Dr. Cathy roasts tomatoes with olive oil and balsamic vinegar, makes vegetable stock from trimmings to cook brown rice, then preps zucchini, cauliflower, mushrooms, and peppers. Store the components separately or mix with rice for flexible meals all week.
Chapters
Hi, I'm Dr. Cathy, and I'm going to show you how we get prepared for a week of healthy eating. Right here we've got some tomatoes that we cooked up in the oven with some olive oil, balsamic, salt, pepper, and garlic. This is a pot of all of our clippings of all of our vegetables that was put into a pot of boiling water to make our vegetable stock, which you see right there. We use the vegetable stock to get our brown rice started. Once that comes to a boil, I'm going to turn that down and put a cover on it. Over here we've got about 7 or 8 zucchini that we've got chopped up with some salt, pepper, and olive oil on it. Here is some fresh cauliflower that we just have in a little pot with a little bit of water. Over here we've got onions, garlic, and celery. To it we're going to add mushrooms. There are some portobello and some white mushrooms in there, and some red and orange peppers. Now you can toss all that together, you can keep it separate, or you can throw some of the vegetables into your rice mix when it's ready for it, and you've got a great start for some healthy And that's what I'll be eating throughout the course of the week. You just add whatever else you need. Have a great day. Thank you.
