I add 1/4 cup of bran flakes to my old fashioned oats, when they are about half cooked. Now this is not bran cereal flakes, it is the actual flakes of bran, I buy the Red's Old Mill brand, sold in the baking section where they have corn meal, whole wheat flours, flax seeds etc. Many 12 grain hot cereals have this mixed into them, along with flax seed, bulgar wheat, and such
This sounds great for the fiber content, but what does it taste like? I like the taste of bran cereal (probably because it's slightly sweet and molassassy flavored)...I'm not sure I'd like the flavor of these bran flakes. But it does sound like they'd be great to add to muffins or whole grain breads. I add honey to my whole wheat bread, but I don't add sweetener to my oatmeal, and this kind of bran might need sweetness to make it palatable?
Last edited by recidivist; 01-22-2009 at 08:20 PM.
RECIDIVIST ~ I always add NATURAL BRAN to my oatmeal; it depends on how much you use, and how much oatmeal you are having in the first place. I also add 1/4 cup NATURAL Cream of Wheat to my oatmeal sometimes; I love that too and you might not need sweetener for that. You could add a tsp of molasses or honey to it if you feel it needs it. I usually add a couple of tablespoons of natural bran to my oatmeal (about 3/4 cup), but then I do use 1 tbl of brown sugar on it too. I have used artificial sweetener on occasion as well.
Last edited by Justwant2Bhealthy; 01-22-2009 at 08:30 PM.
I might have to try it, but not with any sweetener. I don't like it sweet. Lately I've been using my garlic chili sauce in it, as then I don't even need to add salt. And that may be strong enough to disguise any other flavors I don't care for (like ground flax seed...which I should be adding).
Cream of wheat! Gag me with a spoon...that is the one thing I have never been able to get down my throat since childhood.
Fiber grams of 30 plus a day are included in my nutrition goals: I eat nothing that isn't whole or multi grain. Fiber one cereals are great! Steel cut oats, apples, lots of vegetables. PLUS we are reducing our risk of colon cancer! Plus your morning is usually off to an enlightening start - ooh bad pun!
OOH YES Lentils...there are some really good canned lentil soups on the market, canada can check out PC Blue Label. Most of the new gardennay, knorr etc. soups in the tetra packs are a good source of fiber. I LOVE LENTIL soup...just throw them into any regular veggie soup recipe.
I eat a lot of veggies every day - in fact this week for breakfast I have been eating rice and vegetables for breakfast (strange I know - but it was time for a change and it is really good).
I've never tracked my fiber. I do know that WW gives you the bonus of less points for higher fiber foods.
Foods that I eat that I think are higher fiber:
steel cut oatmeal
raisins
apples
carrots
salad
beans
baked potato(e) with the skin left on. (Does it have an -e- or not??)
whole wheat tortillas
I love flax. I make a muffin in a minute for breakfast sometimes. Even when I wasn't dieting I still liked it. *Low carb recipe*
1/4 cup flax meal
1/2 teaspoon baking powder
2 packets splenda
1 teaspoon cinnamon
1 large egg
1 teaspoon butter
Put the dry ingredients in a pam sprayed coffee mug.
Stir.
Then add the egg and the butter. Mix.
Microwave 1 minute (or more). Take out. slice, butter, eat.
Cream cheese would go nicely, too.
Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs.
The shape of this can be changed by making it in a bowl.
It can be "toasted" once it's cooked.
I actually replace the cinnamon with pumpkin pie spice and add pumpkin seeds to the recipe. You can also add apple pie spice and add apples. You could easily add any fruits or vegetables you'd like and omit the butter to reduce the fat and calories.
I love flax. I make a muffin in a minute for breakfast sometimes. Even when I wasn't dieting I still liked it. *Low carb recipe*
1/4 cup flax meal
1/2 teaspoon baking powder
2 packets splenda
1 teaspoon cinnamon
1 large egg
1 teaspoon butter
Put the dry ingredients in a pam sprayed coffee mug.
Stir.
Then add the egg and the butter. Mix.
Microwave 1 minute (or more). Take out. slice, butter, eat.
Cream cheese would go nicely, too.
Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs.
The shape of this can be changed by making it in a bowl.
It can be "toasted" once it's cooked.
I actually replace the cinnamon with pumpkin pie spice and add pumpkin seeds to the recipe. You can also add apple pie spice and add apples. You could easily add any fruits or vegetables you'd like and omit the butter to reduce the fat and calories.
This actually sounds really good, I will have to try it!
(I mix the plain shredded wheat with the flavored ones, to make a serving only 6 grams of sugar (for 12 of the blueberry ones & 12 of the plain ones. I put them in little baggies so I can grab & go. Nothing is easier to eat on the way to work. Not sure about the autumn promise, will have to check)
Last edited by SuchAPrettyFace; 01-23-2009 at 02:19 AM.
Reason: clarity
For my oatmeal I dont notice the bran flavor...in fact my family does not even know I do this! But mine is beefed up after it is cooked. I serve it over a sliced banana with a spoon of peanut butter!
Everyone keeps talking about lentils. The only time I tried lentels was when I tried to make split pea soup, which turned out extremely disgusting. I need to look into these more..........I will look for lentil recipes on here.
I have the greatest, easiest RED LENTIL soup recipe. It'll make a lentil lover out of anyone.
Red Lentil Soup - 12 – 14 servings
2 onions, chopped
1 tbs. Olive oil
2 1/2 cups red lentils
5 portobello mushrooms, finely chopped
2 - 6 ounce cans tomato paste
12 cups chicken or vegetable broth. I use water and boullion cubes
1 tsp black pepper
Salt to taste
In a large pot, sauté the onions in cooking spray and oil til translucent, add mushrooms and sauté 5 minutes longer, adding more cooking spray if needed. Add the broth, lentils, black pepper and tomato paste. Bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until lentils are soft, but not mushy.
