BREAKING NEWS JULY 2024… if you are looking for a follow-up to this video and a 30-day plan you can follow as well as track your progress, I just published my first book… Every Day Mediterranean, a 30-day Kick-Start Plan and Tracking Journal. You can grab your copy today on Amazon from this link: a.co/d/ehohsJ3
Would love to see a video of what you eat in a day and your exercise routine to stay slim and look so beautiful. Looooove your videos!! You are an inspiration!
Thanks for the lovely compliment, BC! Some day, some day maybe there will be a video in the works. For now, my exercise routine is to walk about 10-12,000 steps a day! XO Caroline
Really appreciate that you include timestamps. I have IBS-D and am slowly adding whole grains back to my diet. Love watching your videos for tasty ideas and you are such a great presenter.💙
Hi Jane - Well, I just started paying for a service that makes it easier for me to add timestampes so I’m glad it’s helpful! And thanks very much for your positive feedback. It means a lot to me to hear it! Cheers, Caroline
My absolute favorite is also Farro. I buy a pre-cooked type so it only takes 10 minutes to cook. I hope that type is as beneficial as the long cooking one. I really enjoy your videos.
Wow, Yvonne, Ive never heard of precooked farro. It’s probably fine just make sure to read that label so that you know exactly what you are getting and pay close attention to the sodium levels! Cheers, Caroline
Could you do a video about maintaining your weight on the Mediterranean Diet? I’ve been following the guidelines since August and I’ve lost almost 50 pounds. My cholesterol levels are way down…no medication for me. I don’t want to lose anymore weight but I want to stay healthy.
Super super proud of you!!! YAY. I am working on a few things about the diet and this subject is one of them. I do have a suggestion though if you are interested... there is a free course created by Emory University that you can find on Coursera (an educational website) that might be really helpful. It addresses weight loss and weight maintenance and the challenges you face after weight loss. I think you might find it really helpful. It's entirely free. www.coursera.org/learn/weight-management-beyond-balancing-calories. Again, congratulations. I'm really happy for you! Cheers, Caroline
Hi Caroline - I can't believe I'm just learning about resistant starches - game changer. I just went down a rabbit hole learning more. Thank you! Instant Pot Farro is 10mins of cooking time...with bringing to pressure and natural release it's about the same time as the stove but it's hands-free.
You’re welcome, Linda. I’m always on the hunt for ingredients to keep it interesting in the kitchen and grains are a great way to do it! Cheers, Caroline
Your videos are the best for me! Meanwhile, so many grains in my cabinet seems a bit daunting, although most seem to stay fresh, are they? Our favs are quinoa, farro, and oats. For variety I have lentils, beans, buckwheat, nuts, fruit and greens. Oh my. I will try to remember to freeze the excess cooked grains so as not to let them sit and then expire in the refrigerator. Thanks for the reminder! ❤
Hi Theresa! And don’t forget to freeze them in their packaging for 24 hours when you bring them home to make sure you aren’t brining any bugs into the house with them! Cheers, Caroline
Hi Mark - Sure, first I always freeze any grain in its packaging for 24-48 hours when I get it home to ensure that there are no “bugs” that came along for the ride I don’t want to being into the house. Then remove from the freezer and store in a regular container in the pantry. Second, I freeze 2 portions amounts in ziplock freezer bags, flattened and removing as much air as possible. They stack super easy. Third, I remove them and let them come to room temp naturally and it doesn’t take very long at all. Then, it’s ready for a quick reheat, either as a part of a saute or just in a pot with a little bit of water to help it resteam.
"Whole Grain" rice is very confusing because so many brands put "whole grain" on their label but it looks nothing like the rice you showed. Could you possibly put some links to the whole grain rice you recommend?
