As I admitted on Sunday, I’m pretty pumped about my new rice discovery. I love how the spiralizer can completely revolutionize your vegetable eating.
No longer should we think “I’m going to make {insert protein here} with a side of {insert vegetable here} and a little bit of {insert carb here}.”
Now, we think, “I’m going to make {insert spiralized veggie here} with a side of {insert protein here}.” The vegetables are stealing the show!
Everyone loves pasta and rice. It’s filling, fluffy, and comforting. I think it’s important to consume carbohydrates – they’re essential for metabolic functions and energy conversion!
I’m a big proponent of the carbs-for-lunch theory. I like to eat a sandwich, beans, or some grains to keep me going for the rest of the day. Then, for dinner, I like to keep it light with some veggies, tofu, fish or chicken. After all, we don’t need energy before we go to bed, so why eat many carbs at night?
But, to each their own. All of our bodies function differently and absorb nutrients in an individual way. Find what works best for your body and stick to it.
However, for those of you still stuck in the “I need a side of rice” mindset, Inspiralized rice makes the perfect side dish – while keeping a slim waistline!
There are so many ways you can prepare rice using spiralized veggies, but today I have two examples of Inspiralized rices that I’m so into right now.
Garlic-Oregano Carrot Rice
You won’t believe it’s carrots! The garlic, oregano and chicken broth really transform the carrot bits. The consistency is unreal!
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Garlic Sweet Potato Rice
Totally simple, but totally amazing. The sweet potato has a softened and fluffy rice-like consistency that’s similar to a brown rice. The sweetness of the potato pairs beautifully with the garlic and vegetable broth.
Garlic Sweet Potato Rice
Ingredients
- 1 large sweet potato 320g+, peeled, Blade C
- 1 tbsp olive oil
- 1 large garlic clove minced
- salt and pepper to taste
- 1/2 cup chicken broth low-sodium
Instructions
- Place your sweet potato noodles into a food processor and pulse until made into rice-like "bits." Set aside.
- In a large skillet, add in the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds. Then, add in the sweet potato bits and season with salt and pepper. Stir to combine thoroughly and let cook for about 3 minutes, tossing frequently.
- Add in the chicken broth and let reduce, 3-4 minutes. Taste and add more broth to reduce, if needed.
- When done, plate and enjoy alongside your meal!
Will you be trying this for dinner soon?
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