- 1 tablespoon coconut oil
- 1 pound Brussels sprouts, sliced thinly and stems trimmed
- 1/2 cup dried figs, sliced
- walnut pieces, toasted
- Juice from 1/2 lime
- Salt & pepper
These Brussels sprouts come out moist and delicious! You will need:
Adapted from the book Lighter Quicker Better by Richard Sax & Marie Simmons, this easy recipe makes a tasty and healthy side dish to any meal. I like to leave the skin on my sweet potatoes for extra fiber but they can be peeled.
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RECIPE: Sweetly Satisfying Tapioca Pudding (Serves 4)
Tapioca is made from the root of the casava plant and naturally gluten-free
When I learned that I was sensitive to white rice I shed a tear. I felt quite sorry for myself. How was I going to enjoy Asian food again? Or my mother's amazing rice pudding? Who isn't comforted by the steamy smell coming from a rice cooker? And white sticky rice makes some fabulous sushi and Asian desserts.
Not only that, but if I was serious about avoiding white rice then I had to avoid white rice noodles, white rice wraps, and all white rice flour products. I mourned their loss for a while and then I got busy finding suitable alternatives.
Brown rice is not always an adequate replacement for white rice. For example, brown rice pudding falls way short of the smooth white-rice version. Here are my tips for eating out and grocery shopping if you want to avoid white rice:
Do you think you have an intolerance or allergy to white rice? The symptoms can include shortness of breath, skin rash, vomiting and nauseated feeling, and/or loose stools. My symptom was a distended abdomen which was neither comfortable nor cute. I feel much better since avoiding all white rice and white-rice products.
For rice pudding replacement try this sweetly-satisfying tapioca pudding recipe. Was this post helpful to you?
I adapted this from a recipe I came across in 100 Days of Real Food. Cooked this way the chicken falls off the bone. It is so easy and delicious served over rice. Asian 5-spice packets are convenient and low-cost. Spices can include cinnamon, cloves, fennel, coriander, star anise and cardamom.
Place coarsely chopped onion in the bottom of a crock pot that is large enough to hold a whole chicken. Combine spices and rub mixture over the outside of the chicken and under the skin of each chicken breast. At this point it can be refrigerated for a few hours or overnight if you have time, or put directly into the crock pot over the onions, The best part is that no additional liquid is needed because the chicken will make its own juices! Cook on low for 4 to 5 hours, depending on your crock pot. Remove all the edible meat and onions. As a bonus you can leave the bones in the pot to make your own chicken stock as follows.
BONUS: Easy DIY Chicken Stock
After dinner with the leftover bones in the crock pot fill it half-way to the top with filtered water. Now add flavor to your broth - 1 bay leaf, 1 cup each diced carrots, celery and onion, 4 parsley stems with leaves removed (adds flavor, not color) or 2 tspns dried parsley, 1 tspn dried thyme, 8 whole peppercorns and 1/2 cup wine. Turn the crock pot on low and cook overnight or 8 to 10 hours during the day. In the morning strain your stock to remove bones, skin, vegetables, etc. and pour into glass jars to refrigerate for a few hours. Remove any fat that has solidified at the top of each jar and pour into ice cube trays to freeze or place jars directly into the freezer for later use in soup or rice.
This is a great way to use extra cooked rice. Sprinkle with cinnamon for a delicious rice pudding flavor. Makes 12 large rice rounds. This recipe can easily be doubled. You will need:
Combine all ingredients exceipt cinnamon and with two spoons shape into 1" balls. Mixture will be sticky. Place rice rounds on a plate and refrigerate for 2 hours to firm. Remove from refrigerator and place individual rounds in mini-baking cups.
Sprinkle with cinnamon if desired.