For the love of Freekeh #LoveFreekeh #Freekeh #SweatPink

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I received samples of Freekeh to try through Fit Approach. No other compensation was exchanged and all opinions are my own.

School has started and as of this week our boy is officially in preschool full-time. (We’ve managed to send him part-time since June, with the help of some creative planning, my husband being home most of the summer and my mom stepping in the rest of the days.) Now that school is in session for all of us, I’m looking to make the most of our dinnertime. I need quick and I prefer healthy.


Last week we used our slow cooker twice. Both times we made up recipes. For the night we cooked a pork tenderloin in the slow cooker, we created a barbecue sauce and it turned out really great. We needed a side, and I remembered I had Freekeh (original and the Rosemary Sage flavors.) We have never tried Freekeh before, so I opted to cook the original and flavor it with the pork.

Freekeh is an artisanal hand roasted green wheat. My husband is still confused by it, and I’ll admit – I am too. A little bit, at least.

From the official Freekeh site:

Freekeh is a process which means “to rub” in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and “Eureka!” Freekeh was created.

To put it simply, Freekeh cooks a lot like rice and reminds me of quinoa (which we’re also fans of.) I loved that it was easy to make. I also enjoyed that I could flavor this with whatever else I was eating (in this case, the barbecue sauce.) It is very filling, and my husband has enjoyed eating it over and over again for leftovers.


I’m really excited about trying the Rosemary Sage later this week.

Have you tried Freekah? 

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