First, happy Friday! I know I’m excited for the weekend. Work has been crazy as usual so it will be nice to get a rest. I have a Guster concert tonight that I’m really psyched about and tomorrow I am going to my hometown in NJ for my bridesmaid’s baby shower (it’s a boy!). On Sunday Bobby and I are going to a family dinner here in NYC and I’m also hoping to find a way to get in at least two yoga classes this weekend (haven’t been in over a week). But anyway, onto the topic for today…
Here are 10 reasons to start eating quinoa – NOW.
1. It’s filling. The protein + fiber in quinoa will satisfy your hunger and keep you full longer.
Read more... (476 words, 4 images, estimated 1:54 mins reading time)
I got this question at work the other day (we’re a fairly healthy-minded bunch):
What are complex carbs vs simple carbs?
This question seems complex, but the answer is quite simple. Simple carbs and complex carbs end up in the same place of the nutrition facts label, but they are most certainly different.
Are all carbs bad?
Clearly not all carbohydrates are bad. We need carbs to live – glucose (what carbs break down to in your body) is what your body uses for energy. That’s why when you eat a candy bar you get hyper for a little while – your body just got a big dose of easy-to-use energy because the carbs were partially processed before they got to your stomach. Simple carbs and complex carbs both turn into sugar in the body; the process just happens faster for simple carbs.
Read more... (720 words, 4 images, estimated 2:53 mins reading time)
Do you remember this “Indian rice” recipe I made a few months ago? I almost forgot about it until this week. Then I made a variation of it and now I’m obsessed again. It is just so good. Eating rice (spiced rice!) just makes me happy.
Here is my new variation, and the new ways I’ve been enjoying it:
Obsession-Inducing Spiced Rice
- 1 cup rice of choice (this week: brown basmati (1x) and short grain white (1x))
- water (1:1 ratio for white rice; 2 cups water to 1 cup rice for brown)
- 2 heaping tablespoons of ghee (butter works too) (or if you are vegan use peanut/sesame oil)
- 1/2 teaspoon salt
- 1/2+ teaspoon cinnamon
- 1/2+ teaspoon dill
- 1/4 cup raisins
- Soak raisins in hot water until plump. Chop in small pieces.
- Put all ingredients in rice cooker, mix, press start.
Read more... (253 words, 4 images, estimated 1:01 mins reading time)