Whole Grain Goodness & Bob’s Red Mill Giveaway (Podcast #106)

Have you ever cooked farro or teff?  What about amaranth or barley? For the lowdown on every grain under the sun, visit the Whole Grains Council website, a fabulous resource for everything whole grains … or tune into this week’s Cooking with the Moms podcast.  During the show, we dish about whole grains and all the easy ways to add them to your family’s diet.

Giveaway News: For fresh ideas on whole grains, our friends at Bob’s Red Mill are sponsoring a giveaway for our readers.  To enter, leave a comment at the end of this post with your favorite way to incorporate whole grains into your family’s diet or share a recipe using whole grains. Three lucky winners will receive an assortment of whole grain products from Bob’s Red Mill — things like Spice Apple Bran Muffin Mix, 13-Bean Soup Mix, 10-Grain Hot Cereal, Quinoa, and more.  Winners will be selected randomly using random.org, and the giveaway ends at noon on June 25th.

Several weeks ago, Janice had the pleasure of touring Bob’s Red Mill while in the Portland, Oregon during the annual meeting of the International Association of Culinary Professionals.  Bob Moore founded Bob’s Red Mill over 30 years ago to preserve the ancient craft of stone milling and to grind whole grains for the local community.  Now, with over 200 employees, the company offers 400 wholesome products including ground flaxseed, quinoa, teff, whole wheat pastry flour, millet, whole grain pancake mix, gluten-free all-purpose baking flour, and apple blueberry granola (over 100 of them are gluten free too). You name it … if it’s a whole grain, they grind it, mill it, mix it, and sell it!

After touring the facility and seeing the whole grains being crushed and ground, Janice went to the store and feasted on a breakfast burrito wrapped in a whole grain flour tortilla with grits and fresh fruit on the side.  There, she met Bob and asked if he wanted to be a guest on our podcast.  To her delight, he said yes, and he invited his program director, Lori Sobelson to join the conversation too.  Lori runs all the culinary classes and programs offered to the community, and she shared two of her favorite kid-friendly recipes including Cranberry Oatmeal Cookies and Hazelnut Quinoa Salad (see below).  These two charming folks spent close to an hour chatting with Janice about everything from how the company was started to how to get kids to eat more whole grains.

Breakfast Burrito and Fruit Salad at Bob’s Red Mill

Bob and Janice take a spin in his 1931 Ford

Bob’s Red Mill Cranberry Oatmeal Cookies

Makes about 24 Cookies

  • 1/2 cup unsalted butter, room temperature (we used 1/4 cup butter and 1/4 cup canola oil)
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups Old-Fashioned Rolled oats (not instant)
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, coarsely chopped

1. Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.  Set aside.

2. In a bowl using an electric mixer, cream butter (or butter and canola oil if using both) and sugar until creamy and smooth about 2 to 3 minutes.  Add the egg and vanilla extract and beat to combine.  Add the flour, baking soda, salt and old-fashioned oats.  Beat until well incorporated.  Stir in cranberries and walnuts.

3. For small cookies place about 1 tablespoon of batter on the prepared baking sheet, spacing cookies about 2 inches apart.  For larger cookies, use an ice cream scoop or about two and one half tablespoons of batter per cookie.  If your batter is too soft, place in the refrigerator for 30 minutes to firm it up before baking the cookies.  Flatten the cookies slightly with the palm of your hand and bake cookies about 10 minutes for smaller cookies and 13 to 14 minutes for larger cookies, or until light golden brown.  Remove from the oven and let cookies cool about 2 minutes on the baking sheet before transferring them to a wire rack to cool.

A recipe from Bob’s Red Mill Bakery, Bob’s Red Mill Natural Foods

Print Recipe

As we mentioned in the podcast, on Bob’s 81st birthday he gave the company to his employees. He said, “I didn’t want it to be acquired by a competitor who would take it to pieces and fire everyone.  I couldn’t let that happen.”

Hazelnut Quinoa Salad

Makes 4 Servings (courtesy, Lori Sobelson)

  • 2 cups quinoa, cooked
  • 1/4 cup hazelnuts, toasted and crushed
  • 1/4 cup finely chopped green onions
  • 1/2 cup red seedless grapes cut in half

  • 1/3 cup orange juice
  • 1/4 cup strawberry fruit spread
  • 3 tablespoon balsamic vinegar (or white vinegar)
  • 2 tablespoon canola oil
  • 1 tablespoon silken tofu
  • 1 medium clove garlic, minced
  • 3/4 teaspoon salt

1. To cook quinoa:  In a saucepan over high heat, bring 2 cups water to boil.  Add 1 cup quinoa grain and ½ teaspoon salt.  Reduce heat and cook covered for 12 minutes.  Quinoa will be done when grain has absorbed all of the liquid.  Place quinoa on cookie sheet to cool.

2. In a medium size bowl combine cooled quinoa, hazelnuts, green onions and grapes.  Serve at room temperature or chill for 2 hours before adding dressing.

3. In a food processor or blender, combine all of the dressing ingredients.  Blend for about 1 minute or until smooth. Set aside until main salad ingredients are ready to serve.  Just before serving pour dressing over quinoa mixture.  Pour slowly as you will have more than you need.

* If you don’t like the dressing recipe listed above a low-fat raspberry vinaigrette may also be used.

Print Recipe

Good luck on the giveaway. We can’t wait to read about all of your ideas!

171 responses to “Whole Grain Goodness & Bob’s Red Mill Giveaway (Podcast #106)”

  1. Charity H. says:

    We love steel cut oats for breakfast!


  2. momgateway says:

    I use Bob’s Red Mill soy bean flour for making mochi and their 7 grain mix in rustic breads. I like that they carry almost impossible to find starches, flours, grains and beans…so that whenever I have a recipe that requires a unusual flour products, I always look for Bob’s Red MIll at our local grocery.

