Re: meal suggestions

[Guest guest]

Hi Elyse,

I saute' french green beans in butter, then before they are done I add

cubes of whatever meat or poultry I have already cooked from the fridge

or freezer.

Then maybe I add some diced red, yellow or orange bell pepper (which I

also keep in the freezer because I don't use it up fast enough) and

continue cooking until the meat is warmed.

Once it is in my bowl I press fresh garlic in it, then stir in 1 T of

coconut oil and season with Celtic seasalt to taste. Yum!

This has become one of my favorite meals. I also have found a yummy

salsa made by Timpone's that is called Family Recipe 'salsa muy rica',

with wood roasted tomatoes, onions, garlic, extra virgin olive oil,

chilie chipotles, seasalt, herbs and Vit. E in it. It is yum!

While it is still cooking I will add a few tablespoons of it in to give

it a yummy different flavor.

I have also found that I really enjoy chopped cabbage, (either red or

green) sauteed in butter with cubed or strips of meat, with garlic,

coconut oil and seasalt added after cooking. Simple, fulfilling and

yummy!

There's my two cents for now, hope it helps.

I think it takes time to get familiar with your new foods for the

creativity to begin to come forth for meal planning. I am taking wee

steps and have noticed a difference right from the beginning and I am

feeling better and getting stronger as each day passes, so hang in

there, Bee's diet and suggestions are well worth it. :-)

Hugs and love to you!

Debra NW

Hi everyone,

I'm interested in what people are eating on their diet. Are you

eating more or less the same thing everyday? Are you having some

super easy quick meals that aren't necessarily in the recipe files.

So far, I've just been having burgers and salad (and eggs at

breakfast) because I don't have energy to make any of the recipes.

I'm sure I'll tire of it very quickly. Is there anything else that's

just as simple?

I really need to come up with acceptable meals that need hardly any

prep until I get past the level of exhaustion I have now. Thanks.

Elyse

[Guest guest]

I do eat the same things every day which is stir fry.

I make a big pan of it once a day and eat that all day

long.

A few things that make it simpler to make:

- Buy packages of pre-cubed stir fry meat (I'm able

to find pork, chicken and beef at my local grocery

store)

- Buy bags of veggies that are already washed and

ready to go. For instance I like the bags of green

beans that already have the ends cut off for me for

when I'm really feeling lazy.

I usually keep both kinds in my fridge, that way on

nights where I am really rushed I can use the bag, and

other nights I trim the ends myself.

You can also get bags of cauliflower and broccoli

already cut into pieces, as well as onions and peppers

(some places carry fresh in their veggie dept. but you

can also get frozen onion/peppers in your freezer

section).

I usually steam my veggies in the steamer and then

saute meat and onions and peppers in olive oil. Then

at the end I often add cilantro, sea salt and pepper.

I use different veggies/meats combos every day so even

though it's always stir fry, it always tastes a bit

different since it's a different veggie/meat/herb

combo.

Luv,

Debby

San , CA

> Hi everyone,

> I'm interested in what people are eating on their

> diet. Are you

> eating more or less the same thing everyday? Are

> you having some

> super easy quick meals that aren't necessarily in

> the recipe files.

> So far, I've just been having burgers and salad (and

> eggs at

> breakfast) because I don't have energy to make any

> of the recipes.

> I'm sure I'll tire of it very quickly. Is there

> anything else that's

> just as simple?

Website for my son Hunter Hudson, born 10/11/04:

http://debbypadilla.0catch.com/hunter/

Today is the most important day.

[Guest guest]

I am having a lot of success using the Moosewood cookbooks for sauces,

dressings, and egg recipes. It's a vegetarian cookbook but has fish recipes and

I just add meat or remove the grains from the recipe. I eat a lot of the same

stuff everyday but I try and mix it up. Today I made a frittata with no cheese -

eggs, broccoli, onion, asparagus, and salmon. Even my carb addicted guest who is

a pro chef said it was delicious. I also try to sneak raw eggs into things.

Today we made frosted decaf espressos and instead of using milk, I put an egg

in. I used the magic bullet to blend it with ice. I also make salad dressings to

dip veggies in.

I think this diet is also happening to force me to get cooking again! I forgot

how relaxing it is for me.

I sure do miss cheese...

Kim

Hot Diggity Dog!

