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

@jakedduck1
I am designing a set of heat proof, flame proof and broil proof DISPOSABLE pots and pans just for you. Calling it Jakeware.
Next on the list is designing a house with a closet size kitchen that has enough space for a refrigerator, microwave and toaster
oven. Instead of a wine cellar there will be a chocolate pantry.
I’m here for you.

FL Mary

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@imallears
Now the CHOCOLATE Pantry is the best idea you ever had.

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@imallears

@jakedduck1
I am designing a set of heat proof, flame proof and broil proof DISPOSABLE pots and pans just for you. Calling it Jakeware.
Next on the list is designing a house with a closet size kitchen that has enough space for a refrigerator, microwave and toaster
oven. Instead of a wine cellar there will be a chocolate pantry.
I’m here for you.

FL Mary

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Oops, posted to soon.
Although a closet size kitchen is a step in the right direction it’s still a kitchen and so it’s still a rather big pill to swallow. Now if it was a closet in the garage it would be better. Of course no kitchen at all would be ideal but that would be quite a challenge. Jeez, Maybe all those sea & river creatures you’ve devoured are brain food after all.
One time my brother asked our Mom a question and she didn’t know the answer and she said “I was behind the door when the brains were passed out” and my brother said “you weren’t even in the room.” My brother probably thinks I wasn’t even in town.
What EXOTIC item are you going to have for lunch today. As terrifying as the thought may be I still want to know. But whatever it is I’m sure I can find an appropriate vino.
Take care,
Jake

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@jakedduck1

Oops, posted to soon.
Although a closet size kitchen is a step in the right direction it’s still a kitchen and so it’s still a rather big pill to swallow. Now if it was a closet in the garage it would be better. Of course no kitchen at all would be ideal but that would be quite a challenge. Jeez, Maybe all those sea & river creatures you’ve devoured are brain food after all.
One time my brother asked our Mom a question and she didn’t know the answer and she said “I was behind the door when the brains were passed out” and my brother said “you weren’t even in the room.” My brother probably thinks I wasn’t even in town.
What EXOTIC item are you going to have for lunch today. As terrifying as the thought may be I still want to know. But whatever it is I’m sure I can find an appropriate vino.
Take care,
Jake

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@jakedduck1
Lunch is chicken salad over regular salad. Dinner is grass fed strip steak and my garlicky kale salad. I have a couple of New Jersey pounds to shed so lots of salad for a while. Ate too many complex carbs while away. I will let you know what we are eating this weekend and for my birthday weekend coming up.
You still need a place to store refrigerated items and a few minimal appliances...forgot the mini sink. You can call it what you want...the Forbidden Area or what not. Your house so your design....

FL Mary

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@jakedduck1

@lioness
Wanna come up & do them? I thought not!!!
Jake

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@jakedduck1 I don't think so I don't even like asparagus maybe you can blend then into a smoothie just add water and of course ,chocolate, dark to them there,s your veggies and sweets

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@lioness

@jakedduck1 I don't think so I don't even like asparagus maybe you can blend then into a smoothie just add water and of course ,chocolate, dark to them there,s your veggies and sweets

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@lioness
I like asparagus charred....either in the oven with EVO and seasoning or on the stove top with a little water (if stalks are thick) in a skillet ...let that burn off and then add olive oil and seasoning until they start to blister. I prefer the thick stalks because they blister and char better than the thin ones. Never did them in a frozen state though. Anything in the oven with EVO and S&P tastes good to me. I usually add nutritional yeast sprinkled on the asparagus when cooked. I bet you would like them my way...I don’t like them boiled.

I don’t know about an asparagus smoothie ..think it would need some fruit like strawberries. @jakedduck1 could definitely add a chocolate bar and maybe some yogurt. I added Nutella to my grandsons spinach smoothie along with frozen fruit and yogurt...he loved that when he was in high school. Also no reason why you can’t chop up a little chocolate to put in salads along with some raspberries...yum.

Chocolate...mostly the dark kind is used in many meat marinades or thrown into stew dishes or shaved and added to spice rubs.
Sorry, Leonard you need to trot out the bitter dark chocolate for these.

