Health & Fitness
Tri Embrace's First Blog
Our blog will be a combination of thoughts on food, wellness, family, and a few Sunday confessions from me and my partners.
Welcome to Tri Embrace’s first blog! Be prepared for sheer enlightenment, utter peace and a perfect body. Okay, I lied - this blog will be a combination of thoughts on food, wellness, family, and a few Sunday confessions from me and my partners. I’m hoping that as time goes by - this blog will just organically become what it is supposed to be - very similar to how Tri Embrace got started: three friends, who share the same thoughts about healthy living, got together and decided to create a company that would inspire people to enjoy real food and understand the importance of a healthy, balanced lifestyle.
Today’s blog will simply tell you this - I am a live to eat person and a meal prepared with love for my family is one of my greatest joys. Tonight was Mexican night - a pot of nutty brown rice, spiked with cumin, coriander, cinnamon, smoked paprika, turmeric, black beans and a handful of shredded manchego comforts us all on a rainy, cold Spring night. No guilt here as we ate chicken kissed with the same anti-inflammatory spices and dipped our flax-seed chips into fresh guacamole. Mexican night can be super healthy - rich in flavor and nutrient-dense ingredients. My oldest son asked for my Mexican rice recipe so he could make it in college. Given that he’s 10, I have time to make some recipe modifications for his hot pot! I’m happy to share this healthy recipe with you:
1 cup of brown rice (rinse rice first to remove any impurities)
2 cups of water or stock of your choice
1 tb. of olive oil
1 tb. of cumin
2 tsp. of coriander
2 tsp. of turmeric
1 tb. of paprika
1 tsp. cinnamon
½ cup of black beans
1/2 cup of manchego
salt/pepper to taste
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Place rice and water in pot with oil. Add a pinch of salt and bring to boil. Add all spices, reduce to simmer and cook for 35 - 40 minutes. (Stove tops vary).
Add black beans and manchego - combine gently.
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Enjoy!