Easy, quick recipes

So here ya go.

First let me tell you that clean up can be horrible. So you have to learn about parchment paper! It is made by the clean up gods. LOL!

Grilled vegetables

preheat oven to High Broiler

on a cookie sheet or I have a baking pan put sliced veggies on top of the parchment paper.
Sprinkle olive oil over the veggies.
If you are new to grilling veggies, just put one type on so you can learn how to cook it.
Veggies cook different according to texture and size. So a thin slice of bell pepper will cook faster than a floweret of broccoli. So practice will all kinds of veggies.
Pieces must be uniform in size or you will have some done and some raw.

sprinkle with olive oil

Broil until slightly brown our desired crunchiness. I love mine a little crunchy.

Now comes the fun. How to dress up the veggies.

Nutritional yeast can taste similar to cheese and is so good for you. So, sprinkle some of that on it.

How about a little low sodium soy sauce and fool yourself into thinking you are eating take out Chinese food.

I have put dollops of non dairy mayonnaise. I have used salsa for a Mexican flavor.

Easy and versatile.

I LOVE grilled veggies.

Here is mine.

Liquid lunch/b-fast

Veggies
Purchase organic kale, spinach, arugala, other green veggies in pre-packaged, pre-washed packages and pop them in the freezer.

Fresh Herbs
Parsley, Cilantro

Low Sugar fruits
Purchase frozen low sugar fruits (blueberries/raspberries)

Spices
ground tumeric, dash of pepper (to activate tumeric), ground ginger (or grated fresh ginger), cinnamon

Supplements
Great Lakes Gelatin, T.J.'s green drink mix, or berry mix

Place 1 cup of filtered water in a blender
Add veggies/fruits - give it a blend to break it down
Add spices and supplements - give it a blend and add more H20 if needed
Add more veggies/fruits to top it off

Pour it in a mason jar and packs well for lunch at work.

When I fix fresh asparagus I snap the ends where they naturally want to break, rather than cutting uniformly.

I put the ends in the freezer and use them later in soup by cutting the very ends off and simmering them in salted water for 30 minutes or longer depending on thickness and then 'cream' them up with an emmersion blender. They can be juiced as well, if cooled down first.

I also love these brussel sprouts. They're like crack, they are so good:

Clean and cut brussel sprouts in half lengthwise.

Toss with a little olive oil and salt

Cut about 6 slices of bacon in pieces (I use Pederson brand. It's Whole 30 compliant, so no artificial stuff or sugar in it).

Spread the brussel sprouts on baking sheet (line it for easy clean up)

Sprinkle bacon over brussel sprouts.

Bake at 400 until almost done.

Toss sprouts / bacon with balsamic vinegar and bake for about 5 minutes more.

julymorning said...
Your chicken recipe sounds really good mm!

You know, I've never had brussel sprouts, but have seen many yummy looking ideas with them on the cooking channels. I don't think I've ever seen Pederson brand bacon. I'll have to see if it's in our health food store coolers.

I love brussel sprouts - always have. My regular grocery store carries the Pederson brand bacon. It's with their "healthier" lunch meat options.

That sounds good too Girlie! I always wonder how much nutrients we lose with veggies in water. Maybe cold soaking them doesn't remove any! I try to use the cooking water, just in case.


I read earlier today why I would love paleo diet if it weren't that it omits cheese.
I had no idea we get a little 'drug-like' affect from it.

"The casein proteins make up about 80% of the protein fraction in cow’s milk and can take four different forms. When casein reaches the small intestine, it’s broken into smaller fragments (known as peptides) called beta-casomorphins. As the name suggests, beta-casomorphin has a morphine-like, opioid effect on the brain once it goes into the bloodstream and crosses the blood-brain barrier. And because cheese is so much more concentrated in proteins than milk, it suggests why giving up milk is like, “Meh, okay,” while giving up cheese is fraught with protest. Let’s be clear…cheese isn’t a drug but the effects it has on the brain are pretty compelling coupled with how much humans seem to adore it. Incidentally, casomorphins also causes histamine release, explaining why some people have skin (or other) reactions to eating cheese or dairy in general."


I wonder if it's possible, or if anyone has tried, to make cheese from almond 'milk'.

There is almond milk cheese at my health food store but I have not tried to make it YET.

OH! That last one sounds good! My favorite chinese food is peanut chicken, and I do it with peanut butter and red pepper flakes(with other herbs like ginger, green onions, 5 spice powder.

That would be amazing in coleslaw....I want to try it with Napa cabbage and add water chestnuts.

We don't do much peanut butter. But we do one heck of a lot of almond butter.

I tried to put a link to it but it wouldn't post it. It is the maranatha brand - no salt or sugar added, no stir, no gmo and no gluten.

It has a disclaimer that it can contain soy, tree nuts and peanuts.

I don't eat much of it either, but do eat less than a tablespoon of it in my 'concoctions', as I call them every once in a while. Or if we eat out Chinese.

Bumping this up, want to keep this thread alive.

Anyone want to contribute?