiled griddle to 350-375˚F.

In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.

Whisk in honey, shortening, and vanilla extract.

Add flour and salt and whisk until smooth.

Add baking powder and baking soda. Whisk just until incorporated.

Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.

Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.

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Cassidy Stockton Google: Cassidy Stockton
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Bob Feature

GfreeCuisine- Recipes, Meal Planning + More {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

A long-time supporter of Bob’s Red Mill, Carol Fenster, author of Gluten Free 101 and 1000 Best Gluten Free Recipes, has partnered with RelishRelish.com to create GfreeCuisine. GfreeCuisine  is a weekly recipe and menu-planning service that helps gluten-free families decide what to prepare for dinner during the coming week. For just $10 a month, subscribers receive 10 new menus (with side-dish selections) each Thursday. Subscribers choose 5 of the menus (one for each weeknight) and print out a customized grocery list, based on the 5 menus they selected. The grocery list is organized by sections of the grocery store, making shopping much more efficient.


All dishes are gluten-free and dairy-free and several are kid-friendly and vegetarian, as well. Recipes for a wide array of desserts and breads are also provided for subscribers. GfreeCuisine.com is a sister site to www.RelishRelish.com, a menu planner for non-gluten-free users.

I’m not one for meal planning, but I should be. This sounds like it would make gluten free life so much easier. I love the idea of getting a slew of new recipes each week that I could mix and match and I am absolutely wild about the idea of the program creating an organized shopping list for me. Sign me up!

Carol and her partners at GfreeCuisine have offered us three year-long memberships to give away to three lucky winners! How nice is that? How about starting off 2014 organized? How about kicking off your new gluten free diet with recipes, meal plans and shopping lists? Wouldn’t this be a lovely gift for someone who is new to the gluten free lifestyle? Yes! Yes! Yes!


Sadly, I can’t win, BUT YOU CAN! We’ve had a few complaints about Rafflecopter, so we’re trying a new app for this giveaway. Hate it? Can’t figure it out? Tell me in the comments. I’m really listening, honest. So to enter, simply follow the prompts below. No need to comment, simply enter your email address and you’re done! Then, if you want more opportunities to win, complete the bonus entries. If this is easy and no one has trouble, we’ll stick with this software. 


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Cassidy Stockton Google: Cassidy Stockton
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Wild Rice and MIllet Stuffing | Bob's Red Mill

Meatless Mondays: Wild Rice and Millet Stuffing

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Cheers!

Wild Rice and Millet Stuffing | Bob's Red Mill

Wild Rice and Millet Stuffing

Contributed by Soundly Vegan

  • 1 cup Wild Rice
  • 1 cup Hulled Millet
  • 2 stalks Celery, finely diced
  • 4 golden Beets, peeled and cut into bite-sized pieces
  • 2 cups Brussels Sprouts, quartered
  • 1 cup Cranberries
  • 1/2 cup Hazelnuts
  • 1/2 Leek, sliced thinly
  • 2 Shallots, minced
  • 6 cloves Garlic, minced
  • 1/4 cup fresh Parsley, minced
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh Sage
  • 6 cups Vegetable Stock, divided
  • 1 Sea Salt to taste
  • 1 Freshly cracked Black Pepper to taste


Preheat oven to 400°F.  Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts.  Makes 12 servings.

Optional: Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.

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Cassidy Stockton Google: Cassidy Stockton
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Birdspotter Recipe of the Week | Bob's Red Mill

Meadowlark Muesli Cookies (GF)

by Cassidy Stockton in Birdspotter, Gluten Free, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Meadowlark Muesli Cookies are a wonderful snack to take along on a birding expedition or enjoy while counting birds at your feeder. Full of whole grain goodness, these cookies use our gluten free muesli in place of oatmeal to create an oatmeal-like cookie with fruits, seeds and nuts. If you aren’t gluten free, you can make these using regular unbleached white flour and omit the xanthan gum.

Meadowlark Muesli Cookies | Bob's Red Mill

Meadowlark Muesli Cookies


Step 1

Preheat oven to 350°F. Spray two baking sheets or line them with parchment paper.

Step 2

Cream butter, granulated sugar and salt until just combined.

Step 3

Add eggs and vanilla extract and mix to combine.

Step 4

Sift together flour, xanthan gum, baking powder and spices. Add to butter mixture and mix slightly. Add muesli and continue to mix until thoroughly combined.

Step 5

Scoop cookies onto prepared baking sheets (about 2 Tbsp per cookie) and bake for 15 – 17 minutes until the edges are slightly brown. Let cool slightly on baking sheets then remove cookies to a wire rack to cool completely.

Makes 32 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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