• 20Mar

    Today’s post is contributed by GMM Marketing and Tradeshow Coordinator, Camille Johnson

    Let’s face it. Most of us are creatures of habit.

    I plead the fifth.

    I happen to be one of those people who doesn’t mind eating the same lunch five days in a row. When you find healthy recipes that are affordable to make and don’t take much time, it’s easy to repeat!

    But working at Good Measure Meals has allowed me the opportunity to try different types of food while simultaneously eliminating that “intimidating factor” attached to some health-promoting foods.

    One of those amazing discoveries is Farro, a hearty ancient grain with a nutty flavor.

    After I tried Farro on GMM’s menu, I decided I wanted to try and cook it on my own. I bought some of my favorite chicken stock (I always purchase reduced sodium), a bundle of kale, fresh garlic, & a huge onion.

    After cooking the Farro in the chicken stock and then sautéing the kale, onion, and garlic separately (using Extra Virgin Olive Oil), I thought “why not combine these together?” I’m glad I did! It was delicious, and it has even become one of my meals of habit lately, since it’s easy and satisfying.

    GMM isn’t only a great tool for weight-loss or convenience, but also a great way to inspire people to put on that apron and try something new!

    What new foods have you incorporated into your cooking routine lately? Share in the comments, and let’s inspire each other!

    Kale Farro Salad

    photo via a similar recipe on Bon Apetit Magazine

  • 05Mar

    Contributed by GMM Registered Dietitian, Joy Goetz

    One interesting food trend that has accompanied the Paleo diet and the gluten-free craze is the re-emergence of ancient grains. Quinoa*, kamut, spelt, emmer, einkorn, and amaranth are no longer confined to food history classes. These grains that nurtured our ancestors are gaining popularity among chefs, foodies and health-conscious consumers from coast to coast. While most people have never heard of emmer (I hadn’t before listening to a continuing education webinar last week), chances are you have seen it labeled by its other name: “farro.”

    Farro is the Italian name for emmer, where it has long been used in soups, salads, side dishes and risotto. In fact, it was a dietary staple for ancient Romans. Its chewy texture and rich, nutty flavor makes it an interesting alternative to rice or other grains. As an added bonus, farro retains its texture well and doesn’t get mushy when overcooked or reheated.

    I would eat farro just because it is so delicious, but it is a nutrition powerhouse as well. Bonus!

    It is higher in fiber and protein than commercial wheat and is a great source of magnesium and B-vitamins, which are needed for the body to turn the food that we eat into useable energy.  As a type of wheat, farro contains some gluten, and is not recommended for those with celiac disease or gluten allergies. To get the best nutritional bang for your buck, look on the food label for “whole farro,” not “pearled farro,” which has had bran removed and is not a true whole grain.
    Good Measure Meals uses farro in several dishes including farroto (farro risotto), farro and bean salad, and farro breakfast cereal.  Be on the lookout for farro bean salad this week (Friday’s lunch!), and let us know what you think!

     

    *Although quinoa has many grain-like properties, its true horticultural classification is a chenopod

    Links:

    Whole Grain council http://wholegrainscouncil.org/whole-grains-101/whole-grains-a-to-z

    Clemson University Chef and Child Foundation’s Ingredient of the Month publication http://www.clemson.edu/cafls/cuchefs/files/farro.pdf