I am going to take a crack at writing a recipe on a new gadget I found here at WordPress. I am starting with Shepherd’s Pie because we ate it the other night and it was delicious! Continue reading “Shepherd’s Pie with Beans”
I am always looking for quick whole food recipes. This one is quick, simple and tasty!
Friday was a day of running around trying to get things done for the weekend. There were groceries to get, and a trip to Salt Lake City which is 45 minutes away for a guitar lesson. We also had our weekly family party night. We usually eat homemade pizza, but I was running so late that pizza wasn’t going to happen quick enough for my hungry belly. Continue reading “Quick Whole Food Recipes”
Today I had my daily smoothie at 11:30. I was going to stop doing intermittent fasting but I was not hungry until 11:30 and I did not want to force myself to eat. I’d have to see some major evidence that eating when you’re not hungry is good for you before I would do it. I already have issues with food, why would I want to start another one. Half an hour after my smoothie my 13 year old boy made baked sweet potato fries, so I had some of those. He did a good job seasoning them with olive oil, salt and Italian seasoning. Next time I suggested he cook them at 450 degrees for 20+ minutes to get them a little more crisp but the way he did it was fine too.
I ate again at 7pm. I meant to eat earlier but it just did not happen. I spend time canning the tomatoes that we had run through the food mill and froze last summer when we were being over run with fresh food from the garden. I’ve got another 5 gallon bucket to do still….
For dinner my 12 year old boy and I cooked tilapia for those in the family who want animal protein and a salad with lots of greens, cucumbers, mushrooms, avocado slices and a few olives. We also heated up the rest of the Lentil Soup from yesterdays dinner. Yummy food. The avocados and olives are great sources of fats. I doubled up on veggies to make up for not eating the fish. Veggies have the right amount of protein our bodies need if we eat enough of them!
When we were through eating, there were leftover mushrooms so I sauteed them with some onions, salt and olive oil. I don’t love mushrooms raw but I adore them when they are cooked. Mmmm. I didn’t take a picture of them before they were gone, ha ha!
So, all in all a pretty good eating day. I have been 3 days without any form of sugar other than what is in berries and apples. I am also staying away from the other 6 foods that most people are intolerant to. They are eggs, soy, gluten, dairy, corn and peanuts. I’m doing this for 21 days and then slowly I’ll add those things back in to see if I am intolerant to any of them. Day 3… done.
P.S. I have felt terrible for 2 days. I know it is detox symptoms so that is encouraging. Detox symptoms can range from fevers to cold symptoms to the flu. Mine is a headache, stuffiness and being tired. I drank a bunch of water today that will help flush out the stuff my body is trying to get rid of that is making me sick. So anyway, I did not exercise today because I don’t feel good.
This was our yummy lunch today. I call it the default salad because it is what we eat when I don’t have something else planned. I will share the recipe with you:)
1 head romaine, chopped
3 tomatoes, chopped
2 cups in season vegetable(we used asparagus from our garden!)
1/4 red onion, chopped
4 hard boiled eggs
4 small handfuls croutons (we like to make our own out of whole grain bread when we have time)
4 Tablespoons ground flax
4 Tablespoons raw sunflower seeds
Divide the ingredients between 4 different plates or large bowls and top with your favorite dressing.
The dressing I used is my Better Than Ranch with green onions that made it green:)
Better Than Ranch
1 T. White wine vinegar
1 T. Lemon juice
1 1/2 T. Nama Shoyu or Liquid Amino or soy sauce
1 Clove garlic
2 Green onions or sliver of red or sweet onion
1 t. Mustard
1/2 cup vegenaise or mayonnaise or almondaise
1/2 c. Sunflower seeds
1/2 c. Water or almond milk
When blended pulse in:
1 T. Fresh parsley
1 T. Fresh Chopped chives
Grind the nuts and add the rest to be blended together.
I used a cheap version of a magic bullet to make the dressing and it worked great.
Happy Helathy !
I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.
In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.
The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).
I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.
Thought I’d share. 🙂
This is a salad from my Whole Foods Binder System that we love:) We have a bunch of people in our house this weekend and this salad went together easily and is filling lots of bellies. We had 31 people spend the night last night! (Family’s from out of town)
We put pasta, bell peppers, red onion, olives, tomatoes, broccoli, and a blend of vinaigrette dressings in it for an awesome lunch. Sometimes we add sprouted beans, grated carrot, cubed zucchini, and raw corn. It’s a flexible salad so it’s nice to be able to add whatever you have in the fridge.
I’ve got to get back to the party!
This soup is very easy and full of flavor. All of the ingredients can be grown in your garden for the very beat flavor and nutrients.
First I sautee bell peppers,onions, and mushrooms in a little bit of tomato juice from the can of tomatoes I will add later.
When they are soft I add a large can of diced tomatoes or cut up fresh ones and I add some Italian seasoning. To make the flavor even better I add some homemade vegetable broth powder.
I let it all simmer together for a few minutes then let it cool and gobble it up:)
If you want to you could add browned hamburger and have it over pasta. That is not a good food combination if you have any sort of digestion problems or want to lose weight. You would be better off having the pasta OR the meat. Me, I like it without either of them.
Mmmm. Yummm. These were the veggies I had in my salad today: halved grape tomatoes, zuchinni and yellow bell peppers. It is a modified version of the Classic Salad in my Whole Foods Binder System (I didn’t add the corn or chives). Also in the salad was romaine and a homemade version of ranch dressing. I won’t post the recipe for the ranch because it truly did NOT turn out very well… It might have been better if I had not accidentally added vanilla flavored almond milk instead of plain…! I’ll keep working on that recipe. 🙂
In the greenhouse I have planted my tomatoes that I started from seed into buckets. It is so cool to see a thriving plant that used to be just a seed. I don’t think I will ever get used to the miracle of that!
I used a ratio of 2 sand: 2 sawdust: 1 pearlite. How we measured that was with a water pitcher. Two pitchers of sand, 2 of sawdust, and 1 of pearlite.
- We mixed it in a wheelbarrow, then put it in the buckets until they were within 2 or 3 inches of the top rim.
- Then I mixed some pre-plant mix into the top 6-8 inches described HERE.
- When that was done, I watered the bucket until water was coming out of the holes I drilled into the bottom of the buckets previously. (6-8 1/2″ holes).
- I let the mixture sit over night to absorb moisture and then put the plants into the mix the next day. You probably don’t have to do that. It is just a habit for me.
- To put the plants in, I pinched off the little leaves (cotyledons), the first leaves to sprout, and put the plant into the soil up to the first leaves. New roots will grow from the part of the stem that is in the ground making a much sturdier plant.
- When the plants were in, I sprinkled about a Tablespoon of Urea(nitrogen) on the soil mixture and watered it in.The nitrogen will give them a good head start and protect from transplant shock.
The plants have been in the buckets for a couple of weeks and are growing rapidly. I give them about a Tablespoon of weekly feed once a week and water it in. Daily I check to see if the soil within the top 1/2″ is dry. If it is, I water until it starts dripping from the bottom again. I have found that if I do that, it distributes the fertilizer good, leaches out extra fertilizer, gives good moisture content (obviously!), and keeps the soil fresh.
The greenhouse is going to have 80+ tomatoes in it this summer! I have never grown that many tomatoes at once and I have never grown in a greenhouse before. This could get interesting!
|These sprouts are onions 🙂|