An Ignoble Experiment: Week 2: Eat More Whole Grains

2012/05/06

Week 2: Eat More Whole Grains

Welcome to the Healthy Eating Challenge! Go here to view this email in your browser.

This Week's Goal: Eat More Whole Grains

Hi Indiana,

Were you able to eat breakfast every day last week? Ideally, you'd continue your good habit of eating breakfast daily, but in addition, this week's goal is to eat more whole grains. If you're not sure what counts as a whole grain, read this article to find out — there may be more than you think. A few ways to get started:

Give quinoa a try. It's packed with protein, iron, zinc and vitamin B6. Use it in place of the grains in any dish, or try it topped with mushrooms and snow peas.

Substitute brown rice for white rice in any recipe. Make extra and use it in 5 recipes this week.

Use whole-grain pasta in place of regular pasta in any recipe. Find out our dietitians' picks for the best whole-grain pastas.

Try oats in a new way: Make homemade granola, energy bars or use breakfast leftovers in Alton Brown's oatmeal bread.

Cook whole-grain porridge overnight in a slow cooker.

Popcorn is a whole grain! Buy air-popped or pop some yourself to avoid the extra fat found in the buttery microwavable bags. Follow our tips for the healthiest homemade popcorn.

Add a handful of cooked wheat berries to a green salad or toss them with walnuts and dried fruit in Ellie Krieger's wheat berry salad.

Pick up a tube of prepared polenta — it's made with cornmeal, which is a whole grain. Grill it or sauté it in a pan and top it with red pepper-olive salsa, or your favorite store-bought salsa.

Good luck and have a great week!

Whole Grains: Get the Facts
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	Which Whole-Grain Sandwich Wrap Is Best?
	Grain Salads, 5 Ways
	Meet This Grain: Bulgur