neina
Junior Member
Posts: 63
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Post by neina on May 6, 2012 14:04:46 GMT -5
OMG! I made those stuffed peppers yesterday and they were amazing! I used wild rice (cooked in fake beef broth), blackbeans, spinach, kale, tomato sauce, and onion... pretty much whatever I had in my pantry/fridge. lol It was probably the best meal I have made so far while on the endo diet. Thanks for the recipe, Jenaya!
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Post by JC on May 6, 2012 14:55:53 GMT -5
That's awesome! That's what I love about these bell pepper things. You can put whatever you want into them ;D I'm glad they worked well for you!
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Post by 1234 on May 6, 2012 16:21:08 GMT -5
That is truly the beautiful thinga bout peppers--they are little bowls, you can put pretty much anything in them and it tastes better, AND they are anti-inflammatory. What is not to love?
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neina
Junior Member
Posts: 63
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Post by neina on May 6, 2012 23:17:23 GMT -5
That is truly the beautiful thinga bout peppers--they are little bowls, you can put pretty much anything in them and it tastes better, AND they are anti-inflammatory. What is not to love? Peppers are anti-inflammatory?? How awesome!
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Post by DeAnna on May 15, 2012 23:45:46 GMT -5
I have an awesome link to share.... anyone consider juicing. I'd love to hear if you tried it and what you think. www.greenjuiceaday.comSome super awesome (cant say that enough) green drinks, packed w tons of vitamins and low glycemic index fruits. Here's the one that looks yummiest to me: 3 coconut greens: 2 young thai coconuts 2-3 leaves of kale 1 Bunch of Mint or Cilantro 1 Lime 1-3 Pears To make this green juice recipe, begin by cracking open the coconuts, place the liquid in a jar. If you don’t have access to fresh coconuts you can check your local health food store for bottle coconut water in the refrigerated section. Stay away for such coconut water products like Zico and One. Those products are pasteurized and lack live nutrients. Juice the other ingredients. Combine juiced ingredient with coconut water and enjoy. This is a refreshing green juice, light on flavor, but offers lots of electrolytes and minerals. You can drink this one after a workout to replace minerals lost.
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Post by DeAnna on May 15, 2012 23:54:06 GMT -5
Ever have that fabulous broccoli salad from whole foods? This looks like an endo-diet friendly version. (Feel free to skip the bacon). The mayo is dairy free. From www.janssushibar.comBroccoli Cashew Raisin Salad Ingredients ◦3 heads broccoli, trimmed and cut into bite-size pieces (about 1 pound) ◦4 slices thick-cut bacon, diced ◦1/2 medium red onion, diced ◦1/2 cup cashews, roughly chopped ◦1/2 cup raisins ◦3/4 cup Better Than Miracle Whip ◦salt and freshly-ground black pepper, to taste Instructions 1.Bring 3 quarts of water to a boil; blanch the broccoli for 30 seconds to 1 minute, but no longer. Remove, drain and plunge into an ice water bath until cold. Drain well. 2.Fry the bacon until crisp; remove from the pan with a slotted spoon and drain on paper towels, reserving the fat for another use. 3.Combine the broccoli, bacon, onion, cashews and raisins in a large glass mixing bowl. Add the Better Than Miracle Whip, and gently toss to combine. Season to taste with salt and pepper. 4.Refrigerate for 30 minutes to allow the flavors to blend; stir before serving. 5.Nutrition (per serving): 286 calories, 213 calories from fat, 24.3g total fat, 29.7mg cholesterol, 282.2mg sodium, 318mg potassium, 15.2g carbohydrates, <1g fiber, 7.4g sugar, 5.1g protein
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Post by DeAnna on May 15, 2012 23:56:43 GMT -5
Better than Miracle Whip (dairy free mayo), from www.janssushibar.com makes about 2 cups 3 large egg yolks, at room temperature 2 tablespoons white wine vinegar 2 tablespoons raw honey 1 teaspoon salt 1 tablespoon Dijon mustard 1 3/4 cups light olive oil Place the egg yolks in the bowl of a stand mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky. Add the vinegar, honey, salt and mustard. Beat for 30 seconds more. Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue beating for 10 seconds or so after each addition, to be sure the egg yolks are absorbing the oil. After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. Beat in the remaining oil in a thin, steady stream – it helps to rest the lip of the measuring cup on the edge of the mixing bowl. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil. Season to taste, if necessary. If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days
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Post by DeAnna on May 16, 2012 0:03:39 GMT -5
This looks devine.... check out the pic on the website before you judge the ingredients www.thefoodee.com/recipe/3295/Original Recipe credit to the "Domestic Man" website LOADED BAKED SWEET POTATO You’ll Need: 2 eggs 1 large sweet potato 2 stalks of kale, chopped coarsely 2 oz white mushrooms, sliced 1/2 small onion or 1 shallot, chopped finely 4 tbsp ghee 2 tbsp chicken stock 1/2 tsp each salt and pepper 1/2 tsp fresh dill, chopped finely a sprinkle of dried red chili pepper flakes Utensils: 1 knife 1 wooden spoon 1 medium-sized piece of tinfoil Hardware: 1 pot or dutch oven 1 egg pan 1 oven Preheat oven to 400 degrees. Wash sweet potato and poke with holes using knife. Add the sweet potato to the oven, place a piece of tin foil underneath to catch drippings. Bake for 50 minutes or until soft to the touch. After the potato has baked for 25 minutes, add 2 tbsp of the ghee to the pot/dutch oven and warm on medium heat. Add the onion/shallot and sauté for 3 minutes, until aromatic. Turn the heat down to med/low, add the mushrooms, salt and pepper, and continue to sauté for another 6-8 minutes, until the mushrooms are softened and most of the liquid has cooked out of them. Add the kale, chicken stock, and chili pepper flakes and cover. Turn the heat down to low and cook for five minutes. After five minutes, remove the cover and return the heat to med/low and allow the stock to mostly evaporate. Stir with wooden spoon every minute or so. While that’s happening, fry the two eggs with the remaining ghee and flip them halfway through. Before flipping, sprinkle them with the fresh dill. Cook to desired doneness (over medium is probably best for this dish – solid whites but runny yolk). Remove the sweet potato and cut in half lengthwise. Place the eggs on top of the potato and pour the remaining ghee on top. Top with the kale/mushrooms/onion monstrosity.
