It’s January, which means it is New Year’s resolution season. You probably have heard coworkers, friends, and family talk about which foods they are cutting out of their diet in order to get back on track after the holiday season. I want to give a gentle nudge during this time of increased attention on what and how we choose to eat: let’s try to focus on eating more nutritious foods, like whole grains, rather than trying to stop eating certain foods or entire food groups altogether. It may sound better to phrase a goal as trying to eat more of something rather than eat less, but I promise it’s not just semantics. Smaller, incremental change is more feasible and supports long-term success.
So, about grains… they are an entire food group in the USDA’s MyPlate and are divided into two subgroups, whole grains and refined grains. To support good nutrition, we should focus on eating more whole grains and fewer refined grains. Whole grains provide many nutrients and health benefits including supporting weight management. The USDA recommends aiming for at least half of all the grains you eat to be whole grains. Many of us underachieve that goal. In the recipes below, you can find some interesting ways to incorporate more whole grains into your diet. I promise it’s possible in more exciting ways than switching to bran cereal or rye crackers. No disrespect, bran cereal and rye crackers!