Are you a fan of the popular blog Snack Girl? You should be. Author Lisa Cain dishes up recipes and strategies for healthy eating in a way that’s smart, funny, and best of all, totally nonjudgmental. You’re not getting Wisdom From On High, from someone who naturally prefers kale over cookies (and can’t believe everyone doesn’t!). You’re getting hard-won wisdom from someone’s who been there, someone who struggled with her weight and changed how she ate for the better, someone who isn’t afraid to admit that sometimes it’s hard.
Her new book Snack Girl to the Rescue! is a totally real, relatable guide to healthy eating. In it, she describes her journey (which included reading every diet book she could find and leaving a Weight Watchers meeting in tears) and walks you through exactly how she got on a better path–so you can do it too. She also includes 100 healthy recipes for meals and snacks that follow her same accessible approach: no fancy ingredients, recognizable, and “simple enough to make every day and tasty enough that you’ll want to”.
I featured some of Snack Girl’s no-bake cookies on my blog two years ago (read: “Simple No Bake Cookie Balls“). The No-Bake Lemon Balls–made with just almonds, dates, fresh lemon juice, and coconut–still rank among my favorites. If you love lemon, I recommend making them immediately.
One of the goals of Lisa’s blog and book is to make healthy eating easier, which is why I love her method for making brown rice–that, and because I’m a failure when it comes to stove-top rice. (For some reason, I can’t resist lift the lid during cooking.)
Make a batch of this oven-baked rice and tuck leftover servings into the freezer for busy nights.
Easy Baked Brown Rice
- 3 cups brown rice
- 2 tablespoons unsalted butter
- 1 teaspoons coarse salt or 1/2 teaspoon fine salt
- Preheat the oven to 375 degrees.
- In a teakettle or pot, bring 5 cups of water to a boil.
- Put the rice in a 9x13 casserole or other baking dish that will hold at least 12 cups; if the dish does not have a lid, use aluminum foil to cover it.
- Dot the butter into the rice and sprinkle on the salt.
- Add the boiling water, stir, cover, and bake for 1 hour.
- After 1 hour, remove the cover and fluff the rice with a fork.
- Serve or put in containers to freeze for later use.
Disclaimer: I received a complimentary copy of Snack Girl to the Rescue! All opinions are my own.