White rice vs Brown rice

White rice verses brown rice; so many different points of views and opinions. These two are from the same place but both have different outcomes! I personally love brown rice but there are times with certain foods such as red beans and rice (LOL) that I prefer white rice.

Here are some facts about white rice and brown rice.

White can be used to help rid diarrhea where as brown rice can be used for constipation.

The key difference between the two is white rice stripped of nutrients creating it to be a pure carb there is only .6 g per cup of dietary fiber in white rice where as brown rice has 3.5 g per cup. Brown rice is a whole grain not being stripped of its nutrients.

So in conclusion white rice may have a better taste at times brown rice is more nutritional when it comes to fiber intake and it's so important to consume fiber! Click here to learn more about fiber

EAT MORE BROWN RICE! :)

Calorie Comparison! What are you eating?!

 Sometimes we don't think about how many calories are a few oreos!!!! Yes they might taste good but they are NOT good for you!!! Check out this chart that compares various food items! Look at all that food for the same amount of calories as 1lb of Oreos WOW! This calorie comparison just gives an idea of the amount of junk we eat and don't think about it!!

 

Weigh Less Live More

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Discover a safe way to drop pounds and feel fully satisfied.
Explore weight loss problems in America. 

Learn why diets don’t work.

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Quick home-made lunch

As a follow up from step one to creating a healthy lifestyle here is an example of how to start creating the habit of cooking at home vs eating out. Today I made a ham sandwich with avocado and spread mayo on one side of the bread. I also took a handful of grapes and had an orange. Now if you have trouble eating strict and healthy it's ok grab some chips or pretzels BUT keep in mind this will only delay the healthy lifestyle transition... So instead of swinging through Mc D's make a sandwich and start creating the habit of cooking/ preparing home foods.


Click here to read step one to creating a healthy lifestyle: Home Cooking

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Creating a Healthy Lifestyle Step 1: Home Cooking

The first step to creating a life long healthy lifestyle vs crash dieting is creating the habit of eating at home instead of eating out. This way you're in control of what you eat and be taking this first step you can easily start adding more and more steps to your creation of a health lifestyle. Here is a simple lunch I made when I started creating the habit of eating at home...

I got thin sliced whole grain bread; turkey meat; sliced avocado and a side of grapes with an orange. It was so yummy and soooo easy to make... The first step to creating a healthy lifestyle "diet" is to get in the habit of cooking at home and preparing your lunches before a long work day. Just take it easy with this habit don't go all out cooking 3 meals a day and over doing it or it will NOT stick the habit will be harder to create if you over do it. Start with cooking one meal a day if you're already doing that then cook one meal and pack your lunch of a home cooked meal.

What is one meal you can cook at home to start your healthy lifestyle?

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Tasty Tuesday: Quinoa Salad

 Quinoa Salad with oranges, beets, and pomegranate 

 

8 servings, 1 1/4 cups each

Active Time: 1 hour 10 minutes
Total Time: 1 1/2 hours

Ingredients

• 3 medium beets (about 1 1/4 pounds)
• 2 cups vegetable broth
• 1 1/2 cups water
• 2 cups red quinoa (see Tips)
• 1/2 teaspoon salt
• 3 medium oranges
• 1 tablespoon sherry vinegar or freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup plus 2 tablespoons finely chopped fresh parsley, divided
• 1/2 cup chopped pitted dates
• 1 whole pomegranate, seeded (see Tips)

Preparation

1. Position rack in center of oven; preheat to 350°F.
2. Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)
3. Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
4. Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orange—if it isn’t quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.
5. When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with dates and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, pomegranate seeds and the remaining 2 tablespoons parsley.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate beets (Steps 1 & 2) and quinoa (Step 3) in separate containers for up to 1 day. Prepare the salad up to 2 hours ahead; garnish just before serving.

• Tips: Red quinoa, which you can commonly find in stores where white quinoa is sold, gives the dish a stunning color. If you can only find white, that’s fine too. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa available in the U.S. has been “scrubbed” of its bitter outer coating—check the label to see if you need to rinse it first.
• To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting just through the skin. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds from the skin and white pith. Discard the white pith. Pour the seeds into a colander. Rinse and pat dry.
• To segment citrus, slice both ends off the fruit. With a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.

Nutrition

Per serving: 305 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 8 g protein; 8 g fiber; 449 mg sodium; 625 mg potassium.

Recipe gathered from www.eatingwell.com