This is a sponsored post written by me on behalf of Sprouts Farmers Market. All opinions are 100% mine. What do you think of when you hear the word rice cake? Many people might think of rice cakes and picture bland “diet” food. Years ago when someone was trying to shed a few pounds they would turn to plain rice cakes for a low calorie snack. Those days are over! Today I picture rice cakes as a vehicle for lots of delicious (and nutritious) toppings. One of the best things you can do for yourself, when trying to eat better, is to avoid the low calorie trap. Instead ensure that you are feeding your body quality proteins, carbohydrates (mainly from fruits and vegetables), and healthy fats. Say good-bye to boring rice cakes and say hello to nutritious Loaded Brown Rice Cakes: 3 Ways.
I have a few rules when building the perfect Loaded Brown Rice Cake. First, it has to taste good. Of course I want to enjoy what I am eating. Second, I want to include protein and/or fat. Might seem strange I know but trust me on this one. Third, I want to add foods that provide vitamins, minerals, and antioxidants. Since rice cakes don’t have a whole lot to speak of nutritionally. These rules are easy to follow once you get the idea…let me show you how!
Version 1| Lemon Berry Brown Rice Cake
I have made it no secret that I love all things lemon. Give me a lemon bar over a piece of cake or a cookie any day of the week and I am a happy camper. Coconut is one of my favorite healthy fats. It contains MCT (medium chain triglycerides) that don’t get stored as fat but instead burned off for energy. The fear that eating fat makes us fat is seriously outdated. Our brains are made up of about 60% fat and 25% of that fat is saturated. Eating a health fat like coconut is really great for your body…especially your brain. Fat is also really great at keeping you full for longer and keeping your blood sugar in check.
Coconut butter is just one example of how to include this amazing saturated fat into your diet. This ingredient is different than coconut oil. Coconut butter is simply ground up coconut flakes. It will take on just about any flavor that you introduce it to, such as lemon. Zest in some fresh lemon peel for an instant burst of flavor. Spread it on the Sprouts Organic Brown Rice Cake, just like frosting, and top with your favorite berries for some added vitamins, minerals, and fiber. Garnish with more lemon zest and fresh mint for a quick snack or dessert almost too pretty to eat.
Version 2| Chunky Monkey Brown Rice Cake
I love chocolate just as much as I love lemon. Topping rice cakes with nut butter is a no brainer. At one time the only way that I would have enjoyed a rice cake would have been slathered in peanut butter. I kept that inspiration going by topping this version with chocolate hazelnut spread. Nuts are full of health fats and some protein and pairs really well with bananas for added nutrients. Top everything off with chopped walnuts and a sprinkle of sea salt. Hitting all of those taste buds with a salty sweet one two punch.
Version 3| Greek Style Brown Rice Cake
Sweet versions aren’t the only way to enjoy a rice cake. Lets take a walk on the savory side of things. I was inspired by one of my favorite Greek salads that I make often for lunch. It has red pepper hummus and feta cheese for some protein. Kalamata olives and olive oil to add healthy fats. Tomatoes for extra nutrients. Turn your rice cakes into a meal with this idea. I would even go another step and add some thin slices of grilled chicken to the top.
I hope that I have inspired you to take a new look at rice cakes. I challenge you to use your imagination and let my rules of building a healthy loaded rice cake guide you. Let me know what delicious creations you come up with so that I can try them myself!
- Lemon Berry Brown Rice Cake
- 2 Sprouts Organic Brown Rice Cake Unsalted
- 2 tablespoons coconut butter, such as Artisan Organic
- 1 teaspoon lemon zest
- squeeze lemon juice
- ½ cup fresh berries
- fresh mint to garnish, optional
- Chunky Monkey Brown Rice Cake
- 2 Sprouts Organic Brown Rice Cake Unsalted
- 2 tablespoons chocolate hazelnut spread, such as Justin's
- ½ banana, peeled and sliced
- 1 tablespoon chopped walnuts
- sprinkle course sea salt, such as Celtic
- Greek Brown Rice Cake
- 2 Sprouts Organic Brown Rice Cake, Lightly Salted
- 4 tablespoons red pepper hummus, such as Hope
- 4 cherry tomatoes, halved
- 4 pitted kalamata olives, halved
- 2 ounces feta cheese, such as Organic Valley
- ½ teaspoon dried oregano
- drizzle olive oil
- For each of the rice cakes, evenly distribute the spread over the rice cake.
- For the lemon berry, mix the coconut butter with the lemon zest and juice before spreading.
- Top each rice cake with ingredients in order.
- Serve immediately.