If you like to bake, this could be the resolution for you: Every time you add flour when you are baking, make half of it whole-wheat flour.
I’ve been doing this for years and it always works out, be it breads, muffins, bars, brownies, cakes or cookies. Just get in the habit of always doing this.
Pull the whole-wheat flour out of the pantry every time you reach for white flour. If the recipe calls for 2 cups of white flour, add one cup of whole-wheat flour and one cup of unbleached white flour.
Your whole grain goal should be to eat at least 3 (1-ounce) servings per day of whole grain foods, preferably in place of refined grains.
Baking with half whole-wheat flour will definitely help you reach this healthful goal. What will baking with whole-wheat flour add to your diet?
Every 1/4-cup of whole-wheat flour adds 4 grams of fiber along with a powerful assortment of phyto-chemicals like phytic acids (that bind with metals and may offer some cancer protection), phyto-sterols (that help lower total and LDL cholesterol), and ferulic acid (which has antioxidant activity and may inhibit inflammation and cancer growth).
There it is, easy as that!