This weekend I lost one pound – I’ve lost 3 pounds in total since I started my LivingLatinaLite challenge last Wednesday. Throughout my adulthood, I’ve done many programs such as Jennie Craig, Nutrisystem, and Herbalife. I loved them, considering at one point in my life I was close to 200 pounds. But they were expensive and hard to maintain. Plus, I wasn’t going through my weight loss naturally.

My goal in LivingLatinaLite is to take off my weight by eating “real food” in healthy portions. I believe it’s making a difference. This time I’ve given up all my diet substitutes like Splenda, Snackwells, and Diet Coke. These products trick the body into thinking it’s getting calories. And when the body doesn’t get the calories after the sweetness, this leads to overeating.

Another example of eating “real food” is using brown rice to make my favorite meals. Many of us are familiar with the benefits of brown rice. The unprocessed version of white rice, still has its hull and bran, making it easier to digest and lighter in the stomach.

Check out the litany of the wholegrain’s benefits:

• Powerful antioxidant
• Reduces arthritis
• Reduces risk of heart disease and high cholesterol
• High in fiber — reducing colon cancer
• Stabilizes blood sugar levels — excellent for those suffering from diabetes and reduces the risk of getting the disease
• Great for weight loss – makes you feel full, so you eat less

Try this slamming healthy, “real food” version of one of my favorite childhood dishes!

Arroz Integral Con Salchichas  (Brown Rice made with Vienna Sausages)

Preparation time: 1 hour, 15 minutes

Makes 4 servings

3 Tablespoons extra virgin olive oil

2 Tablespoons homemade sofrito (check out my recipe from March 14)

¼ cup tomato sauce

1 Tablespoon alcaparrado or mixture of olives, pimientos & capers (comes jarred, but you can make it if you can’t find it)

1 Tablespoon chopped oregano

2 Tablespoons chopped cilantro

2 cups brown rice

2 cups chicken broth (look for a product that is low in sodium)

2 cups water

1 (9-ounce) can chicken Vienna sausage in chicken broth

1 bay leaf

• In a caldero (cast iron pot), mix your olive oil, sofrito, tomato sauce, and alcaparrado, over medium flame. Add oregano and cilantro. Stir in your rice and mix well with ingredients.  Add chicken broth, water, salchichas and bay leaf.
•  Cover caldero and increase flame to high, so as to bring to a boil. After 10 minutes lower flame to a moderate-high flame.
•  Let it continue to cook while remaining covered and over a medium high flame for about 20 minutes. Uncover caldero, only to check for evaporation. You want the broth to meet the level of rice without stirring, then lower to medium flame.
• Cover once again and cook for another 8 to 10 minutes. Then stir, bringing the rice from the bottom of the caldero to the top, so it can cook equally. Stir carefully with this intention. You are not stirring a cake batter.
• Cover once again and cook for about another 10 minutes, until liquid is absorbed. Turn off flame and let the rice sit covered on the stove for about 10 to 15 minutes. This will allow the rice to continue to cook, while also building up a savory moisture.

Buen provecho!

Check out my blog on Wednesday! My mother and I had a blast this weekend when we took a Puerto Rican cooking class at the Institute for Culinary Education. It blew us away! More to come!

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