RE: short on time for cooking

[Guest guest]

ia asks:

>Hi Everyone,

>

>I am a single woman who works long hours. Before I started this diet,

>I would make big batches of food on the weekend and then use them for

>lunches and dinners throughout the week.

Hi ia, I too like to cook on the weekend for the whole week whenever

possible, this is how I store the food without freezing it. I make bone

soup or any other of vegetable soups and put them in mason jars. First,

sterilize the jarz by putting them in the over at 200 F. for about half hour

or longer, while the soup(s) are still boiling fill the mason jars and put

them on a tea towel upside down till cool, then put them in the refrigerator

or in the coldest room in your house. I do the same for vegetables, this

way I always have something on hand and it's easy to re-heat.

You can make burger or fish patties, freeze them indivigually and take them

out of the freezer the night before you want to cook them, by the time you

come home the're ready to cook.

hope this helps.

Maddalena

_________________________________________________________________

Say hello to the next generation of Search. Live Search – try it now.

http://www.live.com/?mkt=en-ca

[Guest guest]

Hi ia!

I am also single. On days I want to fix a roast or chicken/turkey for dinner I

throw everything...meat, veggies, seasonings and a 1/4 cup water in my crock pot

in the morning and let it cook all day. Leftovers are then divided with one or

two servings (no more than I need for lunch/dinner the next day) going in the

fridge and the rest in the freezer. Frozen food is taken out the night before I

am going to use it and placed in the fridge to thaw. I then use my toaster oven

to reheat the meal. Reheating in the toaster oven is not that much longer than

microwaving. I pop the food in, read my mail, feed my dog, etc. and in 15

minutes or so dinner is ready. I use the toaster oven for " from scratch " meals a

lot too...steaks, burgers, chicken breasts, fish.

I also keep pre-packaged salad veggies, canned tuna and hard boiled eggs on hand

at all times too. If I'm not up to cooking/reheating I can always throw

together a quick salad with a little added protein.

Hugs,

Ellen

[Guest guest]

Hi Ellen,

Thanks for sharing how you make meal prep easy. I know a lot of people have a

hard time with the cooking so that information always helps. Do you also have

children? If so, what do you cook for them?

Luv,

Debby

San , CA

Tiger Lily <mysweettiger@...> wrote:

Hi ia!

I am also single. On days I want to fix a roast or chicken/turkey for dinner I

throw everything...meat, veggies, seasonings and a 1/4 cup water in my crock pot

in the morning and let it cook all day. Leftovers are then divided with one or

two servings (no more than I need for lunch/dinner the next day) going in the

fridge and the rest in the freezer.

It is a lot easier to act ourselves into new thinking than to think ourselves

into a new action.

My son Hunter Hudson (10/11/04) http://debbypadilla.0catch.com/hunter/

[Guest guest]

You're very welcome Debby. Yes, I have children but they are all adults with

children of their own. Heck, I just became a great grandma 12 days ago.

None of the rest of the family will willingly go on this program...though my

oldest daughter admits she should. However, when they come to visit, everyone

eats what I cook (usually a roast of some sort with healthy low carb veggies and

salad) They all know there is no junk food allowed in my home.

I usually make dessert only when I have company...but that too is allowed. I

make a flavored gelatin by adding a little pure lemon or orange extract and a

few drops of stevia to the gelatin (Bernard Jensen's) then top it with thicker

version of fake cream.

Hugs,

Ellen

Re: [ ] short on time for cooking

Hi Ellen,

Thanks for sharing how you make meal prep easy. I know a lot of people have

a hard time with the cooking so that information always helps. Do you also have

children? If so, what do you cook for them?

Luv,

Debby

San , CA

[Guest guest]

>

> Hi Everyone, I am a single woman who works long hours. Before I

started this diet,I would make big batches of food on the weekend and

then use them for lunches and dinners throughout the week. Now I

understand that leftovers are potentially dangerous.

==>Hi ia. Welcome to our group. Some candida sufferers are more

sensitive to leftovers than others. See this article by our moderator

and professional chef, Suz:

http://f1.grp.fs.com/v1/QEZDRV5177mGWWeaaA0bsKF0PEEypi-

zuawgDTthCKscRuNmpd__zaQJfYKKDaD-quViEKRrLZYv7CEKfpCivg/RECIPES%20for%

20the%20Candida%20Diet/Leftovers%20Tips%20by%20Suz.htm

> I know that freezing is an option, but not everything can be frozen

and retain its nutritional content.

==>Frozen food is okay for the period of time you'll need it for.

> Plus, with the microwave ruled out, reheating becomes a lot more

time consuming. I also used to use canned and boxed foods from

> the health food store that didn't appear to have objectionable

> ingredients for a quick meal, but you recommend that these be

avoided, too. Can anyone offer advice on how to incorporate the diet

into my workday so that I can pack lunches in advance and not spend

more than 30-45 minutes cooking dinner at night?

==>See the A)Candida Diet & Shopping Lists & All About Foods Folder;

inside there is another Folder " Candida Food & Menu Suggestions "

where you'll find 3 articles that will help you.

> I also don't have time to be continually shopping for fresh foods

throughout the week - one shopping trip per week is about all I can

manage. I am willing to spend a lot of time cooking on the weekend.

==>You can shop once a week - fresh vegetables from the health store

keep quite well.

The best, Bee

[Guest guest]

Hi ia,

Last week someone in our group, I think it was Zuni, mentioned that they

spritz their fresh veggies with 3% food grade H2O2 and also she suggested an

increased humidity setting in the refrigerator which both help to keep

produce fresh for quite a while.

Shirley

>

>I also don't have time to be continually shopping for fresh foods

>throughout the week - one shopping trip per week is about all I can

>manage. I am willing to spend a lot of time cooking on the weekend.

[Guest guest]

Increased humidity setting? Is this something they have on the newer

model refrigerators?

Debra NW

" Shirley G " <chickwbrains@...> wrote:

Hi ia,

Last week someone in our group, I think it was Zuni, mentioned that

they spritz their fresh veggies with 3% food grade H2O2 and also she

suggested an increased humidity setting in the refrigerator which both

help to keep produce fresh for quite a while.

Shirley

" lexismoke " <asmokler@>

wrote:

I also don't have time to be continually shopping for fresh foods

throughout the week - one shopping trip per week is about all I can

manage. I am willing to spend a lot of time cooking on the weekend.

[Guest guest]

Maddalena this is brilliant! What a great suggestion, I never even thought

about canning for just a week or two's supply of meals. I love it.

Shirley

>From: " Star dust " <brownedskin@...>

>this is how I store the food without freezing it. I make bone

>soup or any other of vegetable soups and put them in mason jars. First,

>sterilize the jarz by putting them in the oven at 200 F. for about half

>hour

>or longer, while the soup(s) are still boiling fill the mason jars and put

>them on a tea towel upside down till cool, then put them in the

>refrigerator

>or in the coldest room in your house. I do the same for vegetables, this

>way I always have something on hand and it's easy to re-heat.

>Maddalena

[Guest guest]

It could be just on the high end models. I do not have this option on mine.

Shirley

>From: " wee_steps " <wee_steps@...>

>Increased humidity setting? Is this something they have on the newer

>model refrigerators?

>

>Debra NW