Discussion Topic |
|
This thread has been locked |
| Messages 1 - 26 of total 26 in this topic |
Anastasia
climber
Home
|
|
|
Topic Author's Original Post - Feb 18, 2013 - 02:20pm PT
|
Yes, trying to up the health factor here without skimping out on great food. Anyone have any favorites to share? Pictures please, recipes? Any favorite fruit, cheese, excellent restaurants etc. that has awesome health benefits?
What the heck are you eating people?
|
|
Wade Icey
Trad climber
www.alohashirtrescue.com
|
|
|
Feb 18, 2013 - 02:41pm PT
|
take one (1) potato
wrap in foil
toss in fire
cover with coals
wait til you can stick a fork in it.
eat.
(serves one)
|
|
Michelle
Social climber
Toshi's Station, picking up power converters.
|
|
|
Feb 18, 2013 - 02:44pm PT
|
Corn too.
|
|
Anastasia
climber
Home
|
|
|
Topic Author's Reply - Feb 18, 2013 - 02:50pm PT
|
LOL!
I don't know, that grill thing looks complicated.
|
|
weezy
climber
|
|
|
Feb 18, 2013 - 02:53pm PT
|
made a big ol' tub of potato leek soup last night. i love making soups since they're pretty hard to screw up and you can make big batches that last for a while. you can freeze it in freezer bags if you don't eat it quickly enough.
i'm on a big quinoa kick right now, too. good protein source since i'm a veggie. i make big batches of that too and bag it. makes for quick easy salads by adding beans, corn or whetever else. quinoa is great if you get burned out on rice.
tonight i'm making tacos.
|
|
Brandon-
climber
The Granite State.
|
|
|
Feb 18, 2013 - 02:56pm PT
|
Beans and rice. Infinite variables with veggies and spices.
|
|
Michelle
Social climber
Toshi's Station, picking up power converters.
|
|
|
Feb 18, 2013 - 03:00pm PT
|
bacon is good for the soul.
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
|
Feb 18, 2013 - 03:03pm PT
|
Weezy is right.
Big batches is the way to go.
It doesn't take that much longer to cook a huge batch of something, and clean-up time is about the same. Now, you're only cooking maybe once a week, instead of every night.
I'm working on a Focaccia Bread right now ( it's a half-hour into the first rise ).
It's going be baked in a Dutch oven, because that's all I got - no kitchen in the house, so everything gets cooked outside.
Supposed to storm starting tomorrow, so I'm making a Lasagne too today - in a different Dutch oven - so I'll have something to eat for the rest of the week.
|
|
neebee
Social climber
calif/texas
|
|
|
Feb 18, 2013 - 04:58pm PT
|
hey there say, chaz... did not know you did not have a kitchen...
very interesting... i love cooking outside...
don't get to do it much... need either wood or coals and can't always afford coals, due to needing basics in other areas...
but say, i FINALLY after years of relocating, got a dutch oven again,
inprired from one of your posts a ways back... reminded how much i miss it..
well, it was on sale at amazon, due to being 'used' was not bad at all..
nothing wrong with it... that is how they descrbed their 'not perfect' looking stuff... i seasoned it and its great.. was only 11 bucks... but, it is only large enough for one chicken, barely, so i may get another one, soon as i can...
two is good, i heard tell, so one is more for breads, etc, and the other fish, or whatever...
i see you have two, as well...
and as to our quote:
It's going be baked in a Dutch oven, because that's all I got - no kitchen in the house, so everything gets cooked outside.
Supposed to storm starting tomorrow, so I'm making a Lasagne too today - in a different Dutch oven - so I'll have something to eat for the rest of the week
having no kitchen, mkes a good weather-deciphener out of one, right?
:))
*will post later, for you ananstasia, as to foods, etc...
:)
i am just very simple here, and basic, keeps the food bill very low...
|
|
BooYah
Social climber
Ely, Nv
|
|
|
Feb 18, 2013 - 05:10pm PT
|
Quinoa is amazing, & fits right into many dishes. It's not bad by itself.
