Hot out of the oven... White rice

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Rice dates back As far as 2500 B.C. rice has been documented in the history books as a source of food and for tradition as well. Beginning in China as well as the surrounding areas, its cultivation spread throughout Sri Lanka, and India. It was then passed onto Greece and areas of the Mediterranean. But the truth here is whether white rice is healthy for you, Yes when it comes to a gluten free diet Rice is good source. As white rice provides many options as part of a meal in almost any culture. While that doesn't explain why Brown Rice is more healthier for us than white rice. White Rice is filled with more starch than Brown rice, yes Brown rice cooks longer than White rice. White rice is the refined version of brown rice, which is a whole grain. White rice is lower in fiber than brown rice and wild rice, but in moderation, it can fit into a healthy balances diet for most people. When it comes to basics of Calories, Fat and Protein.White rice has 242 calories and less than 0.5 gram of fat. It has 4 grams of protein. Unlike protein you find from animal-derived foods, the protein from rice is not complete because it does not provide enough of the amino acids you need to get from the diet. You can get the amino acids you need from other plant-based foods by eating a proper combination of them each day. As when it comes to carbohydrates, white rice provides 53 grams of total carbohydrates, or 18 percent of the recommended daily intake for carbohydrates for a healthy person on a 2,000-calorie diet. White rice provides less than 1 gram of dietary fiber per serving. Dietary fiber lowers your cholesterol levels and helps prevent constipation. Healthy adults should get at least 14 grams of fiber per 1,000 calories in the diet. Whole grains, which makes brown rice much more healthier for you. So when it comes to eating healthy swap out White rice for brown rice, you will being to see a whole new world, as you will see much more improvement in you're health as well.

Breakfast Calzones

Adapted from: http://www.pillsbury.com/recipes/breakfast-calzones/f6865d1f-2286-4903-9287-5c5e78b8de8d

Serves: 4

4 eggs
1/4 c. milk
Dash pepper
2 tsp. margarine
1 (13.8-oz.) can refrigerated pizza crust
2 oz. (1/2 c.) shredded Cheddar cheese
16 slices ( 3 oz.) pepperoni sausage
4 tsp. grated Parmesan cheese

Directions:

1. Heat oven to 400°F. Spraying a large cookie sheet with nonstick cooking spray. In medium bowl, combine eggs, milk and pepper; beat until well blended. Melting the margarine in medium nonstick skillet over medium heat. Add egg mixture; cook for 3 to 5 minutes or until eggs are set and fluffy - ( you still want the eggs to be moist), stirring occasionally.

2. Unrolling the dough; pat to form 14x10-inch rectangle. Cut dough into four 7x5-inch rectangles. Divide Cheddar cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with pepperoni sausage, Parmesan cheese and eggs, Folding other half of dough over filling,in a turnover fashion; press edges firmly to seal. Placing on sprayed cookie sheet.

3. place in the oven to bake for 11 to 13 minutes or until golden brown.

Cloud Pie

Serves: 1-9 inch pie

1 (9 inch) pie shell, baked
30 large marshmallows
1 c. Heavy whipping cream
1/4 c. Hot milk * (Almond, Rice, Soy)
1 3/4 c. Milk * (Almond, Rice, Soy)
1 (5 oz.) pkg. Vanilla pudding mix
1/2 c. creamy peanut butter

Directions:

1. Bake pie shell according to directions on packages.

2. Cook 1/4 c. milk and marshmallows in a double boiler until marshmallows are melted.

3. Adding the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil.

4. Pour pudding mix and peanut butter mixture into pie shell, and allow to cool for 15 minutes, stirring often. Pour peanut butter filling into crust.

5. pour marshmallow mixture into pie shell, and allow to chill Preferably over night.

