Cookbook Giveaway – Bowls of Plenty

Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals by Carolynn Carreño is not your typical grain book. It is chock full of international recipes, American favorites and desserts. Carolynn makes grain bowls cool, tempting and delicious. You will be bowled over (as I was by this title). (I’m here all night tip your servers.)

For more information on this title, please see our review and recipe post.

We are pleased to offer two copies of Bowls of Plenty to our EYB Members in the U.S. One of the entry options is to answer the following question in the comments section of this blog post:

How do you utilize more grains in your meals?  

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 3rd, 2017

Be sure to check your email spam folders for email notifications or check back on this post on the 3rd for the names of the winners.



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  • imjammin2  on  January 28, 2017

    I like to add grains to my salads!

  • daniellespinato1  on  January 28, 2017

    I like to pair grains and roasted veggies for the base of a meal.

  • fixmealittlelunch  on  January 28, 2017

    I like to eat grains for breakfast – quinoa is one of my favorites for this. I also toss it into granola.

  • Lafauvette  on  January 28, 2017

    Adding grains to salads and soups!

  • banba1  on  January 28, 2017

    I am still not very good at it — I need help! At best I do try to substitute brown rice or quinoa for white rice where I can…

  • allthatsleftarethecrumbs  on  January 28, 2017

    I am trying to serve more grains as a side in place of potatoes and rice.

  • lebarron2001  on  January 28, 2017

    I have recently learned to look for the whole grains stamp on packaged goods such as cereal and crackers.

  • rchesser  on  January 28, 2017

    We try to eat oatmeal several days of the week and quinoa at least twice.

  • camtncook  on  January 28, 2017

    I look for breads with whole grains…

  • Siegal  on  January 28, 2017

    I've been making whole wheat breads

  • lauriesk  on  January 28, 2017

    I buy whole grain bread.

  • sgump  on  January 28, 2017

    I often replace some (or all) of the protein in a "traditional" dish with an interesting grain. (Kamut is one of my favorites these days.)

  • Lem9579  on  January 28, 2017

    I replace things like pasta, potatoes and white rice with grains. I've discovered interesting ones like rye and farro and some others that work well.

  • fjain  on  January 28, 2017

    I try not to consider it an optional item. In other words, most suppers include grains in either the salad or main course – it's expected by the family!

  • Mariarosa  on  January 28, 2017

    I add different types of grains to soups and to chili.

  • mpdeb98  on  January 28, 2017

    I swap out potatoes for whole grains, and look for other ways to incorporate whole grains into the food my family eats.

  • gjelizabeth  on  January 28, 2017

    I use oatmeal for both sweet and savory bowls.

  • jezpurr  on  January 28, 2017

    Using grains as side dishes, accompaniments, in baking, and main dishes!!!^_^

  • Lmeyers520  on  January 28, 2017

    I like to have them for breakfast and with roasted fish

  • Nancith  on  January 28, 2017

    I have plenty of whole grains in my pantry & frig, & try to use more whole-grain products such as pasta.

  • amandacooks  on  January 28, 2017

    I use whole grains in place of white flour in much of my baking and like to use interesting grains like farro and quinoa in dishes that would normally have pasta or white rice.

  • Nhcookingdiva  on  January 28, 2017

    Switching to whole grain pasta.

  • FrenchCreekBaker  on  January 28, 2017

    Almost always bake bread with a combination of different whole grains added with white flour. Enjoy grain based veggie bowls.

  • ravensfan  on  January 28, 2017

    We eat more whole grains – in pasta, bread, and cereal.

  • lgroom  on  January 28, 2017

    I try to have brown rice and veggies as a meal a couple nights a week.

  • Vbroussard  on  January 28, 2017

    I'm hoping to make more whole grain-based salads to pack for lunch at the office.

  • ballen  on  January 29, 2017

    Add them to smoothies.

  • ssurbrook  on  January 29, 2017

    I got a bread maker bad in 2007 and have been making whole grain wheat bread ever since. I have also switched to whole grain wheat pasta and eat the oat cereals when I eat cereal. Grew up on hot oatmeal and started my grandkids on it when they lived with me. Also love the wheat crackers.

  • vickster  on  January 29, 2017

    We eat grains in bowls, but not too creatively. This book sounds like it contains a lot of good ideas.

  • jupflute  on  January 29, 2017

    Grain salads

  • crissynour  on  January 29, 2017

    Quinoa or barley for breakfast–cook as directed, then add your favorite oatmeal toppings–milk, fresh or dried fruit, honey, raisins, cinnamon, etc.

  • ckbkcollector  on  January 29, 2017

    adding more grains to meals

  • jenniesb  on  January 30, 2017

    I cook up a cup each of 3 or 4 different grains every couple of weeks in my pressure cooker (so fast), freeze 1/2 c. of each, and blend the rest. I use this "base" for different grain dishes or bowls all week. My husband and I love having this mix around.

  • lhudson  on  January 30, 2017

    Would love the opportunity to learn how to use more grains in my cooking.

  • keelz23  on  January 30, 2017

    I am terrible at using whole grains. I try to use whole grain pasta, but could use a lot more!

  • Katiefayhutson  on  January 30, 2017

    Whole grain pastas and breads

  • meggan  on  January 30, 2017

    Grain salads – farro, barley, rye.