It beats rice by a long chalk.
|
|
MisterE
Social climber
|
|
|
Feb 18, 2013 - 05:37pm PT
|
It's a little late in the season, but here's my recipe for MisterE's Winter Warmth Stew:
Ingredients:
2 large russet potatoes, cubed small
1 sm can fire roasted diced tomatoes
1 sm can french cut green beans (strained)
1 sm can chopped green chilies (mild)
1 cup frozen petite peas
1 cup frozen corn
3 whole carrots, sliced thick
3 stalks of celery cubed
1 pound beef bits for stew, chunked small
4 large white mushrooms, cubed
1 whole yellow onion, minced
2-4 cloves garlic, chopped
1 - 12 oz can of beer
2 handfuls of egg noodles (uncooked)
Seasonings:
1 beef bullion cube
salt, pepper to taste
2 tsp red pepper flakes
2 TBL soy sauce
2 TBL Italian seasonings
2 TBL olive oil
Fry meat, onion, celery, garlic and seasonings in cookpot with oil until onions are clear. Cube and boil potatoes and carrots for 10 minutes.
Drain juices off of canned veggies and potato/carrot mix, then throw everything else in cook-pot but the egg noodles. Bring to a bubble, then reduce heat. Cook for 1-1/2 hours on low heat, stirring occasionally then add egg noodles. Cook for another 1/2 hour. Add'l seasonings for desired flavor. Serve with artisan bread and a nice merlot.
|
|
hossjulia
Trad climber
Where the Hoback and the mighty Snake River meet
|
|
|
Feb 18, 2013 - 06:40pm PT
|
My newest favorite is my morning smoothie.
Amazing Greens Green Superfood with Goji & Acai is the base.
I put this in about 8 oz. of almond milk, with or without some plain yogurt,
with;
a smallish banana
1 tsp. flax seed
1 Tbs. Almond Butter (this can be optional)
a handful of frozen berries, any kind
1/2 an apple
Put this in a $20 drink blender from Kmart and call it breakie.
Awesome, energizing and keeps my going until about noon.
Big weeks however call for 2nd breakfast, the smoothie goes with coffee or tea first thing.
Eggs scrambled with spinach, cheese & garlic
Saute the spinach, garlic and red bell pepper, or what ever you want, in a little olive oil on kinda low heat for 10 or so. Don't over cook this.
Add eggs and beat in the pan. You can make it frittata style or just keep scrambling. When close to done add cheese. Avocado slices on the side make this about 100% better. I top with Tapatio and side with a couple of slices of Alvarado Street Sprouted Sourdough.
I love breakfast.
As close to raw as possible
Avoid white food (with a couple of exceptions, like yogurt and cauliflower)
Look for the Non-GMO Project Label
Note sure if this applies to you my dear, but NO SODA. Ever.
|
|
Ed Hartouni
Trad climber
Livermore, CA
|
|
|
Feb 18, 2013 - 06:53pm PT
|
The best thing you can do is prepare your food from scratch...
...I read an article about what you should eat somewhere, the only thing I can remember is the allowance that you can eat anything you make from scratch... if you like Twinkies, go for it!
http://www.browneyedbaker.com/2012/11/26/homemade-hostess-twinkies-recipe/
you have total control of what goes into it... and doing stuff like this is time intensive, which means you'll make better choices of what you actually do prepare... and anything you make will taste better than what you can buy prepared
There is a huge body of Greek cooking that is a fantastic starting point... branch farther afield into "Middle Eastern" cooking (also a huge range) and get into Persian, Indian... Southeast Asian, Asian...
|
|
10b4me
Boulder climber
Somewhere on 395
|
|
|
Feb 18, 2013 - 07:19pm PT
|
my favorite fruits are: pomegranate, blueberries, raspberries, blackberries
kiwi, tangerines, apples(help reduce cholesterol)
|
|
neebee
Social climber
calif/texas
|
|
|
Feb 19, 2013 - 04:34am PT
|
hey there, say...
