Jamie says: Happy RD (Registered Dietitian) Day! This is my 1st RD Day as a Registered Dietitian.
So let’s get to the food! I can see why food advertising works. When someone talks about an awesome recipe or I see a certain food item, it will sometimes pop up into my head later. In this case, I was at the pool and smelled chips from Moe’s… Later I wanted nachos (which I never crave.) Hmm…coincidence?
I made a Nacho Volcano- with brown rice and brown rice chips, black beans, reduced fat cheese, Greek yogurt, and some veggies, it turned out to be a healthy, delicious, and satisfying dinner- and it satisfied that nachos craving.
- 1/2 cup water
- 1/2 cup whole grain instant brown rice (Publix)
- 1/2 cup black beans in seasoned sauce (Publix)
- 15 whole grain brown rice chips (Riceworks Gourmet Brown Sea Salt Rice Crisps)
- 1/4 cup shredded 2% sharp cheddar cheese (Publix)
- 5 medium black olives (Lindsay Naturals)
- 1/8 green bell pepper
- 1/4 avocado
- 2 slices vine-ripened tomato (Tasti-Lee)
- dash freshly ground pepper
- 3 oz plain non-fat Greek yogurt (Chobani)
- In a small pot (which has a lid), bring water, uncovered, to a boil. Pour in rice. Reduce heat to low, cover with a lid, and cook for 5 minutes. Remove from heat. Stir.
- Microwave black beans for 1 1/2 minutes.
- Spread chips on a plate and sprinkle with shredded cheese. Cut olives in half and place on top of chips. Microwave for about 2 minutes or until cheese is melted.
- Chop bell pepper, avocado, and tomato. Sprinkle tomato with freshly ground pepper.
- In center of chips, add rice. Using a spoon, scoop a hole and add black beans and then Greek yogurt. Scatter chopped bell pepper, avocado, and tomato around center. Enjoy!
- Nutrition note: Riceworks Gourmet Brown Rice Crisps have 7 grams of whole grains and no trans fats. And for those with Celiac disease, a wheat allergy, or gluten intolerance, these chips are delicious and gluten free and wheat free.