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

@fiesty76
“You are what you eat”....I have been saying this for years. You are proof that food has such an impact on health . iIf more people woke up to that fact, we wouldn’t have the obesity epidemic in this country that is resulting in increased medical problems. Keep spreading the word.

FL Mary

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@imallears, Yes! and thanks for your support. What we eat can make a huge difference not only in our physical health but also in our emotional health when we are following better diet practices.

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@parus

I have mostly gone gluten and processed sugar free-especially the white sugar as well as dairy I have even started making my own oat flour and using molasses, maple syrup and honey in baking. I have become a creative cook and with all of the information available at my fingertips now I am having fun with experimenting. I still enjoy bread baking but only do so to give to others. Kneading dough is a good way to work off stress. Fast food and carry out has not ever been appealing to me. My crock pot has become my best friend. When I bake treats I use maple syrup or honey and have found others don't seem to mind.
Living alone helps as I need only please myself. A platter of fruit is a snack for the grandson when he comes. This grandma does not have a cookie jar or candy dish. Processed sugar now tastes bitter.
I am not diabetic but have learned that what I eat does affect the chronic pain and depression. Part of my pain management regimen is eating as healthy as I can.
@imallears I do agree with we are what we eat!! I know it is difficult for the younger ones that are working and fast food/carry out has become a way of life for many because of the hurried pace society has inflicted upon us. Also difficult for the shut-ins and the ones relying on meals on wheels etc. Easy for me to do so as I am only feeding and caring for myself. When I think of myself as selfish I remind myself the best gift I can give my adult children is to stay as healthy as I can so as not to add to the pressures of their busy lives.
Once again, I am dismounting soapbox.

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Great post, @parus! Like you, my crock has become a best friend. I also agree that living alone has many advantages in what and how we approach our meal planning. By preparing what is best for one's particular health conditions, loners can also freeze leftovers for "nights off from the kitchen". Others with families and those dependent on facility provided meals face more of a challenge.

Also importantly was what you wrote about staying as well as possible to not add more pressure to the lives of our busy children. When the pandemic arrived, my out-of-state daughter threatened to come get me and take me home with her. By promising I would self-quarantine and follow infectious disease public health precautions, I think it relieved her greatly of an additional burden and freed me also to stay-in-place.

It sounds like you and I share the same feeling about how creative cooking has become more of a new and welcome hobby. Please stay on your soapbox; I, along with many others, enjoy your posts! Hope all find some sunshine and good food in their day today.

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@contentandwell

@mockinbrd I really like those but what would you do with them when you are actively cooking? I guess they are only meant for people like Jake who prefer to not use their range tops.
JK

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I use one that covers two burners. It is a John Boos three inch thick cutting board with handles. When not in use I have it on it’s side perpendicular between Refrigerator and cabinet.

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@fiesty76

Great post, @parus! Like you, my crock has become a best friend. I also agree that living alone has many advantages in what and how we approach our meal planning. By preparing what is best for one's particular health conditions, loners can also freeze leftovers for "nights off from the kitchen". Others with families and those dependent on facility provided meals face more of a challenge.

Also importantly was what you wrote about staying as well as possible to not add more pressure to the lives of our busy children. When the pandemic arrived, my out-of-state daughter threatened to come get me and take me home with her. By promising I would self-quarantine and follow infectious disease public health precautions, I think it relieved her greatly of an additional burden and freed me also to stay-in-place.

It sounds like you and I share the same feeling about how creative cooking has become more of a new and welcome hobby. Please stay on your soapbox; I, along with many others, enjoy your posts! Hope all find some sunshine and good food in their day today.

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We have long followed the "cook once, eat twice" philosophy. Now that there are just two of us, it is often "...eat thrice." We are so averse to most takeout that even when we travel, we carry our prepared meals, frozen, for the first 3 nights on the road, heat'n'eat when we arrive in our motel room. The best meals we have found for this are homemade soups, chili, veggie laden casseroles (without any pasta.)

Here is a very favorite quick at-home meal - we call it "red eggs"* and serve it over crisp whole-grain toast (mine is gluten-free.) Ready in under 30 minutes with only one pan!
14-16 oz can diced tomatoes (no-salt)
2 Tbsp olive oil
1 clove garlic, finely minced
2 tsp mixed dried herbs - basil, rosemary, oregano, thyme (or 2 Tbsp fresh)
4 eggs
4 slices toast, buttered or not.

In a heavy 8-9" skillet, saute the garlic slightly in oil, then add tomatoes & herbs and simmer until the liquid begins to cook away slightly - about 15-20 minutes. Turn the heat to medium. With the back of a spoon, make 4 wells in the mixture and crack the eggs into them. Spoon a little tomato mixture over each egg, cover the pan & make the toast. When eggs are done to your taste (about 4 min) scoop onto toast, cover with tomato mixture. Diners add salt & pepper to taste.

