3 awesome recipes for your Cook Once Eat Twice Meal Plan:
Breakfast Porridge
- 1 cup leftover brown rice
- 2 cups water
- 2 tbsp dried raisins
- Dash of cinnamon
- 1/2 cup walnuts
- 2 to 3 tbsp organic greek yogurt
1. In a medium pot, bring rice, water, raisins, and cinnamon to a boil. Reduce heat to medium.
2. Cover and cook for 7 to 10 minutes, or until creamy.
3. Remove from heat, and serve topped with walnuts and yogurt. |
Quick-Cooking Fried Rice
- 2 tbsp peanut oil, divided
- 2 eggs, beaten
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 3 to 4 button mushrooms, thinly sliced
- 1/2 tsp sea salt
- 1 cup cooked or leftover brown rice
- 1 stalk broccoli, florets and stem diced
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1/4 to 1/3 cup water (or chicken stock)
- 2 scallions, minced
1. In a skillet, heat 1 tbsp oil and scramble eggs, breaking them into small pieces.
2. Remove eggs from the skillet and set aside.
3. Add remaining 1 tbsp oil, and sauté onions and garlic 1 to 2 minutes.
4. Add mushrooms and salt, and sauté 1 to 2 minutes
5. Add brown rice and broccoli to the skillet.
6. Combine toasted sesame oil, soy sauce, mirin, and water, and add to the skillet.
7. Cover and cook on medium heat 5 to 7 minutes, or until broccoli is tender.
8. Return cooked scrambled egg pieces to the pan and toss with vegetables and rice.
9. Garnish with minced scallions |
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- 5 cups organic low sodium chicken stock
- 1 onion, peeled and diced
- 1 large parsnip, diced
- 2 celery stacks, diced
- 2 carrots, cut inot thin rounds
- 1 sweet potato, diced
- Organic, free range chicken pieces with bones (I use drumsticks)
- 2 tsp.sea salt
- 1/4 cup parsley
- 1/4 cup dill
- 2 garlic cloves, peeled and minced
- dash of turmeric
- 1 tsp olive oil
- Put in olive oil and brown chicken
- Add water, onion, celeraic root, parsnips, potato, carrots,and bring to a boil.
- Reduce flame, cover and simmer for 2 hours (depending on how soft you like your veggies)
- Add parsley, dill and garlic and continue cooking for 30 minutes.
*cook once eat twice concept and recipe adapted from Andrea Beaman’s cook book
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