" Where it's all about dogs! "

372 Street North

borough, Ontario

K9H 3R3

(705) 743-7297

www.hotdiggitydog.ca

[Guest guest]

Hi Debra,

That's good idea to put cooked cubes in the freezer. Do the peppers

freeze ok?

Elyse

On 4-Jun-06, at 2:51 PM, wee_steps wrote:

> I saute' french green beans in butter, then before they are done I add

> cubes of whatever meat or poultry I have already cooked from the

> fridge

> or freezer.

>

> Then maybe I add some diced red, yellow or orange bell pepper (which I

> also keep in the freezer because I don't use it up fast enough) and

> continue cooking until the meat is warmed.

>

> Once it is in my bowl I press fresh garlic in it, then stir in 1 T of

> coconut oil and season with Celtic seasalt to taste. Yum!

[Guest guest]

Hi Elyse,

Yes, the peppers actually do freeze ok. I just dice them, put them in a

jar to freeze, then use as many as I want from the jar and keep the

rest frozen until I need them. I like the color they add to food, so

keep some of each color frozen to throw into whatever I am cooking.

I also keep cubes of meat in the freezer ready to go for stirfrys, etc.

and always have french green beans and other vegetables available in

the freezer.

I am learning as I go, and it is so worth it to feel better and know

there is a way to better health and wellbeing. :-)

This morning when I finished making the salsa from Cory's recipe, I

realized I hadn't eaten breakfast or lunch yet. (It was 12:30pm, long

morning, lol.)

So I made scrambled eggs with some of the salsa and it was delicious.

When I put it on my plate to eat I put some coconut oil on it and some

Celtic seasalt and it was yum!

I find that I use coconut oil and seasalt on just about anything I eat

anymore, so have no problem getting in my 5T a day. I use it in soups,

teas, top off my stirfrys, eggs, just about anything and it is good to

go. :-) The more coconut oil I consume, the better I feel.

I really enjoy Bee's egg drink, so if I am hungry and don't know what

to make to eat, sometimes I'll just make an egg drink to tide me over

while I think about what I want to eat.

I also make salads and add cubes of meats, chicken and fish in it. Then

I drizzle with a little extra virgin olive oil, squeeze a little fresh

lemon juice on it, press some fresh garlic on it, and add some fresh

herbs from the garden or fresh grind a provence herb mixture which is a

blend of marjoram, oregano, rosemary, savory and thyme, toss it and

enjoy. :-)

Anyway, there are some more ideas for you to play with.

Hope this helps. :-)

Debra NW

Hi Debra,

That's good idea to put cooked cubes in the freezer. Do the peppers

freeze ok?

Elyse

[Guest guest]

Hi Kim,

I would love to try the frittata recipe, would you like to share it

with all of us? :-)

Thanks!

Debra NW

I am having a lot of success using the Moosewood cookbooks for sauces,

dressings, and egg recipes. It's a vegetarian cookbook but has fish

recipes and I just add meat or remove the grains from the recipe. I eat

a lot of the same stuff everyday but I try and mix it up. Today I made

a frittata with no cheese - eggs, broccoli, onion, asparagus, and

salmon.

Kim

[Guest guest]

You know what I discovered? I accidently added the egg drink from my thermos to

my cup of coffee while driving on a trip and boy was it good!!! It tasted like

cappachino. Try it in your decaff. Val

Hot Diggity Dog <kim@...> wrote: I am having a lot of success

using the Moosewood cookbooks for sauces, dressings, and egg recipes. It's a

vegetarian cookbook but has fish recipes and I just add meat or remove the

grains from the recipe. I eat a lot of the same stuff everyday but I try and mix

it up. Today I made a frittata with no cheese - eggs, broccoli, onion,

asparagus, and salmon. Even my carb addicted guest who is a pro chef said it was

delicious. I also try to sneak raw eggs into things. Today we made frosted decaf

espressos and instead of using milk, I put an egg in. I used the magic bullet to

blend it with ice. I also make salad dressings to dip veggies in.

I think this diet is also happening to force me to get cooking again! I forgot

how relaxing it is for me.

I sure do miss cheese...

Kim

__________________________________________________

[Guest guest]

Hi Elyse,

I have been on a candida diet of one form or another for over a year.

