Category Archives: Recipes

Pescatarian Life!

Yes, Pescatarian Life is easier than veggie or vegan. The addition is fish and shellfish. Just look at some of the fabulous stuff WE can eat!!

                                                          FRUITS

Apples, bananas, blue berries, cantaloupe, all varieties of oranges, pears, strawberries, raspberries, grapes, all melons, peaches, grapefruit, persimmons, kiwi, lemons, raisins, pineapple, and many others I have forgotten!

                                                          Vegetables

Artichoke, broccoli, Kale, eggplant, mushrooms, onions, cauliflower, carrots, celery, spinach, avocados, tomatoes, potatoes, sweet potatoes ,lima beans, cucumber, zucchini, mushrooms, and many others have forgotten

                                                               Dairy

Milk-all types: soy, almond, Fairlife, Lactose free, etc., Cheeses and the variety is delicious and virtually endless, any and all types of ice creams and sorbets, cottage cheese with any and all of the additives (I like pineapple), my mainstay, yogurt and I use any and all types including soy yogurt, cream cheese, particularly on a bagel, and many others I have forgotten!

                                                              Fish and Shellfish

I could go on and on here, but I will mention my favorites: salmon prepared any and all ways including salad, patties, croquettes, and so on. Same for tuna. All fish is good. All shellfish is good too, but calamari is the highest in cholesterol remember.

So, in conclusion, remember with so much stuff out there to eat, who wants a candy bar??  Another mainstay for me is oatmeal by the way. I also eat quite a lot of Frosted Min-iWheats. If you read the label, it has most of your daily requirements when you add a half of a banana, a few blueberries, and some Fairlife milk. PS-Don’t forget to add a bit of protein powder to your smoothie!!

                                                           Eat Well-Eat Healthy!

 

Get Out The Grill!!

Yes, even here in the hills the weather is getting warm enough to grill. I will start soon with some yummy recipes for grilled everything so stay tuned.

Also, please do feel free to submit some of your own grilling ideas. I just did some veggies on a cedar plank that I bought originally for salmon and boy Mmmm good.

Let’s get creative with some great summer ideas.

Almost Too Easy Veggies

Take a 12 oz. bag of Green Giant Broccoli and Cauliflower Medley and cut off a corner. Put in 1 tablespoon of olive oil, salt and pepper taste, and 2 tablespoons of water or broth. Microwave for 2 minutes and 30 seconds and pour into a bowl.

Yes, that is all. I use this mix for salads because I do not particularly like raw veggies in salads. I also eat them out of hand. Best of all, put in a microwave safe bowl and add a bit of grated cheese and cook until cheese is melted.

Store in the fridge in a plastic covered dish or a sealed plastic bag. This veggie mix, or any other combination from a 12 oz bag, keeps in the fridge for several days, but believe me, you will have eaten it well before then.

Book Discoveries!!

     

I have not started Spring Cleaning quite yet as there is still snow on the ground here, but I have started to go through my huge hoard of old books. I save old cookbooks like some people save coins in a coin jar and periodically I go through and either inventory or purge.

Often I find some oldies but goodies that I like to review and share. today I found:

  1. The Hungry Girl Diet-One of many written by Lisa Lillien and the best of all of her titles.
  2. The 28 Day Hearty Dash Diet-Good recipes with lots of pictures and detail.
  3. The McDougal Program-Very radical but it actually works if you can take the discipline.
  4. The Trim The Fat Diet with Alpine Lace dairy products-Not recommended-it uses reduced fat everything and calls itself a healthy diet. Yes, fewer calories and fat, but not so tasty and a bit out of date nutrition wise.
  5. Fit and Trim at 40!-This is a paper back put out by Prevention Magazine and I think only available on line but really good. Very simple and easy to follow. I almost always like things from PREVENTION magazine.

Dig through some of your old books and see what you can find.

Sprouts From Brussels

A vegetable that has recently come into it’s own is Brussels Sprouts. Yes, that is correct BTW-it is not Brussel Sprouts, it is actually Brussels Sprouts. If you do not get them just at soft ripeness, they can be bitter. If you really really do not like them, trying to make them taste different is hardly worth the trouble. So, if you think you might like to give Sprouts another try or if you have not had them for a while, they are a good cold weather veggie to try for something a bit different. They have tons of nutrients and a couple of trace minerals too!  Try this method then add to it or not, as you like. I am just putting ingredients so add or subtract depending on how many servings you are making. Figure four sprouts cut in half per person.

 

   Very Easy Brussels Sprouts

 

Sprouts cut in half                                                               rice vinegar

Olive oil                                                                                  brown sugar

a bit of grated ginger or powdered ginger-I like McCormick         water

a little garlic salt

soy sauce-I use the low salt

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For four servings I cut eight sprouts in half and saute in just a bit of olive oil. Use real olive oil, not a spray. You need it for the flavor. Add a pinch of the ginger, and garlic. Shake in soy sauce until it bubbles and makes some liquid in the pan. Add about two tablespoons of rice vinegar, one heaping tablespoon of brown sugar, and just a bit of water-about 1/4 of a cup. Saute until   bubbling then add the sprouts and cook until medium soft.

