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!

@imallears

@jakedduck1
Hi,
Glad you got new wheels…be safe and enjoy your journeys.
I might suggest you sauté your beet tops separately…you may find them a little bitter. Use fresh garlic if you have it…..it wards off vampires too.😉 BTW I also loved pickled beets But roasted beets do not taste like that at all…still good though…I prefer mine cold or room temperature rather than hot. I’m sure you will let us know how things go.
Woke up at 42 degrees here this morning…bright sunshine…love it.

FL Mary

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@imallears
My beets & carrots are FINALLY in the oven. I started at 2pm and put them in the oven at 4. I found out beets are loaded with oxalates which are mortal enemy’s to people susceptible to kidney stones. I read beet tops have more iron than spinach but the oxalates significantly reduce the iron absorbed.
50 minutes and not done yet. I’m not Job for Pete sake.
Jake

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@sueinmn

Enjoy your new ride! Actually, about as sweet as some of my daughter's favorite dark, dark chocolate.
Hey, that gives me an idea – I'm going to try chocolate balsamic vinegar on them next time!
Sue

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@sueinmn
Dipping dark chocolate in castor oil would be an improvement, anything to kill the taste.
I get a few pieces of dark chocolate in the candy I buy but whenever I eat it I immediately have a milk chocolate chaser or two or three or…….?
Jake

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@marjou

@jakedduck1 I cut the beets in half with skins on and add other veggies on hand like carrots, small potatoes, onions and place on aluminum foil ( create a pouch) with olive oil, a pat of butter and lemon juice. In toaster oven bake at 400-425 degrees for about 50 minutes (use timer) or until tender. Can season with Lawry's seasoning salt. The beet skins are easier to remove after they are cooked. Beets are tasty both hot or cold. Hope you enjoy

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@marjou
I ate the whole mess, actually it was good if you don't mind chewing on grass. I cooked the tops with garlic olive oil and sticky vinegar which is very flavorful and some minced garlic from a jar of course. I just had the leaves and took out the vein down the middle. Had carrot tops too. Beets were good too. I forgot about the pouch, probably why they took longer to cook.
Jake

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@jakedduck1

@marjou
I ate the whole mess, actually it was good if you don't mind chewing on grass. I cooked the tops with garlic olive oil and sticky vinegar which is very flavorful and some minced garlic from a jar of course. I just had the leaves and took out the vein down the middle. Had carrot tops too. Beets were good too. I forgot about the pouch, probably why they took longer to cook.
Jake

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@kakedduck1 Leonard, you are bravely stepping in to new territory with things to cook. Good for you! Glad to see it. My acceptable foods seems to be narrowing down more each week due to kidney issues, but apples and oatmeal are still okay!
Ginger

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@lioness

@debra I'm grateful not to have caught the virus and will get my vaccine on 1st .We all got through 2020

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@lioness, Good to see your post. It has been awhile and I'd wondered if you were doing ok.

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@jakedduck1

@imallears
My beets & carrots are FINALLY in the oven. I started at 2pm and put them in the oven at 4. I found out beets are loaded with oxalates which are mortal enemy’s to people susceptible to kidney stones. I read beet tops have more iron than spinach but the oxalates significantly reduce the iron absorbed.
50 minutes and not done yet. I’m not Job for Pete sake.
Jake

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Hi,
Forgot about the oxalates. I take issue with minced garlic in a jar…gotta be the worse tasting garlic ever….please use fresh garlic and you can always get a garlic press to mince them. Honestly there is no comparison taste wise. You could have left the vein in and just chopped up the leaves smaller and saved some extra work. Actually the stems on some of these vegetables can be eaten but need to be cooked longer. For example I had Swiss chard (red) last night and chopped a little Vidalia onion along with the stems and sautéed them in olive oil..added fresh garlic for about 30 seconds and then added the chopped leaves. Looks good and the stems added a little sweetness.

Can you have some high oxalate foods occasionally? They say boiling reduces the amount of oxalates by 90%.

But anyway good for you for venturing into no mans land.

FL Mary

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@jakedduck1

@marjou
I ate the whole mess, actually it was good if you don't mind chewing on grass. I cooked the tops with garlic olive oil and sticky vinegar which is very flavorful and some minced garlic from a jar of course. I just had the leaves and took out the vein down the middle. Had carrot tops too. Beets were good too. I forgot about the pouch, probably why they took longer to cook.
Jake

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Hi @jakedduck1 I believe a person will like the foods he or she grew up eating. All my life I enjoyed eating any greens i.e. dandelions, rapini, beet tops, and swiss chard to name a few. It is a popular European side dish and a favorite with us. My family would boil the greens. After well draining the water, we would add olive oil, lemon juice, and salt. I make sure to have a batch ready when my children visit. We don’t mind eating grass. Besides it being delicious, it is part of a healthy diet, the Mediterranean diet.

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@jakedduck1

@marjou
I ate the whole mess, actually it was good if you don't mind chewing on grass. I cooked the tops with garlic olive oil and sticky vinegar which is very flavorful and some minced garlic from a jar of course. I just had the leaves and took out the vein down the middle. Had carrot tops too. Beets were good too. I forgot about the pouch, probably why they took longer to cook.
Jake

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@jakedduck1 Bravo!👏👏Sometimes I steam the beet tops.

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@contentandwell

@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.
JK

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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.

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@luftmensh1

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.

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That garden assortment sounds so delish. Have to get back into the salad grove. Thank you.

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@grandchild

That garden assortment sounds so delish. Have to get back into the salad grove. Thank you.

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I should add that farmer cheese has a distinct texture (smooth, no curds) and is a little on the dry side, so I always add a little lowfat sour cream and some snipped dill or scallions to it.

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@luftmensh1

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.

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Yum! Brussels sprouts, fresh, I found some this morning at the supermarket. I looked up how to store them, place them in a plastic bag (after removing any soiled leaves), and they should be eating within 4 days. So the clock is ticking, I have 3 meals of brussels sprouts ahead of me!

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