It's amazing how my eating has evolved over that time. I used to make

lots of turkey burgers and some chicken and fish and made spicy

(Indian style) veggies. I would have salads with lemon juice and

olive oil also. Breakfast was always eggs and veggies. I seemed to

spend lots of time cooking and was very sick and fatigued at that time.

My diet now is completely different. I have discovered sprouting and

now eat a huge sprout salad at each meal. I grow six types of sprouts

and have nine 8x10 inch trays going at all times. My husband eats the

same diet as me. I have been reading lately about the benefits of raw

foods, so am trying to incorporate more raw meats into my diet. My

recent experiment making ceviche (a marinated raw fish salad, the

recipe is in Nourishing Traditions) and also trying barely cooked

steak turned out great. These more simple raw foods don't need much

seasoning and minimal prep time.

I also bake herbed chicken and broil fish with cajun seasoning. I

make bone broths and use this for vegetable soups that usually contain

meat. I also cook burgers and buy some sausages at Whole Foods that

are consistent with the diet. I have about 1/2 cup of homemade

sauerkraut at each meal. I usually eat cooked veggies at least once

per day.

There wasn't much cooking involved in my dinner tonight. The sprouts

and kraut just had to be dished out and the steak I had was lightly

seared in a cast iron pan with a bit of salt and pepper. It was

wonderful. I also had some curried cauliflower soup.

Be patient with yourself and keep a journal of your successful meals.

Your cooking will evolve over time and your tastes will change also.

It's funny that now that I'm feeling pretty good I spend very little

time cooking. I do have to rinse and harvest my sprouts, but that can

be done any time.

I have a turbo oven also which is great for cooking any type of meat.

It seals in the juices and is quicker than the oven. I loved mine so

much that I got a second one so we could make larger quantities for

the family. Mercola sells these ovens, but I ordered mine through

Amazon.

Happy eating,

Jan

>

> Hi everyone,

> I'm interested in what people are eating on their diet.

[Guest guest]

Debra, this is terrific, thank you for sharing. I think getting

things out of the freezer and popping them into the frying pan will

be something a little easier to handle for me.

Thanks,

Elyse

On 4-Jun-06, at 6:08 PM, wee_steps wrote:

> Yes, the peppers actually do freeze ok. I just dice them, put them

> in a

> jar to freeze, then use as many as I want from the jar and keep the

> rest frozen until I need them. I like the color they add to food, so

> keep some of each color frozen to throw into whatever I am cooking.

>

> I also keep cubes of meat in the freezer ready to go for stirfrys,

> etc.

> and always have french green beans and other vegetables available in

> the freezer.

[Guest guest]

Hi Debra

Does this mean you use the meat cubes and veggies straight from the

freezer in the pan, without defrosting them previously?

Thanks

> > I also keep cubes of meat in the freezer ready to go for

stirfrys,

> > etc.

> > and always have french green beans and other vegetables available

in

> > the freezer.

>

[Guest guest]

Thanks everyone for all the meal ideas, I'll be giving them a try.

Jan, thanks for lettin gme know about the turbo cooker. I've heard

of them and was interested, but it's good to hear from a user that

they're happy with it.

Elyse

On 4-Jun-06, at 9:06 PM, Jan wrote:

> I have a turbo oven also which is great for cooking any type of meat.

> It seals in the juices and is quicker than the oven. I loved mine so

> much that I got a second one so we could make larger quantities for

> the family. Mercola sells these ovens, but I ordered mine through

> Amazon.

[Guest guest]

You are most welcome Elyse. :-)

We have a great group of people here that are learning so much from

Bee and so willing to help each other out.

It is a great support system. :-)

Debra NW

macedgeca <macedgeca@...> wrote:

Debra, this is terrific, thank you for sharing. I think getting

things out of the freezer and popping them into the frying pan will

be something a little easier to handle for me.

Thanks,

Elyse

On 4-Jun-06, at 6:08 PM, wee_steps wrote:

Yes, the peppers actually do freeze ok. I just dice them, put them

in a jar to freeze, then use as many as I want from the jar and keep

the rest frozen until I need them. I like the color they add to food,

so keep some of each color frozen to throw into whatever I am cooking.

I also keep cubes of meat in the freezer ready to go for stirfrys,

etc. and always have french green beans and other vegetables

available in the freezer.