  3. Cecilia says:

    We love Bob’s Red Mill 10 grain pancake mix and eat those pancakes almost every Sunday. Also, I make veggie muffins weekly (zucchini, carrot, pumpkin, etc.) using whole wheat flour and I usually add some wheat germ too.

  4. Jenny says:

    My toddler is on a wheat-free diet so we use A LOT of Bob’s Red Mill products (seriously I think we are single-handedly keeping them in business). We really like the Gluten-Free Corn Bread mix. I’ve also discovered a way to make Banana Bread using their Oat Flour and a agave nectar instead of white sugar . Which I love because its a whole grain, high in fiber and protein, and free of refined sugar.

  5. Gina says:

    We love Bob’s Red Mill! I just got two big boxes of GF Oats and Cornbread Mix today in the mail. I’ve also been adding their flaxseed to everything–yogurt, waffle batter, etc.–for extra fiber.

  6. Lisa says:

    I love bulgur wheat just as it is.

  7. Trista says:

    We just recently got into eating more healthy and I am LOVING this whole grain goodness!! Thus far my favorite thing would have to be my husband’s homemade whole wheat and bulgar bread. SOOOOO good!!

  8. Amy says:

    I replace rice with quinoa – a lot. Fried rice made with quinoa – scramble an egg, saute an onion, dump in any/all left over veggies, warm everything up. add a couple dashed of soy sauce/liquid aminos & serve…

  9. Margot says:

    We use whole wheat flour for everything, cookies, cakings, breadings, rues. I only buy white flour at christmas because there is one cookie that just isn’t the same otherwise. 🙂

  10. Nic says:

    In most of my baking, I use half whole wheat and half white floured when ever the recipe calls only for white flour. In most recipes it still turns out great and my family loves it. The only one my husband isn’t really fond of is the pizza dough. He wants the nice white fluffy stuff 🙂

  11. lauramich says:

    I love Bob’s Red Mill high-fiber organic cereal as part of my cold-weather breakfast. Ten grams of fiber per serving, plus 20% of the RDA for iron—beats the pants off of regular oatmeal! My favorite way to eat it is with canned pumpkin, lots of cinnamon, and a touch of maple syrup. Sometimes I go with banana, peanut butter, and honey instead. (Let me note that I always prepare hot cereal with milk instead of water, for the protein and calcium.)

    My husband and I have just discovered quinoa. I started with Self‘s Quinoa Pilaf with Pine Nuts, but I’ve since dropped the pine nuts (pretty expensive!) and started experimenting with adding other herbs and spices, finely diced celery, and/or finely diced mushrooms. I’m thinking about going Amy’s route and using quinoa to replace rice in dishes such as stir fry. I also have a recipe for quinoa tabbouleh that I plan to try out as soon as fresh tomatoes are available at the farmers’ market (I won’t touch the grocery store ones).

  12. sara says:

    We love Bobs Red Mill too! I think my favorite product is the bean soup mix, I can add my own veggies and it is amazing! Keep it up Bob!

  13. Jennifer says:

    I put the Whole Ground Flaxseed Meal in just about everything – oatmeal, yogurt, french toast, cookies. Our whole family loves it! I love the availability of quality products from Bob’s Red Mill.

  14. Mary Fran says:

    I also substitute half whole wheat flour into white flour recipes. I’m slowly getting my kids off process foods and introducing more whole grains every where in their diet. Would love to try more from Bob’s Red Mill!

  15. Christina says:

    I love added Bob’s Red Mill Muesli to my greek yogurt in the morning. It’s delicious!

  16. Ashley says:

    I use whole wheat flour in place of most white flour, whole wheat pasta and add ground flaxseed to everything I can – pancakes, yogurt, muffins – you name it!

  17. Julie Yousefi says:

    I use whole wheat pastry flour instead of refined flour. I also mix ground flax seed in wherever I can.

  18. pat says:

    We use Bob’s Red Mill ground flaxseed in pancakes, tuna noodle casserole, scalloped potatoes, yogurt, salad, cottage cheese, cookies.
    I love the variety of whole grains offered by Bob’s Red Mill.

  19. Lori Myers says:

    I like steel cut oats for breakfast, and I like to make whole wheat & oat pancakes for the kids.

  20. Katie says:

    I add heaping tablespoons of ground flaxseed to homemade muffins, breads, pancakes, and any other baked good I can. Even my uber-picky husband doesn’t usually notice it’s there!

    We also love using Bob’s Red Mill 10 grain bread mix. So easy to throw it in the bread machine and have warm, fresh bread for dinner. In my family of 5, the whole loaf is usually gone by the next day!

  21. Kim in Minnesota says:

    This week, it was tablouli salad. Next, who knows?

  22. Kati Stoddard says:

    I love oatmeal for any meal of the day and I often eat popcorn as a fun way to get in a whole grain. My family would never guys their munching on whole grains as they eat their favorite flavored popcorn on movie night.

  23. Carrie says:

    I love adding whole grains to our pancakes and waffles. I also have a new cookbook called Good to the Grain. Tons of great recipes using whole grains.

  24. Tina says:

    We have oatmeal or granola every day. There are so many different ways you can flavor them, it never gets boring.

  25. Amanda Bethmann says:

    i make lots of muffins- blueberry right now since i just bought a big container at Sams. When I do, I use half whole wheat flour and add flaxseed. I love it! Makes it more substantial than just white flour. My 2 year old LOVES your banana chocolate chip recipe. I started him on whole grains from the start. Still working on my husband, although he has switched over to a 12 grain bread instead of a white bread. He knows if I switch something in a recipe…so more banana muffins for Xavier and I! I want to try quinoa. We shall see if he eats it.

