Participants: Paula Eakins, Curtis Eakins
Series Code: AL
Program Code: AL00139C
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00:01 Well look at that. The finished product.
00:02 Creole Brown Rice. Creole, the Creole part. 00:05 Absolutely, absolutely. Gives a nice pizzazz. 00:07 Got that pizzazz going on. All right. Okay. 00:09 And. It's very colorful too. Yep, now this is 00:11 one of those dishes you can actually serve 00:13 with steamed corn and you could have either 00:17 broccoli with it or string beans with it. 00:19 You could have whole grain bread rose that 00:21 you can have with as well and finally you got 00:23 the entire meal. So now this can be really be 00:25 your main. This is definitely. I guess this 00:27 is your main entree and then just kind of work 00:28 around your side dishes, right, and this 00:30 would be a very simple to do, it's easy too. 00:32 Absolutely. And I don't see any forks or spoons 00:35 around here too, so is that on purpose or 00:36 what? Yes indeed it. Well that was really 00:39 quick and right to the point there. 00:41 Now again this program of course this is part 00:44 one and the next two times we meet we'll 00:47 go with part 2 and part 3 dealing with curbing 00:50 the carbs. So you must stay tuned for that 00:53 we'll talk about the ketones and glucose and 00:55 carbohydrates and different types of 00:57 carbohydrates. So. We'll have lots of fun. 00:59 That's right, there's always Jesus said I come 01:02 that they might have life, 01:05 and have it more abundantly. |
Revised 2014-12-17