Breakfast for dinner is a traditional. But how about mixing it up with my healthy, nutrient-dense version of Phillipine Sinangag? It’s tangy and savory and spicy and mmmmmmmmm it starts with 14 cloves of garlic.
Do I have your interest?
If you have kids like I do, it’s easy to leave the spicy element out. Just skip the red pepper flakes and vinegar sauce for their portions. As for the adults… Deliver. It. On.
There are several secrets for making plain ol’ rice and eggs this delightful and healthier.
1st, the garlic. Did I mention the garlic? Naturally the flavor is incredible but garlic also has major antibiotic and antiviral properties. To release these powers, mince your fresh garlic ten minutes before cooking. Then proceed as typical.
Subsequent, the rice. White rice isn’t typically my first choice for healthful eating but we’re carrying out two things right here that make a huge variation. We’re cooking the rice in bone broth rather of water, and then mixing it with cauli-rice.
Whoa whoa wha?? Allow me clarify.
When you use bone broth as your cooking liquid, you infuse the rice with nutrients like protein and gelatin. (If you don’t have homemade broth, you can use any broth or stock and still get the taste.)
And when you combine rice with cauli-rice, you reduce the general caloric-density and carbohydrate count whilst UPPING the nutrient-density by a zillion. Okay, possibly not a zillion but a good deal. Cauliflower is a cruciferous vegetable with loads of vitamins, detoxifying strength and cancer-fighting superpowers.
My children didn’t even know it was there simply because it blends right in.