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Post by JC on Jul 11, 2012 16:48:53 GMT -5
Chicken cordon blueI made this today and it was a huge hit! SO DELICIOUS!!! Unfortunately it's not very healthy because it's high in fat but I think I'm willing to give in and have it every so often. ;D Ingredients 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham (I used prosciutto instead to give a nice kick in flavor) 3 tablespoons all-purpose flour ( I used almond flour to make it gluten free) 1 teaspoon paprika 3 tablespoons olive oil 6 tablespoons butter 1/2 cup dry white wine chicken broth 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream Directions -Pre-heat oven to 350 degrees -Pound chicken breasts to about 1/2 inch thick. -Place a cheese and ham slice (or prosciutto) on each breast within 1/2 inch of the edges. -Fold the edges of the chicken over the filling, and secure with toothpicks. -Mix the flour and paprika in a small bowl, and coat the chicken pieces. -Heat the olive oil in a large skillet over medium-high heat, and brown all sides of the chicken. -Transfer to glass dish and finish cooking in the oven for 30 minutes at 350 degrees. - In a pan add the wine (or chicken broth) butter, and bouillon. -Reduce heat to low, cover, and simmer for 10 minutes. - Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. Attachments:
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Post by JC on Aug 22, 2012 10:30:07 GMT -5
Gluten free blueberry scones! Ingredients 1/2 cup brown rice flour 1/2 cup coconut flour 1/2 cup sorghum flour 1/2 cup tapioca starch 1/2 tsp salt 3/4 tsp xanthan gum 1 tsp baking soda 2 tsp baking powder 1 tsp cinnamon 2 tbsp canola oil 1/2 tsp vanilla 5 tbsp apple sauce 1/2 banana 2 tbsp maple syrup 2 tbsp brown rice syrup 1/3 cup soy, rice, almond or hemp milk 1 cup blueberries 1 cup chopped walnuts or pecans Directions Preheat oven to 425° degrees. Combine all dry ingredients except blueberries and walnuts in large mixing bowl, and whisk together to remove any lumps. In separate bowl, combine all wet ingredients except milk, and mix with a standing mixer on medium speed until combined. While stirring dry ingredients, add milk slowly to bowl. Alternate between stirring and pouring milk, until all of it has been emptied into the bowl. Combine wet and dry ingredients and continue stirring in standing mixer until contents are evenly mixed. Fold nuts and blueberries into mixture. Line double-baking pan with parchment paper, and spoon out mixture with tablespoon to make 20 scones. Brush tops with maple syrup and bake for 18 to 23 minutes. Source: www.doctoroz.com/videos/jennifers-esposito-gluten-free-blueberry-walnut-sconescmpid=em082212Attachments:
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hattie
Junior Member
Posts: 50
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Post by hattie on Sept 20, 2012 1:49:24 GMT -5
When you say almond flour is it almond meal? I'm a bit confused.
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Post by 1234 on Sept 21, 2012 10:48:13 GMT -5
it is fairly similar. both are very finely ground almonds. Almond meal generally is a little heavier, because it includes the almond skins and lots of almond flours don't.
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hattie
Junior Member
Posts: 50
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Post by hattie on Oct 4, 2012 6:25:45 GMT -5
Thanks Myrtle.
Another quick question can we have bacon on our endo diet? Sorry to sound like a crazy student but I'm relatively new to this and my doc didn't really give me much info except to say check this site out.
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hattie
Junior Member
Posts: 50
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Post by hattie on Nov 2, 2012 9:40:16 GMT -5
I made this the other day and thought I'd share it. I don't have exact quantities but I'll try to as acurate as possible. Rinse abour 150g of barley and place in a saucepan. Cover with water and cook until tender. This will take about 20 minutes or so. Drain the barley and add some celery stalks, chopped garlic, allspice and season with salt and pepper. Once it's cooled add pomegranate seeds and some chopped parsley. Enjoy!
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Post by Karen on Nov 2, 2012 11:08:21 GMT -5
Fyi barley contains gluten. I used to love a barley soup but always wondered why I was so bloated after!
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