This easy and simple brown rice dish is one of our most satisfying and tasty McDougally creations so far. My girl calls it crack and I quite agree. I first made it when I wanted to stuff Acorn Squash with an earthy, risotto-like rice mixture. It worked great for the squash dish, today we had it by itself for lunch and I’m planning to do a variation of it to serve as our Thanksgiving dressing next week.
First off, I want to mark and celebrate the fact that as of this morning, I have lost 19 lbs and my girl has lost 20 since we started McDougalling at the end of September! We’re enjoying ourselves, don’t feel deprived or hungry and are actually losing significant weight! WOW. And best of all, of course, we feel better.
So, the holidays are here! I love them. For me, the seasonal food evokes memories of past holidays spent with loved ones and is part of the experience of creating new memories
McDougall is still going great. We’ve definitely had some bombs – learned we don’t care much for at least 2 winter squashes – and that we don’t like amaranth – an ancient grain that really should be extinct because it’s like eating sand – teeny weeny little grains of sand that roll in your mouth like… well – I’ll stop. All I can say is ick. But tonight’s dinner was definitely super yummy. I think it’s ranking number 2 on my list of top
Well, this is day 6 of our McDougalling. We got some books from our friends which are opening up new worlds of possibility. The books are The McDougall Program: 12 Days to Dynamic Health and The McDougall Program for Maximum Weight Loss. When we first decided to give this a try, we erred on the side of caution, not having all the info – but we have discovered there are quite a few things allowed on the
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