Archives for posts with tag: brown rice


During the week, my toddler has lunch at his daycare. While he is there, I use the time to study and see my clients. But that’s not all, I also have to clean up the house, go buy groceries, move my body at least for 15 min, i.e. exercise, cook, and have lunch myself. It’s a lot of activities to achieve in a few hours.

One thing I started to do in order not to spend hours in the kitchen is to recycle my food. I cook double, or sometimes triple batches of everything. It’s the “cook once, eat twice, or thrice” way, which saves a lot of time.

It also helps me save money by not wasting leftovers and recycling food. I’ve seen so many houses where the fridge is full of old leftovers that no one touches, and sooner or later end up in the trash can after going bad. That’s a lot of money wasted. And it’s not very nice for the environment. Actually it’s really sad.

No one should waste food anymore. It’s really easy not to. You just need to plan ahead a little. Think of what you want to eat for a week. And then, think which of those dishes or recipes you can reuse, or transform into another meal.


Here’s an example of what I did last week: For tuesday’s lunch, I had sauteed oyster mushrooms with cilantro, steamed and lightly sauteed brussels sprouts with pecans, dried cranberries and a little maple syrup, and a romaine lettuce salad with mung bean sprouts and avocado. I cooked a double batch of oyster mushrooms, and a triple batch of brussels sprouts. I also washed enough lettuce to have with salads for three days.

On wednesday, I had some brown rice that I cooked that day, some swiss chard that was left from monday’s lunch, leftover oyster mushrooms from the day before, steamed asparagus, salmon and homemade mayonnaise (that I made the past weekend) with fresh chives for dipping the asparagus and salmon, yumm! I steamed a double batch of asparagus, and cooked three salmon portions.

With the extra cooked salmon I was able to feed my toddler dinner that day, and also have a salmon omelette for breakfast on thursday. The leftover steamed brussels sprouts were turned into another side dish with a little bit of dijon mustard, for thursday’s dinner, with some chicken. Friday’s breakfast was rice porridge made with leftover brown rice (see my Rice Porridge with Mango and Cacao recipe Saturday’s breakfast was scrambled eggs with leftover asparagus cut into small pieces. And saturday’s lunch was chicken tostadas made with shredded leftover chicken from thursday’s dinner, and for dessert we had arroz-con-leche with more leftover brown rice, transformed with coconut milk, dried raisins and sprinkled powdered cinnamon and cardamom.

I hope this inspires you to start transforming your leftovers into other meals, while you save time, money and reduce your waste.




When I was a kid there was never a box of cereal in the house. At least not the colorful, full of attractive toucans, leprechauns, or rabbits that every 70s kid loved. I remember drooling over the cereal tv ads, begging my mum to get one when we went to the supermarket, and not understanding why at other kid’s houses they did have them. I even thought we were poor because we never had those boxes of cereal, coke or chips. Maybe once or twice I think I got them to buy me a box of apple jacks. But to remember it like almost a party must mean it was something really extraordinary.

I grew up with oatmeal, and sometimes cream of wheat, and loved it. That was our cereal. And now I realize how lucky I was that I didn’t eat bowls of artificially dyed refined flours loaded with sugar for breakfast as a kid.

Now that I am a mum of a toddler, it’s the same, I never keep a box of “cereal” in the house. In order to make things a little easier for my son when we go to the grocery store, I skip the cereal aisles, as well as the cookies, chips and a few other aisles.

The cereals we have are real foods, usually steel cut oats, quinoa or my latest favorite: rice. Recently after an overnight oats craze that I had, I discovered brown rice porridge. It has got to be one of the most calming, comforting breakfasts ever. Since the weather is hot right now I am doing a cold version of it.

I got inspired for the recipe I am sharing here by the flavours of a dessert I used to have a lot when I lived in Monterrey, from a restaurant called Madre Oaxaca. It was a “mousse de arroz con leche y salsa de mango”, that’s the traditional rice with milk treat, topped with a mango sauce and lot’s of cinnamon.

I tried to get those flavours, but also added raw cacao for a chocolatey taste which contrasts with the sweetness of the mango and makes it super yummy.

If you like to have cereal for breakfast, maybe you’d like to give this a try. It’s really easy to make. And if you do, please share your experience in the comments section.

Rice Porridge with Mango and Cacao

1 serving

1/3 cup cooked brown rice

1/3 cup mango cut in cubes

1 tbsp raw cacao nibs

1 tsp cinnamon (you can use half tsp if you prefer, I like it cinnamony)

1/3 to 1/2 cup coconut milk

Add everything in layers to a bowl, starting with the first ingredient, all the way to the last. In the end add the coconut milk. Stir a little with a spoon and eat! You can make it the night before and keep it in the fridge if you don’t have time in the morning, that way you just grab it when you wake up.

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