The Health Benefits of Whole Grains

So the other day I tried to make lasagna for the first time.

Sigh.

It wasn't great.

I got home late and was really rushed because Anthony and I were soooo hungry. I didn't season properly, I didn't pay close attention to the recipe, I was scattered and crazy in the kitchen.

Whatever, it happens. To see my philosophy on not taking your time while cooking, see my March post entitled "Taking My Time..."

One thing I was happy about, though, is that I was able to find whole wheat lasagna noodles.

Have y'all discovered whole wheat pasta yet? It's great... I hardly notice any difference in taste and it has so many health benefits that regular pasta just doesn't bring to the table.

It seems to me that there is a food revolution going on in this country... a push towards being conscious of what we put in our bodies and how we take care of ourselves. Think about Michelle Obama's campaign against childhood obesity and Jamie Oliver's new T.V. show that seeks to improve school lunches. So much of what we eat these days is highly processed, full of preservatives, is stripped of nutrition, and does little for our bodies besides fill us up. Since I hate exercise and physical activity (I know I know.... I'm working on it), I at least try to make sure that what I put in my body is actually doing something good for me.

Do I sound preachy? Ok I'll stop now. Just let me relay what the Mayo Clinic (a highly respected institution) says about whole grains:

- Whole grains have more protein...

- More fiber....

- And more vitamins such as potassium and magnesium than refined grains.

- Because they are higher in fiber, they make you feel fuller, longer.

To see the whole article, click here.

You can get whole grain anything these days... sandwhich bread, hamburger buns, pasta, rice, crackers... it's wonderful. And, in my opinion, delicious.

Pasta Heaven

Lately I have been on a pasta kick. I can’t get enough. I crave it every day.

Could I be pregnant?

Haha just kidding. I’m not. Promise!

But I have been craving pasta and have been making LOTS of it. Last week I made this asian-inspired pasta… twice. It’s from www.eatingwell.com (which I am currently obsessed with) and I highly recommend the recipe. Here’s a lovely picture.



As a little added love-bonus, I added some chicken for my darling carnivore of a husband. I sliced a chicken breast into thin diagonal strips, marinated it in all the same flavors found in the pasta (soy sauce, lime, garlic, ginger), then sautéed it until cooked though.

Tonight I made a masterpiece. Not kidding, it belongs in a museum. Fennel-Leek-Sausage (optional) Pasta with Meredith’s Homemade Marinara Sauce.

Blast! How do I not have a picture? I forgot to take one, sorry!

You’re just going to have to trust me and use your imagination.

Make Meredith’s marinara sauce. You won’t be sorry. The recipe can be found under her entry entitled “Lasagna” that she put up in March. I didn’t have basil… because my basil plant hates me… So I used every other herb in my garden and it turned out splendidly.

(Side note: Did you know that you can use your fennel fronds as a fresh herb? It has a lovely, new, unfamiliar flavor that I just love. I added it to the pasta just before serving, and the freshness really gives the pasta an elevated dimension.)


This is fennel. If you aren't familiar with it, because it is kind of obscure, you should be! Try it! It's so good. And see those fluffy little ends on top? Those are the fronds. Use them as a garnish, in place or in additon to fresh herbs, to enhance that wonderful fennel flavor.

(Second side note: This is turning out to be a ridiculously long post. I’ll stop now and talk about the other stuff that I’m dying to tell you another day.)

Recipe: Roast some fennel and leeks in the oven (with the usual suspects: olive oil, salt, and pepper) at 375 degrees for about 45 minutes, stirring occasionally to keep them from burning. Combine with cooked whole wheat pasta and the marinara sauce… and some sausage for your darling carnivore of a husband :) Then die of happiness because you have been given the gift of this exquisite culinary experience.