(This post might be a little bit of a cheat, but I promise there’s some good stuff in those links!)
Last week I posted this entry about whole grains and trying to vary them.
A couple of days later I went to my beloved Harvest Health and picked up rye pasta and hulled barley. I’m guessing plenty of pesto and spaghetti sauce are in my near future, but I’m also thinking about experimenting with (veggie) corned beef inspired pasta recipes and maybe some soup.
It was a little tougher than I thought to find non-traditional, whole grain products that I could actually use than I expected. Granted, the store I was visiting has limited space and caters more to the gluten and dairy free folks. The important thing is that I left happy.
As a bonus, I even found brown rice noodles. I’m sure they can’t quite replace ramen, but I’m looking forward to finding out!
Just goes to show that with some hunting and experimentation, you can easily change things up carb/gluten/grain wise.
If you, dear reader, have any ideas or tips for incorporating a wide variety of whole grains (other than those mentioned here and quinoa and oats – I’m all over those) into a budgeted and time-restricted diet, I’d love to hear!