Farro Risotto

Farro risotto pin

This Farro Risotto coupled with Tomatoes and Parmesan is really easy and fast to make. This dish is 100% whole grain, it is night in iron, fiber and nutrients and plant-based proteins. This is actually more healthy and more tasty substitute for pasta! Whether you choose to use canned or fresh cherry tomatoes, it will turn out fantastic!


  •  2 tablespoons unsalted butter
  •  1 small shallot — finely diced (or 1/2 small yellow onion)
  •  3 cloves garlic — minced
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon ground black pepper
  •  1 1/2 cups Bob’s Red Mill Organic Farro — rinsed and drained
  •  4 cups low-sodium vegetable broth — divided (or use chicken broth if you do not need the farro risotto to be vegetarian)
  •  1 (14-ounce) can no-salt-added petite diced tomatoes — or 1 pound grated fresh tomatoes
  •  1 pint cherry or grape tomatoes — halved
  •  1/2 teaspoon sugar
  •  1/4 cup grated Parmesan cheese — plus additional for serving
  •  1 tablespoon chopped fresh thyme
  •  Chopped fresh basil — optional

Farro risotto 2


  1. In a large saucepan, melt the butter over medium-low heat. Add the shallot and cook until softened, about 6 minutes. Watch the heat and adjust as needed so that the shallot cooks but does not turn crispy and brown. Add the garlic, salt, and pepper. Let cook just until the garlic is fragrant, about 1 minute. Add the farro, increase the heat to medium, and cook for 1 to 2 minutes, stirring to coat the farro in the butter. The farro should begin to toast and the pan will be mostly dry.
  2. Add 3/4 cup of the broth and increase the heat to medium high. Stir until it is absorbed. Add remaining broth and the diced tomatoes in their juices (reserve the last 1 cup of broth for later).
  3. Give the pot a big stir and bring the mixture to a boil over medium high. Reduce the heat to a steady simmer, cover, and cook for 30 minutes. Stir the mixture vigorously every 15 minutes as it cooks, adding more broth if it becomes dry at any point.
  4. After the farro has been simmering 30 minutes, add the cherry tomatoes. Continue cooking, uncovered, for 15 to 20 additional minutes, or until the farro is tender throughout but maintains a good chew in the center (al dente), stirring it more frequently as the end of the cooking times nears. If the risotto becomes dry at any point, splash in a bit more vegetable broth or water.
  5. Turn off the heat. Stir in the sugar, Parmesan, and thyme. Cover the pot and let rest 5 minutes. (During this time, the farro will release additional starches and become more creamy.) Taste and add salt and pepper as desired. Serve warm, topped with a sprinkle of fresh basil, additional thyme, and Parmesan.

Nutrition Info

Farro risotto nutritional info

If you like healthy recipes, try our

Chocolate Zucchini Muffins

Peach Crisp

Peach crisp pin

Are you ready for today’s healthy dessert? Perfect buttery topping, with honey-sweetened peaches. This Peach Crisp has an equally delicious topping – made of oats, granulated sugar, a little bit of butter, almonds, flour and Greek yogurt. It will take you around hour and a half to prepare this amazing juicy dessert.



  •  2 1/2 pounds peaches — about 6-7 medium
  •  1/4 cup honey
  •   tablespoons all-purpose flour
  •  1 teaspoon lemon zest — from about 1 medium lemon
  •  1 teaspoon vanilla extract
  •  Scant 1/4 teaspoon nutmeg — freshly grated if possible


  •  1/4 cup unsalted butter
  •  1/4 cup light extra virgin olive oil or coconut oil
  •  1/3 cup light brown sugar
  •  2 tablespoons granulated sugar
  •  1 cup rolled oats
  •  1 cup white whole wheat flour
  •  1/2 teaspoon ground cinnamon
  •  1/2 teaspoon kosher salt
  •  1/4 cup raw sliced almonds — you can also use roughly chopped pecans or walnuts, optional
  •  Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt — for serving

Peach crisp 2


Phase I

  1. Place rack in center of oven and preheat to 375 degrees F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
  2. To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water. With a small, sharp knife, score the bottom of the peaches with an “X.” Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower half of the peaches into the water. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute. With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you’ll get a stubborn peach that still won’t peel and have to use a knife, in which case, my apologies and you deserve an extra serving of the finished peach crisp!)
  3. Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.

Phase II

  1. Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
  2. Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
  3. Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly.

Nutritional Info

Peach crisp nutritional info


You should try our Turmeric Milk, a perfect match for this Peach Crisp!

Turmeric Milk

Turmeric Milk

Turmeric milk pin

Comforting and spicy turmeric milk. This Ayurvedic drink originated in India, made with milk and several spices. People also call it golden milk, because of its healing and anti-inflammatory properties and is easy to make. Turmeric milk is useful in the treatment of cold, joint pain and indigestion.


