50 Easy Healthy Meatless Pasta Recipes

Pictured (left to right, top to Bottom): Fresh Tomato Mozzarella Pesto Pasta , Asparagus Pasta Salad with Creamy Peanut Dressing (The Lemon Bowl), Healthy Pasta Salad with Artichokes (Food Faith Fitness), pictured (left to right): One- POT Caprese Dinner (Diethood), Mac and Cheese (Petite Allergy Blog), roasted Red Pepper Pasta (Alida's Kitchen), Spaghetti with escarole White Bean and Tomato (Taste Love and Nourish), Crispy Ravioi in Cherry Tomato Sauce (Shockingly Delicious), SPAGHETTI broccoli with Pesto (Very Culinary)                 

We started school just last week and getting back into a routine (ugh, having to wake up for that early bus is a killer) has been really tough for me. After a whirlwind of dropping three of my boys off at college in three different states in three different parts of the country, I'm ready to just kick back and relax. But, that's not an option.

Now that we have just one son at home, dinnertime is going to be really different - not only will I have to learn to cook in smaller quantities (yah - smaller grocery bills!), But it's going to be a lot quieter at the dinner table.

One thing that will not change is that I will still have to plan ahead for dinner with all the after-school activities.

My crockpot is my best friend during the school year. So are the handful of tried-and-true recipes that I know can be thrown together quickly on days when I have not had time to think about dinner. Then there are the recipes that double easily so I can freeze a batch for a day when I just do not feel like cooking.

Today, I've put together a collection of Healthy Meatless Pasta Recipes featuring my blogger friends' favorite pasta recipes. Meatless pasta recipes are great because not only are they usually easier on the budget, but they're also a great way to get kids to eat their vegetables without as much fuss. Whether you choose to serve these pasta dishes as the main dish or a side, these healthy recipes are great to refer to throughout the school year.

Note: Use your favorite gluten-free pasta if you're gluten-free. For cleaner, healthier versions, choose organic whole grain pasta.

Thai Barbecue Chicken Recipe

It's been sweltering the Last Couple of days but I have to do, after such long and cold Winter A, I really do not mind the Heat. Grilling even in the hot weather does not bother ME. As the Summer rolls along, I've Switch things up so that chicken had to, Night after Night, does not get old. GRILL Although I do Like to fish and shrimp, and the occasional steak, chicken than it costs to feed my family More A lot. So, I rely on chicken or boneless chicken BREASTS on the BONE that I Cutlets Cut in Half Lengthwise to make. It's all about stretching out the Grocery Bill.

This Thai Barbecue Chicken Recipe A is A NUMBER of years but for some reason I've been making for This Summer it had not yet made. A Couple of Places so I slit the chicken drumsticks in the Meat Marinade could penetrate the faster and More thoroughly. Placed in A Ziploc bag and laid flat on A Plate, A few hours in the chicken was READY to go. about an hour after I flipped the bag over to make sure all the pieces were soaked in the Marinade.  

For easier removal from the GRILL and virtually no Cleanup, I Placed on top of A piece of A BAKING Sheet Foil, Oiled it, and put the chicken on top. Then, I slid the entire piece of chicken on to the Foil with the GRILL . It was fortunate that I did because A HUGE This Thunderstorm rolled in while the chicken so I was on the GRILL Running Ended up with an Umbrella and quickly slid out of the Sheet Foil BAKING A tray with the chicken onto, to keep using the Umbrella the chicken from getting drenched.

Vegetarian Chana Masala Recipe – 50 Women Game Changers In Food – Molly Wizenberg

Now that my oldest son is off to college, dinners have been a lot different around our house. You see, my other boys have a more diverse palate. They like trying different ethnic cuisines, like Indian, Jamaican, and Thai, and do not mind vegetarian meals. In fact, they love that I make rice and beans and have it for Requested A Dinner at least once week. Chana Masala Masala or Chick Pea Vegetarian bean dish I had never made ​​before is A, but I had it Like A feeling my Boys would - they like Indian food a lot.  

