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Post by Karen on Apr 14, 2011 19:07:35 GMT -5
I forgot about this one!! Used to make it all the time, and would add avocado and sour cream but will skip the sour cream these days. It makes a TON and is super easy!
Southwest Stir Fry Olive oil 3/4 lb pork tenderloin or chicken, cut into strips 1 medium onion, cut into thin wedges 1 small red bell pepper, cut into strips 2 minced garlic cloves 2 cups frozen corn 1 can black beans, drained & rinsed 1 small zucchini chopped 1/2 cup chunky salsa (I use black bean)
Heat oil in large skillet over medium high heat, add all but the last 4 ingredients and cook until protein is cooked through (about 6-8 minutes). Add remainder of ingredients and cook for 5 minutes more until zucchini is crisp tender. Season to taste.
Serve alone or with rice.
Mmm!!!!
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Post by pretty on Apr 14, 2011 19:18:23 GMT -5
Wow Karen that's almost the exact same thing that we call Texas Hash! Except, we stirfry the rice in there too! (also add a lot of hot peppers mmm)
Yum!
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Post by Karen on Apr 14, 2011 19:30:05 GMT -5
Mmm, it's yummy. I just ate way too much of it, and I have at least 4 more meals out of it!!
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Post by gemstone on Apr 16, 2011 8:03:29 GMT -5
This is delish if you want a quick snack but are being good/on the endo diet:
100g of dried dates 100g pecans 2 tbsp cocoa powder Few drops vanilla essence Few drops water
Basically put all of this into a blender and blend until you have a substance that you can roll into balls and they stick together. I will then roll the balls into other chopped nuts, more cocoa powder etc. They are amazing and have to be tried to be believed!!
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lisa6
Junior Member
Posts: 73
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Post by lisa6 on Apr 19, 2011 16:07:28 GMT -5
Just made your recipe - oh my, those little balls are a delight!!! Thanks for sharing.
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Post by pretty on May 20, 2011 12:43:04 GMT -5
Pretty's crazy samosa enchiladas.
Leftover baked potatos diced Leftover baked butternut squash smashed can of organic sweet peas chopped garlic, ginger, onion chopped cilantro golden raisins curry powder and garam masala salt and pepper
mix all together in a bowl
corn tortillas coconut milk
wrap the filling in the corn tortillasand place in a baking dish like as in enchiladas. pour coconut milk over and bake at 350 for 45 min to an hour. this was freaking delicious. I made some rice pilaf with some turmeric, garlic, cilantro and caramelized onion and served then together. Only thing I would do different is get some more protein in this meal, I think I might serve with baked fish or chicken next time. Even hubby ate it. I didn't have any yogurt or I would have made a cucumber raita to go on the side...
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Post by Karen on May 22, 2011 15:53:43 GMT -5
I bought a tube of pre-made polenta a while ago and finally tried it today. So far I just sliced it up and threw it in a pan with some grapeseed oil. I'm addicted! Anyone have some good recipes for it??
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Post by pretty on May 22, 2011 18:18:52 GMT -5
War and I are talking about doing a polenta crust for a southwest quiche - with Black Beans cilantro tomato and chipotle peppers. Let you know how it comes out sometimes I pan fry rounds and serve as a base for a salmon cake or crab cake. I could eat a whole tube.... you could also do a modified eggs benny with the polenta standing in for the muffin. I use avocado instead of ham too... mmmmm.... thank god hubby can make hollandaise, because it's too much for pretty's brain....
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Post by 1234 on May 22, 2011 20:34:13 GMT -5
We made our own veggie burgers this weekend. I am really trying hard to go with no soy/wheat! Those are the hardest for me.
Costco had this enormous bag of sprouted dehydrated beans (of course enormous). We took some of those and resprouted them by putting them under water for a day, then ground them with a bunch of spices and roasted garlic, peppers, celery, and carrots. Patted them into cakes and redehydrated them, then grilled 'em. They're pretty good! We made a whole bunch and froze them, so they are there for a quick dinner on busy nights, when normally we would go for pasta or something like that.
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lur6
Junior Member
Posts: 60
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Post by lur6 on May 23, 2011 19:20:47 GMT -5
Karen, I subscribe to WholeLiving magazine..and last months magazine had some recipes with Polenta!!
1)lemon arugula soup--> heat diced polenta, add 2 cups chix stock and 1 cup water over medium heat (whisk until smooth then remove from heat). stir juice of 1 lemon and 1 cup baby arugula (or green of your choice). Season with salt and pepper, and drizzle with EVOO.
2) Polenta FRIES :-) :-) heat oven to 450. Toss 1/2 inch thick polenta slices with 2 tbsp EVOO and salt and pepper on rimmed baking sheet. Roast until polenta is golden brown and crispy (about 35-40 min)!!
Hope these help. I haven't tried them yet, but the pictures look good
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Post by Karen on May 23, 2011 19:24:45 GMT -5
YUMMY!!!! Thanks!!
