Did you know September is Whole Grains month? There is still time to celebrate!

I recently had the opportunity to interview Cynthia Harriman, the Director of Food and Nutrition Strategies for Oldways and the Whole Grains Council out of Boston. Cynthia was instrumental in creating the Whole Grain Stamp, now on 6,000 products, which helps consumers find whole grains in 23 countries. Cynthia speaks widely on whole grains and their benefits, including a recent speech in Beijing. She is the author of five books, including “Good Eats,” a cookbook and nutritional guide for college students, and “Take Your Kids to Europe” a parenting and travel guide for families.

You can listen to the interview HERE

Here is a great recipe that Cynthia shared with me! Enjoy!

Whole Grain Pita Pizza

Makes 2 servings

2 round 6-7” whole wheat pitas

6 oz  spaghetti sauce (about 1/4 of a typical jar)

3 oz part-skim shredded mozzarella cheese

1 cup chopped vegetables (onions, peppers, mushrooms, spinach, olives – your choice)

Drizzle olive oil

Preheat oven to 350°F. Spread half the sauce on each pita round. If you’re using chopped fresh spinach, add it now, before the cheese, so it won’t dry out too much. Top with cheese, divided between the two pizzas, and then vegetables. Drizzle with oil. Bake at 350°F for 15 minutes on a pizza pan or cookie sheet.

Much healthier than store or restaurant pizza because you have a whole-grain crust, plenty of vegetables and a reasonable amount of cheese. Add small bits of Italian chicken or turkey sausage if you like. Kids love to decorate their own pizzas!

Visit The Whole Grains Council for more whole grain recipes!