Recipes, Food Tips, Healthy Eating & More

@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

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.

@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

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.

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

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"

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"

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.

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.