Like a lot of people, I’m interested in improving my family’s nutrition whenever I can and that includes using more whole grains. But I don’t want to send my husband and kids into shock with sudden changes. And I don’t want to waste a lot of time cooking something that they won’t eat.
I once heard a nutritional speaker suggest using half white rice and half brown rice to ease a family into healthier eating. That sounded like good advice to me and I found that it worked for us. Since then I’ve discovered that the half white/half whole wheat approach can also work for things like pasta and flour.
It even works to lighten up dishes made with ground beef. I now use half ground beef/half turkey in things like meatloaf, meatballs, spaghetti, and sloppy joes and my family actually prefers it this way.
The best part of boosting nutrition this way is, in my opinion, the fact that it doesn’t require new recipes or methods of cooking. I simply prepare things the way I did before, using the half and half substitution.
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This is exactly what I do with rice and flour! It works out well and no one is the wiser
I like this idea. I’m not a big fan of brown rice, but maybe if I mix the two, I’ll learn to like it more.