Forbidden Rice with Banana and Coconut Water

The idea behind the past two recipes I have posted on the blog is to use one ingredient in a variety of different ways. You can save money on ingredients by knowing how to cook once and eat twice. Since I live alone and eat by myself often, I need to know how to stretch ingredients from one meal to the next. In this case, I made a Forbidden Rice Salad with Shrimp, Papaya, and Avocado the other day for lunch and then made it double up as a healthy breakfast alternative the next day.

For the breakfast dish, I heated up the leftover cooked rice with a splash of water, then once it was reheated I added coconut water. I then topped with sliced banana and a sprinkle of cinnamon. This is a great breakfast, because the rice is an unrefined carbohydrate full of fiber and antioxidants. It fills you up for the whole morning, giving you sustained energy to last until lunch. Coconut water is an incredibly healthy food- it is a great source of electrolytes and full of potassium. I heated up the rice with water, and then added the coconut water afterward, so as not to heat it and harm its nutritional properties. The banana was just for taste- coconuts and bananas are made for each other!