White or Wheat?

Network News

X Profile
View More Activity
Tuesday, September 20, 2005; 10:25 AM

What if you could enjoy healthy white bread made with 100 percent whole wheat flour? Sound too good to be true? Then learn in today's Lean Plate Club column why that's now possible thanks to more whole grain white bread products from a growing number of commercial bakers including IBC (makers of Wonder Bread), Sara Lee and Whole Harvest bakeries.

Also in today's Lean Plate Club, discover the golden stamps that can help guide your trip down the grocery aisles to more whole grain foods. Provided by the Whole Grains Council and the Oldways Preservation Trust, there are stamps that show products which are good or excellent sources of whole grains as well as one that touts when products provide not only a full serving of whole grains--that's 16 grams--but also contain only whole grains.

Confused about whole grains? You're not alone. Even the Food and Drug Administration hasn't issued an official definition of whole grains, though FDA administrator Lester Crawford promised in a speech last week that doing so would be one of the agency's top priorities this year. Ask questions about whole grains or tell us how you're mastering the ins and out of whole grains in today's Lean Plate Club Web chat. Can't join live from 1 to 2 p.m. EDT? No problem. Leave your comments, questions or tips ahead of time, or email me anytime at leanplateclub@washpost.com.

What's for Dinner Tonight?

From the World's Healthiest Foods comes Marinated Bean Salad, which will not only keep for three or four days, but gets even tastier with time. Ready in 25 minutes, it's a great source of vitamin C, fiber, folate, protein and it has 254 calories per serving.

Darina's Pan-Grilled Chicken With Sun-Dried Tomatoes is ready in just 30 minutes. This recipe, which has been adapted from Nina Simonds's Spices of Life cookbook by our Food section, features basil and sun dried tomatoes and has about 400 calories per serving. It's originally from Darina Allen, founder of the Ballymaloe Cookery School in Ireland.

Fall officially starts this week, and with it the countdown toward the holiday season. But you don't have to wait for Thanksgiving to enjoy turkey. And these days, you don't have to buy a huge bird either and then eat turkey for days and days, as Eating Well magazine demonstrates in the latest issue. Turkey and Stuffing for Two takes just 40 minutes to prepare, but the recipe is designed so that you can complete partial preparations and then keep the turkey in the fridge for up to two days. This recipe clocks in at about 400 calories, and it's rich in selenium and iron.

What are you cooking this week? Tell us in today's Web chat. from 1 to 2 p.m. EDT. Can't join live? No problem. Just submit your recipes or food finds ahead of time and check the Web chat transcript later. Or e-mail me anytime at leanplateclub@washpost.com. I read all my messages and personally answer as many as time permits.

Smart Eating

When a disaster, such as Hurricane Katrina strikes, eating smart takes on whole new meaning as last week's Lean Plate Club column and Web chat showed.

Our taste test of Meals Ready to Eat prompted a lot of response from people who have either tried them as well or would like to buy them to stock for a future emergency. MREs are available at most Army-Navy surplus stores. We happened to buy ours from Ranger's on Wisconsin Avenue in Bethesda. A case of MREs cost $80.04. But you can also buy MREs many places including on-line. The Mystic Army Navy Store is just one place that I found that sells them, although the price is a little higher: $97 for a case of 12.

Here's what one LPCer wrote me about her experience with MREs:


CONTINUED     1        >

© 2005 The Washington Post Company

Network News

X My Profile
View More Activity