Macronutrients are the 3 basic building blocks our bodies need to work their best, stay happy, and stay fit. You really shouldn't scavenge every nutrition label for a specific amount of them; if you nourish yourself with a variety of home cooked food you'll most definitely get all you need! But just for giggles, here is the terrific trio clear as Mudd;
Carbs are little bundles of simple sugar chains, like energy shots for your body cells. They slowly break down in your digestive system to keep your body energized without blood sugar spikes. Whole grains and tubers are the best carbs you can get.
Proteins are the little wonder machines that break down carbs, move our muscles, carry nutrients to different cells, and even build new cells. Think of them as little Starfleet crews working together to help your cells! (I would soo be wearing the blue uniform on the Enterprise-- nerd!) Good sources of vegetarian proteins are legumes, nuts, and seeds.
And lasty, we have lovely lipids! Fats are essential in making cell membranes and amino acids. Basically, without fats, all of us humans might be a collective giant puddle of cytoplasm floating on Earth. On the other hand, we wouldn't even have live cells because DNA/RNA- the most important part of the cell- is made of fatty acid chains. Fats are absolutely ok to eat, even on a diet, but don't go splurging hydrogenated oils (vegan margarine) and trans fats (some potato chips), both of which are not found naturally and have been chemically altered. Thankfully, my sweet baked almond rice provides a balance of the healthy fats, complete proteins, and carbs.
- 1/2 cup rice, any kind (I used sushi rice, just 'cause)
- a handful of almonds (walnuts, peanuts, cashews, and even brazil nuts will work)
- 1-3 sweet peppers, depending on the size
- While the oven preheats, use the flat side of a knife against your palm to crush the almonds on a cutting board. If you don't know what I mean- please before you cut yourself- ask Siri how to crush garlic. You do it the same way!
- Spread the almonds on a cookie sheet and into the oven to toast while you prep your last two ingredients.
- In a medium glass bowl, combine equal parts rice and water. Deseed and chop as many sweet peppers as you would like, then combine with the rice. I would recommend adding salt if your almonds are not salted. I like a little heat so I chopped some homegrown cayenne peppers into teeny tiny slivers and tossed them in.
- When your almonds are toasted, add them into the rice and cover the bowl with foil or a lid so the rice can steam. Cook for about 20 minutes for short-grain rice like white and sushi rices, or 30+ minutes for long brown rice and wild rice. You'll know it's done when, remove the foil first, you can tilt the bowl and the water is evaporated from the bottom.