Advanced Preparation for “Low Glycemic Index”

1 - 3 days prior [optional], Dijon mustard, whole grain 1 2/3 tsp [for Kale and Cabbage Slaw on Mon]

Instructions:

In a mason jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and mayo. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.

1 - 3 days prior [optional], Brown rice, medium-grain, dry 3/4 cup [for Chipotle Burrito Bowl on Mon]

Instructions:

Bring chicken stock with bay leaf to a boil on high heat. Add the rice, lower to medium-high heat and simmer for 40-45 minutes. Once the rice is cooked, add lemon juice, lime juice and cilantro. Mix well.

1 - 3 days prior [optional], Brown rice, medium-grain, dry 1/2 cup [for Saucy Puerto Rican Beans & Potatoes ( Copy ) on Tue]

Instructions:

Bring the stock to a boil in a pot over high heat. Add the rice, reduce to medium hight heat, and simmer for 40 minutes or until the rice is tender and all the stock is absorbed.

1 - 3 days prior [optional], Spaghetti squash 3/4 squash [for Herbed Spaghetti Squash With Angel Hair Pasta on Tue]

Instructions:

Preheat oven to 350°F. Cut squash in half lengthwise, remove seeds and pulp. Place squash face down on baking tray and bake for 45 minutes or until you can easily pierce the flesh with a knife. When cool enough to handle, pull strands of squash apart with fork. Refrigerate until ready to use.