Today is Tuesday, and that means it’s time for our Ten For Tuesday. For this week’s post, we turn to the Whole Grains Council for a bit of inspiration. In case you don’t already know it, but September is Whole Grains Month. Every year the Whole Grains Council celebrates with special events and promotions all month. You can visit the website to search for resources that can help you learn more about incorporating more whole grains into your diet — from a list of products that have earned the Whole Grains Stamp, to recipes, tips, and more. You can start with Whole Grains 101, then read on for a list of:
10 Tips to Help you Get More Whole Grains into your Diet
(You get a dozen of tips this week!)
***Courtesy Oldways and the Whole Grains Council
- Substitute half the white flour with whole wheat flour in your regular recipes for cookies, muffins, quick breads and pancakes. Or be bold and add up to 20% of another whole grain flour such as sorghum.
- Replace one third of the flour in a recipe with quick oats or old-fashioned oats.
- Add half a cup of cooked bulgur, wild rice, or barley to bread stuffing.
- Add half a cup of cooked wheat or rye berries, wild rice, brown rice, sorghum or barley to your favorite canned or home-made soup.
- Use whole corn meal for corn cakes, corn breads and corn muffins.
- Add three-quarters of a cup of uncooked oats for each pound of ground beef or turkey when you make meatballs, burgers or meatloaf.
- Stir a handful of rolled oats in your yogurt, for quick crunch with no cooking necessary.
- Make risottos, pilafs and other rice-like dishes with whole grains such as barley, brown rice, bulgur, millet, quinoa or sorghum.
- Enjoy whole grain salads like tabbouleh.
- Buy whole grain pasta, or one of the blends that’s part whole-grain, part white.
- Try whole grain breads. Kids especially like whole grain pita bread.
- Look for cereals made with grains like kamut, kasha (buckwheat) or spelt.
