Recipes, Food Tips, Healthy Eating & More

Posted by Debbra, Volunteer 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!

@grandmar

@contentandwell
I really don't know if their long lives have to do with their constitution. Of course, it would be a factor, just like genetics.
The truth is, the people in the US (as a whole) have a horrible life style! We don't eat well. Our food is processed, we eat large quantities, too much red meat, not enough fruit, veggies or fish, etc. Our lives are overly stressed and we don't take enough time to 'smell the flowers.' So many people don't even take the vacation time they are due. We overextend ourselves financially and things we do. The more we make, the more stressed we become. Our lives are so fast paced!
People in the Mediterranean eat foods that are more natural. Foods like fruit, veggies and fish. People in Japan do not spend hours and hours in food prep. Quick and easy.
So basically, my long winded answer was just to say….eat less, eat fresh, stress less, take care of your mind and soul!
I just have to take some of my own advice!!!!!!
Ronnie (GRANDMAr)

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@grandmar– Good morning. The people in Europe eat much better than we do for sure! I still can't believe the serving sizes in restaurants! I mean, who can eat all of that?

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@harriethodgson1

I am in heart failure, on a low-salt, low-fat, low sugar diet. My recommendation for anyone else on a low-salt diet: Fix sheet tray meals. You can buy a magazine or book on the topic. Tonight we're having roast chicken (small serving), roasted gold potatoes, with roasted carrots and onions. Easy to prepare on a jelly roll pan and seasoned with Herbs de Provence. Do not eat reduced calorie frozen meals; they're loaded with salt.

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Here is a recipe for Tomato-Basil Soup with Shells. It's from my book, The Family Caregiver's Cookbook, and pictured on the cover. The Parmesan cheese garnish may be omitted.

2 tablespoons extra light olive oil
1 yellow onion, chopped
1 32-ounce carton unsalted chicken broth
1 28-ounce can tomato puree (15 mg. salt)
1 teaspoon salt (may be omitted or reduced)
1 teaspoon garlic powder
2 teaspoons sugar
1 1/2 teaspoons dried basil (or 2 tablespoons fresh basil, chopped)
1/2 cup small shell pasta

1. Pour olive oil into soup pot. Add onions and saute for five minutes.
2. Add other ingredients, except pasta.
3. Cover and simmer 5 minutes.
4. Add pasta and cook until tender.
5. Garnish with shaved Parmesan cheese if desired.

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@harriethodgson1

Here is a recipe for Tomato-Basil Soup with Shells. It's from my book, The Family Caregiver's Cookbook, and pictured on the cover. The Parmesan cheese garnish may be omitted.

2 tablespoons extra light olive oil
1 yellow onion, chopped
1 32-ounce carton unsalted chicken broth
1 28-ounce can tomato puree (15 mg. salt)
1 teaspoon salt (may be omitted or reduced)
1 teaspoon garlic powder
2 teaspoons sugar
1 1/2 teaspoons dried basil (or 2 tablespoons fresh basil, chopped)
1/2 cup small shell pasta

1. Pour olive oil into soup pot. Add onions and saute for five minutes.
2. Add other ingredients, except pasta.
3. Cover and simmer 5 minutes.
4. Add pasta and cook until tender.
5. Garnish with shaved Parmesan cheese if desired.

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@harriethodgson1– Congratulations on your book, and good for you! I will pass it on! Are you also a caregiver?

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This is my 22nd year in the caregiving trenches. My mother had vascular dementia and I was her caregiver for 9 years. My daughter, the mother of my twin grandchildren, died from the injuries she received in a car crash. The twins' father died from the injuries he received in a second crash. The court appointed my husband and me as the twins' guardians/caregivers. In 2013 my husband's aorta dissected. He had three emergency operations and during the last one suffered a spinal cord injury. I've been his primary caregiver since then. These experiences led to a series of books for family caregivers. On Sept. 1, 2020 my 37th book, The Grandma Force, will be released.

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@harriethodgson1

This is my 22nd year in the caregiving trenches. My mother had vascular dementia and I was her caregiver for 9 years. My daughter, the mother of my twin grandchildren, died from the injuries she received in a car crash. The twins' father died from the injuries he received in a second crash. The court appointed my husband and me as the twins' guardians/caregivers. In 2013 my husband's aorta dissected. He had three emergency operations and during the last one suffered a spinal cord injury. I've been his primary caregiver since then. These experiences led to a series of books for family caregivers. On Sept. 1, 2020 my 37th book, The Grandma Force, will be released.

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@harriethodgson1– lol, when did you have time to write? You say that you are in heart failure, backside heart failure? Can you tell me more? How are you feeling and where do you get your energy? I am so sorry for the loss of your daughter and her husband. I was a twin. How are they getting along? How old are they? I'm so so sorry for the heartaches that you have had. I'm also sorry that I am hitting you with so many questions.