  • 2 cups almond milk
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon vanilla bean paste
  • Turmeric Latte – 1/2 teaspoon
  • Natural Immune Support – 1/2 teaspoon 
  • pinch of ground ginger
  • pinch of ground cinnamon or 1 cinnamon stick

Turmeric milk 2



  1. Combine milk, honey, vanilla, Turmeric Latte, ginger and cinnamon and Natural Immune Support.
  2. Then place over a low heat and whisk until combined.
  3. And heat the milk and aromatics gently stirring with a spoon until hot about 65°C.
  4. Pour the milk into 2 serving cups and enjoy.

Turmeric milk nutritional info

As a result if you liked this recipe, you should try our:

Sweet & Delicious Applesauce Muffins

Viennese Hot Chocolate

Viennese hot chocolate pin

You will need around 15 minutes to prepare 2 cups of this delicious Viennese Hot Chocolate. This drink is comforting and thick thanks to added egg yolk. With this hot chocolates, you won’t need a dessert. Add some whipped cream and you’re good to go!


  • 6 oz. chocolate (semi-sweet, 60 – 70% cocoa)
  • 1 1/4 cups milk
  • 1 egg yolk
  • Garnish: whipped cream


  1. Chop the chocolate into small bits. Place it in a heavy saucepan with the milk.
  2. Heat the milk and chocolate, stirring frequently until small bubbles come to the surface, but do not boil. Stir as needed to keep the milk from burning and the chocolate from sinking to the bottom.
  3. Simmer for three minutes, stirring constantly with a whisk to create foam. At this point, taste the milk and add sugar if it is not sweet enough for you.
  4. When the milk looks very smooth, remove from the heat and cool a little bit.
  5. Stir together the egg yolk and 2 tablespoons of hot chocolate. Whisk this mixture back into the pan with the hot milk and chocolate mixture. Return to heat, stirring constantly and whisk to create foam. Do not let this boil or the yolk will curdle.
  6. Divide between two or more cups and garnish with whipped cream.

Nutritional Info

Viennese hot chocolate nutritional info

If you liked this recipe, try out:

White Hot Chocolate

Green Smoothie with Matcha and Chia

Green smoothie with matcha and chia pin

We all know about the health benefits of including more spinach to your weekly menus. The problem is that kids usually don’t like it. So, the other day I was thinking about creative ways to include some extra spinach, at least once a week. This smoothie is pure gold, looks attractive and healthy, but still has that distinctive banana & vanilla flavor. Your kids are going to love to, so give it a try!


  • 1/4 cup baby spinach
  • 2 Tablespoon unsweetened coconut water
  • 1/2 large frozen banana
  • 1 teaspoon matcha green tea powder
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon chia seeds
  • one  cup unsweetened milk of choice (soy, almond, or oat)

    Green smoothie with matcha and chia 2


  • Add spinach and coconut water to blender and blend until spinach is pureed.
  • Blend in remaining ingredients until smooth.
  • You can add additional milk and/or ice if desired.

Nutritional Info

Green smoothie with matcha and chia nutritional info

Want some more healthy recipes? Try out our:

Blueberry Bread

Chai Tea Latte

Chai tea latte pin

This drink originated in the Indian subcontinent, but gained global popularity and you can order it in many coffee and tea houses. Now you can make it yourself! So warm, healthy and comforting – Chai Tea Latte with added vanilla and caramel! You will need around 15 minutes to prepare this delicious warm drink. This drink is loaded with Potassium, Vitamin A, Calcium and Iron.


  • 2 cups water
  • 2 peppercorns
  • 3 cloves whole
  • 1/8 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1 cinnamon stick
  • 2 black tea bags
  • 1 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup milk

Chai tea latte 2


  • Combine water, peppercorns, cloves, cardamom, ginger, nutmeg and a cinnamon stick in a small saucepan.
  • Bring to a boil and boil for at least five minutes. (The longer you boil, the more the spices will release their flavor.)
  • Turn off the heat and place tea bags in water. Stir for 5-6 minutes.
  • Stir in brown sugar and vanilla.
  • Heat milk in microwave for 15 seconds on medium heat and stir into tea. (Helps to avoid curdling.)
  • Serve immediately.

Chai tea latte nutritional info

You should also try this healthy recipe:

Coconut Chia Chocolate Bars

Easy Hot Apple Cider

Easy hot apple cider pin

A mug of hot apple cider is perfect for any cold winter day! Apple cider and pure maple syrup are a perfectly healthy and spiced match. Adding brown sugar or honey will intensify its flavor. You can decorate it with cinnamon sticks, star anise, clove etc. and it’s going to be the favorite drink at your party!


