It’s taken me a while to move the family onto wholegrains. I don’t get my way all the time but we’ve had delicious results with wholegrain bread and crackers, rice & quinoa and wholegrain tortillas and taco shells.
Why make the switch? Well here’s 5 top reasons that have been noted in repeated nutrition studies:
- Stroke risk reduced 30-36%
- Type 2 diabetes risk reduced 21-30%
- Heart disease risk reduced 25-28%
- Better weight maintenance
- Less gum disease and tooth loss
Other benefits include a reduction of inflammatory disease issues and better, healthier blood pressure levels.
Today’s lunch was a Mexican style brown rice, quinoa and beans plate with a couple of pan-fried eggs and a little tomato, bell pepper and spinach salsa.
To prepare today’s rice & beans, you can click on this link Mexican Rice & Beans for a previous recipe I posted that can be adapted to include quinoa as well as brown rice.