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Going With the Grain
by admin September 21, 2016

By Ellie Wilson, MS, RDN, CDN
Senior Nutritionist, Price Chopper Supermarkets

September might be called the second January of the year when it comes to making efforts to be healthy. Many people see the “fresh start” post summer as the right time to reorganize wellness projects and healthy eating. The health community taps into that with education efforts – September is Breakfast Month, Whole Grains Month, Fruit and Veggies, More Matters Month, Childhood Obesity Month (thanks to New York’s own Senator Kirsten Gillibrand), Celiac Disease Awareness Day, the newly minted National Family Meals Month – WHEW! If you weren’t thinking about getting healthier before, I hope you are now!

We have been celebrating Family Mealtimes Matter and power bowl meals all month long, and I wanted to have some fun and bring it all together, so we will enjoy the theme with a Savory Oatmeal recipe below. This recipe includes whole grains and veggies for breakfast (or anytime!). It is good for kids and adults, and can also be gluten free (check oatmeal packaging for gluten free labeling), another example of the power of food to connect us to improving our health through appetite and enjoyment. Check out some fun facts on whole grains below, and join the movement to enjoy more whenever you can.

2016 research shows that 43 percent of shoppers reported buying more whole grains. Additionally, 86 percent chose whole grains for health, with 40 percent of them citing their delicious flavor. You can learn more from the Whole Grains Council at Wholegrainscouncil.org.

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Make a plan to try some new ones! Cooking tip: Most whole grains cook up like rice, which can take a little time simmering in water or broth. To speed that up, combine whole grains and water and let them soak a few hours ahead of time. Double up and then freeze leftovers for a quick meal in the future. Check out the whole grains list and then start checking them off as you try them.

Amaranth, Barley, Buckwheat, Bulgur, Corn, Einkorn, Farro/Emmer, Fonio, Freekeh, Kamut, Kaniwa, Millet, Oats, Quinoa, Rice, Rye, Sorghum, Spelt, Teff, Triticale, Wheat, Wild Rice.

Savory Oatmeal
Ingredients:
½ cup PICS non-fat or 1% milk
1½ cups Price Chopper reduced-sodium chicken broth
½ cup Central Market Classics steel cut oats
⅓ cup Price Chopper reduced-fat cheddar cheese, shredded
¼ cup green onion, diced
½ cup tomatoes, diced

Directions:
1. Combine milk and broth in a medium saucepan over high heat. Heat until mixture starts to boil.
2. Stir in oats and reduce heat to a simmer. Cook for 25 to 30 minutes, stirring occasionally, until liquid is absorbed. Oats should be tender and cooked through.
3. Stir in cheese and green onion. Top with tomatoes.
4. Serves 2.
Refrigerate leftovers.

Adapted from FoodHero.org

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LiveSmart supports the Classroom Enrichment Fund at the Community Foundation for the Greater Capital Region and is made possible by donations from St. Peter’s Health Partners and Price Chopper, with promotional services provided by the Times Union and WNYT/NewsChannel 13. LiveSmart is compiled by Helen Susan Edelman, Project Director. This project ensures 70,000 students and teachers in the Capital Region have equal access to news content during the school year.