  • 3 cinnamon sticks
  • 1 tsp black peppercorns
  • 1/2 tsp whole cloves
  • 1/4 tsp ground nutmeg
  • 4 cups unsweetened apple juice
  • 1/2 tbsp. orange zest
  • pure maple syrup, optional for added sweetness

Easy hot apple cider


  1. Combine spices in a sauce pan and cook over medium-high heat until aromatic, about 4-5 minutes, stirring frequently.
  2. Add the nutmeg, and stir to combine.  The, add in the apple juice and orange zest.  Bring to a boil.
  3. Reduce heat and simmer for 15-20 minutes, depending on how strong you like your cider.
  4. Pour juice through a fine-mesh sieve, into a mug. Allow to cool slightly.

Nutritional Info

Easy hot apple cider nutritional info

If you liked this recipe, try out our:

Roasted Carrot Soup

Hot Cider Nog

Hot cider nog pin

Comforting and warm liquid dessert, that’s what our today’s Hot Cider Nog is. Apple cider and eggnog, served hot with cinnamon and apples (optional). Add some whipped cream and you’ll have a perfect drink for your Christmas party!


  • 2 cups half and half
  • 1/2 cup milk, 2% or whole
  • one and a fourth cups apple cider
  • 2 large eggs
  • 1/2 cup sugar
  • 2 tablespoons brown sugar
  • one fourth teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg, plus more for topping
  • one fourth teaspoon salt
  • 1/2 cup bourbon
  • whipped cream for topping
  • cinnamon sticks
  • apple slices

Hot cider nog


  1. Place the half and half, milk, cider, eggs, sugars, cinnamon, nutmeg and salt in a large saucepan. Heat over medium-low heat while whisking constantly (so you don’t have scrambled eggs!) for 15 to 20 minutes, until the nog thickens slightly and can easily coat the back of a wooden spoon. Remove from the heat but continue to whisk for another minute or two.
  2. Stir in the bourbon if desired, either in the entire pot or a few ounces into each glass. Serve in mugs with some fresh whipped cream for topping, a cinnamon stick, apple slices and a few grates of fresh nutmeg.

Nutritional Info

Hot cider nog nutritional info

You have a thing for winter hot drinks? Try also:

Russian Tea

Peanut Butter Hot Chocolate

Peanut butter hot chocolate pin

This peanut butter hot chocolate recipe comes with a short list of ingredients, but is amazingly delicious! Peanut butter will add on to the thickness and will make you feel full for at least an hour or two (more protein). Soothing and easy to make, this hot cocoa will make your chilly winter days!


  • 2 cups skim milk
  • 3/4 cup milk chocolate morsels
  • 3 tablespoon PB2 powdered peanut butter or 2 tablespoons smooth peanut butter

Peanut butter hot chocolate


  1. Combine all ingredients in a small saucepan and heat on medium heat stirring often until chocolate is melted.
  2. Serve in two mugs, top with whipped cream and peanut butter morsels if desired.

Nutritional Info

Peanut butter hot chocolate


You love peanut butter? You should try our:

Peanut Butter Protein Bars

Sorrel (Hibiscus) Hot Toddy

Sorrel hibiscus hot toddy pin

This amazingly soothing hot drink is abundant with vitamin C and it can offer you such a relief when you experience a sudden fall of energy levels, which is so characteristic of winter, or when you are having a cold. You can use sweetener or regular sugar, but I especially love it with some added honey.


Makes 2 cups

  • 1 cup fresh or dried sorrel
  • 2½ cups water plus 2 more cups boiling water
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 star anise
  • ½ inch fresh ginger sliced
  • 2 slices of orange, lime or lemon plus the peel and extra for garnish
  • 2-3 tbsp of honey according to taste
  • 3 ounces of brandy, whisky or rum
  • ¼ of a lemon, orange or lime juice freshly squeezed

Sorrel hibiscus hot toddy


  1. Remove the petals off the flower and rinse them well if using fresh only
  2. Place the fresh or dried sorrel In a medium sized saucepan along with the water, cinnamon, cloves, ginger, star anise and orange slices and peel and bring everything to a boil on medium
  3. Once boiling lower the heat to a simmer and allow to simmer stirring often for approx 5-10 minutes. The water will turn a nice deep red.
  4. In the meantime boil there remaining two cups of water in a kettle and you can use this to heat your mug up by filling it with the boiling or warm water (optional step but who doesn’t love a warm mug – will keep your drink warmer longer too and melt the honey or sweetener faster)
  5. Once the glass is warm dump out the water and coat the bottom of the cup with honey
  6. Add the liquor and squeeze the juice from a quarter lemon, lime or orange
  7. Strain and pour in the hibiscus/sorrel mixture to the mugs and stir well. Add more honey if you want it sweeter and enjoy

Nutritional Info


Sorrel hibiscus hot toddy nutritional info


You should try our Lemon Poke Cake, it goes perfectly well with this hot toddy!

Lemon Poke Cake