MayoClinic.org
Recipes, Food Tips, Healthy Eating & More
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!
Edit, Edit, Edit! I bought ALMONDS for my pecan pie!
@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
@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
@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
@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!
@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
@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
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????
@imallears You said to check the brands to see the source. What sources should be avoided?
@lioness, Well salmon soup is a new one for me. I may have to give it a try.
@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.
@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!