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Post by DeAnna on Jun 12, 2011 17:06:30 GMT -5
I am now on the endo diet (yipee) but was previously on South Beach and so I am a fan of incorporating foods with a low GI index and high fiber into my recipes. While on my food journey (over the last couple of months), I have discovered Paleo-ans. They eat essentially the endo diet except they dont eat legumes and DO eat red meat. Their recipes have given me lots of options and so I will share some with you that I have tried and LOVED from paleoblocks, paleoblocks.blogspot.com/p/recipes.htmlApple "cereal" Ingredients: 1 apple of your choice GRATED 1 banana chopped (i use peaches at the moment, lower GI) small handful coconut shredded (UNSWEETENED( 1/4 cup almonds chopped (soaked as an option) Splash coconut water or coconut milk or almond milk 1 tsp raw honey dash of cinnamon or nutmeg chopped walnuts (I add) Directions: Mix in a large bowl. Eat...This is great comfort food!!! *you could add other things in here too, like maybe some grated carrots, almond butter or raisins - get creative!
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Post by DeAnna on Jun 12, 2011 17:19:30 GMT -5
From my fav website www.theclothesmakethegirl.com, check out her recipe index - I know, the eggs. I can eat em and so maybe others will enjoy this recipe Faux jax Ingredients: 1 egg 2 egg whites 1/2 cup canned pumpkin 3 oz. maple almond butter (or plain) 1/2 tsp cinnamon 1/4 tsp vanilla 1/8 tsp nutmeg oil for cooking Directions: 1. Put all the ingredients in a large bowl and beat with a wire wisk. It took a few minutes to make everything nice and smooth. I got a little sweaty, even. It’s a nice way to work those CrossFit-built guns. Make sure you switch hands from time to time! Set the bowl aside for a few minutes so the flavors can meld. 2. Heat a non-stick skillet until it’s good and hot. Add oil and swivel to coat the pan. Drop the batter in 1/4 cup servings into the pan. When bubbles begin to appear and the edges are set, flip and cook the other side. They cook pretty fast. I used 1/2 teaspoon of oil to cook each batch, and I made our FauxJacks in two batches. 3. Here’s my recommendation for how to use maple syrup to marry the sweet / savory / chewy / tender characteristics… Drizzle the FauxJack with a little syrup; I ended up using 2 teaspoons. Cut a bite-sized piece of chicken. Cut a bite-sized piece of FauxJack. Spear them both with your fork and… chomp! Yummy! I suppose you could also have these with the usual breakfast trappings, if you must. Here’s the batter being dropped into the pan. Holding together and browning nicely! Mmmmm… FauxJacks. Here’s our finished tray, ready to dig in. Nutrition info for FauxJacks, per serving, not including cooking oil: calories: 342 protein: 4g fat: 28g carb: 14g --------------------------------------------------------------------------------
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Post by DeAnna on Jun 12, 2011 17:30:08 GMT -5
- I will put a pork in the slow cooker. - I slice and sautee cabbage with coconut oil and this peach white vinegar, sprinkle w sesame seeds, maybe add some onion. - then add the below recipes as you like, again from Melissa at www.theclothesmakethegirl.comCauliflower mashed potatoes: Ingredients: 1 10 oz. bag frozen cauliflower florets 1/2 cup coconut milk 1 tablespoon coconut oil chopped chives, fresh or dried optional: 1 crushed garlic clove Directions: 1. Microwave or boil the cauliflower until it’s quite soft. You can defrost the bag in the refrigerator then nuke for about five minutes, or follow the frozen cooking directions on the bag. Point is: you want it pretty soft, but not waterlogged. 2. Heat the coconut milk in the microwave or on top of the stove until it’s warm – you just don’t want to dump cold milk into your hot cauliflower. 3. Put the coconut milk, coconut oil, hot cauliflower, chives, and garlic into a food processor and puree ’til smooth. Add salt and pepper to taste. 4. Dig in! Marvel at how you really don’t miss those poisonous potatoes after all. Sautéed Apples It’s traditional to eat apple sauce with the pork and sauerkraut, but for me, unsweetened apple sauce is kinda meh. Instead, I’m making apples sauteed in coconut oil to eat alongside our meal. They’re easy, delicious, sweet, satisfying, 100% dino-chow, and make for a really nice dessert on a wintry day. For two people, with no leftovers, this is what I usually do: Ingredients: 1 large apple, cored and sliced (You can keep or remove the skin.) 1 tablespoon coconut oil 1-2 teaspoons apple pie spice (you can replace with cinnamon) salt Directions: 1. Melt coconut oil over medium-high heat. 2. Sauté apples until soft and starting to get a few brown spots. Add a tiny sprinkle of salt. TINY! 3. Add apple pie spice and stir-fry until fragrant and carmelized. This takes, like, a minute. 4. Serve in a pretty dessert bowl with a spoon. Delicious dessert bonus: While the apples are cooking, melt a tablespoon of Sunbutter in the microwave, then drizzle over the top of the apples before eating. Dare you to miss “regular” dessert
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Post by pretty on Jun 13, 2011 11:20:54 GMT -5
De Anna Thanks for posting these! Awesome can't wait to try them!
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