A new year, a new food plan.

Well, not really new. More like healthier.

Husband and I are doing our best this year to eat healthier and exercise more. My biggest bugger is processed food. In particular, white bread, crackers, pasta, that sort of thing. I’ve eaten whole wheat pasta and I didn’t care for it. It wasn’t the taste as much as it felt, well, fuzzy. I don’t know, that’s the only way I can explain the texture. Very different from regular pasta.

We tried something different the other night. Brown rice. It’s supposed to have a better nutritional value than instant white rice, but when I compared the two, I really didn’t see that much of a difference. Maybe lower in the sodium content, but that was the only major difference.

Every time I hear the word ‘brown rice’, I picture my MIL and the disgusting face she’d make when she ate it. I will admit, like the whole wheat pasta, the texture is something you have to get used too. It was like lumpy, mushy oatmeal. Bleh. We had it with a stir-fry, and Husband made sure there was extra sauce to soak up. As long as there’s sauce, I’ll eat it. I think it’s like tofu, it absorbs the flavours of the food it’s cooked in/with.

It’s not too bad overall.

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About Darke Conteur
Darke Conteur is a writer at the mercy of her Muse. The author of stories in several genres, she prefers to create within the realms Science Fiction and Dark Fantasy. A pagan at heart, her personal goal it to find her balance within nature; exploring the dark through her stories and the light through her beliefs. When not writing or working with crystals, she enjoys knitting, gardening, cooking and very loud music.

4 Responses to A new year, a new food plan.

  1. Like white rice, brown rice has to be cooked correctly. It’s not supposed to be mushy, it’s supposed to exist in individual, non-sticky grains. I don’t know what you have in Canada, but here (in California, anyway) we can get all kinds of brown rice – short grain, long grain, jasmine (which is long grain, and my favorite)…

    I’ve been eating whole grains of all kinds for so long, I no longer even like the refined stuff.

    The nutritional difference between the two? Sure, they may be the same, but that’s because they added in vitamins and minerals to the refined stuff. Refined food is stripped of nearly all nutritional value during processing. If you had to eat it like that, you’d die of malnutrition. But you wouldn’t eat it like that, because it’s also stripped of all flavor. They add fake ingredients, plus lots of salt and/or sugar, to make it taste and feel good. This is true even of basic food items like rice.

    I cannot fathom how they ever got people to start eating the stuff. But they did, and now people no longer understand how real food is supposed to look, taste, and feel. It’s a discouraging uphill battle, trying to convince people to eat real food. But I never give up.

  2. Jean says:

    I found I had to cook whole wheat pasta a bit longer than the box thinks I should. If it is softer it is a bit better. And some brown rice is better than others–that’s for sure!

    Good luck!

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