I’ve adjusted my diet the last few weeks, mainly to get a hold of my sugar problem, but also to lose a couple of pounds I put on over the holidays in preparation for summer! One of they key adjustments I made was cutting out all sugar, aside from fruit, and also eating foods that have a low glycemic index (i.e. foods that have minimal impact on your blood sugar – better for your metabolism & ultimately your health). The no sugar thing has been SO tough…that can literally be a blog post all on it’s own! Good news is, it gets better after the first week.
The other major change I made was the types of grains I’m eating. I am still eating grains – for one thing, I can’t live without SOME carbs in my diet, but I also strongly believe in the notion of moderation. I don’t think cutting anything completely out of your diet (outside of sweets & bad fats) is a good thing. However, I’ve been focusing on eating more sprouted grains. I know, you have questions…keep reading!
We’re all mostly familiar with whole grains, which are seeds that still have their protective husk because they haven’t been germinated yet. When enough time passes and the seed is ready to grow, whole grains will sprout. Once they sprout, they’re in the early stages of the growth process, and don’t contain the enzymes that were holding back the growth process. 
Once whole grains sprout, the vitamins, minerals and proteins from the grain become more available & easier for our bodies to process. The carb content of the grain also decreases, amount of fiber increases (almost 3X) and gluten levels are lower.
Some of the sprouted grains I’ve been eating:
- -Steel cut oatmeal
- -Quinoa
- -Barley
- –Ezekiel Bread
- -Wild Rice
- -Brown Rice
- -Brown Rice Pasta – this actually tastes JUST like normal pasta! I’ve officially added it to my list of favorite items to buy at Trader Joe’s
Other options I haven’t tried yet include buckwheat, spelt, amaranth, & anything made with a nut flour.
It’s been challenging cutting out things like pita bread (which I love so very much), but other than that, I actually really like how these things taste. Like anything whole wheat, I feel fuller longer, and I don’t get that crash where I’m ravenously hungry in an hour or two. I figure, if I like how it tastes and it has some added health benefits, why not eat it? I’m excited to explore things like buckwheat pancakes & maybe start baking with almond flour. I’ll start experimenting and share some recipes soon!
PS – If you’re also on a health kick, here are some snacks to stock up on!
