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Black Bean and Brown Rice Veggie Bowl


    Black Bean and Brown Rice Veggie Bowl

    From the Middle East to the Caribbean, combinations of beans and rice can be found starring in traditional dishes around the world. Researchers have found when this classic pairing is consumed together, the glycemic response in individuals is reduced more than if rice was eaten alone.


    Make this dish your own by adding your favourite veggies and flavourings to it.

    2 Tbsp (30 ml) extra-virgin olive oil
    1 garlic clove, minced
    1 small red onion, diced
    1 medium green pepper, seeded and chopped
    1 cup (250 mL) cooked long grain brown rice
    1 cup (250 mL) cooked black beans
    1 cup (250 mL) halved cherry tomatoes
    1 cup (250 mL) baby spinach
    1/2 cup (125 mL) chopped flat-leaf parsley (optional)

    Heat olive oil in skillet over medium heat. Add garlic, onion, and bell pepper; cook until soft.

    Remove from heat and toss in remaining ingredients.

    Divide between two bowls and serve. Garnish with parsley if desired.

    Serves 2.

    Each serving contains: 389 calories; 12 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 53 g total carbohydrates (6 g sugars, 12 g fibre); 25 mg sodium

    Very Berry Oatmeal

    A breakfast classic made even healthier with the addition of cinnamon. Research suggests daily consumption of cinnamon may improve blood sugar levels, insulin sensitivity, and blood pressure in those with type 2 diabetes.

    1/2 cup (125 mL) sliced frozen strawberries, thawed
    1 cup (250 mL) water
    1/2 tsp (2 mL) cinnamon
    1/2 cup (125 mL) large flake oats
    1 Tbsp (15 mL) almond butter

    Place thawed strawberries in serving bowl.

    In large pot, bring water and cinnamon to a boil. Stir in oats. Reduce heat to a simmer. Allow to cook until desired thickness is reached, stirring occasionally.

    Remove from heat and immediately spoon cooked oats over strawberries. Stir in almond butter and garnish with another dash of cinnamon if desired.

    Serves 1.

    Each serving contains: 446 calories; 16 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 66 g total carbohydrates (5 g sugars, 12 g fibre); 6 mg sodium

    source: "Cooking with Diabetes Superfoods",alive #373, November 2013


    Black Bean and Brown Rice Veggie Bowl




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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.