Archives for posts with tag: nutrition

Here’s a grain dish I made with what was left to cook in the fridge. I eyeballed this one, so forgive me please for the lack of measurements. Next time I’ll remember to measure everything. The fun, of course, is seeing what you can create!

Cooked quinoa

Fresh made toasted bread crumbs from 2 slices of whole grain white bread

1 garlic clove, crushed ( I love lots of garlic, had to control myself)

Dried Seasonings: sage, thyme, Carribbean, smoked paprika, Italian, basil, cayenne

Vegan chicken bouillon broth

Frozen garden vegan patty, heated just until it softens and crumbles easily

 

Heat oven to 325 degrees.

I used a small amount of vegetable oil, just enough, to oil the bottom and sides of a small glass casserole dish. Set aside.

In a small bowl mix lightly (use your clean hands, it’s OK) the quinoa, bread crumbs, and crushed garlic. Add seasonings, to taste.

Crumble the veggie patty into the mixture last. Stir all carefully, adding a little broth at a time, just to moisten everything. Adjust seasoning.

Spoon mixture into casserole dish. Bake in the oven, for 20-30 minutes, or until golden brown and smelling good. *Note: I covered the dish with foil, since the pan didn’t have a cover.

Remove from oven when done, and let cool. Cut into squares and serve.

The surprise: it tasted like cornbread stuffing! I baked acorn squash halves, stuffed with cranberries (sprinkled w/ brown sugar), alongside the quinoa casserole.

I chose to experiment with the seasonings above, so feel free to come up with a combination you like. Enjoy!

 

 

 

 

Advertisements

For breakfast, I had left in the refrigerator:

1/2 bag fresh cranberries, rinsed

1 large apple, cored & sliced thin

1 pear, cored & sliced thin

1 cup Water

1/2 cup raw brown sugar

 

Bring the water and sugar to a gentle boil in a medium pot. I prefer no sugar at all, but I’m not the only one eating it. You can add more or less sugar to your liking, or use another natural sweetener of your choice.

Add the rinsed cranberries, once the sugar is dissolved.

Add the apple and pear slices.

Bring to a boil, reduce heat, and let simmer down to a thick consistency. Keep an eye on this, stirring every now and then, to prevent sticking to the bottom of the pot. Turn off stove. Let cool, or use hot if you’d like for topping waffles, pancakes, etc.

Transfer to a container when cool (I use glass), and store in the refrigerator. Mine keeps for a few days. I try to use everything I make within three days.

I completed my breakfast with cooked quinoa cereal, ground flaxseed topping, raw almonds, and the other half of the fruits. Later, I used this as a topping, as a side dish, and as a supper with whole-grain crackers & herbal tea.

 

There. I did it. Just picked it up, and tossed it in the garbage without hesitation. Feeling warm, full, and so satisfied.

What’s next?

I have no idea-and that’s the best part ( well, I’m not doing this makeover totally blind).

I’m just traveling on this road to fantastic health, and enjoying: the calmness of spirit, the settling down of my body, the sweet peace taking over my mind. That squirrel-y feeling I’d grown accustomed to, has vacated the premises. I admit, I doubted eliminating gluten would have that much of an impact on me; it’s been a lifetime….

Making up my new grocery list is exciting. I look forward to culinary adventures in quinoa, amaranth, teff, Job’s Tears, and other “free” grains. I delight in soursop, pomegranate, and avocados; parsnips, and cassava, all kinds of legumes, nuts and seeds.

Basil, bay leaf, dill, parsley, sage, and thyme-endless seasoning combinations to master.

My choices are many, my benefits, motivating, and I’m thankful for them all.

Now off I go to collect recipes!