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!

@artist01

@gingerw My specialty was making pecan pies for Christmas dinner. My husband loved mincemeat pie.
One year, when my family was grown up, it was my job to make 3 pecan pies to bring to my eldest son and daughter-in-law's family Christmas dinner. I bought all the ingredients for the pies and was so proud when they turned out beautifully, brought them to the dinner, with the whole family waiting in anticipation when it came time to dessert time. To my great embarrassment, people were having a very hard time chewing their first bite.
Turned out I had bought PECANS by mistake! You all know how hard they are to bite down on! Oh, Granny. Nobody asks me to bring anything to our dinners anymore.

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Edit, Edit, Edit! I bought ALMONDS for my pecan pie!

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@artist01

@jakedduck1 Oh, Granny, Granny, Granny! I bought ALMONDS for my pecan pie! We just started Daylight Saving Time today. I think I need a nap. 💤 😴

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@artist01
That senior moment was nothing compared to mine. I went in to take my meds but did other things and apparently I was still holding my pills. So when I got ready to take them they were nowhere to be found and I mean nowhere. I looked in every cupboard every drawer every room even though I hadn’t been in in any of those rooms. I turned my chair upside down. I looked everywhere, well except where they were of course. Later on I check to see what I was going to have for lunch and checked out the refrigerator and they weren’t in there which is a common place for me to put my keys if I don’t leave them in the outside lock all night. I keep my water and drink in a drawer in my refrigerator and when I got hirsty and opened that drawer guess what I found. Yep, there set my pills. A little cold but no worse for wear so I gobbled them down right then and there.
I’ve been having too many senior moments lately anymore and they’ll probably lock me up somewhere.
If I make it another 17 years to 85 I’ll probably be some kind of raving lunatic.
Jake

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@artist01 It's that we have ailliom things on ourinds.Try to train your mind nd to finishing one thing at a time 🥺 here I am and I have same problem ,what are we suppose to do

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@jakedduck1

@imallears
Well if and when I make it sure I'll use the whole head or 2. I like things to last. where are you going through the agony and misery of making it again when you can just make more the first time, right, RIGHT!!!
oh I didn’t know you put water in it how much water do you put in there? What oven temperature? Any other little secrets you’re holding back on? did you mention whether or not you threw in some spices?
Jake

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@jakedduck1
Using one head of cabbage sliced thin or shredded. Melt 2 1/2 tablespoons of butter in a Le Creuset type pot…ovenproof…and sauté the cabbage for a couple of minutes. Add 2 1/2 tablespoons of white sugar stir until sugar is dissolved and then add half a cup of white wine vinegar. At this point put the whole thing with the cover tightly on into a 325° oven for about 2 1/2 hours. check after about an hour and a half to make sure it’s not too dry and if necessary you can add about a quarter cup of water. Today I did not need to do that. So sweet and tender and remember ovens vary in time so it may take you longer or shorter. I guess you can double the recipe for 2 heads. Won’t really matter too much about the doubling. Keeps a long time and you can have hot or cold, in a salad , on tacos or sandwiches…anywhere you would like a sweetness added to your meal. No agony involved and cabbage slices nicely….just cut out the white core although I have thrown that in too. The slow oven breaks everything down.

FL Mary

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@jakedduck1

@artist01
That senior moment was nothing compared to mine. I went in to take my meds but did other things and apparently I was still holding my pills. So when I got ready to take them they were nowhere to be found and I mean nowhere. I looked in every cupboard every drawer every room even though I hadn’t been in in any of those rooms. I turned my chair upside down. I looked everywhere, well except where they were of course. Later on I check to see what I was going to have for lunch and checked out the refrigerator and they weren’t in there which is a common place for me to put my keys if I don’t leave them in the outside lock all night. I keep my water and drink in a drawer in my refrigerator and when I got hirsty and opened that drawer guess what I found. Yep, there set my pills. A little cold but no worse for wear so I gobbled them down right then and there.
I’ve been having too many senior moments lately anymore and they’ll probably lock me up somewhere.
If I make it another 17 years to 85 I’ll probably be some kind of raving lunatic.
Jake

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@jakedduck1 Haha, Jake. So funny finding your meds in the fridge. I guess by your count I'm doing ok. I've reached 85 and I'm not a raving lunatic (yet)! And you're so right about my nutty pie episode. It was a pretty crafty move on my part to never have to bring another potluck item to a family dinner again!