I used to be intimidated by the thought of cooking Indian food, and would only eat it when I went out to a restaurant. The spice combinations seemed so exotic, and I was sure it would be too complicated to make at home. Fortunately, I had the opportunity to take a few Indian cooking classes from a local Indian woman several years ago, who introduced the spices most common in Indian recipes - cumin seeds, mustard seeds, ground coriander, cardamon pods, cloves, garam masala, cinnamon sticks, turmeric, cayenne, and curry leaves in addition to onions, garlic, ginger and cilantro. She had a little round tin with individual containers holding all her dried Indian spices.

After recreating the dishes from these cooking classes at home, I went on to expand my Indian cooking repertoire, buying a few Indian cookbooks and shopping at local Indian supermarkets. I used to wander up and down the aisles looking at all the strange ingredients in the Indian market, not knowing what was what. Now, I can peruse the aisles at the new mega Indian supermarket nearby without looking completely clueless.

Indian cuisine provides a whole host of possibilities for vegetarians, using all different types of lentils, and in this case, chickpeas. I never knew there were so many different kinds of lentils. This Trick to the Chana Masala dish is the flavor you get from Deep Rich Onions sauteing slowly until they are the A Crispy Deep brown color and have some brown bits around their Edges.  

Then garlic and ginger puree are added, along with Indian curry spices - cumin, coriander, garam masala, cardamon, cayenne, and cilantro.

I happened to have a bag of dried chickpeas in my pantry so I cooked my own chickpeas instead of using canned. It's super easy - simply soak the chickpeas in water overnight; then, cook in a pot with water to cover for about 30 minutes, or until the chickpeas are tender. To go along with This Chana Masala , I made ​​Cumin Scented Brown Rice, and broccoli with Toasted Garlic , A Satisfying meatless meal.  

This week, Molly Wizenberg A GROUP of bloggers is Celebrating, One of the 50 Women Game Changers in Food . Molly is the VOICE behind Orangette , A Blog circa 2004. She writes conversationally, A Natural and casual in Fashion, Sitting across the table from you as if she's having A cup of COFFEE. Molly says the foods she writes about and photographs help her understand who she is and where she came from. "It's a way of making sense of the world." The senior editor of Simon & Shuster says, "She is artful. She looks at everyday life and she sees something that other people do not see, and she is able to translate that into words - which is not easy. It's a gift. "  

This Chana Masala Recipe One is that Molly's husband, Brandon, makes. I can just picture Molly standing over Brandon's shoulder with pen and paper in hand, scribbling down the recipe. A fun tidbit about Molly and Brandon ... Molly actually MET Brandon through her ​​Blog when he Emailed her, inspired by her French Lemon Yogurt Cake Post ... you never know what A Blog will Land you ... A COOKBOOK, A TV show, or in Molly's Case , a husband.    

Bodyprob.blogspot.com

Adapted from Orangette. I did not think the yogurt was necessary, so I just served it as is with Cumin Scented Brown Rice and Broccoli with Toasted Garlic Olive Oil.

Ingredients

• 2-3 tablespoons good-quality olive oil
• 1 medium onion, coarsely chopped
• 2 medium cloves garlic, minced
• 1 teaspoon cumin seeds
• ½ teaspoon ground coriander
• ¼ teaspoon ground ginger
• 1 teaspoon garam masala
• 3 cardamom pods, lightly crushed
• 1 28-ounce can whole peeled tomatoes
• 1 teaspoon kosher salt, or to taste
• 1 tablespoon cilantro leaves, roughly torn, plus more for garnish
• A pinch of cayenne, or to taste
• 3 cups chickpeas, drained and rinsed (two 15-ounce cans)
• 6-8 tablespoons plain whole-milk yogurt, optional
• A few lemon wedges, optional

Directions

1. Film the bottom of a large saucepan or Dutch oven-preferably not nonstick-with olive oil, and place the pan over medium heat.
2. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.
3. Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry.
4. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely.
5. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.
6. Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary.
7. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce's flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.
8. Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.

MUNG BEANS HEALTH BENEFITS

Mung beans produce an Edible sprout that's CRISP and referred to as nutty tasting. STAND-up to SPROUTS these are substantial enough to stir-Frying, However they are often in salads as well as on RAW USED Sandwiches.  Mung bean  are SPROUTS Low in calories , have Fiber and B vitamins, and vitamins C and deliver A boost of K.

