Tag Archive: Millet


2 1/4 c. cake flour

1/3 c. raw millet

1 tsp. baking soda

1/2 tsp. salt

1 c. yogurt (I used strawberry on the bottom greek style)

2 eggs

1/2 c. melted butter

1/2 c. honey

2 Tbsp. key lime juice

1 c. fresh  blueberries

Preheat oven to 375 F and line muffin tins with paper liners sprayed with coconut oil.  I only filled them halfway, so I got 24.

Combine dry ingredients and set aside.


Whisk eggs lightly, add in yogurt, buter, honey and juice.


Gently stir wet ingredients into dry ones just until combined.  Do not overmix.


Fold in blueberries.


Spoon batter into muffin tins.


Bake for 15-18 minutes until nice and brown.

Veggie and Chicken Stir Fry Over Millet

2 bags Fresh Start mixed stir fry vegetables
1/3 bag baby spinach
3 cooked chicken breasts, cubed
3 Tbsp. olive oil
2 Tbsp. pesto

2 C. millet
1 Tbsp. olive oil
3 C. broth

The millet takes longer to cook than the stir fry, so start with that!  Rinse it first to make it fluffier.

Heat olive oil in large saucepan.  Add millet and stir until coated.  Allow to get golden.  Add broth (I used some frozen homemade stuff I had on hand)  Simmer 30 minutes.  Remove from heat.


Meanwhile, stir fry veggies in large skillet coated with oil.  While still crispy, add in chicken and pesto and toss.  Add a little water and lower heat and put on lid to steam veggies while millet finishes cooking.

SAM_0373This was one of those nights when I hadn’t done my planning and was grateful that I had some reasonable stuff around to throw together.  I always try to keep some cooked chicken and chicken broth in the freezer.

I really love millet and will keep trying different ways to prepare it!

I always buy the Fresh Start veggies when they put them on sale at my local grocery store.  They stay good much longer than the ‘expiration date’ thank goodness.

The kids loved this.  Some added ranch to theirs and others thought it was yummy as is.




1 C. millet (soaked 7-24 hours)
3 C. water
1 tsp. salt
2 shallots, minced
10 baby carrots, minced
1/4 c. parmesian cheese
2 Tbsp. butter

Combine soaked millet, water and salt in a medium sauce pan. Bring to a boil and lower heat to simmer until liquid is absorbed. (approximately 20 minutes)

Mix in remaining ingredients.   Allow to cool.


Shape into patties (really messy) and cook in skillet sprayed with olive oil until golden brown.  Some of mine fell apart because the skillet was not hot enough.


Everyone liked these. They reminded them of the potato pancakes their grandmother used to make.

I baked boneless chicken (in a raspberry honey mustard sauce), and will post that recipe soon!


Molly and I have given up wheat and are eating gluten free.   I’ll let you know how that goes.



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