Wheat Germ: Not as Gross or Gourmet as it Sounds

I know what you’re thinking: ew, wheat germ, gross, weird, etc. Keep in mind that wheat germ never did anything bad to you, so be nice. But really, have you ever even had it? With more nutrients per ounce than any vegetable or grain, and more protein than most types of meat, this versatile ingredient can be added to so many dishes, raising not just the nutrition but also texture, taste and appearance. Now, hopefully you didn’t stop reading when you got to ‘nutrient’. I know it is one of those ‘granola mom’ words. But, trust me, I use wheat germ all the time, and my husband doesn’t even know it. (This will reveal to me if he actually reads the blog like he says he does…)

So, just for clarification and to teach you something new today: wheat germ is actually the part of the wheat grain that would produce a blade of wheat grass. Germ is short for germination and has nothing to do with disease.  Picture a loaf of whole wheat bread, and on the top there are always little toasted flakes; it isn’t smooth. Those flakes are wheat germ.

This really is nothing special. It is available in a jar in the cereal aisle of just about every grocery. When you buy wheat germ, it is best to buy the toasted kind because just like we would never eat raw wheat, most people don’t eat it raw. That would be similar to just eating grass seed. Now some people might, and that is fine, but I just recommend eating the germ that  visited the tanning salon first.

What follows is a list of some options for including wheat germ into your cooking. If you think you or your family could use a little boost of vitamins and protein, give it a try. Plus, it tastes pretty good, too.

-Add 1/4 cup to meatloaf.

-Sprinkle on baked mac n cheese hamburger helper 

-Mix in with your bread crumbs for baked chicken.

-Sprinkle on top of muffins or breads before baking.

-Add a 1/4 cup to cookie dough.

-Sprinkle on oatmeal, cereal, toast, etc.

-Top or any type of potatoes (baked, scalloped, au gratin, etc)

-Add to yogurt or top a sliced banana with it for snack.

-When making a fruit crisp or cobbler, add 1/4 cup or more to the topping.

I could do some more, but you get the point. Relatively inexpensive, it is worth buying a jar and seeing what you can come up with.