In my practice as a personal trainer and nutritional counselor, I've found myself more and more being asked to educate kids – and their parents – about eating well. It seems that many of us, in our daily rat race routines, have distanced ourselves so much from "real food" (you know, the stuff that doesn't come in boxes or bags or wrapped in plastic) that we've forgotten what it is, what it looks like, what it tastes like, and, particularly, how to cook it.

With the emergence of spring showers and sun, blooming flowers and trees, it is time that we make an effort to turn over a new leaf in our lives this season and begin getting back to nature and what we are meant to consume. Over the next five months, I will bring you information and recipes from the major food groups: grains, vegetables, fruits, dairy, and meat and beans. First up: grains.

The federal government's MyPyramid.gov, which is a wonderful resource on dietary needs, breaks grains into two different categories: whole grains and refined grains. The majority of your grain servings should come from whole grains – unprocessed, whole kernel forms of grain that contain more dietary fiber and natural vitamins and minerals than refined grains.

Refined grains have been milled, a process that removes much of the fiber, vitamins and minerals (in other words, the good stuff). Some of these processed grains have been "enriched," meaning that some of the vitamins and minerals have been added back in, but nothing is as good as the real thing.

If you must eat white bread, white rice and products containing white flour, be sure that the label says "unbleached" and "enriched." In other products traditionally made with white flour, such as pretzels, crackers, pita and pasta, look for ingredients such as "whole grain" or "whole wheat." And, as always, stay away from products containing high fructose corn syrup and partially hydrogenated oils. These ingredients are true signs of processed foods that our bodies were not designed to ingest or digest.

I try to obtain most of my grains from organic whole grain cereals during breakfast, whole grain bread for lunch, and cooked whole grains during dinner. I've included some of my favorite, not-so-run-of-the-mill grains in the recipes below. Seek them out in the organic section at the local grocery or at a local natural foods store. You'll be glad you did, I promise!

[Recipes included: Asian Wheatberry Salad, Asian Ginger Dressing, Vegetable Tahini Couscous, and Quinoa "Oatmeal"]

Just a reminder:

All of our local farmers' markets will be open in the next couple of weeks, and it's our responsibility as community members to frequent those markets, visit our local farms and eat food from this region, one of the most bountiful in the country. Check out LocalHarvest.com to find a farm near you, and take a field trip. Pick some strawberries, take off your shoes and dig your toes through the soil, pet a dairy cow or taste some wine. Reconnect to the wonder that is our earth and rediscover what it means to eat "real food." Above all, enjoy!