Yesterday I posted about how trading refined grains for whole grains can help you melt belly fat. Here 10 whole grains I always keep on hand and what I pair them with to make them super tasty!
Whole oats - for hot oatmeal with fruit and nuts or in a fruit/yogurt parfait (my fav combo lately is sliced pears and Georgia pecans).
100% whole grain bread – for toast, usually spread with natural nut butter – tonight my husband informed me that we have 8 types in our refrigerator (almond, cashew, peanut, pecan, walnut, pistachio, macadamia nut, and coconut)!!!
Puffed whole grain cold cereals - I LOVE these, like Arrowhead Mills brand, which makes puffed whole wheat, millet, kamut, corn and brown rice with no added ingredients; I also like Kashi 7 Whole Grain Puffs, which includes a blend of whole red winter wheat, whole grain brown rice, whole oats, whole barley, whole triticale, whole rye, whole buckwheat, sesame seeds, with nothing else added. I eat them with organic soy milk and dried tart cherries.
Whole corn tortillas – I love Whole Foods brand; I typically fill them with black beans, sautéed veggies and Hass avocado.
Quinoa - I’m obsessed with red quinoa right now; I cook, chill, add chopped veggies and drizzle with balsamic vinaigrette.
Brown rice – I’ve been adding this to veggie chili lately, loaded with kidney beans, tons of veggies, herbs and chili pepper.
Wild rice – this is my staple accompaniment for stir fry veggies with ginger, organic tofu or edamame.
Barley – soooo good in broth-based soups right now with lots of veggies, herbs and white beans.
Popcorn – if you buy kernels pop ¼ cup in 1 Tbsp extra virgin olive oil or high oleic sunflower oil – yum (fun too)!
Whole rye crackers – I like Wasa brand, which are made from just whole grain rye flour, water and salt (but they’re low in sodium, just 70 mg per serving) and spread with either pesto (especially roasted red pepper or sundried tomato) or olive tapanade.
Sound good? How are you doing with whole grains? Please share!