you are what you eat

I think I'd like to learn to eat better. I'm not saying I'm drastically changing my routine or going on some diet, but the fact is...I need to put more good-for-you things into my body, and quit indulging in so many bad-for-you things.

Well, it just so happens that my latest edition of Real Simple [most favorite magazine ever!] had a feature on the 30 Healthiest Foods (click on the link to see for yourself), and even included several recipes and tips on better eating.

[Quick tip: For a balanced meal, the equivalent of half your plate should be

fruits and vegetables, one-quarter should be lean protein, the other whole

grains. Add a small amount of healthy fat, like extra virgin olive oil. - RS]

This past Monday I tried out one of the featured recipes, and it was delish! [Even Jamie liked it alot, and it was meatless. Of course, I normally give him a larger portion than the recipe calls for.] So I thought I'd share.

Monday's dinner

Asian Rice and Vegetable Bowl with Eggs and Chili Sauce

Serves 4 I Hands-on Time: 15m I Total Time: 1hr 10m

Ingredients

2/3 cup short-grain brown rice

1/3 cup Thai sweet chili sauce

3 to 4 tsp Sriracha or Asian chili-garlic sauce (I only used 2, but that's because I'm a wimp with spicy)

3/4 tsp toasted sesame oil

1 Tblsp rice vinegar

1 bunch broccoli, cut into florets

2 red or yellow bell peppers, thinly sliced

2 carrots, peeled and cut into thin sticks

mushrooms (I added bc I had some!)

2 Tblsp plus 1 tsp canola oil

4 large eggs

Directions

1 - Cook rice according to pkg directions. In small bowl, combine sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.

2 - Heat oven to 450 degrees. After rice has been cooking 25 min, place vegetables on baking sheet, toss with 2 Tblsp canola oil. Roast, tossing once, until tender, 20-25 min.

3 - Heat remaining tsp of canola oil in large non-stick skillet over med heat. Crack the eggs into skillet and cook, covered, 2-3 min for slightly runny yolks.

4 - Serve veggies and eggs over rice and drizzle with sauce.

(I also might have added a teeny bit of soy sauce to the rice, and some salt and pepper to the eggs!)