Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Your friendly gut bacteria need food to survive and multiply.
And what do they eat?
Fiber-rich plant foods.
That’s why Americans, typically eating a highly processed, low-fiber diet, tend to have poor gut bacteria.
But, if you sampled the gut bacteria of a rural villagers in Africa, where the diet is heavily plant-based and includes fermented foods rich in live bacteria, you’d probably find lots of friendly bacteria.
Recipe of the Day: Banana-Coconut Brown Rice Pudding
Active Preparation Time: 14 minutes
Total Preparation Time: 47 minutes (not including chilling time)
Another important group of prebiotics – foods supporting the growth of friendly bacteria in your gut – are whole grains, rich in a variety of health-promoting fibers.
While you might think your best chance to fill up on whole grains is at the breakfast table, it’s also possible to get them at other times – even dessert.
Makes 8 servings (about 3/4 cup each)
1 cup uncooked brown basmati rice
2-1/3 cups water
2 cups vanilla coconut milk beverage
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons honey or agave nectar
4 small ripe bananas
1/3 cup unsweetened shredded coconut or coconut flakes
*Use as many organic ingredients as possible.
1. Place the rice and water in a pot, cover, and cook for 30 minutes, stirring occasionally. Drain off any extra water.
2. Meanwhile, in a medium bowl, whisk together the coconut milk, vanilla, and cornstarch with a wire whisk until smooth.
3. When the rice has cooked for 30 minutes, add the coconut milk mixture, cinnamon, allspice, and honey and continue to cook, stirring occasionally, for 15 minutes, until the mixture has thickened into the consistency of porridge and the rice is tender.
4. Mash 2 of the bananas with a fork and stir into cooked rice pudding.
5. Transfer the pudding to a serving dish, cover with plastic wrap (touching the surface of the pudding), and chill for about 2 hours.
6. When ready to serve, slice the remaining 2 bananas into 1/4″-thick pieces. Top the chilled pudding with the sliced bananas and the coconut.
Variation: Substitute another fruit, like sliced peaches, pineapple chunks, or mango slices, for the bananas, using pureed fruit in step 4, and sliced fruit in step 6.
Per serving: 188 calories, 4 g total fat (3 g saturated), 15 mg sodium, 37 g total carbohydrates (13 g sugar), 3 g fiber, 3 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN