whole grain recipes


After two weeks of going Snow Crazy (has anyone in Boston coined that term yet?) I decided I couldn’t let the weather keep getting in the way. Historic almost-eight-feet-of-snow-in-three-weeks record or not, I’ve got stuff to do. So classic me, I overbooked myself and now have zero free time. So I’m back on that five ingredient grind, starting with this very green spaghetti. 


  • 2 servings whole wheat spaghetti
  • 4 cups spinach
  • 2 garlic cloves
  • 1.5 cups peas (I used frozen)
  • 2 tablespoons olive oil


  1. Bring a pot of water to a boil, and cook pasta according to package directions.
  2. Meanwhile, mince the garlic and add to a stove pan with 1 tablespoon olive oil. Cook for one minute over medium heat.
  3. Add the spinach, stirring until it begins to wilt. This should only take a few minutes. Add peas and continue stirring for another minute, then remove from heat.
  4. Drain pasta, then add to stove pan with the spinach and peas. Stir over low heat, until evenly combined, and serve.

Note: Pasta can be replaces with any gluten-free variety.

Whole-Grain Shells with Roasted Asparagus, Basil and Parmigiano Cheese

To eat more whole grains, USDA MyPlate recommends substituting whole-grain products for refined-grain products. 

The milling process used to produce refined grains removes dietary fiber, iron and many B vitamins, which is why whole grains are better for you. Whole-grain pasta is a great base for other healthy foods like in-season vegetables and lean proteins. Looking for whole-grain recipe inspiration? You can find it here.

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Jes and I have been working a loose whole90. I have three months left in my pregnancy and we both want to focus on being more healthy. 85%-90% of our meals are whole30 compliant, with a little wiggle room for the occasional treat (because I’m pregnant, damnit).

I made this garlic “hummus” dip because I need something to help the raw veggies go down.

- 1 head of cauliflower, cut into pieces
- 2 tablespoons roasted garlic (I grabbed my garlic from the olive bar at the grocery)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- salt to taste
- dried parsley (optional)

Boil 1-2" of water in a sauce pan and add in cauliflower. Cover and cook for 5 minutes. Remove from heat and strain.

In a food processor or blender, add in cooked cauliflower, garlic, lemon, tahini, salt, and parsley. Blend until smooth.

Top with olive oil and paprika. Serve chilled.


Barilla Whole-Grain Linguine with Roasted Bell Peppers, Cauliflower and Parmigiano Cheese

USDA MyPlate guidelines recommend making half the grains you eat whole grains. Whole-grain pasta is a healthy and delicious way to enjoy other healthy foods like vegetables and legumes. Visit ChooseMyPlate.gov to learn more.

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One-Pot Tomato Pasta

Let’s talk about one-pot pastas, and how they’re about to make your life a whole lot tastier. Basically, the idea is that instead of boiling pasta and draining it, and THEN adding it to whatever sauce you’ve been slaving over– you cook the noodles directly in the sauce. I know, I know. I was skeptical too. I thought the whole point of making spaghetti was to teach self-control and patience while you wait an eternity for water to boil. Well, you’re going to have to find another time of day to meditate, because these bad boys only take 15-20 minutes to go from pot to plate.

By adding a small amount of water to your sauce ingredients (about four cups per 12oz of pasta) you can ensure that the pasta cooks, the water is partially absorbed and partially evaporated, and your sauce is ready the same time your pasta is. Not convinced? Check out this roundup from Buzzfeed, and my fire-roasted tomato pasta below. 

Fire Roasted Tomato Pasta (One Pot!)

  • 12oz whole wheat spaghetti
  • 4C water
  • 2T olive oil
  • 1 can fire roasted diced tomatoes
  • 3 large garlic gloves, thinly sliced
  • ½ white onion, thinly sliced
  • 1/2t salt
  • 1T oregano
  • 3-4 sun dried tomatoes, chopped or sliced
  • two handfuls fresh spinach
  • 1/4C kalamata olives, halved

Break the spaghetti in half, and place in a large pan or pot. Cover in water and oil, then dump everything else on top. Turn on high heat and bring to a boil, stirring frequently for 15 minutes until pasta is cooked through.

Note: If your pasta doesn’t seemed cooked through all the way, add water in 1/2C increments and keep stirring until cooked


Skillet Brownies- Grain Free, Dairy Free, Nut Free, & Flour free! (No coconut or almond flour in these!) I made them from plantains, bananas, & avocado! (so that makes them healthy right? 😋)

Whipped these up for my mom for her birthday :) These are so gooey and dark chocolatey & delicious. *drool* lol anyway…These went over really well, my 2 year old had chocolate slathered up to her nose haha. All in all mom had a great evening and she took the rest of the brownies home far away from me lol


It’s difficult to find Whole 30 compliant almond milk. Luckily, it’s not that hard to make your own. Start off with 1 cup of RAW almonds. Not toasted. Not salted. Please, please, please not the delicious Tamari ones. (Save those for after Whole 30.) Put them in a blender with one cup of boiling water and let them sit for 30 minutes.

Add three cups of filtered cold water and blend it up. After blending, strain in a mesh sieve with cheese cloth so you can squeeze out each last little drop of almond milk. It yields about a pint and a half.

All that leftover almond pulp? Spread it out on a baking sheet and dry it out in the oven at it’s lowest setting. It takes about 3 or 4 hours but now you also have a cup of almond meal.

Because this almond milk is literally almonds and water, you’ll need to shake it before using. All those additives in store bought almond milk act as emulsifiers to keep the solids from settling.

Go forth and DIY your food!

Pumpkin Sweet Potato Black Bean Chili

(I forgot to take a picture of this one until I was half way done eating it whoops haha.  Also can you tell I’m into Autumn things right now?)

-1 medium sweet potato, cut into cubes
-1 can of pumpkin
-1 can of diced tomatoes
-1 can of black beans, drained
-1 cup of quinoa (uncooked)
-olive oil
-1 medium onion, chopped
-4 cloves of garlic
-2 cups of water
-½ bag of spinach
-seasoning: salt, pepper, cumin, chili powder
-optional toppings: avocado, croutons (I used Trader Joe’s new pumpkin croutons yummm)

-In a large pot, saute onion and sweet potato in olive oil for ~5-10 minutes (until onion is soft)
-Put everything else in the pot, and simmer for about 15 minutes (until the quinoa and sweet potato is fully cooked)
-Optional: Before eating, add some avocado slices and/or croutons to the top!  Croutons will get soggy if they’re added more than a couple minutes before eating.

I made this and brought a glass to-go container of it to lunch every day that week :)