For Centuries, mung beans have been for USED A variety of purposes. Mung beans were originated from India and Asia Cultivated Throughout the. USED mung beans for The Traditional Chinese Medicinal and culinary purposes dispelling Heat and detoxifying your body for example. Still today are mung beans USED ​​and Health for culinary purposes because of being the beans' High nutritional content and Cost.  

Looking to improve your Diet if you are having that may provide Health Benefits A versatile food, mung beans Considering the COUNT. Mung beans belong to the Legume family

together with Lentils, peas, pinto, kidney and garbanzo beans. Fresh Sprouted mung beans are often sold in their Form, and you may Eat RAW or cooked them.

Mung Beans really are a member of the legume family of plants, which amongst other activities, have the unique capacity to fix atmospheric nitrogen through the nodules on their roots which harbour (inside a symbiotic manner) nitrogen fixing bacteria.

Benefit from those who may have you eating for High CHOLESTEROL Daily mung beans. Mung beans are soluble in Low Dietary fibers in CHOLESTEROL and. soluble Fiber Particles that can not Refers to BE CERTAIN Digested food. Dietary Fiber comes in Two forms: soluble and Insoluble . Insoluble Fiber helps with normalizing Bowl Movements, However it does not do much for Lowering blood pressure. Dietary Fiber Form A when mixed with gel-Like Water within the material will Digestive tract, which aids in supporting ESSENTIAL Bodily functions.

Mung beans will not raise your levels because they do not have any CHOLESTEROL CHOLESTEROL or Unhealthy saturated fat. Each serving soluble Fiber Provides 1.9 G, which Inside Lowers your blood CHOLESTEROL levels. Mung beans also provide phytosterols, which is PLANT Another that could Nutrient Lower CHOLESTEROL levels. They have 13 mg vitamin C in every cup. Antioxidant Vitamin C is an Lower the risk for coronary heart Disease or STROKE that could.

Mung beans contain protease inhibitors along with other type of. Protease inhibitors CELLS SLOW including those present in the Replication of Cancer Breast Cancer CERTAIN. Protease inhibitors are Known to Prevent Formation of Block and tumor CELLS.

Beans contain isoflavone Nutrients Like the mung bean variety. Isoflavones help Regulate Hormonal Activity. Isoflavones are really A class of phytoestrogen, making mung beans estrogenic in nature. Mung beans contain phytoestrogen content of about 495.1 Μg, making mung beans A Source of phytoestrogen useful.

Low Index List A Mung beans are food, which means the beans are food A DIABETIC Friendly. promote Healthy blood sugar levels Low glycemic FOODS. individuals who have that FOODS Eat A Low glycemic Index Lower total body fat levels instead of Generally those who consume have High-glycemic FOODS, such as white bread and soft drinks. In recent reports, have shown promise in Reducing blood Glucose mung beans, PLASMA C-Peptide, Glucagon and blood Urea Nitrogen levels in type-2 DIABETIC NON-Human subjects. Within the study, mung bean sprouts and mung bean seed coats were consumed for any total of five weeks before reaching a conclusion.

Mung beans are calorie-dense Low A, with about 30 calories per cup, and Just about 120 calories in an entire 12-oz. Package. FOODS Possess A Low-calorie-dense calories compared to their meal of small NUMBER. If you are trying to lose weight, low-calorie dense foods such as mung beans, make the perfect choice to satisfy hunger without adding a lot of calories to your meal or snack.

Approximately 3.16 G protein per cup of Mung beans contain. While BE One of the best Sources of Meat Continues to G protein at 7 per ounce, mung beans and Vegetable Based CERTAIN FOODS MEATS have much Less than saturated fat and CHOLESTEROL.

5 Health Benefits Of Eating Chicken

The staple food of every non-vegetarian, chicken in any form, be it stew, soup or salad is great for your health. The most common poultry in the world, chicken has been domesticated and consumed as food for thousands of years and rightly so. The health benefits of eating chicken are enormous. It is not only a rich source of a variety of essential nutrients and vitamins, it is also reputed to be one of the safest meats available, as it is least associated with any kind of side effects. We list down five more reasons you should bite into your chicken more often.

1) Natural anti-depressant

We have long found comfort in having a big plain bowl of chicken soup, haven't we? Chicken, like turkey, is high in amino acids, particularly tryptophan, which gives us the comforting feeling. In fact, if you're feeling depressed, eating some poultry will increase your serotonin levels (a hormone which controls depression) in your brain, enhances your mood and reduces stress, as well as helping you to fall asleep.

