This baked brown rice recipe is such a treat! The breakfast and dessert is healthy, too, providing more than a 1/2 cup of fruit in each serving.
A few months ago, I got tested for food sensitivities. I'd been having horrible migraines and was feeling congested and pretty low-energy. As part of the diet therapy following the food sensitivity testing, I followed a pretty limited diet (only about 20 foods!)
So I became creative with the limited list of foods that I could eat, including cooking with brown rice. On that list: almonds, rice, raspberries, banana lemon, and honey. Ta-dah! I created my Almond Raspberry Banana Baked Rice. If you love bananas as much as I do, try:
While I can thankfully eat many more foods now, this dish remains one of my favorite tasty and healthy—and works for breakfast or dessert. If eating for breakfast, pair it with a protein such as a plain Greek yogurt or a couple of scrambled eggs. (For more on food sensitivities, read my recent Sonima.com article, "What Does It Mean to Have Food Sensitivities?")
Helpful kitchen tools:
Ingredients:
1 cup cooked brown rice
2 bananas, sliced
1/2 pint raspberries
4 Tbsp. slivered blanched almonds
1 Tbsp. honey
1 Tbsp. lemon zest
Directions:
Preheat the oven to 375° Fahrenheit. In a casserole dish, combine rice, banana slices, and 2 Tbsp. almonds. Gently fold in raspberries, then drizzle with honey. Top with remaining almonds and lemon zest, then drizzle with honey. Bake for about 20 minutes. Serves 4.
Nutritional information per serving: Cal: 180 Fat: 4.5 g Sat fat: 0 g Pro: 4 g Carbs: 35 g Sugar: 13 g Fiber: 6 g Chol: 0 mg Sod: 0 mg
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What are your thoughts on this topic? Have you ever had a limited diet, and if what are your tips for coping? Tag @amydgorin on Instagram and Pinterest and @amygorin on Twitter and Facebook.
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