I have a lot of combinations in my diet because of my interest in the Mediterranean diet. It wasn't called that when I started eating it - I lived in New York City for a few years and simply fell in love with Greek and Middle Eastern foods. Babaghanouj and pita, hummus and pita, lentil or split pea soup with other nuts and grains, beans and rice (a staple I learned to eat from a Puerto Rican spouse), etc.
I've been using healthier grains - spelt flour, unbleached white or whole wheat from organic wheat, etc. It costs a lot more so I don't use as much, and when I bake it's more of a treat.