Month: August 2015

Product Reviewed: Tovolo Baking Mat Have you ever lovingly and carefully cooked something only to have the final product ruined by the digging and scraping it takes to remove it from the pan? Think of

Olive Whole-Wheat Focaccia A crisp-crusted, whole-wheat flatbread with black olives is lightly flavored with rosemary, thyme and Parmesan cheese. See more “Au Bon Grain” recipes! Developed by Romina Barritta de Defranchi Ingredients 2 cups warm

Spelt Flour Pancakes with Blueberry-Ginger Compote Spelt flour has a naturally sweet and nutty flavor that works well in quick breads and hot cakes. Topped with a simple blueberry-ginger compote, these pancakes are the perfect

Kısır Turkish-Style Bulgur and Vegetable Salad Lemon juice, pomegranate molasses and freshly cut herbs perfectly complement crisp vegetables and fine bulgur in this Turkish salad. Serve wrapped in lettuce leaves, topped with low-fat plain yogurt

Farmers Market Savory Oatmeal After an early morning trip to the farmers market, whip up this big bowl of comfort! It highlights vibrant, seasonal vegetables and showcases the savory side of oats. See more “Au

Pumpkin Farro Fritters These savory fritters are prepared with farro, a hearty whole grain that adds complexity (the good kind!) to texture and flavor. See more “Au Bon Grain” recipes! Developed by Zachari Breeding Ingredients

Balsamic-Infused Fennel and Red Onion Pizzas This sweet and savory pizza highlights caramelized balsamic fennel. Learn more about fennel’s distinctive flavor Developed by Romina Barritta de Defranchi Ingredients Pizza Dough 1 cup hot water (125°F)

Blood Orange, Avocado and Fennel Salad Perfect for a party or a quick weeknight side dish, this light and refreshing salad can be prepared in minutes. Learn more about fennel’s distinctive flavor Developed by Maria

In a few steps, you can make pasta at home. Ingredients 1 cup, plus 2 tablespoons, whole-wheat flour, divided ½ cup semolina flour 3 large eggs, room temperature Directions In a medium mixing bowl, combine

As a personal trainer, I am always trying to toe the line between providing my clients with an opportunity to get stronger and burn calories while maintaining a safe training environment that reduces injury risk.

In Phoenix, where I live, it can be tempting to turn to takeout when the temperatures hits triple digits. Who wants to cook when it's so hot outside, much less eat a hot dish? Instead,

When I passed the Registration Examination for Dietitians in 2013, I expected to have a full time job as an RDN within six months. Unfortunately, that was not the case. While employed in a warehouse

America, we have a problem. For too many people, cooking has transformed from a beloved necessity to a hassle to be avoided, and we're paying the price. But it's not too late to make a

Ever wonder what to do with rhubarb — that rosy, celery-like vegetable spotted at farmers markets? It's often paired with strawberries in early summer, but rhubarb also goes well with the peaches of August. After

As we approach the end of summer, conference season is starting up. If attending a networking event and entering a room wondering how to start a conversation makes you nervous, fear not! Networking doesn’t have

One of my favorite appetizers at Spanish restaurants is ceviche. I love the combination of zesty citrus flavors and fresh seafood, along with the usual spicy kick from a hot pepper that's cooled down with

Though sometimes it can feel like drinking from a fire hydrant, social media is an essential (some even say non-negotiable) part of business today. You can use it to protect and define your personal brand,

“What are some of the major forces rapidly reshaping America’s food conversation?” That was one of several questions a group of leading food innovators wrestled with recently at the Monterey Bay Aquarium‘s Sustainable Foods Institute.