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Three Nutrient Packed Carbs to Eat This Week

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Most know, when it comes to carbs, white bread, rice, and pasta have their fair share of shortcomings. They’re overly processed, lack any real nutrients, and leave you feeling hungry and fatigued after consumption. Take a hiatus from the usual starch suspects and fill your plate with a new kind of grain.

Quinoa: Quinoa is an ancient Mayan grain that’s had a recent resurgence. It’s packed with protein, magnesium, iron, copper, phosphorus and fiber. Try this simple recipe for quinoa pizza crust next time you’re craving a slice o’ pie:

Quinoa Pizza Crust
1 cup quinoa
1/4 cup olive oil
1/2 cup water
1/2 teaspoon kosher salt

Cover quinoa in water and let soak overnight. Preheat oven to 450 degrees. Brush a 12-inch cast iron skillet with oil and preheat in oven. Rinse and drain quinoa and blend in blender. Add water and salt. (You can also add a dash of Italian spice, garlic powder, and other spices of your choosing.) Pour batter evenly in skillet and bake for 10 minutes. Flip and bake for another 10 minutes. Top with desired toppings and cook for another 5–10 minutes.

Amaranth: Amaranth, a dietary staple of ancient Aztecs, is a rich source of iron, lysine, and fiber. For this Sunday’s brunch, try Amaranth pancakes:

Amaranth Pancakes
2 eggs
1/2 cup apple juice (or milk)
2 teaspoons oil
1/2 cup amaranth flour
1/2 cup tapioca flour
6 tablespoons arrowroot
1/2 teaspoon cinnamon (or try pumpkin pie spice)
1/2 teaspoon baking powder
1/4 teaspoon sea salt

Add juice/milk, and oil to beaten eggs. Mix dry ingredients together in separate bowl. Add to egg mixture a little at a time while mixing well. Cook on a non-stick pan over medium heat until golden brown on both sides.

Spelt: Spelt is an ancient grain that’s packed with vitamin B2, manganese, niacin, thiamin, and copper. Since it’s a cousin of wheat, it’s not suitable for those on a gluten-free diet. Try this recipe for homemade spelt bread next time you’re craving some carbs:

Simple Spelt Bread
Recipe courtesy of All Recipes:

8 cups spelt flour

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