  26. mindy says:

    My family eats only whole grains! We LOVE Bob’s Red Mill products! Especially his flax seed meal and spelt flour!!!! I sneak the flax meal into everything from muffins, cookies, and granola.

  27. I love Bob’s Red Mill products !! I especially love the gluten free oats, which are really hard to find. I use these gluten free oats in my oatmeal raisin cookies. My son has no clue that these are healthy cookies !

  28. Jessica J. says:

    I love salads with fruit and/or fresh veggies, like quinoa salad. I also eat lots of oatmeal and and love to add whole grains to cookies!

  29. Nicole says:

    those oatmeal cookies sound delicious! I use bob’s ground flax seed (especially for your banana muffins!) and bulgar for the meaty texture in my vegetarian chili.

  30. Miranda says:

    I add barley to soups in the slow cooker, and it makes them extra yummy and filling.

  31. Janelle says:

    I put Bob’s flaxseed meal into all kinds of things – my son’s oatmeal, pancakes, muffins, etc. So good and nobody in the family even knows that they’re eating it!

  32. Jamie schwaba says:

    I also use the flaxseed meal snuck into all kinds of concoctions ( smoothies, grilled cheese, baking & etc.) I have just begun to explore Quinoa and my favorite so far has been when I boiled it in chicken Stock, added fresh mint & fresh ginger.

  33. Lisa says:

    I usually use whole wheat tortillas and bread. I try to add flaxseed meal to pancakes, muffins, smoothies, etc. Quinoa is our newest staple – so many yummy salads to make with it.

  34. Jessica says:

    My kids LOVE Quinoa! I use it instead of rice in many meals. I also try to add flaxseed to any meal that I can. The kids never notice!

  35. Tanya says:

    I use whole wheat flour when making cookies and muffins – if the recipe calls for 2 cups of all-purpose flour I use 1 c. all-purpose and 1 c. whole-wheat flour. I, too, love steel cut oats for breakfast. i stir in a bit of ground flaxseed meal into pancake batter for my kids.

  36. Colleen says:

    I LOVE Bob’s Red Mill products! I even have the big Bob’s Red Mill Baking Book. A favorite from that cookbook are the Whole Wheat Biscuits:

    1 C w.w. flour
    1 C unbleached while flour
    1/2 tsp salt
    1 TBSP baking powder
    4 TBSP unsalted butter, chilled and diced
    3/4C milk

    Preheat oven to 425. Line a baking sheet w/ parchment paper. Combine the flours, salt, baking powder in a large bowl. Cut the butter in until coarse crumbs form. Stir in the milk to form a dough.
    Turn out onto a floured surface and knead 5 or 6 times. Roll out to a 1/2-inch thickness and cut into 2 inch rounds. Place the biscuits on the prepared baking sheet and bake for about 12 minutes.

  37. Marissa says:

    whole grains are an important part of our family’s diet each day! I try to use ONLY whole grains in everything that I cook! My son is three and since I only cook using whole grains, he doesn’t know the difference and prefers my cooking in comparison to others 🙂 Yay! I hope I win!!!

  38. Sandi says:

    This inspired me this morning to cook up some quinoa, mix it with some leftover ham, the last of a peach salsa made by my daughter and sliced peppers from last nights dinner. A tasty clean out the fridge whole grain meal

  39. Christi Brinson says:

    I buy Bob’s Red Mill white wheat berries and spelt berries and love to grind them up in my blender to make flour for soaked gingerbread muffins, pumpkin muffins, banana bread, whole wheat pancakes, and cornbread. We also love cooked quinoa and brown rice to fry with broccolini and parsnips–yum! There are so many things to do with whole grains!

  40. Kris says:

    We love baked goods at our house, so we make sure to have whole grains in everything- muffins, cookies, biscuits, bread, pancakes, tortillas. I also hide brown rice inside burritos which is yummy.

  41. Kristin says:

    Bob’s stuff is amazing, and I am excited that my local store is carrying more and more all the time. I add whole wheat flour whenever I can; just made pancakes from the Betty Crocker cookbook with a twist (mostly whole wheat flour). As much as I can, I add whole grains when I can and am hopeful my kiddos will embrace more and more of Bob’s goodness! 🙂

  42. Virginie says:

    I use their Whole Ground Flaxseed Meal every morning in our oatmeal. What a great way to start the day!!!

  43. Bonnie Clift says:

    I come from the white bread generation and want to incorporate more grains into our diet. I have started to do 1/2 white 1/2 wheat when I bake my bread and have been eating steel cut oats on some mornings. Other than that, I don’t even know where to start. I would be so happy to win this giveaway.

  44. Kelly Jones says:

    I love using whole grains. My family is involved in softball and my daughters have tournaments almost every weekend! I need to “Fuel them up” with whole grains in between games otherwise they lose all energy.
    They love it and their team mates even ask me to make more, especially the Grab and Go Granola Bars!

  45. Michelle says:

    My husband has been the rock in the way to total whole grain switch over, however I have been slowly incorporating more of it into our meals. He still refuses to eat whole grain bread so I have to make half & half for any baking or buy the “white whole wheat” kind. My 3 yr old however will gladly eat whole grain since he doesn’t know the difference!

  46. Jamie Schuette says:

    I love Bob’s Flour and flax.

  47. Monica says:

    I add wheat germ and/or flax seed to pancakes and muffins. It’s so easy and my kids don’t even notice they’re eating healthy whole grains. I also make homemade granola bars with whole oats, dried fruit, and nuts.

  48. Jennifer says:

    I use whole wheat flour whenever I bake or make breads (we never buy store bread anymore) and I’m learning to use the ground flaxseed in baking also 🙂

  49. Carolyn says:

    Baking some banana bread RIGHT NOW with Bob’s 10 grain cereal and Bob’s flax. Gotta love Bob!

