On My Plate

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Dinner was brown rice with black beans cooked with chicken broth. I used a can of organic black beans and long grain brown rice. I “steamed” a carrot and broccoli in a pan with a couple tablespoons of water, then wilted some baby spinach.

Yesterday, I found a beautiful piece of salmon at the store for $4. I was too lazy to cook it then, so I seared it with a little garlic and olive oil today. Half of it is left over, and I will probably eat that for lunch or dinner tomorrow.

The half avocado is random, but I didn’t want it to go bad in the fridge, so I tossed it on top of the veggies with a teaspoon of low sodium soy sauce.

I used brown rice because in the nutrition course I am taking, I learned about the dangers of refined carbs for what they do to our blood sugar and the chronic illnesses that can trigger over time. Whole grains like brown rice release their energy more slowly, giving us a smaller rise in blood glucose that our bodies can handle better.

At the store, I looked for organic brown rice but didn’t find any. I am trying to make a real effort to buy organic whenever it makes sense for me (some essentials are still too expensive). I’ll have to try a different store for rice next time. My main concerns with conventional farming are runoff (which ruins the surrounding ecosystems) and pesticides.

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