Here to Stay: Whole Grain Snack Ideas

posted September 11, 2006
  by Christine Gable, Kiddie Chow

My kids have a joke about my favorite bread: it’s that 12-plus multi-grain bread with all those crunchy seeds and grains.

They say “the more, the better for Mom!” and wonder if there will ever be a 100-grain variety.

Yep, I actually like that stuff better than the white fluff.

I’m lucky: My kids like it too. As you’ve probably read before, you know that my kids are adventurous eaters—they’re willing to try unusual combinations or take just one bite of a questionable new dish.

What more could a mom ask for?

I know. I know. It’s just not that easy in every household. So how are you supposed to work in any whole grains when just finding acceptable dishes is hard enough?

“Kids who turn up their nose at white bread can start on the path to whole grains by eating one of the many 'white whole wheat breads' now being sold,” says Cynthia Harriman, Director of Food and Nutrition Strategies, Oldways/The Whole Grains Council.

“These breads are usually a mix of refined flour and 'white whole wheat,' a milder, lighter-colored variety of whole wheat. The taste, texture, and color are very similar to white bread. Next step would be breads made with 100% white whole wheat, usually much lighter in texture, taste and color than traditional whole wheat breads.”

“Or try a different bread, such as whole wheat pita bread. It's fairly similar in taste and texture to white pita bread, and kids love to put things in the little pockets. Flatbreads are great too. Flatout Bread makes a kid-size flatbread that's great for kids' sandwiches. These breads aren't SUPPOSED to be spongy and fluffy (in kids' minds) so expectations don't get in the way.”

Still a no-go? Harriman suggests yet another option: “If kids resist a change in bread, fulfill their whole grain needs with cereals, granola bars, side dishes, and other choices.”

Just be on the lookout for new and interesting products to try: Whole grains are here to stay. Help your kids make the adjustment to eating food that will feed their body with these energy-rich foods that will help keep their blood sugar constant by releasing their sugar into the bloodstream slowly. Whole grains are high in vitamins and minerals, plus they contain plentiful fiber which not only gives that satisfied full feeling, but also encourages the elimination of toxins in the body.

Today’s recipe is shared courtesy of The Whole Grains Council, where they have even more ideas for delightful ways to use whole grains at http://www.wholegrainscouncil.org.

Next week: Kids who don’t like veggies

Whole Grain Pita Pizza Recipe
http://www.cdkitchen.com/


Serves/Makes: 2
Ready in: < 30 minutes

* 2 round (6-7" size) whole-wheat pitas
* 6 ounces spaghetti sauce
* 3 ounces part-skim shredded mozzarella cheese
* 1 cup chopped vegetables (onions, peppers, mushrooms, spinach, olives -- your choice)
* 1 drizzle olive oil

Preheat oven to 350F. Spread half the sauce on each pita round. If you're using chopped fresh spinach, add it now, before the cheese, so it won't dry out too much.

Top with cheese, divided between the pizzas, and then vegetables. Drizzle with oil.

Bake at 350F for 15 minutes on a pizza pan or cookie sheet.

Christine's Note: Much healthier than store or restaurant pizza because you have a whole-grain crust, plenty of vegetables and a reasonable amount of cheese. Add small bits of Italian chicken or turkey sausage if you like. Kids love to decorate their own pizzas!

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.

For more info and updates on Christine Gable, visit her personal website at:
http://www.christinegable.com/

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