  50. rebecca says:

    wow what a fun time so there really is a Bob love it oh and adding you to my blog roll love rebecca

  51. Kate says:

    Love whole grains! My favorite recipes include one for quinoa primavera, as well as whole grain banana pancakes. Mmm!

  52. This recipe, from “Vegan Agave Corn Muffins” at allrecipes.com (minus 1T oil), is made with Bob’s organic Polenta + 100% Whole Wheat Flour. Moist, fluffy, and delicious. Mix dry, gently combine wet, and bake at 325* for 15-20 minutes. Makes 6 muffins or tops.

    1/2c Bob’s Red Mill organic Polenta/Corn Grits
    1/2c Bob’s Red Mill 100% Whole Wheat Flour
    1/2c almond milk
    1/2c agave syrup
    1/2t salt
    1/2t baking soda
    1/2c applesauce, any flavor
    1T canola oil

  53. Jennifer says:

    I have really loved finding different ways to incorporate whole grains into our family’s cooking and baking! Like lots of people in the comments already, we’ve replaced couscous with quinoa (a grad student in my class recommended it 2 years ago, and I’ve never gone back!) She made a quinoa salad that was nearly identical to a couscous salad I’d been making for awhile, so the switch was easy:

    4 c. cooked quinoa
    1 chopped green onion
    1/4 cup toasted slivered almonds
    1/2 c. dried cranberries
    1/2 c. diced dried apricots
    2 T. olive oil
    1 bunch of finely chopped fresh parsley

    Mix together. Enjoy! (I like to leave this sit in the fridge for a few hours, or overnight, to let the flavors blend before serving for best results)

  54. Amy says:

    I eat gluten free, so I am thankful that I can get some of the harder to find grains through Bob’s Red Mill. Also, I fed my kids whole grain since they were very young so they don’t know any different.

  55. Angela says:

    We usually incorporate whole grains through whole-wheat bread. Sometimes I try to get my kids to eat steel-cut oatmeal, but they’re not the biggest fans.

  56. I use Bob’s Red Mill products when I teach kids about whole grains for Club Strongheart. I serve them plain and/or in recipes for ” Food Fear Factor” We ask kids to just try each item and they keep a checklist of what they like so their parents can incorporate these products in their family meals.

  57. Rosey says:

    Just started checking out the gluten-frree way of life. Bob’s Red Mill has the BEST prices and a HUGE variety of gluten-free grains and flours, let alone a great list of preassembled mixes. Thanks Bob’s Red Mill!

  58. Kristi Kappes says:

    Bob’s Red Mill Flaxseed is a part of my breakfast everyday. I put it in to my morning smoothie (soymilk, banana, peanut butter and flaxseed). As a teacher, I’ve found this is the perfect way to start the day off with great energy!

  59. LeighAnn says:

    We eat Bob’s 10 grain hot cereal every morning. I also like to use his flax seed in my baked good and smoothies. The kids don’t even notice it!

  60. Jen Kline says:

    We try to incorporate whole grains whenever we can. We love oatmeal, whole grain bread, and cereals.

  61. Elaine says:

    We love steelcut oats for breakfast, quinoa side dishs, and oatmeal scones!

  62. Laura says:

    I’ve bought whole grain products for years, but just recently started incorporating more variety in my diet… barley, quinoa and such.

  63. Margaret says:

    Just starting AGAIN, trying to think healthy when I cook. I will be looking for Bobs Red mill products.

  64. Colleen says:

    We have a favorite whole wheat pancake recipe that we love. I’m also trying to use quinoa a little more. Love Bob’s take on getting kids to eat whole grains–what a great philosophy!

  65. Julie Castro says:

    I just finished listening to your Bob’s Red Mill podcast on whole grains and I am so excited to try more of his products. I love his bulgar wheat, which I have used in salads. I also have become a big fan of quinoa, my husband too. I don’t think I have eaten rice for months now. I hope quinoa becomes more popular so it can be a bit cheaper to buy.

  66. A yummy way we like to eat whole grains is soaked wheat berry salad!! YUMMY!! After cooking and soaking whole wheat berries, I add dressing and craisins, feta cheese, strawberries, blueberries, etc. OK, maybe my kids don’t love it, but I DO!!

  67. Christine says:

    We love Bob!! Quinoa is one of our recent favorites for a yummy breakfast dish.

  68. K Sue says:

    I use steel cut oats to make some awesome cranberry which chocolate chip cookies! YUMMO!

  69. Debbi R says:

    I try to include whole grains in a lot of dishes. I add multi-grains to bread and rolls. We love bulgar and Quinoa.

  70. Aj says:

    Oh, where to start? I eat their high fiber hot cereal on a regular basis. Their organic oats are worked into muffins and cookies. Most of my baked goods are made out of their white whole wheat flour. I grind up flax seed and put it in my breakfast: it’s also a replacement for eggs in baking recipes. But my *favorite* way to incorporate the goodness of Bob’s products or whole grains into my diet is to visit his cafe! Which I am with my extended tomorrow. 🙂

  71. Jessie C. says:

    Bulgur wheat is our favorite breakfast!

  72. Barb says:

    I am still on the fence. I am not sure my family will like it. I know it is better for you, but they have to eat it first. They did not like brown rice or whole wheat pasta. But winning this giveaway would be a good first step for them to try it without wasting money if they won’t eat it. Thank you for the chance.

  73. Kara says:

    I love Bob’s steel cut oats, so good for breakfast.

    I like to make them the night before and then just reheat in the am, saves a lot of time!

  74. We are trying to switch everything to whole grains. We are fairly new to this, and so far it has been a hit. My 3 girls love quinoa, and the don’t miss their old bread. Oatmeal for breakfast…and will soon try all the yummy recipes.

