Go for the Grains

Grains have taken a beating lately. Shunned from high protein diets because of their carbohydrate content and maligned by many social media posts. But in most cultures, grains are an integral part of the diet. In the US, we eat way too many refined, nutrient poor grains because we eat too many packaged snacks, white…

Sunday Steel Cut Oatmeal

My husband eats steel cut oatmeal every weekday morning. To keep him from buying sugar-laden oatmeal on his way to work, I make a batch on Sunday. When cooking the oats, I use 1/2 water and 1/2 milk (4 cups liquid to 1 cup oats). This makes a creamy oatmeal and ups the protein and…

A Crunchy Bite

Half of the grains you eat should be whole grain. That’s about three, 1/2 cup or one ounce, servings per day. If you’re looking for a little crunch with your lunch,  a go to favorite is Triscuit crackers.  Only three simple ingredients, whole grain wheat, vegetable oil, and sea salt. Another plus, they are easy…

2016 is the Year of Pulses

Pulses are legumes.  Garbanzo, kidney, lima, and pinto beans.  Edamame, lentils and black beans.  The list can go on but you get the idea. Legumes are rich in plant protein (1/4 cup has as much protein as an egg), high in soluble fiber (helping to lower cholesterol levels and feed the good bacteria in your…