2) High in lean protein

Chicken is one of the highest protein suppliers- and not just any protein. It's full of lean proteins- which are the highest quality proteins and are extremely important for our body growth. These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles, chicken is also a great source if you're looking for muscle build-up.

3) Keeps bone healthy

Chicken also contains phosphorous which, along with calcium, keeps your bones healthy. In fact, it is an excellent food source for men with weak bones. It is also rich in the mineral selenium that cuts the risk of developing arthritis at later stages of life. Want to kick some butt? Simple, eat chicken!

4) Protects against cancer

Eat the bird to keep cancer at bay! Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection. One small serving of chicken can meet your niacin requirements for the entire day. The selenium in chicken is also believed to be protect against cancer.

5) Boosts metabolism

Vitamin B6 encourages metabolic cellular reaction, which means eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight level. If you are starting to feel a little tired, try eating some chicken to give your body a boost of nutrients, proteins and calories that will also keep your energy levels ringing.

7 Sizzling Summer Steak Recipes

There’s never a bad time for a thick, juicy steak. But there’s just something about the freshness of summer produce that makes you crave a delicious steak dinner. Check out 10 fresh and easy steak recipes that your whole family will love all summer long.

1. Teriyaki Skirt Steak

Thinly slice the skirt steak into strips before marinating to ensure a robust flavor. The key is to marinate overnight and allow the flavors to really marry. If you can’t find the sweet rice wine known as mirin, simply substitute sake and increase the amount of sugar by ½ teaspoon.

Ingredients:

• 2-2 ½ pounds beef skirt steak, sliced
• 2-3 scallions, chopped (white and green parts)
• ½ cup low sodium soy sauce
• ¼ cup water
• 2 ½ tablespoons mirin (rice wine)
• 1 ½ tablespoons brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• Dash of sesame oil

Whisk together all ingredients (except for steak) and pour into a zip-top bag. Add the sliced steak and marinate overnight. Preheat your grill or stovetop grill pan. Remove steak from bag, discarding extra marinade, and grill for 4 minutes per side for medium rare. Serve with jasmine rice or inside warm tortillas.

2. Zesty Grilled New York Strip

A delicious Italian marinade will make these steaks the star of your next backyard BBQ. Marinate for at least two hours for maximum tenderness.

Ingredients:

• 4 New York strip steaks
• ½ cup extra virgin olive oil
• ¼ cup Worcestershire sauce
• ¼ cup steak sauce (such as A1)
• 2 cloves minced garlic
• 1 teaspoon dried Italian seasoning
• 4 leaves fresh basil, finely chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon Montreal steak seasoning
• ¼ teaspoon salt

Combine all ingredients in a zip top bag and shake well to coat steaks. Marinate for at least two hours, or overnight. Preheat grill to high, and cook for about 6 minutes per side, or until your desired doneness. Discard any unused marinade.

For a delicious and quick weeknight meal, use this marinade on boneless chicken steaks, and then wrap in foil with sliced zucchini, yellow squash and cherry tomatoes. Grill the packets (or cook in a preheated oven). Cleanup is a snap – just toss the foil and you’re done!

3. Lavender Rosemary Pork Steaks

An elegant summer dinner party entrée, consider serving these fragrant and juicy pork steaks with garlic mashed potatoes and grilled asparagus.

Ingredients:

• 4 pork steaks
• ½ cup extra virgin olive oil
• 4 sprigs fresh lavender
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• ½ teaspoon black pepper
• ½ teaspoon seasoned salt
• Zest of one lemon

Lay the fresh herb sprigs between two pieces of parchment paper and crush slightly with a heavy pan, rolling pin or the bottom of a wine bottle to release some of their essential oils. Place herbs in a small saucepan and cover with the olive oil. Simmer over very low heat for about 5 minutes, and allow to cool completely (This step can be done up to one full day ahead.)

Next, combine the herb oil mixture with the remaining ingredients in a shallow baking dish or zip top bag and marinate for about 20 minutes, turning halfway through to ensure even coating. Grill on a lightly oiled grate for 25-35 minutes, turning twice during cooking. Alternatively, you can bake these in a 375 oven for about 30-40 minutes, depending on thickness.