  75. Susan Weiss says:

    I like incorporating grains into our summer salads – barley and cracked wheat are two of our favorites.

  76. Stephanie says:

    I make yogurt berry smoothies for my kids (and myself too!) and I add ground flax to them 🙂 No one knows and it’s yummy!

  77. JJ says:

    Lately I have been making whole grain pizza crust and it is wonderful…so much better than take out!

  78. Melanie Goldstein says:

    I make pancakes with whole grains. My family loves them so much, they don’t even notice how good for them the meal is.

  79. shannon says:

    I use lots of Bob’s flour when making home made bread, cookies nad other baked goods.

  80. SANDY says:

    well I try to sub what I can and add flax- do not use white flour but other different flours most of the time. I incorporate alot of fruits and vegetables.

  81. Sandra R. says:

    I used Bob’s quinoa for ground turkey stuffed baked bell peppers. They were SO good.

  82. Brianna says:

    I use whole grains in all my baked products. We grind our own wheat and make whole wheat pancakes, waffles, muffins, and breads.

  83. Beth says:

    I recently discovered Steel Cut Oats. I cook them overnight in the crockpot so they’re ready when i wake up. They also reheat rather well in the microwave.

  84. Pam thompson says:

    I put flax meal and oatmeal into nearly everything I bake! We also love barley, especially in soup.

  85. Susan Auriemma says:

    I add the ground flax seeds to smoothies, oatmeal, cookies, quick breads, pancakes, and yogurt.

  86. annamarie says:

    Whenever I cook anything with ground meat, I add a few spoonfuls of ground flax. The kids never know there there are grains in their sphegetti sauce and chili.

  87. Carmen says:

    On the week-end my son and I enjoy hot breakfast cereal, usually a mulit-gran mix like Bob’s 7 grain or Sonny Boy.

  88. Shannon says:

    I have some of Bob’s flax seed meal, and I sneak it into all of our baked goods and smoothies. Shhh, don’t tell my boys! 😉

  89. Erin (Salsa Mama) says:

    I buy the Bob’s Muesli and add it to Kefir as a topping (my kids love the flavored Kefir—blueberry, raspberry, all flavors). I also buy the steel cut oats and let my boys dig through the pantry for healthy additions—dried cherries, brown sugar, dried bananas). They feel a little more “grown up” when they get to be part of the cooking that way. Thanks Bob!!!

  90. Lori Krasner says:

    Matthew’s Banana Chocolate Chip Muffins
    • 12 muffin liners
    • 1 cup whole wheat pastry flour
    • ¼ cup ground flax seed
    • 1 cup rolled oats, uncooked
    • 1/3 cup brown sugar
    • 1 tsp. Baking soda
    • 1 tsp. Baking powder
    • 1 tsp. Ground cinnamon
    • 2 eggs
    • ½ cup canola oil
    • 3 ripe bananas, mashed
    • ¼-1/2 cup semi-sweet chocolate chips
    • ½ – 1 cup chopped walnuts
    • Place muffin cup liners into muffin compartments
    • Preheat oven to 400 degress F
    • In large mixing bowl, whisk together all dry ingredients
    • Mash bananas (easy on a cutting board) and stir into canola oil
    • Beat eggs lightly and add to bananas and oil—mix well
    • Add egg, oil and bananas to dry ingredients, being careful not to overmix
    • Fold in chocolate chips and nuts
    • Fill each muffin cup liner to top with batter
    • Bake for approximately 15 minutes and then cool on wire rack
    I have found this recipe to be very forgiving. Sometimes I add an extra banana or extra nuts. Sometimes I add mashed bananas along with chunks of banana. I have even overlooked adding sugar and received no complaints from my son—he did not have a clue that it was missing! The bananas add their own sweetness. I have also used maple syrup (about ¼ cup) in place of the brown sugar with huge success. Enjoy!

  91. Amy J. says:

    I use whole-wheat pasta most of the time (especially spaghetti and macaroni) and whole-wheat bread – my kids don’t really seem to notice the difference ;).

  92. MP says:

    I use white whole wheat flour for almost all my baking and only use whole wheat bread and whole grain bread crumbs. I also add Bob’s Red Mill Flaxseed Meal to many recipes!

  93. eatingRD says:

    How fun! I love Bob’s Red Mill products and they have so many wonderful items to try! I usually use their muesli mix which is perfect for a quick breakfast because everything is made the night before 🙂
    -2/3 cup of milk
    -1/3 cup Yogurt
    -1/3 cup each Muesli mix and plain old-fashioned oats
    1/4 chopped banana or any kind of fruit in season (I like to add strawberries, grapes too)
    -1 tsp chia seeds (this makes the perfect muesli!)
    -top with a handful of cereal, a bit more fruit and a scoop of pb

  94. Becky says:

    I sprinkle Wheat Bran on our browned ground beef that we use to make spaghetti, tacos, sloppy joe’s, etc. My girls also love homemade oatmeal cookies- they think it’s a special treat, I know they are secretly nutritious.

  95. Darcey says:

    I add whole wheat flour to all recipes calling for flour. I also add flaxseed, oats or oat bran to pancakes and other baked goods. My kids do not like white bread!! Yea!

  96. Shawna Crain says:

    I add ground flax seed meal and wheat germ to my kids yougurt. They call it “the crunchy stuff”! I also sub in whole wheat flour in breads, cookies, pancakes. Whole wheat pasta has been a new addition to our pantry as well.

  97. Kristine says:

    I love using whole wheat flour in most of my recpies, adding some extra fiber in as well. I also love Bob’s Red Mill high-fiber organic cereal as part of my breakfast.

