A few food thoughts

Cooked rice is good to have on hand. Easy to measure (1/2 cup = 1 starch serving, so I usually take 1/3 cup as a starch serving), can be used in many ways (in soups, salads, stir-fries, stews, side dishes (by itself or combined with other things), etc.). I’m right now cooking 2 cups of converted rice. I like converted rice because of the relatively low glycemic index, but I also like brown (full-grain) rice (which doesn’t keep so well but is a richer source of fiber and nutrients) and true (Minnesota) wild rice.

I’m also soaking a pot of small red beans to cook and have on hand: good fiber, protein (when used with rice (or other grain) and/or dairy), and again usable in many ways. And easy to measure a serving.