Whole grains are my default for basic things such as bread, pasta, and rice. I also enjoy whole wheat couscous and quinoa from time to time. This week I just utilized some of my favorite recipes incorporating whole grains. I planned to try new recipes and grains, but it has been a busy week (events including my birthday, football, and an exciting FSU basketball upset over UNC!) so I kept with the challenge by preparing foods I knew how to make.
I love using brown rice, mostly because I love the ease of my rice cooker. If you buy in bulk like I do, I use a 1.5 water to 1 part rice ratio. One of my favorite recipes is my Mexican in a Bowl recipe. This week I omitted the sour cream and added some leftover minced chipotle in adobo to amp up the spice.
Oatmeal is such an easy and yummy way to get whole grains into your day even before lunch! Last week’s post outlined the various ways I like my oatmeal, and I ate oatmeal almost every morning this week. On the other mornings I ate cottage cheese on whole grain water crackers. I also did some basic pastas, such as my Easy Peasy Pasta, and homemade pizza with whole wheat crust.
One thing I wish I would have had time to try this past week is brown rice risotto. It still fits in with the new week’s challenge, so I hope to blog my recipe soon!
This week’s challenge: cook at home. I prepared by planning out meals and grocery shopping for the week. The week has started out well and I look forward to sharing more recipes with you!