  98. Jennifer Alexander says:

    I’m trying to get my family off of processed foods and using more whole grains. My husband is the problem, I have no problem with my kids. I’m currently substituting half whole wheat flour into white flour recipes. I need to try Bob’s Red Mill products!

  99. Jennifer C. says:

    I love the multi grain hot cereals with a little bit of maple syrup and low fat milk. Yummm! It is delicious and fills you up without making you feel bloated. Also, I sprinkle the Flax seed into the cereal. My 15 year old daughter loves smoothies and I throw some ground flax seed into them as well and she is none the wiser!

  100. Daniele says:

    We love to add oatmeal and other whole grains to our baked goods and smoothies!

  101. Elizabeth N. says:

    I throw Bob’s Red Mill flaxseed meal into everything including all my baking recipes, sauces, smoothies and I bread chicken nuggets, fish sticks and pork in a mixture of whole wheat flour, flaxseed meal and spices.Flaxseed is also nice as a topping to casseroles and bread puddings. My son is a carb-a-holic, so it is so simple to incorporate whole grains into his diet, just by using whole wheat noodles, whole wheat bread, whole wheat crackers and brown rice. A lot of parents say their kids don’t like the texture, but mine just won’t know the difference! Jokes on them I suppose!

  102. Judy says:

    I use Bob’s Red Mill ground flax seeds in a banana bread recipe. It makes it more filling and quite breakfast worthy. Thanks to Janice and Liz for all your hard work to come up with creative ideas for your podcasts. I look forward to listening to you each week.

  103. Elizabeth N. says:

    Oh! And Wheat germ! I forgot how much I love wheat germ, see above for all my uses for the stuff!

  104. Anne says:

    Bob’s Red Mill 5-Grain is my favorite hot cereal, mixed with all kinds of dried fruit: dates, raisins, cranberries, apples, etc. And topped with sliced almonds. Warms up Minnesota winter mornings!

  105. Maria says:

    I’ve recently been baking with a lot of the Gluten Free grains since my older daughter was diagnosed wtth Celiac’s disease. We are still learning to use some of the unusual grains but Bob’s Red Mill has a tremendous variety to pick from. As for our favorite grain… for now it is Quinoa – which was her grain of choice to take with her on her backpacking trip to Europe.

  106. cathy castro says:

    thank you so much. we have gluten allergy in our family and this giveaway would help alot. Thank you so much!

  107. Mandy says:

    We make whole wheat french toast. And make extra to freeze for the toaster!

  108. Candace says:

    I use whole grains in most of the items I make. Bread, pancakes, muffins, etc. I also love adding a little ground flax seed, spelt flour, or amaranth flour to my whole wheat bread. I love Bob’s Red Mill products!

  109. Juanita Ketcham says:

    I like to add bulgher to my hamburger and no one even knows. Great for the budget, and taste great!

  110. Rebecca says:

    I love Bob’s Red Mill products – use their flax seed and multigrains to add to whole wheat flour and then I add that mixture to Bisquick whenever I make pancakes, waffles, or biscuits. My kids love them.

  111. Rebecca says:

    I eat oatmeal, blueberries and yogurt for lunch every weekday!

    Janice, the picture of you and Bob in the Ford made me lol!!!!!!

  112. Julie says:

    I always add wheat germ to everybody’s yogurt.

  113. Rebecca says:

    I use Bob’s Red Mill Vital Wheat Gluten flour when ever we are making bread and my personal favorite is the Dry Buttermilk Powder. I love the fact that I can freeze it, so I have it handy and don’t waste any extra milk that I would if I’d bought it fresh.

  114. Leesa says:

    I have replaced almost all of the white flour in baking with whole wheat flour. And my favorite kind of cookie is anything with oatmeal in it, so since I am the one making them…..they always have oatmeal cookies of some sort….of course with whole wheat flour… 🙂

  115. Beverly Fleming says:

    We are huge Bob’s Red Mill fans! One of our favorite breakfast staples is the 10 Grain Pancake & Waffle Whole Grain Mix made into pancakes with added diced bananas–yum! The Bob’s Red Mill Old Country Style Muesli is also delicious made hot using unsweetened vanilla almond milk. : )

  116. Josephine says:

    I love oatmeal, hot and cold (muesli), that I make myself the night before. We also enjoy quinoa, barley and flax seeds, have also just discover chai seeds.

  117. Marla Polley says:

    Our grocery store has a huge Bob’s Red Mill section. Now I feel like I can find something and get cooking with those grains!

  118. Jamie says:

    I try to add more wheat and multigrain breads as well as wraps. I also make brown rice and whole grain pastas. Also adding flaxseed to smoothies or pancake/waffle batter. It’s not always easy but it’s something that I have been trying to do more and more. Thanks for the giveaway.

  119. Kristin says:

    Always whole wheat bread, Eggo Nutri Grain waffles, mixing half white and half whole wheat flour, and blends in pasta…..to name a few. just listened to the podcast while running this am and not only did it make me hungry, it inspired me to do even more!

  120. Paula says:

    I choose whole grain products as often as possible. We’ve switched to whole grain pastas (which the kids actually like more), brown rice or quinoa instead of white rice, and oatmeal. There are so many new whole grain breads that are softer and the kids will actually eat them, so we were able to kick the white bread habit entirely.

    When I bake, I always use whole grain flour now, and try to incorporate some ground flaxseed or wheat germ as much as possible.

  121. Kelly Ratliff says:

    We like to add a half a cup of granola to our cold cereal. The family enjoys eating whole grain pasta as well.

  122. Jennifer says:

    We use Bob’s Gluten Free products. They are a lifesaver when you have a GF/CF child in your home!

  123. Jill says:

    I also add many of his products to my baking. But a simple one I haven’t seen listed here is sprinkling on the inside of a PB&J. No one can tell and if a little sneaks out they’ll think it’s bread crumb. I’m excited to use more of it!

