We all get into ruts. Or maybe they are not ruts so much as patterns. We stay in our comfort zone and inertia makes it that much harder to change. So I am proposing one small change this week in the kitchen, something to switch things up. Are you with me?
Let's Fall into Good Habits #3: Try a new whole grain. Maybe your go-to is brown rice, but why not try millet? Maybe quinoa is your thing. I love how quickly it cooks and how nutty it tastes, but what about trying bulgur wheat, or if you forgo gluten, buckwheat? There are so many options! Teff, farro, barley, and amaranth. You can eat it plain, alongside your favorite main, or try it as the star ingredient of a dish.
Whole grains are little powerhouses of nutrition. They are high in fiber, iron, and even provide a little protein. Many of them have nutrients that boost our immune system, and they help stabilize blood sugar compared to refined flours and breads.
Here are a few dishes from this site for some inspiration.
Bulgur: Cherry and Herb Bulgur Salad with Golden Halloumi
Sorghum (gluten-free): Chard, Delicata Squash, and Tahini Tofu Bowl with Sorghum
Millet (gluten-free): Poblano Peppers Stuffed with Millet and Black Beans or Roasted Carrots and Lemony Millet with Black Garlic and Herbed Yogurt
Einkorn: Winter Einkorn Bowls with Roasted Brussels Sprouts, Squash, Tempeh, and Lemon Tahini Drizzle
Let me know what grain you try and what dish you make!