Anyway @jakedduck1 , you will have asparagus for a year I guess. At least it cooks fast and, if you bought the thin stalks they will cook up nicely on the stovetop with just olive oil....boom boom done. Don’t forget to cut off the ends.

FL Mary

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@imallears
Now you’re talking to an expert when it comes to charring. Almost everything I cook is charred.
Candy in salads, M&M’s would be good.
I microwave my veggies. Better ways to do it but microwaving is safest & no dish to wash. Just trying to get by until the “Jakeware” is available.
Jake

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@imallears

@lioness
I like asparagus charred....either in the oven with EVO and seasoning or on the stove top with a little water (if stalks are thick) in a skillet ...let that burn off and then add olive oil and seasoning until they start to blister. I prefer the thick stalks because they blister and char better than the thin ones. Never did them in a frozen state though. Anything in the oven with EVO and S&P tastes good to me. I usually add nutritional yeast sprinkled on the asparagus when cooked. I bet you would like them my way...I don’t like them boiled.

I don’t know about an asparagus smoothie ..think it would need some fruit like strawberries. @jakedduck1 could definitely add a chocolate bar and maybe some yogurt. I added Nutella to my grandsons spinach smoothie along with frozen fruit and yogurt...he loved that when he was in high school. Also no reason why you can’t chop up a little chocolate to put in salads along with some raspberries...yum.

Chocolate...mostly the dark kind is used in many meat marinades or thrown into stew dishes or shaved and added to spice rubs.
Sorry, Leonard you need to trot out the bitter dark chocolate for these.

Anyway @jakedduck1 , you will have asparagus for a year I guess. At least it cooks fast and, if you bought the thin stalks they will cook up nicely on the stovetop with just olive oil....boom boom done. Don’t forget to cut off the ends.

FL Mary

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@imallers I might try that Just cooked on stove before That sounds like a winner Jake could even do yet no mess

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@jakedduck1

@imallears
Now you’re talking to an expert when it comes to charring. Almost everything I cook is charred.
Candy in salads, M&M’s would be good.
I microwave my veggies. Better ways to do it but microwaving is safest & no dish to wash. Just trying to get by until the “Jakeware” is available.
Jake

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@jakedduck1
When I do them in the oven I use parchment paper on the cookie sheet or broiler pan (you can use aluminum foil). No pans, just dump the veggies onto the dish and throw the foil or paper away.
If you have to microwave may I suggest you make a light sauce of butter, garlic powder and lemon/pepper zest (or powder) by melting all in the microwave after you take out the veggies and then drizzle over the cooked veggies. Should taste better then just sprinkling any dried seasonings over the veggies. Do this with any food...fish or chicken and seasonings and you have made somewhat of a gourmet sauce. Takes about 10 seconds to melt the butter and seasonings in the micro. No measuring...just eyeball it.

Please use real butter if you can....the margarine or butter substitute is awful tasting.

In the meantime think about how big and where you want your chocolate pantry...Willy Wonka.

Will be eating out a lot this weekend....will regale you with my choices. Got a cool front and some rain today and these next 3 days are beautiful temps in the high 60s with the lowest dew point we have had in ages and bright sunshine.

FL Mary.....

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@jakedduck1 @lioness @feisty76 @imallears I'm missing all your lovely chats about food. What did you all have for Easter dinner? We were blessed with 80F weather with sunshine, and entertained a small group on our patio - served smoked and grilled sirloin steak with salad and fruit.
And Leonard, just for you, dessert was fudgy brownies, topped with good ice cream, hot fudge & fresh raspberries.
Sue

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@sueinmn

@jakedduck1 @lioness @feisty76 @imallears I'm missing all your lovely chats about food. What did you all have for Easter dinner? We were blessed with 80F weather with sunshine, and entertained a small group on our patio - served smoked and grilled sirloin steak with salad and fruit.
And Leonard, just for you, dessert was fudgy brownies, topped with good ice cream, hot fudge & fresh raspberries.
Sue

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@sueinmn I had country baked ham stuffing ,sweet potato For Jake had chocolate cake (thought of you)

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