It's been about six years now that I haven't been able to eat gluten. Through trial and error, after finally cutting out bread, pastas, cakes, pizza, beer, and more, the tumultuous stomach tailspins stopped. Brown rice became my savior, since I was easily able to add it to many dishes and I was able to make the switch to brown rice pasta, brown rice bread, brown rice crackers, and more (and no, Read more

For an exceptionally easy meal, I love to roast a whole chicken and bake brown rice. Everything is cooked in the oven and in no time, you have a simple dinner. But, reheating the leftovers for the next couple days isn't appealing, so I livened up leftovers by making a scrumptious stuffed poblano. While the peppers roast, the filling can be quickly prepared by caramelizing onions and garlic. Read more

When it comes to rice, color matters. While I like the taste of white rice, when possible, I try to make or order brown rice instead. The darker option offers more protein and fiber and is even credited with better heart health. Plus, I'm actually starting to prefer the texture of it. When I add tasty veggies and crumbled Feta cheese to a bowl of brown rice, it gets even better and makes the Read more

We know that brown rice has got the whole-grain goods that make it healthier than white rice. Earlier in the Summer I shared how I've been incorporating more brown rice into my meals instead of just white. A reader shared that she was having a problem making the perfect pot. "I've tried mixing the two, but it seems like brown rice needs longer to cook and is always crunchier than the white rice Read more

Sushi has to be my favorite late-night post-workout meal — I love the taste of fresh tuna with a nice kick of heat from wasabi. But since I don't like how nori tastes, I've been limited to nigiri sushi, which is a thin slice of raw fish placed on a bit of sushi rice. My cravings for a hand roll led me to making my own sushi at home. Not only is it cheaper, it's much healthier too. Following Read more

Confession: I am a white rice junkie. And no matter how hard I try, I just can't get into brown rice. But as most of us know, it's way better to eat whole grains over their refined counterparts. If you need further proof, a new study from Harvard says that eating just two servings of brown rice a week can reduce the risk of type 2 diabetes, and that eating white rice on a regular basis increases Read more

This post comes from OnSugar blog Let's Talk Nutrition, who made one of our healthy recipes!   I found this delightful recipe on FitSugar via Martha Stewart's website. It was very easy to make (I really hate recipes with 25 ingredients!) and it tastes wonderful! I'm also really happy to find another use for edamame. Edamame is a high protein, low-calorie soybean. I used Cascadian Farms Read more

The other night, I made a ridiculously easy dinner of roasted chicken and wanted a side dish that was healthy, light, and springy. With frozen edamame in my freezer and Texmati brown rice in my pantry, I cooked up this little dish. Since baby soybeans are loaded with protein and fiber and are a good source of iron and folate, this side dish would also make a very nutritious vegetarian meal, Read more

A recent study has linked brown rice to better heart health. Researchers found that two kinds of rice, brown rice and half-milled rice, may reduce the risk of heart disease and high blood pressure. An ingredient in these types of rice interferes with angiotensin II, a protein linked to both high blood pressure and clogged arteries. This special ingredient is found in the brown layer of the rice Read more