I believe we are all on a journey, for me it has been a phenomenal ride and I am loving every minute of it. Life is a journey and I love life. I believe if life hands us lemons, we can make lemon cookies and share with those around us. Love, life, and food should be shared. We are on this journey together.
People often talk to me about their weight problems, and I always explain it is just weight. Weight is not permanent, as soon as we gain it we can lose it. We just have to put the effort in and be consistent in our weight loss efforts. A week of strict dieting all week and eating everything in sight come Saturday would have never worked for me. For me it is slow and steady, after all I have all the time in the world. Three, six, nine months will pass. I would rather go about my goals the healthy way than look for a get skinny quick scheme. Exercise, including my yoga and running paired with a healthy diet wins the race in the long run. Fifty pounds down, and now ready to tackle my plateau with the next phase of my journey. With that comes with some new experimentation in the kitchen. I tend to skip meals, and that just slows your weight loss efforts.
Here is my Cold Brown Rice Salad. It is perfect for any occasion. You can pack it and take it on a summer picnic. Your vegan friends can eat it. It is gluten free and oh so delicious. I paired it with baked chicken over spinach and field greens. I have learned food is not the enemy. Food nourishes our body and soul, and gives us the fuel to do the things we love to do. Here is my recipe which I derived from a dish my roommate Rachel made for me back in Cleveland, Ohio. It was just as delicious as it was then, especially since it was made just for me from a beloved friend. So now I share it with you, food was meant to be shared with love. I made this in bulk so we could have some for days, and of course I offered some to my lovely neighbor. Continuing the tradition that food must be shared.
COLD BROWN RICE SALAD
2 PACKETS SAFEWAY BROWN RICE/WILD RICE WITH QUINOA
1 CAN LOW SODIUM BLACK BEANS
1 CAN NO SALT CORN
2 ROMA TOMATOES CHOPPED FINE
1 RED ONION CHOPPED FINE
1 CUP GREEN BEANS (STEAMED AND FLASHED IN COLD WATER)
BALSAMIC DRESSING (RECIPE TO FOLLOW)
I used microwave rice, it is pure and has only three ingredients. Brown, wild rice with Quinoa. I am all about convenience but you could use 4 cups of a mixture of brown/wild rice and quinoa.
1. Follow instructions and microwave one packet at a time.
2. Add rice mixtures to a large bowl.
3. Add chopped raw onion, chopped tomatoes, 1 can corn, 1 can black beans, 1 cup green beans and mix.
4. Add half cup of balsamic dressing and chill salad. You could eat this warm or cold but I prefer cold. Over mixed greens with baked chicken was delicious and so healthy.
HOMEMADE BALSAMIC VINAIGRETTE
1 1/2 Balsamic vinegar
1 cup olive oil
2 Tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground black pepper
1 teaspoon dijon mustard
Combine and blend and you have a perfect dressing, no sodium and not processed.