For anyone wishing to expand their culinary use of grains, trying a grain that is also high in nutritional value may be a good place to start. Vegetarians and vegans often use grains to provide protein that otherwise might be lacking in their diet. Luckily, there are some grains that provide protein and I have some recipes created by registered dietitians that look insanely delicious!
more info Teff: Teff is a grain that is native to Ethiopia and Eritrea regions of Africa. It is high in fiber and 1 cup contains almost 10 grams of protein.
I mean, come on. If we are going to start with a recipe, I think a scone recipe would have to be the best! Check out these Coconut Walnut Teff Scones by Katie at Mom’s Kitchen Handbook
This is why I love RDs, they have the best recipes. These peanut butter cookies by E.A. have teff flour in them. Perfection! The Spicy RD
cheap generic sildenafil citrate online SPELT: Spelt comes in wheat berry form and in flour. It contains gluten so it is not appropriate for those with Celiac disease. One cup of cooked spelt contains 8g fiber and 11g of protein.
Kelly is rocking the spelt flour with these muffins. Geez they look good. Get the recipe here: Eat Real Live Well
Judy at Live Best has this awesome layered spelt salad that looks amazing and would add tons of fiber to your diet. Check it out here: Layered Spelt Salad
Judy knows how to use spelt. Check out this delicious looking salad Cherry Herb Cheese Salad
click here KAMUT: A gluten containing whole grain, 1 cup of kamut contains over 7 grams of fiber and almost 10 grams of protein,
Kristina at Fork in the Road uses the most nutritious ingredients in this salad featuring kamut – check it out here: Winter Squash & Arugula Salad with Pomegranates, Goat Cheese and Kamut
This gorgeous salad from Whitney over at To Live and Diet in L.A. makes me want to eat butternut squash any time of the year. See the recipe here: Butternut Squash and Wheat Berry Salad
I think I’m going to give kamut a try, because these recipes look amazing – check out this salad by Catherine. Grilled Summer Veg Kamut Salad
AMARANTH: It’s no wonder that amaranth is gaining in popularity. It is gluten free and a complete protein. In fact, one cup contains 9 grams of protein.
Chrissy over at Snacking in Sneakers uses amaranth in this main dish using a family favorite protein – chicken! See the recipe at: Honey Balsamic Chicken with Kale and Amaranth
Sarah sure knows how to make a colorful meal. I mean, check out this Edamame, Amaranth, & Chimichurri Nourish Bowl
Who knew amaranth had so many delicious possibilities? Liz at Simple Swaps makes this look easy. Check out her recipe here for Peanut Butter Parfait with Amaranth
SORGHUM: Sorghum is the fifth most important cereal crop in the world. It is gluten free and high in antioxidants. You can pop sorghum and guess what? it’s delicious. Here’s the best part – 1 cup of sorghum contains 21 grams of protein.
Lauren at Nutrition Starring You is whipping up this perfect parfait using sorghum and it looks really GOOD! Find the recipe here: Cherry Coconut Sorghum Parfait
Cara at Street Smart Nutrition is speaking my language and my just add more sorghum to my diet. Check out her recipe for Summer Sorghum Bowl
Cara hit another home run with this Sweet Potato Sorghum Salad
I love the addition of cranberries, pecans, and pumpkin seeds. This is perfect for cooler weather
Sharon, the Plant Powered Dietitian takes tofu to an amazing level, check out her recipe here for Stir Fried Thai Tofu Sorghum Bowl
This smoothie by Katie is like love in a tiny mason jar – it’s everything good about food. Check out this smoothie that uses sorghum (I know, can you believe it?): Salted Decadence Chocolate Almond Butter Smoothie
Katie does it again with a beautifully simple salad called Sorghum with Lemon Tahini Dressing
The dietitians at Triad to Wellness have some amazing recipes. The next two are just a sampling of their healthy choices that include Sorghum!
I love this recipe by Julie at RDelicious Kitchen because it uses beets, which I have recently discovered a like for (not a love yet, but I’m sure it’s coming) – AND it uses sorghum!