Check out my progress on Reader Request: Wheat Germ
According to my tag cloud, I’ve mentioned wheat germ 164 times in the history of this blog. Apparently I’m pretty fond of this nutty-toasty-tasty substance.
I’ve been getting a lot of questions in the comments section about wheat germ, particularly in relation to my morning oat bran creations. Ask, and you shall receive, my friends!
I’ve discussed the virtues of wheat germ before, but seeing as that post was published over two and a half years ago, I think it’s worth another mention.
There’s a reason wheat germ is found among the ingredients lists of so many healthful recipes—it’s kind of a nutrition powerhouse. Each two-tablespoon serving contains substantial amounts of vitamin E, folic acid, zinc, phosphorous, and magnesium—all for just 50 kcalories. Plus, there are 4 grams of protein per serving.
With such an impressive nutritional profile, it should come as no surprise that I like to add it to my meals and snacks whenever possible. Here are a few examples:
Strawberry Fields Forever Salad
Have you ever tried wheat germ? What are your favorite ways to enjoy it?
Lest you think I consume nothing but wheat germ, let’s get onto today’s eats.
My stash of fruit is pretty limited right now, so this morning’s bowl of oat bran was involved straight-up banana—no fancy berries today. Still, the combination of banana and peanut butter never gets old.
After spending a few hours on campus, I came home and prepared a simple salad for lunch.
Tonight’s meal highlighted the delicious summer produce that is so abundant these days—Ellie’s Summer Corn and Vegetable Soup.
My tweaks:
-I used almond milk instead of non-fat milk.
-I omitted the vegetable broth and added a touch more almond milk instead.
This recipe would have been a lot better if I were a more attentive cook. The recipe explicitly states to let the soup simmer but not boil. Well, I got a little pre-occupied in my e-mail and completely forgot about dinner on the stove. As a result, the milk in my soup separated a bit. This minor mistake did not alter the taste of the soup, but it sure did make it look ugly. Oh well. At least it made a sweet and delicious summer meal.
Alright, I am off to ice my knees and watch Ferris Bueller. Good night.
Filed under: Meals
Caroline Yoder, dietitian-to-be and all-around foodie.
I always add wheat germ to my pizza dough. So good!
I used to put wheat germ on everything, and I mean everything– all thanks to you
Now that i’m gluten- intolerant I have to keep away from it……
I also try to top them in all my food, either salad, protein cake or smooties!
I really enjoy wheat germ in granola and bars, but haven’t experimented much outside this! Ow- that soup looks good. I just book marked the Ellie recipe!
I’ve never had wheat germ – but I have for a long time regarded it as something similar to [ground] flax seeds… although lower in fat, because it hasn’t got the omega-3s that flax does. I should give it a go… although in a way I think I’ll end up preferring flax, just for the healthy fats!
I like to mix a little into my granola…
i used to eat wheat germ all the time before I suspected a gluten intolerance. I’ve moved on to ground flax for healthy fats and when that bag is done, I will try chia seeds. I don’t really worry about my Vitamin E … until my nails start looking drab.. ha!
I have never tried wheat germ, but you just gave me lots of ideas for ways to use it! Thanks!
Ooh, I love adding wheat germ to my baked goods, like my Cranboatmeal Cookies: http://bit.ly/kN41WA
Ooh, revelation–I think I might add it into my meatball next times instead of my usual bread crumbs!
As for your soup, it looks so delicious!