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Debbra Williams, Alumna Mentor (@debbraw)

Recipes, Food Tips, Healthy Eating & More

Just Want to Talk | Last Active: Aug 19 6:49am | Replies (2409)

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@jakedduck1 Jake, you may have said before what causes your food restrictions, but if you did I forget. Do you mind telling that?
Vegetables take on a whole better taste when you roast them. Last night we had baked haddock for dinner and I made roasted Brussels sprouts and parsnips for dinner. Even my husband enjoyed it, and it was easy. Just trim the outer leaves from the sprouts and cut them in half or quarters depending on their size, peel and cut the parsnips, toss in a bit of EVOO, and roast. Yum. Brussels Sprouts got a bad name when people just boiled them. My kids both love them.

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Replies to "@jakedduck1 Jake, you may have said before what causes your food restrictions, but if you did..."

@contentandwell and @jakedduck1

Yes, roasting veggies is a great idea! Keep a variety in your frig. You can add grape tomatoes with asparagus, onions, Brussel sprouts and anything else that you like. Sprinkle with olive oil and some Mrs. Dash (salt-free seasoning) and you got your veggies without the unhealthy add-ons. (You can place them on aluminum foil that has been sprayed with a baking spray and you also have a quick clean up.)

I steam brussels sprouts, slicing the larger ones not quite all the way through. If they're very fresh, they even taste sweet. They're usually tender after 5-6 minutes, depending on size. I don't put any sauce on them. I make colorful salads almost every day for lunch. Have you ever tasted a slice of raw rutabaga (yellow turnip)? Or a slice of raw beet? Delish. I put these in a salad, along with greens, tomatoes, cucumber, different colored peppers, celery, sugar snap beans or the flat ones (can't remember their name), string beans, avocado, whatever I have in the fridge. Very colorful and tasty. For a dressing, I use 1 teaspoon balsamic vinegar and 1/2 teaspoon extra virgin olive oil, shake it up and sprinkle on, then sprinkle on some sunflower seeds. Sometimes I add chickpeas or lentils to make a complete meal, or I pair it with farmer or cottage cheese and some dill, or with sardines or anchovies with sweet onion slices, or tuna salad. Add a slice of toasted rye spread with mashed avocado, and I'm in heaven. Finish off with apple slices.