Hi Terry - The challenge with making recommendations is that I am living in Spain and my brands wouldn't necessarily match what's available for you. Bob's Mill is a reliable brand but the other option is to read the label carefully... if it says whole grain rice as the first (and probably only ingredient) you can probably trust it. You could look for the Whole Grain Council stamp too which could give you a level of confidence as well. If it looks white, it's not whole grain. Hope this helps and best of luck in your hunt. Cheers, Caroline
Thanks, Sally Jean. So funny that I have never thought of trying that, as much as I LOVE farro! And I will… I wouldn’t imagine it would provide the creamy texture but I’m willing to try it for sure! XO Caroline
I've read that if you pulse it in a blender, it can break it & add creaminess. I'm not fussed about that as I'd rather have the health of this amazing grain than rice 😊
Great video Carolyn. "Skip over this part" no way....I want to hear every word. It can only reinforce what I may already know. I think I buy pearled barley. What's the difference in that and regular barley?
What can I say? You are just my kind of pal!!! I find it hard to even find barley that isn’t “pearled” which just means it has had some of the outer bran layer removed. And I don’t recall ever seeing barley sold in the US without being at least pearled, but I like the flavor, the nutrients and get plenty of whole grains in anyway so a little less fiber in the barley is ok with me. XO Caroline
@@kimberlyberlin4999 Oh thanks, Kimberly. I’ve accumulated a bunch of earrings over the years but always seem to wear the 2 or 3 pair I’ve had for decades and I’ll probably stick with it for a few more! XO Caroline
Hi Dolly - It is one I haven't actually created a video yet for but will soon! I just featured it because I happen to make it last week when putting this video together and took a picture of our lunch... a bit of a spontaneous add-in to the video. Please stay tuned and I will get it shot and up on the channel soon. Cheers, Caroline
Hi Peggy - Actually, I buy an Italian brand because I have trouble finding it in stores in Spain! And… it is called farro in Italian too! Cheers, Caroline
@@peggyries1891 Here it is Peggy… but it appears to be out of stock right now. Hopefully, the order I palced a few days ago is on its way (ha ha ha)! gourmica.com/?s=farro&product_cat=0&post_type=product
FYI …..Oats, or oatmeal is no longer recommended for diabetics, or anyone as breakfast because it spikes your insulin and they (medical, nutritionists) don’t want your day started with a spike. This has been supported by science. Instead they recommend protein, fat and fiber for your first meal of the day.
Eh, I don’t listen to that, like millions of others. Oats are great, even in the morning. They have fiber too. Ideally it’d be sprouted organic steel cut oats, but sprouted rolled oats can still be great for many people minus diabetics. People have eaten oats for breakfast for centuries, many of which are blue zone areas. Just have to make sure there is high protein as well and some fat. That’s also science even though science doesn’t always seem to agree even though it technically should.
Hi Kateh - I have not seen the research to support that but I will investigate it further. However it doesn’t make sense on the surface because oats have a low GI score (below 55) and have always been considered a solid whole grain for diabetics. You might enjoy reading this article from Medical News Today www.medicalnewstoday.com/articles/311409
Follow Dr. Brooke Goldner's auto immune smoothie protocol and read her book Goodbye Auto Immune Disease. Just eat fresh raw organic fruits and veggies and nuts and seeds and melons and berries and seaweeds and lentils and heal yourself.
@@Piecesoftheshadow that’s what I do Savory steel cut oats (a poached egg, some sliced avocado, grape tomatoes, steamed spinach, a sprinkle of sea salt, freshly ground black pepper and a drizzle of EVOO.
Hi Mary Jo…and I’m curious… are you talking about Mung beans? Or farro with white beans? Both are pretty tasty! But let me know please. Cheers, Caroline
@@mediterraneanminutes the dry farro I get from Amazon Fresh or Vital Foods (Kroger owned) is brown Don’t rinse or soak because I like the gluey sauce that develops with long slow cooking in beef broth and salt. Always eat hot with “clothes” on (Glucose Goddess Method) of feta cheese, or a dollop of full fat sour cream or cream cheese.
