Tag: whole grains

The Healthy Breakfast You Can Make from Leftovers

by in Healthy Recipes, February 9, 2016

Oatmeal is a great way to get heart-healthy whole grains into your breakfast, but it’s not the only way. With a little prep work, you can turn lots of whole grains into a morning meal — from quinoa and brown rice to millet and polenta. Try this easy, versatile, DIY recipe to make a healthy, hot breakfast in minutes.

This recipe uses leftover cooked grains from your fridge. If you don’t have any… get on that! Keeping a big batch of cooked whole grains in the fridge is a timesaving step for lots of healthy meals.

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Slow-Cooker Sorghum Bowls for Breakfast, Lunch and Dinner

by in Healthy Recipes, January 29, 2016

Move over, quinoa. There’s a “hot” new whole grain in town — sorghum! And, with its nutty taste and slightly chewy texture, antioxidant-rich sorghum has quickly become one of my favorite healthy and nourishing gluten-free grains to experiment with in the kitchen.

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10 Healthy Couscous Recipes

by in Healthy Recipes, July 27, 2015

This combo of semolina wheat and water can be part of a healthy eating plan. Whether you choose large Israeli couscous or the small Moroccan variety, opt for whole wheat whenever possible to help make half your daily grains whole. Here are 10 savory and sweet couscous recipes for you to try. Read more

5 Amazing Wheat Berry Recipes

by in Healthy Recipes, May 27, 2015

Wheat berries might sound exotic, but you’ve had them before, most likely in their ground form — aka whole-wheat flour. A wheat berry is the entire wheat kernel before it’s been processed into bread, cereal or pasta. Since wheat berries are unprocessed (they contain the bran, germ and endosperm of the wheat kernel), they’re loaded with nutrients, including fiber, protein and B vitamins. Chewy and nutty, they make a great addition to salads, side dishes and more. Try them in these delicious dishes. Read more

The Latest Hot Crop: Sorghum

by in Healthy Tips, March 29, 2015

This gluten-free whole grain has been gaining popularity. But did you know that worldwide only about 50 percent of sorghum is used as food for humans? That’s a shame, since sorghum has so many nutritional benefits. Here’s more information about this whole grain, and ways you can try it at home. Read more

6 Foods to Try This Year

by in Grocery Shopping, Have You Tried, February 8, 2015


Is eating healthier on your list of New Year’s resolutions? These six foods are on this year’s must-try list because they pack a nutritional punch. Dig into these better-for-you foods and make your 2015 resolution a reality. Read more

This Week’s Nutrition News Feed

by in Food and Nutrition Experts, November 26, 2014


In this week’s news: Study casts shadow on claims that blueberries improve night vision; researchers provide an unforgettable reason to avoid trans fats; and a whole heap of new whole grains to try.

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8 Tasty Ways to Get Your Whole Grains On

by in Healthy Recipes, October 12, 2014

Great Whole Grains
Sure, we love digging into brown rice bowls and plumping up our vegetable soups with barley, but there’s an array of other (sometimes obscure) good-for-us whole grains — from spelt to farro — we should be eating on the regular. Don’t overlook these nutritious alternatives hiding in grocery store bulk bins.

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Whole-Wheat Oatmeal Pancakes with Honey and Orange

by in Uncategorized, April 19, 2014

pancakes

I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.

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5 Ways to Eat More Alterna-Grains

by in Healthy Recipes, April 11, 2014

freekeh

Rice is over. Couscous is passe. It’s all about alterna-grains these days. But don’t just stock your pantry with these exotic-sounding carbs and hope for the best. Those wheat berries won’t cook themselves! Here’s what to do with your kitchen’s latest grainy guest stars.

Triple Herb Freekeh (above)
Get your freekeh on! In a simple dish like this one, which is simply grains, onions, herbs and a light lemon dressing, the type of grain you use makes all the difference. Chewy, nutty freekeh (roasted green wheat) will make this one a standout.

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