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I've been a freelancer for 38 years, am the author of thousands of print/online articles, and 37 books. In addition, I write for three websites. For me, writing is a form of self-care and I will continue to do it as long as my mind functions. Every article and book is a learning experience.

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@merpreb

@harriethodgson1– lol, when did you have time to write? You say that you are in heart failure, backside heart failure? Can you tell me more? How are you feeling and where do you get your energy? I am so sorry for the loss of your daughter and her husband. I was a twin. How are they getting along? How old are they? I'm so so sorry for the heartaches that you have had. I'm also sorry that I am hitting you with so many questions.

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I would like to share Harriet's Spotlight Interview with the members who are following this conversation.

Twice a month, a member of your Connect community is featured in the Member Spotlights. Follow the About Connect page to get updates about members and the community.
https://connect.mayoclinic.org/page/about-connect/newsfeed/making-time-for-herself-helps-her-help-others-meet-harriethodgson1/
Thank you, Harriet for sharing.

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@rosemarya– I have seen this and forgot the name! Incredible!

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This sounds like a great idea! I’ve had bad reactions to medications in the past. For instance, about 12 years ago while taking Tricor for high triglycerides, I awoke one morning and couldn’t see out of one eye. A retina specialist diagnosed me with wet macular degeneration and commented that at 57 years old, I was very young to get that. I checked the local hospital website for side effects of Tricor (the only med I was taking). Two side effects were unusual bleeding and vision problems. I requested that my cardiologist take me off the med. After 10 days off Tricor, my vision returned, and there was no sign of wet macular degeneration. I manage my cholesterol through diet and exercise and tweak that diet when I need to. I eat a plant-based pescatarian diet. The following is my favorite salad. It’s a meal. I eat salads once or twice a day. Create your own amounts; these are just ingredients I use most frequently… and the salad can be stuffed into a baked potato, also, for a healthy comfort meal.
Grated carrot and grated cabbage (purple or green), are always the base of the salad. Then I add lacinato kale, arugula, avocado, beans (pinto, kidney, etc.), tofu, broccoli (shred the stalks), fruit (choose apples, oranges, grapes, mangoes, blueberries, raspberries, etc.), 1 oz. low-fat cheese (I like Cabot), and my dressing is olive oil and vinegar or olive oil and any fresh squeezed citrus…

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@jakedduck1

@danab
I have but it was back when I liked to cook. I used extra virgin olive oil and it was awful. I threw it out. Mild oils are best, IMO. Sunflower oil works. I made some with blue cheese in it, very good if you like blue cheese and a little lemon juice. If I made it today I wouldn’t use any salt. Doesn’t keep very long though 3 maybe 4 days depending on your courage level and if you use a raw egg or pasteurized. Sorry I can’t remember exactly how I made it. Good luck. 🍀
Jake

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@jakedduck1 I love blue cheese but rarely have it now, it's very high in sodium. I use goat cheese most of the time for salads, it has half of the sodium. I think it's an acquired taste but I love it now. I would never use a raw egg.
JK

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@hopeful33250

@contentandwell and @jakedduck1

Yes, roasting veggies is a great idea! Keep a variety in your frig. You can add grape tomatoes with asparagus, onions, Brussel sprouts and anything else that you like. Sprinkle with olive oil and some Mrs. Dash (salt-free seasoning) and you got your veggies without the unhealthy add-ons. (You can place them on aluminum foil that has been sprayed with a baking spray and you also have a quick clean up.)

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@hopeful33250 Always, aluminum foil. I have never used Mrs. Dash but I will have to give it a try.
When I feel I can afford to add something with sodium, I grate some pecorino romano on top of the vegetables. It has to be freshly grated. Grana Padano is good too but more difficult to find in typical supermarkets.
JK

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@jakedduck1

@contentandwell
I’m in the process of gene testing at the University of California San Francisco for Epilepsy research. They’re trying to figure out why I have it among other things. They send it to research scientists around the world.
Jake

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@jakedduck1 Is epilepsy the reason for dietary restrictions? It sounds as if you do have your epilepsy well under control.
KL

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JK- Good mroning- When I make turkey burgers I always use Mrs Dash as a seasoning

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@jakedduck1

@lioness
120? Really. Glad I’m not Japanese, that would mean another 50 or so years of cooking. What a revolting thought.
Jake

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@jakedduck1 LOL I think they eat healthy Jake

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@merpreb

JK- Good mroning- When I make turkey burgers I always use Mrs Dash as a seasoning

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@merpreb I have never made turkey burgers. What do you put in them? I have had turkey burgers in restaurants and they have been so dry they were almost inedible.
Thanks. JK

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