Fresh blackberries and figs rest on a creamy bed of ricotta cheese and honey, all wrapped up in a slightly sweet, crispy crust. And, bonus points, it’s totally paleo thanks to Bob’s Red Mill Paleo Flour.Read More
Tart raspberries bursting with flavor combine with protein-infused chocolate to make the best dessert you’ll ever have. These are the melt-in-your-mouth, decadent treats that will keep you coming back for more.
Have you ever had something at a restaurant, or a dinner party that you crave for WEEKS after you’ve had it?
Like it was so mind-numbingly delicious that you’re prepared to cross the mountains and the sea to get just. one. more. bite.?
That was totally these raspberry clusters. I had them at a dinner party with some friends, and I was fully prepared to leave my life behind if it meant that I could have just one more minute with these suckers.
The raspberries just so perfectly compliment the dark chocolate, and the sweet, chocolatey goodness just makes your whole life better.
So naturally, after this dinner party, I sought out to create my own version. Bonus: I made them better for you with a little bit of Bob’s Red Mill Protein Powder.
Chocolate Covered Raspberry Tarts
Serves 6-8 | 30-60 minutes from start to finish
10oz bag chocolate chips
1 1/2 tbsp coconut oil
2-3 cups raspberries
Melt chocolate and coconut oil in a microwave safe bowl in 30 second intervals until chocolate is smooth. Add protein powder and stir until well combined. Pour into silicone cupcake molds and top with raspberries. Cool in fridge until hardened.
Next time you’re stocking your pantry, make sure you grab a bag or four of Bob’s Red Mill Muesli. This versatile cereal can be enjoyed all year round—hot, cold or “Swiss Style”— and is a great way to start your day with nourishing whole grains. Here are 3 simple ways to make and serve muesli. Brought to you by Bob’s Red Mill.
If you love oatmeal, then you haven’t lived until you’ve enjoy a morning bowl of muesli. Raw oats mixed with nuts and seeds and a splendid mix of dried fruit, muesli is everything you love about oats with the added crunch and flavor kick of happy little add-ins.
And nobody does muesli better than Bob’s Red Mill. Their pre-mixed bags of muesli are made for foodies like you and me. All the best ingredients, and a splendid blend of ready-to-go flavors that will make any morning the best morning ever.
Unlike granola, where the ingredients are baked until crisp, muesli mixes contain raw oatmeal. So a single bag can be served in a variety of ways. Here are 3 favorite ways to enjoy muesli:
1 . Eat it Just Like Cold Cereal.
Yep! Just open the bag, pour into a bowl and top with milk or (better yet) vanilla almond milk. Unlike classic cereal, where I try to keep it crispy and eat it all in 28 seconds stat, I love letting cold muesli sit for a few minutes. The oats soak up the milk while the added nuts stay crunchy. And a spoonful full of all that, plus sweet and chewy dried fruit makes for the best darned morning bowl of all time.
To make: Pour your favorite Bob’s Red Mill Muesli into a bowl, top with milk and your favorite toppings (try dark chocolate chunks and fresh raspberries. So good.)
2. Serve it Like Hot Oatmeal.
Forget those flavored oatmeal packs full of artificial add-ins. Muesli is chock full of all the all-natural everythings you need to create a delicious bowl of flavored oatmeal. No fakey tastes added. Check it: the Bob’s Red Mill Gluten-Free Tropical Muesli has coconut flakes, mango, freeze dried strawberry, macadamia nuts and quinoa flour crisps. Yes. This is about to become the best hot cereal you’ve ever boiled.
To Make: Bring 1 cup of water to a boil, add in 1/2 cup Bob’s Red Mill Muesli. Reduce heat to medium-low & simmer for 5-7 minutes, then remove from heat and allow to sit for 2 minutes before serving. (To make my favorite Berry Berry version, add 1 cup of mixed fresh or frozen berries to the water before adding the muesli. Sweeten with a smidge of pure maple syrup)
3. Make It Swiss Style.
The original “overnight oats”, Swiss-style is yogurt mixed with muesli, refrigerated until morning. At which point, you pull this creamy, nutty custard out the fridge and dive into it with the spoon of a lifetime. Of all muesli serving styles, this is my favorite for summertime. Prep a batch at the beginning of the week and—boom!— breakfast is ready whenever you are.
To make: Mix together 1/4 cup Bob’s Red Mill Muesli with 1/2 cup vanilla yogurt and 1 grated apple. Cover and store in fridge overnight. (I love stirring in a bit of pure maple syrup, too). Top with fresh berries and enjoy!
How Will You Muesli?
With so many serving options, tasty topping possibilities and Bob’s Red Mill ready-made pouches and microwaveable cups full of tried-and-true flavor combos, there are a million ways to muesli. Which will you enjoy for breakfast this week?
Wake up and make the best Paleo Waffles you’ve ever enjoyed. Unlike other paleo waffles, which can be dense and cakey, these whip up light and crisp, mildly sweet and kissed with the buttery goodness of Bob’s Red Mill Superfine Almond Flour. Perfect with all your favorite toppings. Fresh berries and pure maple syrup or a dollop of jam and whipped cream.Read More
Tender spring veggies meets hearty, nutty farro in this quick & simple salad. Full of the best seasonal flavors, discover just how easy it is to add whole grains to your diet with quick-cooking Bob's Red Mill Farro.
What happens when you mix the hearty, nutty, chewy texture of wholegrain farro with the comforting warmth of fresh seasonal veggies, a fresh bite of herbs, sassy sliced strawberries, creamy avocado and the most perfect tahini dressing ever made in the history of ever?
Why this pretty little Spring Tuscan Farro Salad is what you get, my loves.
