25 roma tomatoes
3 jalapenos - cleaned and seeded
2 limes juiced
4 cloves of garlic
1 onion
1 bunch cilantro
S&P
Crushed Red Pepper
Add the tomatoes to boiling water for 1 minute and remove. Put a slit in the end of the tomato and hold on to the top and peel the skin away. Add tomatoes and rest of ingredients to the food processor and puree. You may have to add more salt at the end. Enjoy!
Wednesday, October 20, 2010
Hummus
1 large can of Garbanzos (Chick Peas)
1 Lemon Juiced
5 cloves of garlic
2 tbsp Tahini (sesame seed paste)
1/4 c Olive Oil
S&P
Crushed Red Pepper
Add garbanzos, lemon juice, garlic cloves, tahini, S&P and crushed red pepper to the food processor. Turn on and drizzle the olive oil in. You might need a bit more so that it is not super thick.
You can add: Roasted Red Pepper (1 small jar drained) or 1 bunch of washed cilantro or extra garlic and jalapenos. Anything you like almost you can add to this. My favorites are Roasted Red Pepper and Cilantro! Enjoy
1 Lemon Juiced
5 cloves of garlic
2 tbsp Tahini (sesame seed paste)
1/4 c Olive Oil
S&P
Crushed Red Pepper
Add garbanzos, lemon juice, garlic cloves, tahini, S&P and crushed red pepper to the food processor. Turn on and drizzle the olive oil in. You might need a bit more so that it is not super thick.
You can add: Roasted Red Pepper (1 small jar drained) or 1 bunch of washed cilantro or extra garlic and jalapenos. Anything you like almost you can add to this. My favorites are Roasted Red Pepper and Cilantro! Enjoy
Wednesday, October 13, 2010
Time to rethink my food journey...
As most of you know or have seen on Facebook, as of Monday October 11, 2010, my diet has changed DRASTICALLY. I saw the GI doctor on Monday and he has limited, yet again, what I can eat... so I am working on a plan of attack. First thing is to remember that if I do this then I will feel 1000% better - and that my friends, is a great thing!
Next, is to remember MIND OVER FOOD!! You always here people say Mind over Matter... in my case, I have to remember how BAD I felt when I ate everything I wasn't supposed to. Lastly repeat every day that I need to, so that I don't forget how bad I feel!
For those of you who are more interested... I no longer will be eating: Meat, Dairy, Soy, Gluten, Sugar (processed foods and candy)... So what is left??? That is the question of the day! According to my handy dandy list from the GI doc the following are good for me:
Cold Water Fish (Cod, Salmon, Tuna)
Eggs
Nuts
Natural Nut Butters
Veggies/Fruit (Avocado, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Cucumber, Garlic, Green Beans, Green Leafy Vegetables - Lettuce etc, Lemon, Limes, Mushrooms, Onion, Peppers, Tomatoes, Berries, Cantaloupe, Cheries, Kiwi, Peaches, Apples, Artichokes, Pears, Pineapple, Plums)
Oatmeal
Olives/Olive Oil
In Moderation Foods:
Rice (Brown preferably)
Lentils
Peas
Red/Sweet Potatoes
That pretty much sums it up! But hey, it is more than I though. When checking my condiments I have to check for dairy/casin/whey and also gluten/msg!
Hope this finds everyone doing well! More info and hopefully recipes to come!
Next, is to remember MIND OVER FOOD!! You always here people say Mind over Matter... in my case, I have to remember how BAD I felt when I ate everything I wasn't supposed to. Lastly repeat every day that I need to, so that I don't forget how bad I feel!
For those of you who are more interested... I no longer will be eating: Meat, Dairy, Soy, Gluten, Sugar (processed foods and candy)... So what is left??? That is the question of the day! According to my handy dandy list from the GI doc the following are good for me:
Cold Water Fish (Cod, Salmon, Tuna)
Eggs
Nuts
Natural Nut Butters
Veggies/Fruit (Avocado, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Cucumber, Garlic, Green Beans, Green Leafy Vegetables - Lettuce etc, Lemon, Limes, Mushrooms, Onion, Peppers, Tomatoes, Berries, Cantaloupe, Cheries, Kiwi, Peaches, Apples, Artichokes, Pears, Pineapple, Plums)
Oatmeal
Olives/Olive Oil
In Moderation Foods:
Rice (Brown preferably)
Lentils
Peas
Red/Sweet Potatoes
That pretty much sums it up! But hey, it is more than I though. When checking my condiments I have to check for dairy/casin/whey and also gluten/msg!
Hope this finds everyone doing well! More info and hopefully recipes to come!
Wednesday, September 29, 2010
Easy Mac & Cheese
2 cups elbow mac
2 cups cheddar cheese
2 cups jack or pepper jack cheese
1 can evaporated milk
1/2 tsp of garlic powder, onion powder, paprika
Black & Crushed Red Pepper to taste
Preheat oven to 350. Cook mac according to package directions. Drain and add the mac to an oven proof container that you have sprayed with cooking spray. Then add chedder and 1 1/2 cups of jack, milk and spices. Stir together and top with rest of cheese. Bake covered for 20 min and uncovered for 10 more minutes.