You could add some chicken breasts to this or some beef strips or even tofu if you put in a bit more liquid. Remember tofu soaks up liquid. I serve this over rice or really just by itself if you don’t add a protein. Sprinkle with some chopped peanuts or snipped green onion tops for a presentation.

Watch the liquid and feel free to add more or less depending on how you like it or how you intend to serve this dish. It is very little trouble and made from on hand ingredients. If you do not use much liquid, it will caramelize and if you use more it will do well over rice to soak up flavor. Mmmmmmm!

Corn Pudding!

A while back I asked if anyone had any good recipes for corn pudding and I got several. This was my favorite and it is so yummy! See what you think-I made several modifications and I will note them.

CORN PUDDING

2 large eggs

1 cup sour cream (I use Daisy Lite)

1 can whole kernel corn-completely drained

1 can creamed corn

1/2 cup butter melted (I use margarine)

1 package corn muffin mix (I use JIFFY)

1/4 teaspoon paprika (I did not add this.)

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Combine all ingredients and bake in a pre-heated 350 degree oven. Butter or grease 9×13 baking dish. I did this in a big ceramic pie dish and it worked fine. Bake about 90 minutes but really watch it.

Stay tuned for more corn pudding recipes.

Do you have a recipe to share???

Does anyone out there have a recipe for corn pudding? I had some at a buffet the other day but could not find the person who made it. What a great dish!

It was baked in a large glass pan and placed in a flat basket and served with a spoon. It was pretty solid-did not run off the spoon. It had a sweet taste. Yummy! Any ideas? Please share.

allrecipes Magazine

I subscribe to several magazines since I write for two publications myself. I like to keep up with what is happening especially with regard to my two favorite topics-food and nutrition, and total lifestyle issues.

One of the magazines I take is called “allrecipes” and it is really interesting. For example, in a recent issue I found five really fabulous tuna recipes. Sure, I get out that old can of tuna at every opportunity. It is perhaps a holdover from my college “tuna and noodles” days, but I just love canned tuna. How about:

  1. Asian tuna burgers
  2.  Updated tuna melts
  3. Southwest tuna noodle casserole
  4. Tuna Alfredo
  5. Tuna Ramen Salad (Yummy!)

Any of these recipes would work with canned salmon too.

 

Also featured are themed menus, table settings, easy winter soups, and on and on. Next time you are at the grocery store, look for this magazine on the rack and try it.

New Lo-Cal Breakfast Ideas

There is nothing like a lo-cal breakfast that doesn’t seem as if it would actually fit the category. This morning I really had one. Check this out and share if you have another idea.

 

                                                              French Toast and Sausage With Fruit

  1. One slice of 40 calorie bread-yes, this is a real thing! I am buying and recommending it. Nature’s Own Life, Honey Wheat. Each slice has 40 calories, 0 fat, 6 grams of fiber, and six grams of protein!
  2. One Eggland’s Best Cage free egg
  3. One cup of mixed fruit including banana, blueberries, one small HALO orange, and a couple of grapes cut in half.
  4. Two Morning Star Farms Veggie Sausages
  5. One Dannon Lite yogurt-70 calorie cup.

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Break the egg into a shallow bowl and wisk gently. Dip the bread in the mixture and soak both sides.  Cook equally on both sides in a non-stick pan. I use a squirt of PAM Butter Flavored Spray here but you really do not need to do this. Microwave sausages. Mix fruit and yogurt in a cup.   Serve quickly while hot.

Bread-40 calories

Yogurt-70 calories

Fruit-70 calories                                                                This is a lo-cal recipe in anyone’s book!

Sausage, 75 calories

Egg-60 calories

Calorie total-315. I splurge here and put a Tablespoon of jam on my French Toast. I like the sugar free that has 35 calories.

More Fondue-Chocolate!!!

By request from someone who does not like cheese fondue:

 

Chocolate Fondue

  1. 1 cup of whole milk, cream, or fat free half and half
  2. 1 teaspoon vanilla
  3. 2 tablespoons butter
  4. 6 oz. bittersweet chocolate baking bar
  5. 6 oz milk chocolate candy bar-I like Hersey’s
  6. I like to add 2 tablespoons of chocolate liqueur or brandy

Heat milk, vanilla and butter just until it simmers then stir in other ingredients. Remember to chop the chocolate into small pieces. Put this all in your fondue pot and set to low. Serve!!

I like to dip marshmallows, sugared gum drops, dried fruit or pieces of graham crackers. For real decadence, dip pieces of Snickers bars.  MMMM!