For those foodies who are on the nutrition quest to eat clean, the information on which foods are best for you can be overwhelming.
Here are our five go-to grains and seeds that actually add mega nutrition your diet. Aside from Bulgur, all these are gluten-free so fit well into most diets. We suggest you pick two or three (depending on YOUR taste) to regularly incorporate in your meals.
I first started cooking with Amaranth when I read A Modern Way to Eat by Anna Jones (a must-have for curious foodies), where I was introduced to the concept of morning Amaranth. It's a great porridge ingredient and easily complements berries, maple syrup and other toppings.
Gluten-free and loaded with around 25 grams of protein per serving, this is one solid grain choice.
Ah, millet. This darling little seed does wonders for regulating your digestive system and can increase your overall heart health.
This pseudograin is amazing and diverse. The seed has a nutty flavor and exists in red, white and even black.
This ancient Mayan cuisine staple is a perfect rice substitute. With around 14 grams of protein (almost double that of brown rice), it makes the perfectly nutritious base for just about any dish.
It's great to use in morning muffins and as a rice and bean substitute in homemade tacos.
Bulgur is loaded with iron. For vegetarians and vegans, you know how important that is.
The best part of this grain is that it only takes around 20 minutes to cook, making it a great choice for the busy foodies in this world.
Widely known as one of the world's healthiest foods, Buckwheat is worth having in your cupboard. The gluten-free grain is loaded with antioxidants and essential amino acids that makes every serving worth it.
- Pick two to three of these grains to keep in stock at all times.
- Buy corresponding airtight containers so you always know what you have - IKEA is a quick pitstop for these.
- Get into the habit of cooking a batch or two on Sundays before the work week. This makes it easy to make meals (breakfast, lunch and dinner) throughout the week.
--by Kortney Gruenwald