Barley
How to use: An excellent addition to soups and salads. Cracked barley makes a great hot cereal, as do barley flakes.
Flavor: Hearty
Filled with: Fiber, protein and selenium, a mineral that helps boost immune function
Spelt
How to use: Find spelt in pasta, or swap in spelt flour for whole-wheat or all-purpose flour in baked goods. Rolled spelt flakes are good for hot cereal.
Flavor: Nutty
Filled with: Fiber and B vitamins, as well as protein
Try spelt in these recipes:
Triple Fennel and Spelt Salad
Quinoa
How to use: Add raisins and walnuts to a serving for breakfast, or use it in place of rice in a stir-fry.
Flavor: Subtle
Filled with: More protein than any other grain, plus lots of fiber, iron, magnesium, potassium, B vitamins and calcium.
Try quinoa in these recipes:
Red Quinoa Pilaf with Tomato, Spinach and Pine Nuts
Quinoa Taco Salad
Whole Wheat
How to use: Trade out white bread and pasta for whole-wheat versions. (Also, add a few teaspoons of wheat germ to a pancake mix for a flavor boost.)
Flavor: Earthy
Filled with: B vitamins, calcium, iron, magnesium, phosphorus and fiber.
Try whole-wheat in these recipes:
Shrimp Scampi over Whole-Wheat Spaghetti
Whole-Wheat Banana Nut Pancakes
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annabell's cooking 
Nothing goes wrong w a cuppa warm coffee and a book to start a day! have a blessed week babe 🙂
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