We all hear about eating more whole grains. We’re supposed to cut out bleached flour, white bread, baguette, and all other things delicious for more natural products. Working at a food website this summer has made me wonder: what’s really the benefit?
Well, according to Whole Grains Council, studies show that eating whole grains instead of refined ones may reduce risk of stroke, type 2 diabetes, and heart disease and will help control weight. According to ChooseMyPlate.com, refined grains are enriched with B vitamins like riboflavin and folic acid after processing. Fiber is not added back into the grains. While I’m only 19, I still believe that the best defense is a good offense. Building good habits now is the most important thing I can do to hope for a log, healthy life.
Substituting whole grains for other grains in a well-balanced diet is the perfect remedy. I’d love to know, what are your favorite whole grains and recipes?
This weekend at the grocery, I came across this Seeds of Change Microwavable Quinoa and Brown Rice. Instead of microwaving it, here’s what I did:
Quinoa Summer Salad (makes 2 servings)
1/4 white onion, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/4 red bell pepper, chopped
1 tablespoon oil (I used canola)
1 pouch quinoa and brown rice (+ 2 tablespoons required water)
1 tablespoon goat cheese, crumbled
3 sprigs arugula, roughly chopped
1 teaspoon crushed red pepper
Salt and pepper
Heat oil in a saucepan on medium heat. Add onions and a pinch of salt; cook until translucent. Add zucchini, yellow squash, and red pepper, and cook until browned. Add pouch of whole grains plus water required on package. Cook for 1-2 minutes or until tender. Remove from heat.
Once a bit cooled, transfer into a bowl and add goat cheese, arugula, and crushed red pepper. (Rough chop crushed red pepper to bring out the flavors.) Season with salt and pepper as needed.