Ginger Beer Cupcakes

Adapted from: http://draftmag.com/recipes/detail/225

Serves: 12

Cupcakes

2 c. flour
1⁄4 tsp. baking soda
1⁄2 tsp. black pepper
1 tsp. baking powder
1 tsp. Course Himalayan salt
1 Tbsp. ground ginger
1⁄2 c. unsalted butter (1 stick), softened
1 c. Tightly packed dark brown sugar
zest of 2 Orange
2 large eggs, room temperature
3⁄4 cup Ginger beer

Ginger Beer frosting

1 stick butter (softened)
6 c. confectioners sugar
½ c. heavy cream
2 Tbsp. Ginger beer

Directions:

1. Preheat the oven to 350°F. Lining the muffin tin with cupcake liners.

2. Sifting the dry ingredients through the ground ginger into a mixing bowl.

3. In a separate, large mixing bowl, use a electric mixer cream together the butter, sugar, and zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Stir in half the flour mixture, then the ginger beer, then the remaining flour mixture. Mix until just blended.

5. Filling each liner 2/3 full, then bake for about 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Once cooled topping the cupcakes with frosting.

Frosting

1. Combine the butter and confectioners sugar and mix on low speed. Increase speed to medium-high and slowly adding inthe heavy cream and ginger beer. Beat 5 to 7 minutes until light and creamy.

2. If the frosting is too loose, add in extra sugar just up to1 c. until the frosting reaches the desired consistency.

Coconut curry chili

Adapted from: http://allrecipes.com/recipe/coconut-curry-chili/?scale=4&ismetric=0

Serves: 4
5 oz. Extra lean ground turkey
1-1/4 (10.75 oz.) cans tomato soup
3/4 c. +1 Tbsp. + 1 tsp. water
2 tsp. Freshly minced garlic
5/8 (15 oz.) can chickpeas, drained and rinsed
5/8 (15 oz.) can red kidney beans, drained and rinsed
1/3 c. chopped carrot
1/3 c. Chopped celery
1/3 c. Red onion, chopped
2 Tbsp. + 2 tsp. pineapple chutney
2 Tbsp. Curry powder
Himalayan salt & Cayenne pepper (to taste)
1/3 c. Coconut milk, divided

Directions:

1. Breaking up the ground turkey into small pieces into a medium sized skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey, using a mesh strainer lined with paper towel.

2. Combine tomato soup, water, and minced garlic in a medium sized pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, celery, chutney, curry powder, onion, salt, and black pepper through the turkey mixture; bring to a simmer, placing a lid on the pot, and cook until the chickpeas are tender, for about 15 minutes.

3. Stir in 1/4 c. coconut milk through the chili, return and place lid on the pot, and simmer another 15 minutes. Pour the remaining 1/4 c. coconut milk into the chili, stir, and simmer for about 30 minutes more.

Wholesome goodness granola bars

Adapted from: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?evt19=1&referringHubId=84&scale=24&ismetric=0

Serves: 24

2 c. rolled oats
3/4 c. packed brown sugar
1/2 c. Flax seeds
3/4 tsp. ground cinnamon
1 c. all-purpose flour
3/4 c. mixed fruit
3/4 c. Raisins
3/4 tsp. Himalayan salt
1/2 c. Manuka honey
1 egg, beaten
1/2 c. vegetable oil
2 tsp. vanilla extract

Directions:

1. Preheat the oven to 350. Grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, flax seeds, cinnamon, flour, raisins, mixed fruit and salt. Making a well in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Gently pat the mixture evenly into the prepared pan.

2. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do wait until completely cool then bars will be hard to cut.

Garlic chicken caesar salad

Serves: 4

4 Boneless skinless chicken breast
4 cloves garlic, minced
1 cup olive oil
4 Tbsp. Basil
1 head Romaine lettuce, shredded
1 lb. Bacon
1 egg boiled, cut into slices
1/2 red onion, sliced
6 fresh mushrooms, cleaned and sliced
1/2 c. Cranberries
1/2 c. Raisins

Directions:

1. Preheat oven to 450. Lining a baking dish with aluminum foil and lightly coating with non stick cooking spray.

2. In a small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and, add in the Basil to the garlic mixture.

4. Place breasts in a prepared baking dish and cover with the garlic mixture.

5. Bake the chicken uncovered for 15-30 minutes, or until liquid is running clear.

6. Allow the chicken to rest before slicing it into strips.

7. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels to drain excess grease, and crumble.

8. Mix romaine lettuce, bacon, onion, mushrooms, and chicken, cranberries, Raisins, and croutons in a large bowl.