This week, we’re exploring pseudo-grains and gluten-free grain alternatives — delicious options beyond white rice and pasta!
The goal is to include more nutrient-rich foods in your meals and avoid inflammatory foods like wheat pasta and reduce empty calories, so every bite helps build your health from the inside out. I have found that these pseudo-grains actually feel good in most bellies.
Quinoa and buckwheat are easy to find in most supermarkets or health shops, while millet and amaranth are usually available in health stores. These foods are versatile, simple to cook, and can be swapped into meals you already love.
Some people thrive when including these grains, while others following a stricter anti-inflammatory approach may reduce or avoid grains altogether. Either way, learning about these alternatives and how to use them gives you more variety, flavour, and nutrition — and makes healthy eating feel exciting rather than restrictive.
PS. Make sure you wash these pseudo-grains before cooking. Each one of them would have cooking instructions on the packaging.
For the Premium members the deeper dive can be accessed here:
I’m walking you through:
- What pseudo-grains actually are
- Who may benefit from trying them
- How they taste and what to expect flavour-wise
- Practical tips on how to use them in everyday meals
- Common mistakes people make when cooking or choosing them
- The main pseudo-grains and gluten-free grains
- A simple comparison chart, nutrient value
- Cooking basics and quick tips
- An easy printable guide you can keep for reference
Meal plan – Showcasing lots of different ways to use them: - Breakfast ideas
- Dinner meals using quinoa, buckwheat, millet and others
- Snack ideas and simple swaps instead of regular pasta or rice
Pop your questions into comments here :)