Healthy cooking starts with choosing the best ingredients. In my kitchen, we use only non-GMO products and the freshest ingredients. Not only does the food taste better, but we feel better about what our kids are eating. One brand that consistently delivers top quality products in Bob’s Red Mill. The following recipes feature various Bob’s Mill products in some of our favorite meals and snacks.
(recipe credit: The Runner’s World Cookbook)
Preheat your oven to 350 degrees and line your muffin tins with paper liners (about 24).
Combine 1 cup sugar with 1/3 cup honey, microwave for about 45 seconds and stir to combine.
When slightly cooled, whisk in 2 eggs, one at a time, until well-combined.
Add 1/4 cup canola oil and 1/2 cup unsweetened applesauce. Whisk to combine.
Add 1/2 cup crushed, drained pineapple, 2 very ripe smashed bananas, and 1 teaspoon vanilla extract. Whisk until smooth.
In a separate bowl, combine:
- 1 and 1/2 cups flour
- 1 t salt
- 1 t baking powder
- 1 t baking soda
- 1/2 t cinnamon
- 2 scoops Bob’s Red Mill Vanilla Protein powder
- 1/2 cup very finely chopped pecans
Add the flour mixture to your wet mixture and stir until the batter is well combined.
In another bowl, combine 1/4 cup old-fashioned oats, ¼ cup Bob’s Mill Steel Cut oats, 1/4 cup finely chopped pecans, 1 T melted butter, 3 T brown sugar, pinch of salt, and 1 T flour.
Fill your muffin liners with the batter about 3/4 full, sprinkle topping over each muffin. Bake for about 15 minutes or until a toothpick comes out clean.
Enjoy and then go for your long run knowing that you’re fueled and energized.
Bob’s Red Mill 10-Grain Pumpkin Pancakes:
There’s no need to dig out your recipe book for this one–just follow the “Bob’s way” recipe on the back of the 10 Grain Pancake & Waffle mix for a fluffy breakfast or mid-morning snack. For quick reference, Bob instructs us to:
- Beat 2 egg whites until stiff and set aside.
- Blend the 2 egg yolks with 2 Tbsp oil. (Optional: add half a can of pumpkin at this point for extra seasonal flavor.)
- Combine 1 cup of mix with the egg/oil mixture.
- Add up to 1 cup of water depending on how thick you like your pancakes.
Fold in the egg whites. This makes the pancakes so light and fluffy.
Drop spoonfuls of batter onto a hot skillet with non-salted butter and flip when the bubbles in the middle start to pop.
Enjoy with whipped cream and pomegranate seeds
Split Green Pea Soup:
Combine the following in your large stock pot:
- 2 heaping cups of Bob’s Red Mill Green Split Peas
- 2 quarts of water (you can use part chicken broth if you’d like, but this soup is so flavorful, it’s not necessary)
- 1 meaty ham bone (if you don’t have a ham bone, chop up a ham steak instead)
- 1 large chopped onion
- 1 cup diced celery
- 1 cup diced carrots
- Your choice of seasonings (such as pepper, marjoram, a bay leaf)
Bring to a boil, cover, reduce heat and simmer gently for 2 hours. Give it a stir every so often to scrape down the sides and the bottom of your pot. Serve with Saltine crackers or your favorite crusty bread.
Hearty Chicken Soup with Grains and Beans
Soups are great for dinner and left-overs are so great for lunches the next day. We love Bob’s Red Mill Soup Mix. The package says it’s “robust and satisfying” and that’s the truth. This soup mix includes whole grains and beans and is very versatile. You can follow the Basic Cooking Instructions on the back of the package and simply add any seasonings and proteins that you have on hand.
Combine the following in your large soup pot, bring to a boil, then reduce heat and simmer on low for 1 ½ hours:
- 1 cup Bob’s Red Mill Whole Grains and Beans Soup Mix
- 4 cups vegetable or chicken stock
- Any favorite combination of spices such as oregano, parsley, thyme, pepper, etc.
- Add a protein such as bite-sized, chopped chicken
Serve with your favorite crusty bread or a side salad.
Recipe credit: The Runner’s World Cookbook
Preheat your oven to 375 degrees
In a food processor, combine and process the following:
- 1 onion
- 1 rib celery
- 1 carrot
- 2 cloves garlic
Transfer to a bowl.
Separately, in a small bowl or measuring cup, gently beat 1 egg with ⅓ cup milk. Then add ½ cup Bob’s Red Mill Oat Bran and set aside for a few minutes for the oat bran to absorb the liquid.
Add one pound of 95% lean ground beef, 4 tablespoons of tomato paste to the vegetable mix, then mix in the oat bran mixture. Mix gently but thoroughly with your hands, then form into a loaf and place in your loaf pan. Top with a thin covering of chili sauce (optional, but so good).
Bake for 1 hour (or until the center reads 165 degrees). Enjoy with some smashed potatoes and a steamed green vegetable.
In a saucepan, bring the following to a simmer and stir until the blueberries start to pop and the sauce starts to thicken (5-7 minutes):
- 3-4 cups blueberries
- ¼ cup agave nectar
- ¼-⅓ cup Bob’s Red Mill whole chia seeds
Refrigerate and enjoy over the next week.
SaltmarshRunning.com received complimentary Bob’s Red Mill products for use in these recipes.