But, I hate limiting myself in the kitchen, so recently I decided to get over my fear. I looked to Alton Brown for guidance, and it turns out he has an easy, almost foolproof recipe that doesn't require standing over the stove for an hour. The polenta is baked in the oven and seasoned with sautéed red onions and parmesan cheese.
Last week I made a really yummy breakfast quinoa using a recipe from FitSugar reader leens824. Not only was it delicious, it reminded me that when it comes to warm, hearty breakfasts and whole grains, oatmeal isn't the only option. Check out some of the things I do at home to incorporate different whole grains into my breakfast.
- Brown rice. I love using leftover brown rice to make a bowl of warm porridge in the morning. I add a decent amount of lowfat milk to brown rice and cook that over low heat for about 20 minutes. When it's almost done, I add a touch of honey, cinnamon, raisins, and fruit.
- Whole grain, stone ground polenta. A fine grain polenta makes a great breakfast — it reminds me of a better version of Cream of Wheat. I make a really creamy polenta and then add milk, brown sugar, and crushed almonds to the mix. Delicious!
- Amaranth. If you're not a fan of quinoa but want a good source of protein, try amaranth. It tastes great warmed with maple syrup, pumpkin puree, raisins, and a little rice milk.
- Farro. Instead of using water to cook the farro, substitute lowfat coconut milk. Once a majority of the coconut milk is absorbed, add a pinch of salt and fresh mango.
What I hope you're getting from this is that almost any whole grain makes a great hot bowl of cereal in the morning. Just prepare the grain the way you normally would and then add all the fixings, much like you do with oatmeal. Or as I do in the case of farro, cook the grain in lowfat coconut or regular milk to give it an added dimension of flavor. While all whole grains are good sources of fiber, vitamin E, iron, manganese, and zinc, they are not created equally. Some have higher levels of protein — like amaranth and quinoa — but others are antioxidant powerhouses, like barley. Start experimenting with your morning cereal and see which one works best for you!
For the recipe to this hearty casserole, please read more
The recipe calls for a cast-iron skillet, but the pizza can be made in any heavy-bottomed, oven-safe pan. Check out the technique after the jump.
I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.
The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.
The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.
Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest night of the week. To see the recipe, keep reading.
Quinoa tops my list for favorite whole grains because it's so high in protein and fiber — 1/4 cup dry quinoa contains six grams of each. I'm also a huge fan of polenta, so I was stunned with excitement when I came upon Quinoa Polenta. Two delicious foods coming together as one. "Simply brilliant," I thought, and placed it in my cart immediately.
It's made with both red and black quinoa so I was certain it'd be outstanding. To find out if it lived up to my high expectations, read more
I like to think of this meal of warm, creamy polenta with ground beef and vegetables as comfort food on its best behavior. The soothing texture of polenta is everything your body craves in Winter, but, unlike so many other carbo-licious foods, the ground beef and stewed vegetables are actually wholesome and nutritious. When I make it for dinner tonight, I'll be stirring in some sun-dried tomatoes and my favorite Italian pesto. To add this recipe to your slow cooker collection, read more
The classic Italian meatball goes sophisticated in this rapid yet gourmet meal. Rich lamb replaces boring beef and the sauce is seasoned with tangy vinegar and fire-roasted tomatoes.
Sub out pasta for quick-cooking polenta jazzed up with honey and fresh rosemary. Serve with a glass of red wine and a green salad. To kick-start your weekend with this mouth-watering meal, read more