Archives – September, 2009
I can’t believe I haven’t posted any recipes for portabella mushrooms. I love to buy them at Sam’s Club and then slap them on the outdoor grill or the George Foreman.
First combine olive oil, garlic, fresh oregano, salt and pepper in a small bowl. Then carefully clean the mushrooms with a damp towel and remove the stems. Brush them with the oil and first grill them stem side down for 3-5 minutes. Turn and cook them another 3-5 minutes, until tender.
Be healthy!
September 25, 2009
I’m not sure what to think about these ideas but to lose so much weight in such a short time is nothing but amazing to me. One thing to consider before trying this is whether your body can handle the stress. Please check with your doctor before purchasing any acai berry juice or colon cleanser. Listen also to the clip about Ph balance in your body. These people recommend having a diet high in the leafy greens.
Be healthy!
News6Health.com – Diet Trends: A look at America’s Top Diets
September 22, 2009
Three cheers for those people making an effort to kill obesity. Read more by clicking the link below.
Fight Against Obesity Takes Off! 16 Mayors and More Than 80 Cities Take Steps Toward… | Reuters
September 21, 2009
Really, really easy and very tasty!
Adjust quantities to your wish:
Acorn squash, halfed
Can of whole cranberries
Peach, diced (optional)
Nuts (optional)
Honey
Allspice
Mix the cranberries, peaches, nuts, honey and spice together. Spoon into the cleaned squash and microwave for approximately 10 minutes, until tender.
September 16, 2009
I’m always getting the complaint that there’s nothing in the fridge for dinner. That’s what happens when there is no meat around. Well I fooled Fred last night and fixed a tasty ‘Chinese’ dinner in less than 30 minutes. Actually I called it our Marco Polo dinner because I didn’t feel like cooking brown rice for 45 minutes so I substituted orzo pasta. Strange, I know. But it worked.
Saute in vegetable and sesame oil:
Baby Bok Choy
Onion
Mushrooms
Bamboo shoots
(optional) Broccoli pieces
Add 1-1/2 cups broth mixed with 2 tsp corn starch and soy sauce to taste. Cook down to desired consistency of sauce. Serve over orzo!
September 15, 2009
I found this recipe on All Recipes. I didn’t change it too much, but I didn’t use their measurements – I just eyeballed it.
Fresh Ingredients
1/2 onion, chopped
1 carrot, chopped
2 cups water
1 tomato, chopped
1 cup baby spinach
PantryFare
1 cup quinoa
Spices and Oils
2 teaspoons olive oil
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
DIRECTIONS
1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
(5 Servings)
September 11, 2009
I don’t know if it’s the weather or something else, but I haven’t felt like cooking for over a week. That’s how I used to feel quite often and as a result, the meals I threw together were too fatty and not very healthy. This time, I’m still not resorting to meat but I found myself using too much cheese and dairy products than I should.
I went to the grocery today and still couldn’t get inspired. I failed to do any meal planning before I went but I managed to get some green peppers to stuff and an acorn squash that I can make a meal out of. Then there are always green salads with ripe tomatoes and crisp cucumbers that I can throw together.
Guess it’s time to sit down and re-read Fuhrman’s book, Eat to Live.
September 10, 2009
Dressing:
1/3 C chopped cilantro
2 T olive oil
1 T lemon juice
1-1/2 tsp curry powder
3/4 tsp salt
1/2 tsp minced garlic (from the jar)
1/4 tsp ground pepper
8 oz plain fat-free yogurt
Salad:
2 C finely shredded carrot
1-1/2 C thinly sliced yellow or red bell pepper
1-1/2 C chopped plum tomato
1/2 C golden raisins
1/4 C finely chopped red onion
2 Cans (15 oz) chickpeas/garbanzo beans, rinsed and drained
12 C chopped romaine lettuce
Serves 6
Sources: MeatlessMonday.com and CookingLight.com
September 9, 2009
Dressing:
2 T fresh lime juice
1 T white wine vinegar
1 T honey
1/2 small jalapeno, seeded and chopped
1 small garlic clove
1/2 tsp mustard
1/4 C extra-virgin olive oil
Salad:
2-3 C salad greens (arugala or spinach are good)
3 C black beans
1/2 C toasted sliced almonds
1/4 C crumbled feta
Source: MeatlessMonday.com
September 9, 2009
I recently heard a story that you were defending yourself and your weight. But the story seemed to be slanted on the fact that you are fat and you like to be fat. By researching, I learned what you said was different. “When people talk about my weight, I’m like, ‘You seem to have a problem with it; I don’t. I’m fine!’ I’m never trying to lose weight – or gain it. I’m just being!”
I don’t think you reallly want any unhealthy fat hanging on your body, you just don’t want to obsess over it. Right? So the best solution for you is simply to eat tasty, filling healthy food. Stay away from the sweets and get over the bad habits you’ve probably developed. Being on the road is tough for eating the right food but it is do-able if you want to. Focus on oatmeal for breakfast, salads for lunch, and keep your dinners reasonable with portion control. Don’t go feeling deprived – that’s no solution. But try to be healthy because that’s so important for a good life.
I can’t help but think that your situation is very different from Lizzi Miller’s. Did you see her photo in Glamour? Visit the pic here. Lizzi’s lifestyle is healthy – she works out and hopefully eats well. You can see that she doesn’t really have a weight problem, just a bit of belly.
So please think about it. Your health is the most important thing you have. Take care of it – you are what you eat.
September 7, 2009
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