great info from ed...i make everything from scratch, too..
and the fruit post is great,too... the major part all i ate, in south texas, or calif, was fruit--can't do that, now, i cost too much here...
so, basic staples and vegs...
but that is great when you can do lots of fruit :)
|
|
Lynne Leichtfuss
Sport climber
moving thru
|
|
|
Feb 19, 2013 - 07:34pm PT
|
Ana, I have some great recipies. All are healthy. I will either type some here or make copies and mail them to you. Please pray for me. Still working on "the book". Can't believe how much time it takes. I hope I live long enough to bring it to conclusion. Love to you, hubby and the babe. Lynne
|
|
neebee
Social climber
calif/texas
|
|
|
Feb 19, 2013 - 09:57pm PT
|
hey there, say, lynne... oh my, god will help you with your book! for sure...
he helped me write four novels and five short story books, in a period of one per year... i am doing a book now, too.. .but stopped half way, to paint many things, first... am getting back to it now..
of course, my hvae type errors, as i have to do all the edit myself and have a few transpose errors, too...
but--they SAY exactly what i want ,the way i want...
and THAT part is perfect, for me...
prayers sent your way!!!
you WILL get it done, no matter kind of book, it is you are doing, :)
|
|
Lynne Leichtfuss
Sport climber
moving thru
|
|
|
Feb 19, 2013 - 10:57pm PT
|
neebee, gal, you are the greatest. If you ever want me to proof read your books or stories I would consider it an honor. Peace and Joy, lynnie
|
|
Anastasia
climber
Home
|
|
|
Topic Author's Reply - Feb 20, 2013 - 06:16pm PT
|
LL/Lynne and Neebee! You both are awesome. Please send some recipes, I need inspiration for the kiddo... He is starting to eat real food so I need to start cooking like a real good Mom. It's surprising to give yourself a real hard look and realize that you need to work on the "diet department." I need to work on that.
Hugs!
Mr. E... I cut and copied that! BIG THANKS!!!!
AFS
|
|
lucho
Trad climber
California
|
|
|
Feb 20, 2013 - 06:36pm PT
|
This book has changed our lives! Forget the parts about endurance training and racing. If you use it as a guide for healthy eating it will change yours too. There is so much to be said about what you put in your body for fuel and function. This book covers it all. As an example, my girlfriend has Lupus. She was on medication for it and the meds just seemed to make it worse. Her and I began to eat healthy as a result of this book. We used this book as a reference anytime we had any question about what we were putting in our body. Within a few months she was able to kick the meds and control her auto-immune disease strictly through diet. For me I've found I recover faster, am generally healthier, and dont put on those extra few pounds during the winter anymore. It will take some time to adjust to completely new eating habits but its well worth it. In my opinion well worth the 15 dollars it costs.
|
|
neebee
Social climber
calif/texas
|
|
|
Feb 20, 2013 - 06:40pm PT
|
hey there, say, anastasia... i used to give them brocolli and told them it was our way of eating little trees, :))
we mostly ate simple, though...
plain yogurt, with fruit on it...
rice and beans...
soup...
chicken... lots of chicken in differnt ways...
fish, when we could...
did eat tortillas, both kinds, back then and not home-made, as,
that was near 40 years agao, and i had not idea that
supposed food at stores, was NOT always real good food...
was then fooled to think that natural flavors was natural as to what ever
the flavored 'whatever it was' that i bought... though, did not buy much
prepackaged, so i must have gotten those as to some kind of spice mix?? back then...
made homemade icecream 'til it broke...
but then, as they neared the pre teens they wanted what their dad ate, which was fast ffoods, fried foods... lard-mexican cooking, not my oil mexican cooking.. all kinds of chips, snack foods, etc...
and 'tons' of coke and pepsi, etc...
so of couse, i had to let them, as their dad wanted a say, as well, and he could not say no... so, things changed then...
with you and bill both in 'good partner mode'... you will do much
better... >:D<
so recipe wise, i can't offer much:
lentils with rice... tomatoes, etc...
home made whole wheat bread with various 'chopped up' greens
baked in it, ahhahahahah, :))
(use any kind of pumpkin bread recipe for that, if you dare)...
home made yogurt.. very easy to make with a thermos...
home-made cheese, too, from home-made buttermilk...
fresh fruit...
fish, when possible...
lentil patties...
rice/veggs
stir fry vegs....
none really need a recipe... just season as you like...