4. Blue Cheese Smothered Filet Mignon

Perfect for a special occasion meal, these high end steaks are sure to please even the most discerning diners.

Ingredients:

• 4 filet mignon steaks
• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon whole grain mustard
• 1 ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 white onions, thinly sliced
• 1 teaspoon granulated sugar
• 4-5 ounces crumbled blue cheese
• Salt and pepper, to taste

Combine olive oil, rosemary, thyme, vinegar and mustard. Season the steaks with salt and pepper on all sides, and then pour the olive oil mixture over them. Allow to marinate for 30 minutes.

While the meat is marinating, heat a tablespoon of butter over medium heat, and add onion slices. Cook the onions, stirring often, until they are soft and translucent. Add the sugar to your onions and continue to cook until they are golden brown and caramelized. Set the onions aside.

Sear the steaks on all sides in a heavy sauté pan over a high heat, and then lower the heat and continue cooking for about 9 minutes. Top with onions and blue cheese, cover, and allow to sit with the heat off and cover on for another 2 minutes before serving.

5. Jerk Seasoned Sirloin Steaks

Bring the spicy taste of Jamaica home with this easy and delicious recipe. Wear gloves to protect your skin from the peppers.

Ingredients:

• 2 cups low sodium beef broth
• ¼ cup extra virgin olive oil
• 4 tablespoons Jamaican jerk seasoning
• ½  scotch bonnet pepper, finely diced
• 2 tablespoons red wine vinegar
• 2-3 cloves garlic, finely minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped
• 4 boneless top sirloin steaks

Combine all ingredients except steaks, lemon juice and cilantro in a zip-top bag. Add steaks and turn to coat. Refrigerate for 6-10 hours.

Heat a tablespoon of olive oil in a heavy or cast iron pan. Sear the steaks on high heat until browned on all sides before transferring to a baking dish and placing in a preheated 400 degree oven. Cook the steaks for about 25 minutes, or until desired doneness.

While the steaks cook, pour the marinade into a saucepan and bring to a boil. Lower the heat to low, add lemon juice and cilantro, and continue simmering for a few minutes. Serve the warm sauce alongside the steaks.

You can also replace the sirloin steaks with double cut pork chops, decrease the marinating time to about 3 hours, add a tablespoon of brown sugar, and swap out the beef broth for vegetable or chicken to get two meals out of the same pantry staples!

6. Lime and Mustard Grilled Salmon Steaks

You won’t miss the red meat in these thick and hearty salmon steaks. The bold flavors combine perfectly for what’s sure to become a new summer favorite.

Ingredients:

• Juice and zest of 3 fresh limes
• 1 tablespoon extra virgin olive oil
• 2 ½ teaspoons whole grain or Dijon mustard
• 1 garlic clove, minced
• ¼ teaspoon crushed red pepper flaked
• ¼ teaspoon dried thyme
• Good pinch of black pepper
• 4 salmon steaks

Combine all ingredients (except fish) in a bowl and whisk well. Pour into a zip-top bag and add salmon. Refrigerate for 1 hour. Preheat your grill to medium, and oil the grate. Grill the salmon for 5-10 minutes per side (depending on thickness) or until it flakes easily with a fork. Discard remaining marinade.

Not a salmon fan? Switch it out for any other “meaty” fish, like swordfish, tuna steaks or halibut.

7. Cuban-Inspired Ribeyes

The Latin flavors in this recipe scream summer. Slice leftovers thinly and serve on warm crusty rolls with mustard, pickles and tomatoes for a delicious lunch.

Ingredients:

• ½ teaspoon ground cumin
• ½ cup orange juice (no sugar added–if you can squeeze it yourself, all the better)
• 2 tablespoons olive oil
• 2 tablespoons Montreal steak seasoning
• 3 teaspoons fresh lime juice, plus zest of one lime
• ½  teaspoon fresh oregano
• 4 ribeye steaks

Combine all ingredients in a zip-top bag and marinate in the fridge between 1 hour and overnight. Remove steaks and discard marinade. Grill on an indoor grill pan or outdoor grill for about 7 minutes per side, or until pink in the center and caramelized on the outside. Allow steaks to rest for 5-10 minutes before slicing.