** I used pepper jack and colby jack cheese because that is what I had. I also added about 1/2 tsp of crushed red pepper. It turned out really good and was so easy. This is a recipe I will use over and over because it did not turn out grainy. I adapted this from a recipe I found in the coupon section of the newspaper **
2 cups cheddar cheese
2 cups jack or pepper jack cheese
1 can evaporated milk
1/2 tsp of garlic powder, onion powder, paprika
Black & Crushed Red Pepper to taste
Preheat oven to 350. Cook mac according to package directions. Drain and add the mac to an oven proof container that you have sprayed with cooking spray. Then add chedder and 1 1/2 cups of jack, milk and spices. Stir together and top with rest of cheese. Bake covered for 20 min and uncovered for 10 more minutes.
** I used pepper jack and colby jack cheese because that is what I had. I also added about 1/2 tsp of crushed red pepper. It turned out really good and was so easy. This is a recipe I will use over and over because it did not turn out grainy. I adapted this from a recipe I found in the coupon section of the newspaper **
Tuesday, September 28, 2010
Vegetarian Shepherds Pie
2 Veggie Burger Patties
1 Cup of Chopped Mushrooms
1 small onion diced
2 cloves of garlic minced
1 medium carrot peeled and diced
1/2 cup of frozen corn
1/2 cup of frozen peas
Olive Oil
1 cup cold water
2 tsp flour
S&P
Mashed Potatoes
Heat olive oil over medium high heat. Add veggie burger patties and chop up to small pieces and add carrots. Cook for about 5 minutes and then add mushrooms, onion, garlic, S&P. Cook until the onion is transparent about another 5 tp 10 minutes. Add the flour to the cold water (in a jar) and shake until incorporated. Add the flour mixture to the veggie mixture. Then cook for a couple minutes. Until it starts browning. Add in the frozen corn and peas.
Transfer to a oven proof dish. Add the mashed potatoes to the top and bake for about 20 minutes @ 350 or until the mashed potatoes start to brown.
** I usually do this when I have left over mashed potatoes. The recipe for that is an entry in itself. Use whatever veggies you like and the veggie patties that you like. I generally use Gardenburger **
1 Cup of Chopped Mushrooms
1 small onion diced
2 cloves of garlic minced
1 medium carrot peeled and diced
1/2 cup of frozen corn
1/2 cup of frozen peas
Olive Oil
1 cup cold water
2 tsp flour
S&P
Mashed Potatoes
Heat olive oil over medium high heat. Add veggie burger patties and chop up to small pieces and add carrots. Cook for about 5 minutes and then add mushrooms, onion, garlic, S&P. Cook until the onion is transparent about another 5 tp 10 minutes. Add the flour to the cold water (in a jar) and shake until incorporated. Add the flour mixture to the veggie mixture. Then cook for a couple minutes. Until it starts browning. Add in the frozen corn and peas.
Transfer to a oven proof dish. Add the mashed potatoes to the top and bake for about 20 minutes @ 350 or until the mashed potatoes start to brown.
** I usually do this when I have left over mashed potatoes. The recipe for that is an entry in itself. Use whatever veggies you like and the veggie patties that you like. I generally use Gardenburger **
Monday, September 13, 2010
Corn, Potato & Leek Chowder
This is my version of Chowder... compiled by what I have at home... It turned out really great. Make sure to wash the leeks before you slice and after - sometimes the dirt is hidden in all the green leaves. When it comes to the potato flakes add as much or as little as you like for thickness (add in 1/2 cup incriments). When you reheat it tends to thicken up a bit. You can also add cheese at the end when you add the cream and it will thicken it a bit also. Hope everyone enjoys :)
1 large or 2 small leeks washed and sliced (using the whole leek)
3 ears of corn husked and washed and sliced off the cob
olive oil
S&P (to taste)
Crushed Red Pepper (to taste)
8-10 medium Yukon Gold (Butter) Potatoes
4 cups of stock (I use homemade but whatever you have will work)
2 cups of heavy cream
1/2 -1 cup of dried potato flakes
In a large stock pot add: olive oil, leeks, corn, S&P and crushed red pepper. Saute on medium low for about 4-8 minutes - until the leeks start getting soft. Add potatoes and stock. Bring to a boil and then turn down to medium and cook for 20-25 minutes or until potatoes are tender. Then add the heavy cream and the potato flakes. Bring to a simmer and stir.
Serve with chopped chives and cheese on top :)
1 large or 2 small leeks washed and sliced (using the whole leek)
3 ears of corn husked and washed and sliced off the cob
olive oil
S&P (to taste)
Crushed Red Pepper (to taste)
8-10 medium Yukon Gold (Butter) Potatoes
4 cups of stock (I use homemade but whatever you have will work)
2 cups of heavy cream
1/2 -1 cup of dried potato flakes
In a large stock pot add: olive oil, leeks, corn, S&P and crushed red pepper. Saute on medium low for about 4-8 minutes - until the leeks start getting soft. Add potatoes and stock. Bring to a boil and then turn down to medium and cook for 20-25 minutes or until potatoes are tender. Then add the heavy cream and the potato flakes. Bring to a simmer and stir.
Serve with chopped chives and cheese on top :)
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