|Wild and long grain rice mix||6 ounces|
|Olive oil||2 teaspoons|
|Brussels sprouts, trimmed and outer leaves removed||2 cups|
|Green beans, trimmed||2 cups|
|Part-skim mozzarella, shredded||¾ cup|
|Goat cheese, crumbled||4 ounces|
|Dried cranberries||2 tablespoons|
|Walnuts, chopped||2 tablespoons|
- Cook rice according to package directions, but omitting salt and spice packet (if included).
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and sauté for 2-3 minutes. Cover and reduce heat to medium; cook, stirring occasionally, until tender, about 5-6 minutes. Add green beans and sauté another 2-3 minutes, uncovered. Season with salt.
- Layer the rice, vegetables, cheeses, walnuts, and cranberries in a baking or casserole dish. Bake at 350˚F for about 25 minutes, until cheese is melted.
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat
|Serving Size||¼ of recipe|
|Saturated Fat||7 g|
|Dietary Fiber||5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
Fecal Transplants Induce Ulcerative Colitis Remission
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia