"Proper nutrition" means only healthy carbohydrates, no flour and minimal amounts of bread or any kind of leavened substance. The good thing about having this blog is that I can adapt Martha's recipes to met my new dietary needs, which I'm sure will be a new challenge and adventure; I can't wait to try baking with wheat flour and egg substitutes.
For day 1 of my new diet, I decided brown rice would be a fantastic, healthy option and a great substitute for the white carbs I am used to eating. And, as luck would have it, my awesome grandmother just sent me a rice cooker!
Martha had a fantastic recipe for brown-rice salad with spinach and tomatoes that seemed like it would meet all of my dietary rules. I cooked up some brown rice and in my brand new rice cooker. I let it cool for a bit, and then mixed the rice with garlic, cucumber, spinach and cherry tomatoes. I topped it off with olive oil and vinegar (I used balsamic instead of red wine). I am truly surprised at how much I enjoyed this! It was filling, and the garlic added some interesting flavor. Plus, once the rice was made, preparation was a sinch.
RECIPE: (courtesy of Martha Stewart from marthastewart.com)
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red-wine vinegar
- 2 tablespoons chopped fresh dill
- 1 garlic clove, minced
- 1/4 teaspoon sugar
- Coarse salt and ground pepper
- 2 cups cooked brown rice
- 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
- 2 cups baby spinach
- 1 pint cherry tomatoes, halved
In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.
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