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Anastasia
climber
Home
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Topic Author's Reply - Feb 20, 2013 - 06:16pm PT
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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
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lucho
Trad climber
California
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Feb 20, 2013 - 06:36pm PT
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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.
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neebee
Social climber
calif/texas
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Feb 20, 2013 - 06:40pm PT
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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...
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Chaz
Trad climber
greater Boss Angeles area
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Feb 27, 2013 - 01:05am PT
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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.
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MisterE
Social climber
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Feb 27, 2013 - 01:10am PT
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Loaf in the oven
Haha! Ana will appreciate that one...LOL!
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Lynne Leichtfuss
Sport climber
moving thru
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Feb 27, 2013 - 01:20am PT
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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
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