  • Larkspur  on  January 30, 2017

    I use quinoa mixed with veggies.

  • beetangsurat  on  January 30, 2017

    I use whole grains to make grain bowls with roasted vegetables and top it off with a salad dressing.

  • auntietina  on  January 31, 2017

    I like whole grain salads.

  • stephlinde  on  January 31, 2017

    I make sure when I'm at the store, I buy whole grain as much as possible – to make it the only option when I'm at home. Brown rice, quinoa, and oats make regular appearances, as well as whole wheat tortillas, whole wheat pasta, and homemade whole wheat pizza crust.

  • motherofpearl81  on  January 31, 2017

    I recently got into chia seeds and am loving quinoa.

  • t.t  on  January 31, 2017

    I try to use grains as a side in place of white rice or pasta

  • deucemom  on  January 31, 2017

    I would like to use more grains, right now I use a lot of brown rice, farro and oatmeal.

  • debbyg  on  January 31, 2017

    I look for healthy ways to bring grains back in my life. This book looks awesome!

  • cocecitycook  on  January 31, 2017

    I love grains in soup.

  • cambridgecook  on  February 1, 2017

    I've been using millet more as a side dish or base for grain bowls.

  • Sfgordon  on  February 1, 2017

    There are lots of kinds of grains that work as porridge/oatmeal. A local miller sells barley flakes, for example, that are quick and filling and take well to either sweet or savory applications.

  • rosyannposy  on  February 1, 2017

    I add whole grain flours in my baking, replacing white flour.

  • Teruska  on  February 2, 2017

    I look forward to bowls of grain. We eat whole grain where possible. Not pasta. Can't, just can't.

  • DoMaRe  on  February 2, 2017

    Bowls, bowls, bowls!

  • annieski  on  February 3, 2017

    always have a bowl of cooked grains in the fridge to add to salads and bowls.

  • LaurenB  on  February 3, 2017

    I love grains in salads

  • PennyG  on  February 3, 2017

    I love grains – Pilafs, Tabbouleh …

  • verorenee  on  February 5, 2017

    Quinoa instead of rice, sometimes whole wheat noodles instead of regular ones.

  • sarahawker  on  February 6, 2017

    I substitute various grains for rice or noodles in soup. Whole grain flour in muffins for the kids.

  • pandapotamus  on  February 6, 2017

    grain salads

  • niniacedo  on  February 7, 2017

    I make a great quinoa and grains sandwich bread!!

  • MollyB  on  February 8, 2017

    I always cook big batches (barley, wheat berries, short-grain brown rice) when I need them, then freeze some to have on hand to add to salads or stir-fries.

  • kaliedra  on  February 8, 2017

    I am not great at adding grains, rice is the one that makes the most frequent appearance but I need to learn more on this.

  • Teawench  on  February 9, 2017

    I haven't yet but am looking at incorporating them into salads

  • lils74  on  February 10, 2017

    I like them in stews.

  • jlbutson  on  February 10, 2017

    I like to cook quinoa in advance and use to order in salads – a favorite is with chopped avocado, black beans, cherry tomatoes, and cilantro tossed in a simple olive oil and lemon juice vinaigrette.

  • Hapa  on  February 10, 2017

    Trying to add quinoa to my salads. I have tried a few quinoa bowls but haven't found one I love.

  • fiarose  on  February 11, 2017

    i bake with whole grain flours! i love the texture and the more complex flavors.

  • clhiod  on  February 11, 2017

    My favorite grain is red rice and I love adding it to salads. Chewy, sweet, and delicious!

  • sarahcooks  on  February 11, 2017

    I like to make bowls with a variety of whole grains.

  • tennyogirl  on  February 11, 2017

    I'm a big fan of quinoa.

  • ccav  on  February 12, 2017

    I always have quinoa, whole oats, wheat and rye berries, brown rice and millet in my pantry and like to make big batches in my rice cooker. I freeze leftover cooked grains and can add them to salads, soups and stews during the week when I don't have the time to cook them for work lunches and dinners after work.

  • Suzw  on  February 12, 2017

    Add grains to salads.

  • choppergirl  on  February 12, 2017

    Add them to my soups!

  • cezovski  on  February 13, 2017

    I add a lot of grains in my salads and stews
    Digicats {at} Sbcglobal {dot} Net

  • rosiedunningham  on  February 13, 2017

    I use brown rice instead of white, and use quinoa in salads!

  • bstewart  on  February 13, 2017

    I sneak quinoa in *everything*

  • Emily Hope  on  February 14, 2017

    I have been making a lot of farro dishes–often warm salads with roasted vegetables and nuts.

  • Tarquinflimbim  on  February 14, 2017

    I've been using farro a lot lately.

  • ninaarahgnis  on  February 15, 2017

    I make rice balls and sushi type things out of different types of grains.

  • RSW  on  February 21, 2017

    In salads

  • infotrop  on  February 23, 2017

    I've been substituting barley in my risotto recipes. Works great!

  • jessmonkey  on  February 28, 2017

    old fashioned oats in the morning and cooking grains as sides in my pressure cooker

  • begbert  on  March 1, 2017

    use mostly grains for sides and always add them to soups!

  • Leahspitzer  on  March 2, 2017

    Overnight oats for breakfast or oat risotto for lunch!

  • agale723  on  March 3, 2017

    Overnight oats with chia seeds!

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