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!

@sueinmn

Funny, until my daughter lived with us, I never heard of eating beets cold, except in a summer salad. She buys them pre-cooked in shelf-stable pouches (Costco?) and adds them to the plate for any meal that looks a little short of vegetables or color. For example, baked sausage (no buns), coleslaw with apples and a side of beets makes a great meal. Spicy, sour & sweet.
@jakedduck1 – I would say beet are sweeter than cooked carrots, but unlike most other cooked roots, beets are "smooth" textured not mealy or mushy. I think with the color, sweetness & texture they are quite nice to eat – but I find the canned ones "blah" We also add them to fruit/veg smoothies.
Sue

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@sueinmn Those beets (that are cooked and in the pouches) are available in most grocery stores in my area in the produce section. I like having them on hand as well. They can perk-up a meal that is lacking in veggies or color. I've always liked beets.

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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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@luftmensh1
Hello,

That is my kind of salad down to the sunflower seeds, chickpeas and mashed avocado on toast.
Raw veggies sliced very thin are great in salads. I have roasted chickpeas (canned) with EVO, s and p until they start to turn brown.
Now that is an awesome snack…. enter than peanuts.
I like my sprouts sliced in half and also roasted with EVO and seasonings. When I lived in Long Island, NY we used to buy the full stalk of sprouts in the fall…they stayed fresher longer when on the stalk. I miss those farm stands.
For breakfast I often toast a gluten free whole grain piece of toast and mash an avocado and then slightly drizzle some raw honey over it. I have to have something sweet in the morning.
Do you mean snow peas when you mentioned the flat beans? Or what I know as runner beans?
I have never had sliced raw rutabaga…something to try.
I believe all meals should be colorful and anything goes when it comes to salad.
Bon Appetit!

FL Mary

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I forgot another wonderful addition to my salads: pomegranate arils (seeds). A wonderful burst of sweetness.

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To imallears: Yes, you are right about the snow peas. The name came to me this afternoon. Also, someone spoke about cooking greens. My mother used to make a dish called schav. It's a cold soup made from sorrel leaves, and can be served with a hot potato and sour cream. (Sort-of the green equivalent of borscht. Some supermarkets sell schav already made in a bottle. In the past, I grew sorrel. I also steam chopped-up kale and stir it into sauteed mushrooms and onions. With spinach, I don't bother steaming. I just stir it right into the mushrooms and onions. I seem to put sauteed mushrooms and onions into lots of things. I especially like the Vidalia or other sweet onions.

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In reply to @luftmensh1 "What is EVO?" + (show)
@luftmensh1

What is EVO?

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Extra virgin olive oil

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@luftmensh1

I forgot another wonderful addition to my salads: pomegranate arils (seeds). A wonderful burst of sweetness.

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I add Apple slices to salads

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Love all these salad tips. We always have fresh Romaine in the house for the guinea pig, so that becomes the starting point. Winter in MN is the challenge – I'm used to going to the local Farmers' Market in TX for my fresh-from-the-field veggies – everything from the store tastes blah to me. I guess I need to try some of these suggestions. I like fresh berries – any kind – on top of the salad, with Raspberry Balsamic vinegar – no oil needed. Sometimes I add chunks of leftover chicken or steak, and crumbled Feta cheese.
Sue

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COOKING QUESTION
I I have some thin cut pork. I need to cook it as revolting as disgustingly revolting as that thought is, especially since I don’t know what to do with it and even worse I don’t really know how to cook it properly. ALSO, after I cook it can I refreeze whatever concoction I create, provided I don't ruin it and throw it out?
Thanks kids,
Jake

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@jakedduck1

COOKING QUESTION
I I have some thin cut pork. I need to cook it as revolting as disgustingly revolting as that thought is, especially since I don’t know what to do with it and even worse I don’t really know how to cook it properly. ALSO, after I cook it can I refreeze whatever concoction I create, provided I don't ruin it and throw it out?
Thanks kids,
Jake

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@jakedduck1 A quick stir fry. Cut pork into thin strips or cubes and season with garlic salt and ginger. Add some veggies like carrot strips, onion, Bell pepper, cabbage or whatever you like. Heat up Olive oil, a dash of sesame oil and soy sauce. One pan only.

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@jakedduck1

COOKING QUESTION
I I have some thin cut pork. I need to cook it as revolting as disgustingly revolting as that thought is, especially since I don’t know what to do with it and even worse I don’t really know how to cook it properly. ALSO, after I cook it can I refreeze whatever concoction I create, provided I don't ruin it and throw it out?
Thanks kids,
Jake

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@jakedduck1
Do what @marjou says and never buy thin cut pork again. If you want to buy a pork chop only get the thick bone in chop. Otherwise the thin pork chop is only good for stir fry. Pork cutlets, on the other hand are a different matter.

I would cut it into strips stir fry first…briefly…take out and do the veggies in the same pan and then throw the pork back in when veggies are done. You can freeze but leftovers will stay a while in the fridge …..you can add any kind of Asian stir fry sauce you have…soy sauce etc at the end. I like to add pineapple and peanuts to mine and use carrots, onions, peppers but really anything you have on hand. It’s really a good fast meal…just don’t overcook the veggies and you can have over rice if you like. Or you can wrap it up in a pita. You will enjoy it.

It does involve some chopping or slicing…..so …get a grip.

Thank goodness you have us here!

FL Mary

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@marjou

@jakedduck1 A quick stir fry. Cut pork into thin strips or cubes and season with garlic salt and ginger. Add some veggies like carrot strips, onion, Bell pepper, cabbage or whatever you like. Heat up Olive oil, a dash of sesame oil and soy sauce. One pan only.

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@marjou
@imallears
You guys should know I'm not into chopping, cleaning slicing and all that nonsense plus I have to go to store, how fun☹️😤😢🤬
COOKING SUCKS!!!!!!!!!
Thanks kids, (not really but saying it is the polite thing to do.)
Jake

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