Grab a bowl. It’s time to cook pretty.
Something about the shift of seasons always leaves me forgetting what I used to like to eat.
Like here we are, staring down Springtime, and suddenly I’m like: wait. I don’t want winter comfort foods, but WHAT DID I EAT WHEN I WASN’T EATING WINTER COMFORT FOODS?!
Does this happen to you?
So blessedly, there is a simple answer. Because Spring is the perfect time for salads.
But this salad is better than a same-old tossed green something-or-other.
Because we flash fry the veggies until warm and soft and earthy. Then toss ‘em all together with wholegrain Bob’s Red Mill Farro, an ancient grain beloved all over the world. But especially in Italy.
And you know, if you can make a dinner that makes you feel like you’ve whisked yourself away to Italy…is that not exactly the sort of dinner you’d like to make every night of your existence?
Oh good, me too.
Perhaps the finest thing about Bob’s Red Mill farro is that it’s incredibly simple to make. Just soak overnight, then boil for 10-15 mins the next day. Or, toss into the instapot and cook real quick-like. Just 10 minutes in an electric pressure cooker and while you chop, those whole grains tenderize. Then everything is ready to toss together in just about 20 minutes.
You’re welcome. I love you.
My people, run to the grocery story, grab a bag of Bob’s Red Mill Farro and whisk your face away to the tastiest Spring Tuscan Farro Salad you’ve ever ever’ed.
You’ll be so glad you did.
Spring Tuscan Farro Salad
Serves 6-8 | 30 minutes from start to finish
FOR THE SALAD:
1 cup Bob’s Red Mill Farro
2 cups water
salt and pepper, to taste
2 Tbsp oil
1 Tbsp garlic paste or fresh-chopped garlic
8 mini carrots, quartered lengthwise
1 (15 oz) can chickpeas
1 bunch asparagus, cut into 2” pieces
1 cup fresh peas
3/4 cup fresh chopped herbs (basil, dill, cilantro, parsley, fennel)
1 cup sliced strawberries
1 avocado, pitted, peeled and sliced
FOR THE DRESSING:
1/4 cup tahini
1/2 cup Greek yogurt
fresh-squeezed juice of 2 lemons
2 garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon pure maple syrup
Place farro in an instapot, add water. Salt and pepper. Cook on manual for 10 minutes, allow to sit for 1 minute then quick-release and drain farro in a strainer under cool water. Set aside.
In a large skillet, heat oil over medium-high heat. Add garlic and cook for until aromatic, about 1 minute. Add carrots and cook for a few minutes. Add chickpeas, asparagus and peas. Stir fry until veggies are heated through.
In a large bowl, toss together veggies with farro, herbs, strawberries and avocado.
In a small bowl, whisk dressing ingredients together until smooth.
Drizzle with dressing. Serve and enjoy!
Sweetened with honey (or maple syrup) and made with Bob’s Red Mill Paleo Baking Flour, this 1-bowl chocolate cake is moist, tender and topped with a beautiful whippy ganache-style frosting. Served with a glass of almond milk, you may never want to eat anything but this sweet, simple cake for the rest of your life.Read More
Plant-based and paleo-friendly Bob’s Red Mill cassava flour turns this recipe for DIY Rosemary Paleo Crackers into the BEST DARNED gluten-free, grain-free crackers you’ve ever made! PLUS, how to make this perfect Rainbow Veggie Platter and win every party ever.Read More
Naked cakes are all the rage. It's this absolutely incredible multi-layered cake where the icing isn't the star, the actual cake is. A cake that goes easy on the frosting, but not so easy on the toppings. An absolutely stunning pile of macarons, petals, berries, and more will make this cake the star wherever you take it.Read More
What better way to celebrate the fading days of summer than with a savory heart-shaped tart loaded to the gills with vine-ripened tomatoes, creamy goat cheese and a drizzle of sweet honey.Read More
All the freshest produce of summer, plopped into one pretty salad with grilled chicken and a light champagne vinaigrette. As delicious as it is pretty.
Make a no-bake dinner in minutes with this avocado boat snackboard dinner. A giant platter full of fresh cut avocados, and all the stuff you'd want to stuff them with. Hummus, chicken salad, fireroasted corn, tomatoes and soft-boiled eggs. Perfect for casual weeknight dinners, this big plate is also perfect for parties and gatherings with favorite friends.Read More
Eat your quinoa with shiny, happy citrus. It's what clever people do. And we both know how clever YOU are. Click to grab the recipe. Prepare for serious smiling.Read More
Paleo Power! Keep your healthy food resolutions going strong with this seriously insane snackable. Cauliflower hummus & Simple Mills crackers, so you legume-avoiders can enjoy your noshin' and stick to your diet, too.
CLICK TO PRINT THE RECIPE, my fellow cavehumans.
Sweet roasted carrots, pretty purple kale and a lemon-tahini maple dressing so good, you'll be glad it's detox time.Read More
For those days when you're trying to eat clean, eat low carb, and eat low calorie. But dayammm, you need something hearty, salty and seriously delicious.Read More
It's just the prettiest smoothie ever. The end.Read More
That Feeling When You've Earned Your Carbs for the Week. Boom! You go, you!
Tune in for another dancetastic Food Styling Sesh! On today's menu: Grain-Free Hi Hat Cupcakes. Check out how it all went downz.
3-Ingredient Almond Mimosas. Dial up the classic jussst a notch with this easy amaretto-kissed mimosa. So.good.eye.dye.Read More
A Week in Quiche! We've been using Sundays to Meal Prep a whole week of quiche for the fridge. From shopping list to the works-every-time recipe formula, here's how.Read More