Instant rice and microwave rice is expensive! I buy a 2-pound package of regular rice and cook the entire bag on the weekend when I have time. I let it cool and measure it out in sandwich bags, one cup to a bag. Put the baggies into a gallon size freezer bag and voila! I have my own, inexpensive instant rice. Just microwave for one minute and eat!
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Instead of using just raw fruit in a fruit salad, try adding some rhubarb stewed with a sweetener and its' juice, apple stewed with a teaspoonful of mincemeat, or a piece of stem ginger in syrup chopped finely with some lime juice as the base then add some fresh and canned fruit in juice. This gives a few more options for ringing the changes and if you want some topping use yogurt, low fat custard or low fat home made rice pud made with a sweetener. They are all good served cold for breakfast.
I save vegetable trimmings (the peels of potatoes, the ends of carrots and zucchini, the stems of parsley), and when I have enough, I put them in a stock pot, cover them with water and simmer for about an hour. The result? Vegetable broth with no sodium, made from the things I would normally throw out. It tastes great in soups or when making rice/pasta, and helps me keep my sodium intake low. Best of all, it's free!
Truvia is a sweetner that is made from stevia a natural sweetner, I have used it in drinks, and love it on strawberries. I have made rice pudding with it and served at a dinner party and no one knew that they were eating sugar free. So I would reccommend this to anyone who wants a more natural sweet
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