Meal time drink water damage

Blue is a good habit to drink water. To ward off any diseases treated water is a panacea.But do you know how to drink water while eating is harmful to your health? The direct effect is on your digestive power. Never eat food should not drink water for half an hour or one hour. Why is harmful to drink water in between meals to come.

Why not to drink water during meals

Meal time drinking water has been absorbed by the surface of the stomach. This process is continued until needed for digestion in the stomach until it do not matter so much stronger that they can digest the food. But drink lots of water because it has been condensed matter more than the food in the stomach, the gastric juice in the stomach to digest such food is to be started. The resulting food is digested and burning sensation in the chest.

Important Things

• Do not drink plain water if the food is beneficial meal times. But the food more spicy, chili-spicy, salty, sour is essential to drink water, drinking water that will not harm your body.

• In contrast, natural food and chew-chew their food well so there is no need to drink water between meals.

• While eating spicy or peppery note that if you feel thirsty, drink only one or two sips of water. If water can not be more than perfect digestion.

• If you coughs while eating food and drinking water replaced with preceding milk, whey and yogurt drink. Your food will be digested it right.

• Avoid drinking cold water in the winter season because this season is weak, your digestive power.

• Drinking water in between meals increases insulin levels in the body.

• Drinking a cup of warm water after meals keeps your digestive power is OK and helps digest food.

• If you eat other cold drinks such as milk with other beverages, take it to your digestion is not well. Because beverages with lunch to work somewhat like the water.

Drinking water is very good for overall health, but drink plenty of water during the day but you do not drink much water with meals. You too may drink water up in the morning, or during the day, little by little can drink 3 to 4 liters of water.

5 Healthy Reasons to Eat Teff

We all know we should be eating more grains. However, getting your daily recommended servings can be tough, especially if you fall into a dietary rut. It’s easy to get burnt out eating the same old standards such as rice and oats. Even relative newcomers to the health food scene like quinoa and spelt are becoming old hat as their trendiness quickly fades. If your taste buds have grown tired of the usual suspects, you’re in luck! There’s another grain gaining in popularity that’s sure to please your palette. Here are five reasons you should try teff:

1. It’s eaten in its whole form

Teff is only about the size of a poppy seed, which makes it the smallest of all the grains. Its tiny size makes it difficult to process or refine so you can reap the complete advantages of this nutritious food. Eating the whole form of a grain always delivers the most benefits for your body.

2. It’s gluten-free

For those with Celiac disease or other types of gluten intolerance, teff is a great option. This grain is used as the base for many gluten-free cereals, breads, and wraps. Teff flour is also a good choice for those who wish to create gluten-free baked goods. Anyone avoiding gluten-based products knows that having more alternatives makes it much easier to follow the dietary restrictions of a gluten-free lifestyle.

3. It’s an excellent source of calcium and vitamin C

Teff may be the smallest grain, but it certainly packs a punch in the calcium department. In fact, tiny teff has the highest calcium level of any grain. With 123 mg per cup, a serving of teff provides more calcium than some dairy products. It also contains a good amount of vitamin C, which is rare characteristic in the grain family.

4. It’s high in resistant starch

Resistant starch is essentially a form of dietary fiber since foods containing it tend to pass into the large intestine without being fully digested. As a result, teff can help those on a weight loss plan by providing a feeling of fullness. It’s also a good choice for those managing diabetes due to its ability to help regulate the blood sugar. Because resistant starch acts as a prebiotic, teff is beneficial for the health of your colon as well.

5. It’s versatile

Teff has a very mild taste so it can be prepared in a variety of ways. It has a slight sweetness that’s comparable to molasses, which makes it a great breakfast option. It serves as a nice change of pace from the usual morning oatmeal or cream of wheat. Teff flour is also a good choice to make a grainier version of pancakes or waffles. Teff can even be used to bring a nutty and earthy essence to savory dishes. Try using it as a binder in veggie burgers or preparing it as a stand-in for polenta. The possibilities are endless! Teff is a great way to expand your diet and expose yourself to new, exciting flavors.

Coming up with different ways to get your daily recommended grains can be tough. But when the going gets tough, the tough gets teff! Don’t let its diminutive size fool you! Teff is a real powerhouse of nutritional benefits. It just might be the next big thing on the health food market. So give teff a try today and experience all the advantages this tiny grain has to offer!