so after being diagnosed as pre-diabetic, i have been forced to look into what i'm eating and how to improve my diet.
i'm japanese-american and thus my diet my whole life has been eating rice. i had to have rice with everything. from your usual proteins like chicken and meats to even eggs, rice was my staple diet.
now i'm learning that i need to change and am making an effort to cut white rice out of my diet. i also learned that potatoes are bad.......so those are going bye bye as well.
i found a that various types of grains can make for good substitutes. things like brown rice, quinoa, barley, and farro are actually really good.
so i'll post some recipes and ideas that i like to make.
now keep in mind i'll list ingredients, but i do not like to use amounts as it is all to my tastes and could be different for you. most of these are coming from the top of my head and not from any recipe found online or in a book or magazine.
i'm gonna start with just a simple quinoa salad that i like to make. it is simple.....so here it is:
up next.......lamb curry with barley
i'm japanese-american and thus my diet my whole life has been eating rice. i had to have rice with everything. from your usual proteins like chicken and meats to even eggs, rice was my staple diet.
now i'm learning that i need to change and am making an effort to cut white rice out of my diet. i also learned that potatoes are bad.......so those are going bye bye as well.
i found a that various types of grains can make for good substitutes. things like brown rice, quinoa, barley, and farro are actually really good.
so i'll post some recipes and ideas that i like to make.
now keep in mind i'll list ingredients, but i do not like to use amounts as it is all to my tastes and could be different for you. most of these are coming from the top of my head and not from any recipe found online or in a book or magazine.
i'm gonna start with just a simple quinoa salad that i like to make. it is simple.....so here it is:
the ingredients:
cook the quinoa according to the package in chicken stock. in the meantime cut the vegetables into small cubes(brunoise for all you french chefs out there) and set aside.
to make the vinaigrette:
dice shallots and garlic and add mustard and vinegar. next add the oil and until emulsified together with ingredients. i like to make the vinaigrette using a ratio of 1 part vinegar to 3 parts oil. add salt to taste. set aside.
once the quinoa is cooked.....let it cool to room temp. mix in the vegetables and add the vinaigrette. let it set for an hour....the longer the better.
add dill to add more flavor and color.......and you are done!!!!
- vegetables: red bellpeppers, cucumbers, carrots, golden beets
- quinoa
- 1/2 sm shallot, diced
- 1 clove garlic, diced
- champagne vinegar
- 1 tbs mustard, dijon is preferred
- olive oil
- dill
cook the quinoa according to the package in chicken stock. in the meantime cut the vegetables into small cubes(brunoise for all you french chefs out there) and set aside.
to make the vinaigrette:
dice shallots and garlic and add mustard and vinegar. next add the oil and until emulsified together with ingredients. i like to make the vinaigrette using a ratio of 1 part vinegar to 3 parts oil. add salt to taste. set aside.
once the quinoa is cooked.....let it cool to room temp. mix in the vegetables and add the vinaigrette. let it set for an hour....the longer the better.
add dill to add more flavor and color.......and you are done!!!!
up next.......lamb curry with barley
