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Whole grains are an important part of a healthy diet

Posted on Tue, Jan 19, 2010
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Great Harvest dietician

 

 Posted by Brittny Bird on Jan. 19, 2010

 

Thousands of people each year make a New Year's Resolution and year after year, statistics show the number one resolution is to lose weight.  It is not a surprise after a month long celebration of food, friends and growing waist lines. It is also fitting that this month is National Diet Month and I can't think of a better concept to focus on in January than diets. Losing weight is complicated but let me give you a few tips to help you be among the few who keep their resolutions. Great Harvest CEO Mike Ferretti cycling at Taho

To myself and many other dietitians, diet is a four-letter word. Diets don't work for the long term; the weight goes off and then comes back on. Instead of picking a trendy diet this year, try to make lifestyle changes that will continue to give you results.

Exercise and eating healthy go hand-in-hand, especially when shedding pounds. Start small and work up to the recommend 60-90 minutes most days of the week to lose weight.  Make sure you are eating all the recommended servings of fruits, vegetables and whole grains.  Multiple studies have shown that eating 3 ounces of whole grains each day cuts belly fat and helps you weigh less! It also helps you maintain weight after those pounds are shed. Check out the hearty whole grain breads at your local Great Harvest that will help keep you full and looking great.

Great Harvest wheat and flour

Do you have an exercise tip or a favority healthy meal idea to share?


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Comments

Great French Bread Recipe: 
 
6 cups all-purpose flour 
2 1/2 (.25 ounce) packages active dry yeast 
1 1/2 teaspoons salt 
2 cups warm water (110 degrees F/45 degrees C) 
1 tablespoon cornmeal 
1 egg white 
1 tablespoon water 
 
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. 
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. 
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. 
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. 
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack. 
 
The flour is really important. I use Federation Flour Mills T55 brand. Its the best for french style bread that I've found.
Posted @ Thursday, February 25, 2010 1:54 PM by James Madden
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