Tuesday, August 13, 2013
Tonight I spent some time prepping food for later - a habit I really need to get into. I cooked 6 chicken breasts which ate now cooling. Tomorrow I will shed the meat and then pack into servings for fridge and freezer. I also made some brown rice pudding for breakfast for the next few mornings. Start with 3 cups cooked brown rice. Put in a saucepan with 1 cup almond milk and cook over medium heat until the rice has completely absorbed the milk and is thick and creamy. Add 2 tablespoons of pure maple syrup. In the morning I'll hear up 1/2 cup and then sprinkle on dried cranberries and slivered almonds. It smelled really good so I'm looking forward to tasting it.