Meg Wolff is in the process of becoming whole again, after a journey with breast cancer, following the loss of one leg, following a diagnosis of bone cancer. For Meg, part of rebounding from these life experiences is eating well. And eating well for Meg means consuming a macrobiotic diet -- a dietary regimen that involves eating grains as a staple food alongside other foods, such as vegetables and beans, and avoiding the use of highly processed or refined foods. Macrobiotics also coaches against overeating and promotes chewing food thoroughly before swallowing. The way Meg explains it, grains are the "meat" of the diet and other foods are planned around it.

I'm not sure I could go macrobiotic and I'm not saying you should either, but Meg sure has some great food insights on her blog. Here, she writes about how she infuses whole grains and grain products (cracked grains) into her diet. You might find this interesting.

• For regular use, Meg eats whole oats, whole medium-grain brown rice, whole short-grain brown rice, whole corn, whole rye, whole buckwheat, whole wheat, and whole millet.
• For occasional use, she eats a lot of things. In the interest of time, I'll just list a few: Buckwheat noodles (soba), rice cakes, udon (whole-wheat noodles), corn grits or corn meal, unyeasted whole-wheat or rye bread, couscous, rye flakes, whole-wheat crackers or matzo, long-grain brown rice, sourdough or whole-wheat or rye bread, whole-wheat pasta, steel-cut or rolled oats, and tortillas.
  
• Never does she eat baked goods containing dairy products, refined grain cereals, yeasted breads, crackers, cakes, cookies, and so on, and white-flour products. This why I might never succeed at Meg's diet.