Millet Salad with Kale and Butternut

Millet – A delicious, tiny grain (technically a seed) that cooks up just like rice. It is actually one of the main ingredients in bird seed, but trust me, it is not just for the birds! It has a neutral, earthy flavor and is a great alternative to the more common grains. You can use it use it just like you would any other grain. Cook it up like rice, use it in a stir-fry, combine it with greens in a salad, or even make it into a breakfast porridge with sweet ingredients. It provides a good source of complex carbohydrates, along with manganese, phosphorus, magnesium, and fiber.  —> Pictured above: Millet Salad with Roasted Butternut, Kale +Walnuts

Chicken and Brown Rice Soup

Brown Rice – This variety of rice has much more nutrients and fiber than white rice, it is also one of the least expensive foods in the grocery store. It is a great source of complex carbohydrates, selenium, magnesium, niacin and phosphorus. It also contains manganese, which is great for your nervous system, cholesterol and energy levels.   —> Pictured above: Chicken & Brown Rice Soup

Quinoa with Figs and Honey

Quinoa – Quinoa is technically a seed, but is mostly considered a “pseudo-grain”. It is one of my favorites, and is very versatile. It packs a big punch of protein, providing 8g per cup, as well as B vitamins, iron and omega-3’s.  It can be used just like any other grain, as a side dish, in a veggie bowl, soups or stews, and even for breakfast. My personal favorite way to use quinoa is to top it with cinnamon, fruit and a tiny bit of maple syrup as a sweet breakfast bowl.   —> Pictured above: Breakfast Quinoa with Figs + Honey

Amaranth – Here is another one that is technically a seed, but we tend to think of it as a grain. It is full of protein, fiber, and it is actually lower in carbs than some other grains. It reminds me of the cream of wheat that I used to eat as a kid. It is very versatile, and can be used in sweet or savory dishes, I love it as a breakfast porridge. It is also a good source of iron, selenium, zinc and B vitamins.   —> Pictured above: Strawberries & Cream Amaranth Porridge

Wild Rice Salad with Pecans and Raisins

Wild Rice – Wild rice is extremely versatile, and can be used in savory or sweet recipes. It provides a good amount of complex, healthy carbohydrates, as well as protein, zinc and manganese. It has an earthy, nutty flavor and chewy consistency.   —> Pictured above: Wild Rice Salad with Pecans + Golden Raisins

Banana Buckwheat Pancakes

Buckwheat – Buckwheat is technically a seed, and can be used as an alternative to many grains. You can also grind it up to make flour and bake with it. It is high in protein, copper, manganese, as well as magnesium, which can help with lowering your blood pressure and cholesterol.  —> Pictured above: Banana Buckwheat Pancakes + Blackberry Compote

Blueberry Pecan Baked Oatmeal

Oats – Oats are one of my personal favorite pantry staples, and I eat them nearly everyday. People with celiac disease need to be careful with oats because they can sometimes be processed in the same factories as wheat products, so make sure that you are buying gluten-free oats. They are high in a specific type of fiber called beta-glucan, which can significantly help in lowering cholesterol levels. It is extremely versatile, can be eaten as a sweet or savory breakfast, and can even be used in baking.                   —> Pictured above: Blueberry Pecan Baked Oatmeal