You can very simply add whole grains to your meals,  using favorite recipes you’ve always enjoyed.

Simple Substitutions

• Substitute half the white flour with whole wheat flour in your regular recipes for baked goods, pizza crust, cookies, muffins, breads, pancakes, and waffles. I try to use whole grain flour at every chance.  I also have enjoyed experimenting with whole grain flours I haven;t used before in a recipe enriching the recipe into a healthier version.  I have also stumbled onto some of my favorite recipes by simply experimenting.
• Replace one third of the flour in a recipe with quick oats or old-fashioned oats.  I like using steel cut oats, however, they do require advanced cooking.
• Add half a cup of cooked quinoa, cracked wheat, wild rice, or barley to your chicken burgers or bread stuffings.
• Add half a cup of cooked quinoa, wheat or rye berries, wild rice, brown rice, sorghum or barley to your favorite home-made soup. If you are eating a canned soup you can also add to it fortifying it with more nutrition.
• Use whole corn meal for corn bread, corn cakes, and corn muffins.
• Add three-quarters of a cup of uncooked oats, or cooked quinoa, or cracked wheat for each pound of ground chicken, beef or turkey when you make meatballs, burgers or meatloaf.
• Stir a handful of rolled oats in your yogurt, or top on your cereal for quick crunch with no cooking necessary.

Experiment with New Foods

• Make risottos, pilafs and other rice-like dishes with whole grains such as quinoa, brown rice, cracked wheat, millet, 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 and sprouted grain breads. Kids especially like whole grain pita bread.
• Look for cereals made with grains like kamut, kasha (buckwheat) or spelt.

Experiment with New Recipes

There are many whole-grain recipes, with a great many delicious and simple recipes. Or, you can visit the recipe section of this website.