  124. Jenny says:

    I have one girl who will eat anything and one picky girl…ugh…thankfully, though, they will do brown rice, 100% whole wheat bread, and whole grain wraps for sandwiches…other than that, I try to use the white whole wheat or regular whole wheat flour in EVERYTHING!

  125. We seem to put whole grains in everything! We use granola with our fruit and yogurt as a treat. We love anything served over quinoa as well as quinoa salads. And we have a delicious soup that a friend made for us with chicken, veggies and barley. It’s wonderful! We add flaxseed or chia seeds to almost every baked recipe.

  126. Linnea Bassin says:

    I have a couple ways I incorporate whole grains into my families diet. I buy whole wheat blend pasta and use that for our homemade mac and cheese which is not that healthy but it is good. I also buy whole wheat frozen waffles for quick breakfasts.

    The last way is to the meal makeover moms recipes and use them. I can’t wait to try some of the recipes here and some of Bob’s products. I think I have already bought some, without realizing it.

  127. Sheri Montoye says:

    I make a really awesome kid-friendly sandwich bread (in my stand mixer) using the 7 grain hot cereal.

    I also make a dreamy dessert-worthy scottish oatmeal which has pumpkin puree, cinnamon, nutmeg, mashed bananas and vanilla cooked in the oatmeal, then is topped with toasted walnut pieces, dates, a little real maple syrup and milk if you wanna.

    Yay Bob!

  128. Julie Chuba says:

    I use Bob’s Red Mill ground flaxseed often, mixing it into meatloaf, morning oatmeal, and adding it to recipes which require bread crumbs (I just add a couple of tablespoons of the ground flaxseed to the bread crumb mix, and no one is the wiser!).

  129. Karen Savitskij says:

    We love buckwheat (kasha) as it is a traditional part of our meals. I use bob’s barley flour for barley bread and rye for rye bread.

  130. Monika says:

    I love the milled flaxseed. It is a staple in my home. I include it in everything, like oatmeal, pancakes, yogurt, homemade guacamole and even in my salmon patties.

  131. Ann McGuire says:

    When making pancakes for my family, I replace 1/4 C of pancake mix with 2 TBSP of Organic Brown Flaxseed meal plus 2 TBSP of White Cornmeal. Then, I follow the recipe on the back of the box. This adds fiber, Omega-3 and the cornmeal give the pancakes and a not-too-crispy edge. These days fresh blueberries make it an even better treat.

    Thank you!!

  132. Sharon says:

    I have always sprinkled wheat germ into my baked products from pancakes to muffins!

  133. Jen says:

    Like many other commenters, I use whole wheat flour instead of white in everything, and we eat whole wheat pasta. These comments make me hungry! I’ve never tried Bob’s Red Mill bread mixes and will be adding those to my grocery list.

  134. Charlotte Link says:

    I love to use ground flaxseed and whole wheat flour from Bob’s Red Mill in most of my baking. Their grits/polenta are used for both breakfast and dinner in my house and such a nice (and whole grain!) variation from pasta and rice.

  135. Li says:

    We love Bob’s Red Mill, particularly the almond flour, cornmeal and bean soups. 🙂

  136. Erin says:

    I make my own bread. YUM!

  137. Cara says:

    We add ground flaxseed (Bob’s Red Mill, of course!) whenever we can. We soak oats in buttermilk for anight to add to pancake batter and I use whole wheat flour combined with all-purpose when I can (your tip!)

  138. Julie says:

    Thanks to tips from the Makeover Moms, I’ve started mixing white & wheat flour as well as adding flaxseed into a lot of the bakery items I make.

  139. Jennifer says:

    Love whole wheat flour and round flax seed as well!

  140. Celestin says:

    We love Bob’s Red Mill pancake mix!!! Pancakes are always a huge hit in our house! We also use the ground flaxseed which we have begun adding to so much since I started listening to the Meal Makeover Moms.

    We love the bean soup on cold winters evenings.

    I love to mix as many whole grains into anything I’m making, ansdI’m looking froward to trying the new quinoa recipe.

    Bob’s Red Mill was also a huge lifesaver when my son had an egg allergy. He made the best egg substitute I could find!

  141. Lara says:

    I loved the interview with Bob! He inspires me to continue to introduce more whole grains to my children. My 16 month old loves his museli!

  142. Linda Stovall says:

    We used lots of Bob’s gluten free products when my daughter was following a gluten free casein free diet as a treatment for autism. The products were always tasty, readily available, and usually much less expensive than other brands. She is no longer on the GFCF diet, but the whole family is trying to eat whole foods. We had Bob’s yummy rolled oats this morning.

  143. Sandra McCarron says:

    Love the Steel Cut Oats and Ground Flaxseed.

  144. SarahT says:

    I love the consistent quality of Bob’s products. My two favorites are muesli mixed into yogurt and letting it sit overnight for breakfast. Also, the whole flaxseed which I grind in small batches for muffin and oatmeal mix ins.

  145. Teresa Henkhaus says:

    We use whole wheat pasta as much as possible. I also try to sneak in ground flaxseed.

  146. Evalina Irish-Spencer says:

    One of my favorite recipe for lunch is bulgur with stewed red beans or black beans and steamed vegetables on the side. I also use brown rice when I make my rice & peas.

  147. Suzette Naylor says:

    I love whole wheat pasta….and love Bob’s quinoa, and wheat germ and am going to listen to the pdcast and maybe learn about some other Bob’s products. Thanks Bob!

