the food bitch

people call me a food bitch. not because of any gourmet tendencies (i go on a weekly fridge-sniff to see what needs to be thrown away), but due to my healthy lifestyle know-how and big mouth. i have a big mouth when it comes to food.

part healthy living, part recipe showcase, part food review - i do a little bit of everything.

Saturday, March 18, 2006

All things good for you!

So, if you've read through the majority of my (few and far between) posts, you'll realize that I'm on Weight Watchers. I'm at my goal weight, but of course it doesn't end there. I lost all of my weight doing the flex plan, where you count points for everything. But lately I've felt as if I've been spending more and more of those points on sugary, empty calorie treats. And all the sugar has left me feeling... kind of gross.

So, in an attempt to shake things up, I'm switching to the core plan. This is the one that people label as "low carb" and "oh my god, I couldn't trust myself to eat til satisfaction!"

Well, it's not low carb - included are whole grains, fruits, vegetables, lean proteins.. you know, all those things that we should be eating.

Anyway, I made my first consciously core meal tonight. And it was delicious. Chunks of chicken, chickpeas, brown basmati rice. Oh mama, I feel better already.



Mediterranean Chicken and Brown Rice Salad
Serves: 3
WW Points: 7 or CORE!

Ingredients:
1 tsp olive oil
1/2 cup chopped onion
1/2 cup uncooked brown basmati rice
1/2 cup water
2/3 cup fat free, reduced sodium chicken broth
1 cup chopped plum tomatoes
8oz. cooked skinless, boneless chicken breast, cubed
1/4 cup fresh basil, chopped
1 tbsp dried oregano
2 tbsp chopped olives
1 tbsp balsamic vinegar
1/8 tsp salt
1 cup canned chickpeas, drained and rinsed
1 garlic clove, mined

Directions:
Heat oil in a medium saucepan over medium-high heat. Add onion, and saute for 3 minutes, until soft. Add brown basmati, and saute 1 minute. Add water and chicken broth, bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 - 40 minutes, until liquid is absorbed. Spoon rice mixture into a large bowl, fluff with fork. Add remaining ingredients, toss to combine. Serve at room temperature or refrigerate.

It was a nice, sweet, springtime like salad. Even though it barely hit 30F today, I'm still ready for spring. I served it on a bed of lettuce with some cucumber, but I'm thinking this would also go well with a bowl of tomato basil soup.

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