This Saturday (as in, yesterday) I woke up at 4:00am to make a 6:00am flight to spend a quick weekend visiting my parents in Florida.
While the weather hasn’t been ideal (although as I’m writing this, the sun is starting to peek out through the clouds,) it’s certainly been relaxing.
We’ve been playing board games, drinking wine, lounging, reading, taking long walks and just spending time together.
Indeed, I’ve been so relaxed, that I forgot to publish today’s post – so, I apologize for the delay!
Whenever I come down to Florida, I always say to myself: why don’t I live in a warm-weather climate?
It’s fun to dream about sitting outdoors, listening to the waves crashing and doing what I love: sharing my recipes with all of you.
Instead, I woke up this morning to an e-mail alert from JetBlue saying that my flight has been cancelled.
Apparently it’s going to snow again, so I’m down here in Florida now until Tuesday.
For now, I get to live the dream! Today, I’m sharing one of my favorite ways to eat spiralized rice – with a light miso dressing. The raw crunchiness of the beets combined with the umami flavors of the miso dressing is absolutely addictive!
And of course, everything is better with an egg on top. #putaneggonit
What I love about beet rice is that it’s a big nutritional bank for your buck – beets are high in antioxidants, folate, potassium and of course, they’re gorgeous in color. They’re also so hardy and provide ample dietary fiber.
This dish is perfect for a light lunch or, if you’re having it for dinner, add in some edamame beans or quinoa for more protein – you can even leave the egg out and add in some shrimp or chicken.
Once I get back to New Jersey, I can’t wait to make this for lunch. Until then, I’m going to enjoy this Floridian weather.
Have you tried Inspiralized rice yet?