Well look at that.
The finished product.
00:00:01.40\00:00:02.80
Creole Brown Rice.
Creole, the Creole part.
00:00:02.80\00:00:05.16
Absolutely, absolutely.
Gives a nice pizzazz.
00:00:05.16\00:00:07.40
Got that pizzazz
going on. All right. Okay.
00:00:07.40\00:00:09.26
And. It's very
colorful too. Yep, now this is
00:00:09.60\00:00:11.93
one of those dishes
you can actually serve
00:00:11.93\00:00:13.33
with steamed corn
and you could have either
00:00:13.33\00:00:17.10
broccoli with it or
string beans with it.
00:00:17.10\00:00:18.80
You could have whole
grain bread rose that
00:00:19.36\00:00:21.73
you can have with as
well and finally you got
00:00:21.73\00:00:23.76
the entire meal. So
now this can be really be
00:00:23.76\00:00:25.83
your main. This is
definitely. I guess this
00:00:25.83\00:00:27.23
is your main entree
and then just kind of work
00:00:27.23\00:00:28.93
around your side
dishes, right, and this
00:00:28.93\00:00:30.46
would be a very
simple to do, it's easy too.
00:00:30.46\00:00:32.60
Absolutely. And I
don't see any forks or spoons
00:00:32.60\00:00:35.00
around here too, so
is that on purpose or
00:00:35.00\00:00:36.83
what? Yes indeed
it. Well that was really
00:00:36.83\00:00:39.73
quick and right
to the point there.
00:00:39.73\00:00:41.33
Now again this
program of course this is part
00:00:41.60\00:00:44.70
one and the next
two times we meet we'll
00:00:44.70\00:00:47.13
go with part 2 and
part 3 dealing with curbing
00:00:47.13\00:00:50.46
the carbs. So you
must stay tuned for that
00:00:50.46\00:00:52.70
we'll talk about the
ketones and glucose and
00:00:53.03\00:00:55.73
carbohydrates and
different types of
00:00:55.73\00:00:57.26
carbohydrates. So.
We'll have lots of fun.
00:00:57.26\00:00:59.33
That's right, there's
always Jesus said I come
00:00:59.70\00:01:02.06
that they might have life,
00:01:02.40\00:01:04.56
and have it more abundantly.
00:01:05.06\00:01:08.70