When trying to eat healthier, people generally know eating less carbs can be a good idea. What you may not know is there are two types of carbohydrates: simple and complex. Eating complex carbs are good for optimal nutritional health. Each of the following recipes use whole grain brown rice which is a great complex carb that gives you energy when digested.

Asking Christ for strength as we establish healthier eating habits allows us to have a physical journey that is also a spiritual one.

Commit to the Lord whatever you do, and He will establish your plans.
- Proverbs 16:3 NIV

Creamy Risotto

2 cups arborio rice
16 oz sweet peas
16 oz fresh sliced mushrooms
1 diced onion
16 oz fresh sliced carrots
16 oz chopped asparagus
1 large diced yellow pepper
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp butter
2 cups vegetable broth
2 cups almond milk
4 cups water
1 tsp salt

Directions:

Sauté carrots with olive oil for about five minutes. Add sweet peas, mushrooms, asparagus, yellow pepper, garlic, and salt. Continue to sauté for another five minutes. Add 2 cups of arborio rice and 1 tbsp butter. Stir and sauté for another minute. Add liquids: water, vegetable broth, and almond milk. Bring to a boil. Then, turn heat down to simmer and continue cooking for 25 minutes. Remove from heat and let sit for 10 minutes before eating.

Black Bean & Rice Casserole

1 cup dry brown rice
1 medium onion chopped
2 tbsp garlic
1 tbsp oregano
1 diced green paper
1 diced red pepper
1 can diced tomatoes
3 cups black beans
salt/pepper

Directions:

Cook brown rice according to package, usually 45 minutes. In a large skillet, add onion, peppers, and, garlic. Sauté for 5-7 minutes on medium heat. Add diced tomatoes and cooked black beans. Continue to cook until peppers and onions are tender, usually about 15 minutes. Add spices and stir until mixed well. Stir in the rice until everything is evenly mixed.

Chinese Rice

2 cups dry brown rice
12 oz frozen sweet peas
8 carrots
1 onion
1 bunch fresh Brussel sprouts
2 crowns broccoli
1/2 cup vegetable broth
2-3 tbsp sesame seed oil
1/2 tsp salt

Directions:

Pour 2 cups of brown rice into 4 cups of water. Bring to a boil. Reduce heat to low and cook for 45 minutes. Chop vegetables. Sauté carrots and onions with 1/4 cup vegetable broth for 5 minutes over medium high heat. Add frozen sweet peas. Continue cooking for 3 minutes. Add chopped Brussel sprouts and broccoli, plus sesame seed oil and salt. Continue cooking until vegetables are tender. You may need to add more vegetable broth while the veggies are cooking. Mix rice and vegetables together. Enjoy!

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Katie Bryant is a food blogger, wife and mother of two sweet girls. She also teaches classes on nutrition and faith. Get healthy recipes on her blog: katieeats.com.