This was so yummy!!!! I love my green veggies and brown rice. I was a huge pasta addict before and now I can hardly stomach regular white noodles! Brown rice is a great alternative for me, but I still make sure to keep in mind moderation is needed-it's still carbohydrates. This is almost too easy to make a "recipe" for but I will give you the run down.
One cup steamed broccoli
Two-Thirds cup steamed peas
Half a cup of cooked brown rice
2 Tablespoons light Italian dressing
Light sprinkle of Parmesan cheese
Add brown rice to bottom of the bowl, then pile on green veggies, top with the Italian dressing, and sprinkle a few shakes of Parmesan cheese on top.
I mixed it up quite a bit with my fork after adding all the ingredients, and I really enjoyed it that way. It was very satisfying and I felt full after eating it.
Nutrition Information (taken off calculations from My Fitness Pal):
Calories-355
Total Fat-6.5 grams
Cholesterol-5 miligrams
Sodium-504 miligrams
Potassium-613 miligrams
Total Carbs- 62 grams
Dietary Fiber-11 grams
Sugars-8 grams
Protein 15 grams
Serving size: 1 person, Prep time: 10 minutes, Cook Time: 8 minutes.
Cauliflower "Popcorn"
I didn't even get a picture because it was gone so fast. I seriously cannot wait to make this snack again! It is so good, and it really feels like much more of an indulgence than it actually is. I got this recipe from http://fullbellysisters.blogspot.com/2011/08/cauliflower-popcorn-scrumptious-and.html and thank them so much for sharing this so we all can enjoy!
1 head of cauliflower (I used a bag of frozen cauliflower, it worked the same)
3T extra version olive oil
1/2-1 teaspoon of salt (or to taste)
3 tablespoon of grated Parmesan (I just used Kraft "shaker" cheese)
-Preheat oven to 425 degrees. Trim the cauliflower head; reserve the core and stems for another use. Cut florets into the size of ping pong balls (they will shrink a bit as they roast)
Put salt and oil in large bowl and mix. Add cauliflower and toss well, ensuring that the pieces are evenly coated. Spread florets on baking sheet lined with parchment paper.
Roast for an hour, turning the pieces about every 15 minutes. All sides of each floret should be well caramelized. Don't be afraid of that browning, it actually makes the cauliflower taste sweet.
Place in serving bowl and serve warm. I tossed mine with some grated parmesan, which was just incredible. I'm thinking I'll try it with truffle salt next time. Nutritional yeast -- or any topping you would enjoy on regular popcorn -- should work well, too!
Since I used a frozen bag I didn't have to worry about trimming the cauliflower so it made it a lot easier. Also, I just noticed the parchment paper part (no wonder my pan was so nasty after), and I just realized I was supposed to turn them. So moral of the story is that you can't really mess these up too bad. I didn't turn mine or use parchment paper and they were still completely scrumptious. Oh and I added my Parmesan before putting them in the oven not after! :)
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