WHOLE GRAINS MONTH
September is National Whole Grains Month®. According to the Dietary Guidelines for America, half of your grains eaten during the day should be whole grains. Whole grains contain the bran, germ, and endosperm which ensures fiber, B vitamins, and some protein. Refined grains are processed to remove the bran and germ, which takes away protein and vitamins of the grain.Take a look below on how to incorporate heart healthy and delicious whole grains!
- When making a dish such as pasta, start with half regular pasta and half whole grains to adapt to the subtle taste change
- Look for bulk areas in your grocery store to try new whole grains without needing to buy a large amount of it
- Whole grains can also be gluten free! These include quinoa, amaranth, sorghum, teff, corn, millet, rice, and buckwheat
- Add to soups, salads, power bowls and wraps
- Use whole wheat pita for hummus or personal pizzas
- Simmer in broth for more flavor in dishes
- Visit the Whole Grains Council website for a full list of whole grains you can add to your plate
September is Better Breakfast Month!
- Choose at least 3 food groups
- Opt for whole grains
- Be mindful of added sugars
- Try new foods
- Enjoy without screen distractions
- Pack the night before if commuting
- Scrambled eggs, whole wheat toast and fruit
- Greek Yogurt with fruit and whole grain cereal•
- On-the-go mix: nuts/seeds, whole grain cereal, un-sweetened dried fruit
- Scrambled tofu with vegetables on English Muffin
- Smoothie with fruit, low-fat dairy, oats and toppings
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