:)
blender stuff,just plain fruit water mix,added milk or yougurt, banana, always good, or, cooked pummpkin... or add a tad of honey,
when he is old enough, though...
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
|
Feb 27, 2013 - 01:05am PT
|
I don't know anyone who doesn't like fresh bread.
This one is as basic as it gets. It tastes like French bread.
It's essentially the same as my Focaccia recipe, minus the seasonings and olive oil.
It's called a Plop Loaf, because you just knead it into a ball, then plop it onto your baking surface.
 5 cups flour
2 1/2 teaspoons ( 1 packet ) active dry yeast
1 3/4 cups warm ( 115* ) water ( temperature is very important )
1 tablespoon sugar
2 tablespoons salt
3 or 4 tablespoons oil ( I use peanut oil, vegetable oil would work fine )
1/4 stick butter ( optional )
Mix water, yeast, and sugar together. Let sit for about fifteen minutes. This is what's known as "proofing" the yeast. The idea is to make sure the yeast is good, before you waste any more of your effort on nothing.
It'll bubble and foam up, and look like this when it's ready to go:
Mix this with the flour, 2 tablespoons of the oil, and the salt. Knead it into a ball:
Cover it with Saran Wrap, and let it sit in a warm place for about an hour. ( I don't have any Saran Wrap, so I used foil instead )
After about 90 minutes ( I was busy doing something else, so I couldn't check in one hour ), it'll rise and expand. Mine rose more than I expected, and stuck to the foil I used to cover it. Maybe that's why they say to use Saran Wrap.
Punch it down with your fist, and deflate the gas, Then let it rise for another hour or so. I had to move it to the Dutch oven for the second rise, because it out-grew the bowl it started in.
After about three hours, it'd grown more than I had expected. ( I had only wanted to let it rise for an hour, but the wind came up and I had to wait for it to die down before I could fire up the Dutch oven, this took a while ) I brushed the top with melted butter, and it was time to bake.
45 minutes later, it smelled like it was done, so I lifted the lid ( I've learned not to lift the lid until it smells like it's done ), and saw this:
There's nothing like fresh bread, hot out of the oven.
If you're using a conventional oven, roll your dough into a long loaf, and plop onto a cookie sheet or a pizza pan to bake it. Or you can bake it in a bread pan, and it'll come out looking like a normal loaf of bread. I can't tell you time or temperature, but I use 14 briquettes under the bottom and 36 on the top of my 14" Dutch oven.
There you go, simple and cheap.
You can bake bread, and still be productive at the same time, because most of your baking time is time spent waiting for the dough to rise or for the bread to cook. I had a very productive day today, while still getting bread for the next few days baked.
And you will love the way your house smells when you have a loaf in the oven.
|
|
MisterE
Social climber
|
|
|
Feb 27, 2013 - 01:10am PT
|
Loaf in the oven
Haha! Ana will appreciate that one...LOL!
|
|
Lynne Leichtfuss
Sport climber
moving thru
|
|
|
Feb 27, 2013 - 01:20am PT
|
So Ana, I'm back on track here and thinking. Just what does your little one plus Mom and Dad enjoy for meals as far as taste buds go? I have a ton of wonderful recipes but need some direction from you and ....I will Send.
hehehe, note the play on the last three words. ( A little giddy, just got home from a two hour Sierra Club Meet.) Forgive my sic humor.
Cheers, Lynne
|
|
| Messages 1 - 26 of total 26 in this topic |
|
SuperTopo on the Web
|
Let us know!