Incorporating Whole Grains Into Kids’ Meals

Whole grains are an important source of nutrition. Unlike refined grains, whole grains are a good source of carbohydrates, some protein, vitamins, minerals, fiber, and other essential nutrients. And since whole grains are healthy complex carbs, they are slowly digested by the human body, while providing energy throughout the day. Whole grains comprise pearl millet or bajra, sorghum or jowar, finger millet or ragi, kodo millet or kodra, and pseudo cereals like buckwheat, amaranth, and quinoa. They can be used in a variety of Indian dishes, batters, desserts, and grain bowls for nutritious and nourishing benefits. But how and why should we incorporate whole grains into kids’ meals?

Whole grains should comprise at least half, if not more of all grain intake, and advocated for increased consumption of whole grains instead of refined grains in daily life. Since whole grains are a rich source of protein, fiber, iron, calcium, magnesium, selenium, and antioxidants, they are a far better choice of carb for daily consumption. Among the multiple benefits of whole grains, here are a few -

• Reduced risk of obesity
• Improved digestive health
• Active cognitive function
• Strong immune system
• Decreased risk of chronic and lifestyle diseases
• Less oxidative stress
• Improved energy levels
• Increased sense of satiety

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Therefore, parents must understand the importance of incorporating whole grains into their kids’ meals before practicing it. Here are some easy tips on how to incorporate whole grains into your kids’ meals.

Make whole grains a breakfast staple

Whole grains are a great way to begin the day as they add the much-needed energy kids and working adults need to survive a day full of hard work. Make some ragi chilla or idli for a satiating and filling breakfast or go continental and make some millet pancakes with fresh fruits and honey.

Whole grains should take part in lunch and dinner

It is ideal to replace your white rice and chapatis with whole grains. Make quinoa bowls or bajra rotis to hit your family’s daily nutrient and whole grain intake for the day. Also, these meals are easy to prepare and convenient to pack.

Whole-grain snacks are the safest bet

Try making whole grain snacks at home by whipping up some fresh fruit ragi muffins, homemade granola bars, or healthy pizzas with a homemade, jowar base, and watch your kids’ faces light up and their tummies fill with nourishing goodness in no time.

Stay honest and include your kids in the making process

Your kids should know what they are eating. Do not lie but also remain concise in your explanations, while maintaining patience. Try to include them in the cooking process. This will not only pique their curiosity but also help them develop a healthy attitude to food and whole grains.

Easy recipes to incorporate whole grains into your kids’ meals

1. Quinoa bowl

Quinoa bowls are an easy way of incorporating whole grains into your kids’ meals in a delicious manner. For this dish, cook quinoa, and prepare some smoky chickpeas on the side. Preheat the oven to 425 degrees Fahrenheit and line a baking tray with some parchment paper. Spread chickpeas over it and drizzle olive oil, cumin, salt, paprika, and cayenne pepper over them. Coat them well and spread evenly before roasting them for 20 to 30 minutes till golden brown. Assemble the quinoa bowl with the quinoa, smoky chickpeas, freshly diced cucumbers, tomatoes, pickled onion, chopped mint leaves, and pinches of pepper. Drizzle with a homemade garlic yogurt sauce and serve.

2. Homemade granola bars

Homemade granola bars are the easiest and safest homemade snack that can incorporate and mask the taste of whole grains with nutrition. Combine toasted millet, rolled oats, chopped roasted almonds, shredded coconut, dried fruits, honey, peanut butter, vanilla essence, and dark chocolate chips in a mixing bowl until combined well and firm. Press the mixture down into a pan, cover it, and store it in the refrigerator for at least 4 to 8 hours before cutting into bars and storing or consuming them right away.

3. Ragi dhokla

Take some finger millet or ragi flour, besan, semolina, salt, and water and mix well. Add some cooking oil, curd, and water to form a batter. Let it rest for half an hour. In the meantime, grind some green chilies, garlic, and ginger, before adding it to the batter. Also, add some antacid to a little water to the batter and mix well. Now grease your dhokla pan and pour the batter, before putting it into a heated container filled with water. Cover and let it steam for 12 to 15 minutes. Remove the dhokla thali and let it cool before cutting it into squares. Heat a separate pan and add some oil, mustard seeds, curry leaves, and hing to it, and sauté a bit before pouring it over your dhokla. Serve hot with some shredded coconut garnishing and chutney.