  148. This Greek-Inspired Quinoa Salad recipe is from TasteofHome.com. It is awesome!

    Greek-Inspired Quinoa Salad

    * 1 cup quinoa, rinsed
    * 2 cups water
    * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    * 1-1/2 cups (6 ounces) crumbled feta cheese
    * 1 cup grape tomatoes
    * 3/4 cup canned black beans, rinsed and drained
    * 1/2 cup chopped seeded peeled cucumber
    * 1/2 cup sliced pepperoncinis
    * 1/2 cup Greek olives, pitted and halved
    * 3/4 cup reduced-fat Greek or Italian salad dressing, divided


    * In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Let stand for 10 minutes.
    * In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncinis and olives. Pour 1/2 cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
    * Just before serving, drizzle remaining dressing over salad; toss to coat. Yield: 10 servings.

    There are several more Whole Grain Recipes at http://www.tasteofhome.com/Healthy/Live-Well/Smart-Eating/Whole-Grain-Recipes and Whole Grain Baking.

  149. Monica Killen says:

    Love to use the whole wheat flour and make freshly baked breads! Yum!

  150. Leslie says:

    I would love to win this contest! I have recently started substituting wheat flour with other types of flour because my baby is allergic to wheat. We have bought several of Bob’s products and I really like the useful information on the website also. I really want to try the quinoa!

  151. Beth Booker says:

    I’m substituting alternate whole grains (kamut, barley, and different varietits of wheat) for white rice in stir fries and grain salads. Kamut is expecially good. I also add leftover cooked grains to the Sunday pancakes.

  152. Jennifer says:

    We always use half white and half whole wheat when baking, and eat oats for breakfast or whole wheat cereals.

  153. Elizabeth Shields says:

    I would be lost without Bob’s steel cut oats for breakfast. I cook them in the stove or start the crock pot before I go to bed. Yuuuuum. The best breakfast ever!

  154. Carrie Schaufele says:

    I like to incorporate Bob’s Whole Grains into homemade artisan breads and into cookies. We go through alot of Organic Whole Wheat Flour, Yeast, and Oatmeal. Everything always turns out delicious.

  155. Janet says:

    Bob’s steel cut oats are very very yummy. Thank you Bob!

  156. Sarah says:

    I am trying to make healthier foods by making small changes. Brown rice if time permits, 1/4 cup ground flaxseed into bread recipes [even pizza dough!] white whole wheat flour substituted for white. Latest change is carob powder and chips for cocoa/choc chips because of my little one’s diet. Still on a learning curve with that.

  157. Julia says:

    We love incorporating whole grains into our daily diet with wheat germ on cold cereal or cooked into oatmeal, steel cut oats or cracked wheat (YUM!). I also substitute wheat flour for some white when baking. That’s so cool you spent time with Bob. We love Bob’s products and all the recipes they have.

  158. Maureen Karlin says:

    We use whole wheat flour products instead of white or enriched flour for every possible product-from pasta to pancakes! Not only is it better for you, but it is more filling too!

  159. Laura Baker says:

    I’m currently into red quinoa which I have mixed into stir fries as well as the slow cooker with whatever vegetables we receive from our CSA each week. I’ve also recently tried a grain called millet which was very good.

  160. Alexis says:

    A recent victory in my house was getting my 7-year-old son to **love** quinoa. Its his new favrite.

  161. Norma Wyse says:

    My husband and I eat oatmeal made from steel-cut oats every morning, mixed with apples, cinnamon, and raisins, but my teenagers refuse to eat it. They do very much enjoy, however, the homemade bread I make three times a week with the left over oatmeal as a base. The oatmeal bread comes out hot from the bread machine and is completely gone by nightfall.

  162. What recipe do you use for the oatmeal bread?

  163. Tanya says:

    I love Bob’s products. I use his whole wheat pastry flour in everything- pizza crust, banana bread, pancakes, cookies… you name it! I also use his steel cut oats to make “overnight oats” in my crock-pot. How lucky you are to have gotten to tour his factory !

  164. Lori Hopper says:

    We always cook extra wheat berries because of the length of time required to cook them. We use the leftovers by sprinkling them on salads, which gives some nice crunch and texture. We also add black beans and salsa to grains and sprinkle a bit of grated cheese for a nice wholesome meal or snack.

  165. April Vereb says:

    With kids, it’s really hard to try to get them to eat healthy, so I buy the whole grain bread and make their peanut butter and jelly sandwiches with it. They love it!

  166. Kera says:

    We use whole wheat bread – we don’t even bring white bread into the house. I also love to use the 10-grain cereal in the mornings mixed with a small amount of Turbinado and fresh berries. Sometimes I sneak in some TVP just to up the protein without anyone knowing it!

  167. Marlene says:

    My family doesn’t eat much whole grains except in cereals and breads. As a Dominican, though, there is an appetizer I love and so do my kids: kippes (which is actually known in the Arabic world as Kibbeh, I think). It is made with Bulgur Wheat and ground meat. You can find the recipe on dominicancooking.com and there’s also a recipe there for a drink that’s made with oats. Although the kippes are usually fried in my country, I bake mine to trim off some fat.

  168. Glenna says:

    My favorite way to use the whole wheat pastry flour is to adapt a 150 year old family recipe for buttermilk pancakes…guilt free.

    1 Cup Buttermilk
    1 Egg

    1/2 tsp baking soda
    1/4 tsp salt
    1/2 tsp sugar (I use Stevia)
    and enough whole wheat flour( Bob’s Whole Wheat Pastry Flour is the best) added to the correct consistency (between 1/4 cup and 1/2 cup depending on your likes.
    This makes a light fluffy pancake that is delicious and nutricious. It is how buttermilk pancakes were meant to be.

  169. Suzanne says:

    Went to Bob’s Redmill factory tour yesterday, loved it! thanks for sharing such a great treat of a place to visit!

Leave a Reply

Your email address will not be published. Required fields are marked *