Portion distortion in a good way

We all know as Americans, we struggle with how much is on our plate as well as what is on our plate. The average American plate tends to be dominated by a meat-based entree, and smaller portions of side dishes. The side dishes are more often than no, starchy in nature and often slathered with butter. Changing the way I eat, has certainly changed the way my plate looks. Instead of being dominated by a huge slab of meat (no matter how healthfully prepared), it is now composed mainly of veggies with a small portion of protein. This is how our plates are supposed to look. Full of nutrients, color and visual appeal. We tend to get into a rut by making everything the same size and monchromatically themed (i.e. everything on the plate is white or brown), but what I like about this meal are the different colors and shapes. Having the veggies piled atop one another and them being different sizes makes them far more interesting. This would appeal to smaller children, because they could have fun trying to find all the carrots and sorting everything while consuming all the vitamins and minerals they to live healthy, happy lives.

Sunday pot roast (3 oz), steamed green beans and steamed baby carrots

Venturing into the land of the frozen

In an attempt to make cooking easier and less time consuming for myself, I've decided to start freezing more things, that way they are ready to go in the future. I predict this will also save money in that I'll be able to stock up on certain seasonal items and on-sale foods, then use them over the next several months. Today, I cooked a big batch of brown rice, and froze it in 1 cup sized portions. I did quite a bit of research to make sure you can freeze rice, because I was a bit sceptical. We'll see how this goes. Tomorrow will be dedicated to Titus 2 and making veggie purees for freezing.