Recipes, Food Tips, Healthy Eating & More

Posted by Debbra Williams, Alumna Mentor @debbraw, Feb 22, 2019

Some of the members of the Gratitude Discussion Group were interested in having a place to share recipes and food ideas. I’m hoping that we can use this thread as a place to have that kind of discussion. I’d love to hear your ideas for quick meals, comfort food, healthy snacks, and more.

Personally, I’ve just been through a bad reaction to one of my medications that left me with a very queasy stomach. I would love to hear ideas – or recipes – that might be used when you need to get something on your stomach, but don’t want to overdo it.

Hopefully, this thread will even be a place where we can share recipes for special treats and yummy rewards. It doesn’t always have to be healthy!

I’d love to hear from members who have been part of other discussions AND from new members who have good ideas, recipes and food tips to share. I’m excited to see who might start us off here with an awesome food suggestion!

Interested in more discussions like this? Go to the Just Want to Talk Support Group.

imallears | @imallears | Aug 21, 2019

In reply to @jakedduck1 "@imallears Great! One less ingredient. I’m out of the mood now, not that I was chomping..." + (show)

@jakeduck
Are you nuts? Trying to go to the great beyond on a sugar coma?🤭
Snickers is #1 and Reese’s pieces is #2...I hate almond joy although I like coconut.

Candy and lentil stew...shame on you Leonard, you know better.🤢

FL Mary

I just ate a pound (at least) of crispy asparagus....just like potato chips and don’t ever buy chickpea pasta...meh....🤮

Leonard | @jakedduck1 | Aug 21, 2019

In reply to @imallears "@jakeduck Are you nuts? Trying to go to the great beyond on a sugar coma?🤭 Snickers..." + (show)

@imallears
Probably am. Been told often enough that I was nuts so it just might be true.
A candy coma, that put a smile on my face. What a wonderful way to go.
Cumulative, I’ve been in comas about 3 years but a candy induced coma, the only way to go.
Chickpea pasta? Never heard of it.
Asparagus, that sounds good but I’m surprised your eating something so normal.
Im going to start the death march to the kitchen now.
Jake

Leonard | @jakedduck1 | Aug 21, 2019

I think I’ll put off the death march till tomorrow.
Jake

Leonard | @jakedduck1 | Aug 21, 2019

Oh nuts, I’m donating Platelets in the morning. Guess I’ll have to brave the death march to the dungeon now. 🤮🥴😡🤬
Jake

Leonard | @jakedduck1 | Aug 21, 2019

I forgot to rinse off the lentils. Should I rinse them when they’re done?
Jake

lioness | @lioness | Aug 21, 2019

In reply to @jakedduck1 "I forgot to rinse off the lentils. Should I rinse them when they’re done? Jake" + (show)

@jakedduck1 As Mary said rinse them first then cook them you don't have to rinse them after cooking . Pair it with tomatoes ,onions,garlic and ground beef that's been cooked. And I have frozen them but they turned to mush so I wouldn't advice this

sayaboleh | @sayaboleh | Aug 22, 2019

In reply to @jakedduck1 "Ok, I’m about to bite the bullet and try and cook some lentils. Anybody know how..." + (show)

Lentils expand like crazy so I would not use the whole pound at once, Here is a simple NY times recipe for 4 that only uses a cup -- one of my favorites. You can always add some kind of meat to it but it is very flavorful on its own. All lentils cook like pasta - the idea is to simmer until soft and that usually takes about 20 - 30 minutes. You can either puree or leave whole - have it really soupy or thick like stewy, entirely up to you. Flavoring comes from onions, carrots, garlic, fresh or canned tomatoes and spices like curry powder, cumin or even chili powder and a dash of turmeric if you have it. Here's the recipe. https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon

Leonard | @jakedduck1 | Aug 22, 2019

In reply to @sayaboleh "Lentils expand like crazy so I would not use the whole pound at once, Here is..." + (show)

Boy did they ever expand!
Be having them for breakfast, lunch & dinner for awhile. That’s okay at least no more cooking in the near future.
Jake

Becky, Volunteer Mentor | @becsbuddy | Aug 22, 2019

In reply to @imallears "@jakeduck Are you nuts? Trying to go to the great beyond on a sugar coma?🤭 Snickers..." + (show)

@imallears Do you make the crispy asparagus? They sound so good! Love asparagus

imallears | @imallears | Aug 22, 2019

In reply to @becsbuddy "@imallears Do you make the crispy asparagus? They sound so good! Love asparagus" + (show)

@ becsbuddy
Hi,

Yes, I made the crispy asparagus. I preheated oven to 425.....chopped off the ends....tossed with olive oil, S &P and placed on parchment paper for maybe half hour or more spaced apart. Keep checking on them...I cook them a little longer than usual until they look like they are about to char. Drain on paper towel a bit....you can sprinkle with Parmesan if you like but they are so good without it. Planned on leftovers...didn’t happen lol. Reheat any in toaster oven or regular oven briefly...not the microwave. I also do this to canned chickpeas.
Drain, rinse and let the chickpeas dry on a towel....do the same thing as I did with the asparagus...just short of charring. Better than peanuts and you can store them for a couple of days....crispy right out of the oven and soften up a bit afterward but still good. Same thing with Kale....makes kale chips. Just be sure not to burn....425 or 450....love to cook with high heat.

I’ll toss anything in the oven with olive oil s & p..... best way to have tasty veggies. I only use good cold pressed olive oil or avacado oil..great for high heat and I am partial to using parchment paper.

Fl Mary