We serve with a bowl of mixed fruit topped with Greek yogurt.
Sue
* technically, these are named "Eggs Provencal"

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@colleenyoung

For anyone who is interested in healthy eating, check out these new groups and blogs on Mayo Clinic Connect.
- Low-carb healthy fat (LCHF) Living & Intermittent Fasting group: https://connect.mayoclinic.org/group/lchf-living-intermittent-fasting/ Connect with others
- Weight Management blog https://connect.mayoclinic.org/page/weight-management-1/ Find recipes and tips

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Any suggestions for those like me with a sweet tooth or two, or three. OK, candy is a major food group, I’m sure someone at sometime told me that.

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@sueinmn

We have long followed the "cook once, eat twice" philosophy. Now that there are just two of us, it is often "...eat thrice." We are so averse to most takeout that even when we travel, we carry our prepared meals, frozen, for the first 3 nights on the road, heat'n'eat when we arrive in our motel room. The best meals we have found for this are homemade soups, chili, veggie laden casseroles (without any pasta.)

Here is a very favorite quick at-home meal - we call it "red eggs"* and serve it over crisp whole-grain toast (mine is gluten-free.) Ready in under 30 minutes with only one pan!
14-16 oz can diced tomatoes (no-salt)
2 Tbsp olive oil
1 clove garlic, finely minced
2 tsp mixed dried herbs - basil, rosemary, oregano, thyme (or 2 Tbsp fresh)
4 eggs
4 slices toast, buttered or not.

In a heavy 8-9" skillet, saute the garlic slightly in oil, then add tomatoes & herbs and simmer until the liquid begins to cook away slightly - about 15-20 minutes. Turn the heat to medium. With the back of a spoon, make 4 wells in the mixture and crack the eggs into them. Spoon a little tomato mixture over each egg, cover the pan & make the toast. When eggs are done to your taste (about 4 min) scoop onto toast, cover with tomato mixture. Diners add salt & pepper to taste.

We serve with a bowl of mixed fruit topped with Greek yogurt.
Sue
* technically, these are named "Eggs Provencal"

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This is in my wheelhouse. Healthy, quick, tasty. Thanks for the idea. (I’d add onion)

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@sueinmn

We have long followed the "cook once, eat twice" philosophy. Now that there are just two of us, it is often "...eat thrice." We are so averse to most takeout that even when we travel, we carry our prepared meals, frozen, for the first 3 nights on the road, heat'n'eat when we arrive in our motel room. The best meals we have found for this are homemade soups, chili, veggie laden casseroles (without any pasta.)

Here is a very favorite quick at-home meal - we call it "red eggs"* and serve it over crisp whole-grain toast (mine is gluten-free.) Ready in under 30 minutes with only one pan!
14-16 oz can diced tomatoes (no-salt)
2 Tbsp olive oil
1 clove garlic, finely minced
2 tsp mixed dried herbs - basil, rosemary, oregano, thyme (or 2 Tbsp fresh)
4 eggs
4 slices toast, buttered or not.

In a heavy 8-9" skillet, saute the garlic slightly in oil, then add tomatoes & herbs and simmer until the liquid begins to cook away slightly - about 15-20 minutes. Turn the heat to medium. With the back of a spoon, make 4 wells in the mixture and crack the eggs into them. Spoon a little tomato mixture over each egg, cover the pan & make the toast. When eggs are done to your taste (about 4 min) scoop onto toast, cover with tomato mixture. Diners add salt & pepper to taste.

We serve with a bowl of mixed fruit topped with Greek yogurt.
Sue
* technically, these are named "Eggs Provencal"

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@sueinmn This sounds like a more basic version of Shakshouka. I have not made it but I have seen many recipes for it online and plan to. I know my daughter and her husband enjoy it.

Whenever I do any real cooking I try to make sure it will serve us for two nights. If there's only enough left for one person I give it to my husband. I can be satisfied with either eggs, yogurt, a salad, or oatmeal. The sacrifice is worth it to have a night off from real cooking. JK

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@mockinbrd

Any suggestions for those like me with a sweet tooth or two, or three. OK, candy is a major food group, I’m sure someone at sometime told me that.

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@mockinbrd Chocolate is definitely a necessity of life for me. I love the very dark chocolate so that works out well. I can eat and feel that it's good for my heart. I buy the bars that are high quality, about 3 ounces each, break them into sections, and put them in a covered dish for when I need to grab a piece.
JK

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@contentandwell
“Chocolate is definitely a necessity of life for me. I love the very dark chocolate.......good for my heart....high quality...”
Finally.....a voice of sanity in the wilderness ..amen!

Dark Chocolate loving FL Mary

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@mockinbrd

Any suggestions for those like me with a sweet tooth or two, or three. OK, candy is a major food group, I’m sure someone at sometime told me that.

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@mockinbrd
I do this for a sweet fix.
Sauté one apple (cored and sliced not peeled) in a little butter until somewhat soft but not soggy.
Add chopped walnuts, golden raisins and cinnamon about a minute after you start the sauté.
Eat warm or cold

Hmmmm
FL Mary

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