Cooking Method: Stovetop

Rice Pudding with Agave Syrup

I'm sensitive to cane sugar. So I've been using alternatives like agave and coconut nectars and stevia for ages! My father LOVED rice pudding so I've probably been loving it too since I could eat solid food. A brief online search revealed this simple recipe which I'm sharing with you today. it's not only simple ... it's scrumptious, especially when you steam up a bunch of different kinds of rice together. My fave ... brown jasmine and red rices. You could also vary the dried fruit ... try currants or diced apricots instead of the raisins. Any way you make it ... Eat it up!

By Jill Place

  • Prep: 5 mins
  • Cook: 30 mins

Southwestern Pork and Bean Soup

I couldn't believe how easy and fast this soup came together. And it was delicious too! This recipe, adapted from one from the National Pork Board, is a veritable nutritional powerhouse. It's low in fat, cholesterol and sodium and loaded with fiber ... almost half-a-day's requirement ... folate, and potassium. And the lycopene in the tomatoes may help protect against heart disease and cancer.

I used, however, not only canned Mexican-style tomatoes but ones with chiles and it turned out SPICYYYY! So if you'd prefer a tamer version, use regular chopped tomatoes and a small can of mild Ortegas. I also crushed the oregano and lavender in my mortar and pestle to release their oils. The original recipe called for just chili powder; this has a lot more layered flavor that you can bring out even more with the cheese and cilantro. I paired this updated take on pork and beans with a slice of Ortega-laden gluten-free cornbread made from a mix and a simple green salad with oil and vinegar. It doesn't get any better than that!

By Jill Place

  • Prep: 5 mins
  • Cook: 15 mins

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