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@mockinbrd

If you like mayonnaise sandwiches, I strongly suggest this. I'm not affiliated with the company but just want to inform. PRIMAL KITCHEN sells mayonnaise that is so delicious AND it is made from avocados. I'm addicted to the stuff. As I eat my salmon salad sandwich I smile and think this is making me healthy. primalKitchenFoods. It seems like one of the good oils that spoken about by others.

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@mockingbrd, This mayo sounds yummie….anything made from avocados goes to the top of my favorites list!! While I like salmon in any form, may have to give it a mix with avocados next time round! Smiles

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@contentandwell

@mockinbrd I rarely eat salad sandwiches with mayo these days due to cholesterol, plus I have somewhat lost my taste for mayo. I use an avocado one too but not Primal Kitchen. When I do make a salad of this sort, like tuna or chicken salad, it's to put it on top of a green salad. I try to stay away from bread.

For salmon salad do you use canned salmon, and do you add anything besides mayo to it? I have a can of salmon that I bought because it's the kind with the bones and is supposed to be good for osteoporosis but I have not yet been brave enough to open it. My intentions were good but when I think of it, it is not appealing.

Dark chocolate is my treat and since it's good for you also I can feel OK about eating it unless I overdo.
JK

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@contentandwell , @artist01, Like Laurie, I frequently use a small can of salmon, with a dab of mayo, green onions, bread and butter pickles and finely chopp'd red/yellow bell peppers or even squash if any are on hand. Topped on a leafy green salad…delish!!

JK, maybe if you "pretend" the salmon is tuna for a first try it will get you over the hump? Smiles

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@imallears

@artist01
I always have canned salmon in the pantry. I use it tossed over salad or as salmon salad with plenty of seasoning and have made salmon patties with one can. You can get 2 patties from one can but you need a filler like some Panko bread crumbs to keep it together. They are okay but the best way to make patties is to use fresh salmon….lots of recipes out there. My favorite way is to take half an avocado, peel the skin off, season the avocado and stuff it with salmon salad.
I adore sardines…could eat an entire can. Always check the brands to see the source.

FL Mary

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Ahh, @imallears, I'm with you on keeping and using canned salmon! But the greatest bonding is our shared delight is with sardines!! Poor,poor @jakedduck1 and @artist01 for not fully appreciating the satisfaction of both. Oh, well, just more for us, right?

One of my fond memories from childhood was returning home with my dad after doing the weekly grocery shopping and sharing a can of sardines and saltines with him. My mom Never joined in; in fact, she made herself scarce from the kitchen until our little treat was done. Thinking back, I wonder if she got her revenge on those Saturdays by serving the awful smelling turnips for dinner those nights????

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@imallears

@artist01
I always have canned salmon in the pantry. I use it tossed over salad or as salmon salad with plenty of seasoning and have made salmon patties with one can. You can get 2 patties from one can but you need a filler like some Panko bread crumbs to keep it together. They are okay but the best way to make patties is to use fresh salmon….lots of recipes out there. My favorite way is to take half an avocado, peel the skin off, season the avocado and stuff it with salmon salad.
I adore sardines…could eat an entire can. Always check the brands to see the source.

FL Mary

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@imallears You said to check the brands to see the source. What sources should be avoided?

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@lioness

@imallers I have a soup recipe for salmon. In it add little water cook till boiling .Remove from heat add milk/cream to it butter then season if needed heat up again

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@lioness, Well salmon soup is a new one for me. I may have to give it a try.

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@sueinmn

Oooh – I'm with Jake in this camp. Will eat salmon patties if well-filled with breadcrumbs, egg, etc – a relic from meatless Fridays, but sardines put me off completely – along with oysters. I just have to get my nutrition a different way. Like pickled herring – in brine, mustard or cream sauce with lots of onion…
Sue

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@sueinmn, I still make salmon patties and also stock canned oysters. Will never forget my hubby introducing me to raw oysters on the half-shelf. That mischief told me to dip them in sauce and then chew them very s l o w l y. Not sure I ever forgave him completely, lol, but I did learn to love them later.

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@Erinmfs

I've never purchased salmon in a can, I'll have to try some of these recipe ideas. I eat salmon filets , from a frozen bag, delivered to my home. I thaw them and heat them for just a few minutes with lemon and dill.

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@Erinmfs, I hope you will give the canned salmon a try. Like you, my first choice is for fresh or frozen which are easy and delicious baked with lemon and seasonings but I keep the canned on hand for salads or patties. Yummie!

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