Raw, shredded beet salad !
Melissa
Crab stuffed meyer lemon zested talapia with a side of mixed leeks, mushrooms, green beans, and asparagus.
Sagina, that sounds really good.
I did bad, bad things for dinner last night but this morning has started well with a bowl of fruit sprinkled with unsweetened granola.
I really just jumped on to wish Corrine good luck on her 8k!
chicken,tomatoes,scallions,cucumbers and a few pieces (very small) of cheddar cheese with a drizzle of olive oil and vinegar. that is what was for lunch
Momine, I'm surprising myself with the cooking - I was always a boring cook before. But as the DD is off at college, I have time to wonder the supermarket and pick just the right stuff....and read labels!
Lunch today was a good surprise! I was craving simple steamed veggies - so broccoli, cauliflower, and mushrooms - all from the farmers market today. The I took swiss chard (farmers market too) cut a piece out and made a raw wrap - hummus with olives, cherry tomatoes, thinly sliced mushrooms, and grated zucchini - yum!
Also started a new vitamin D supplement this week - not feeling so tired. When I'm dragging I don't seem to care so much about what I am eating......
sagina yum. For me, romaine, cabbage, about 1 oz. of chicken in a whole wheat wrap for lunch. Then I spent the afternoon cooking with my DD. It's a rainy day here, so we made a pot of vegetable barley soup (fat free) and veggie and rice stuffed cabbage in tomato sauce.
Sagina, that is so great.
SAB...what veggies did you stufff the cabbage with? I made stuffed cabbage 2 weeks ago but did it with meat and rice. I would like to try it your way...do tell. Thanks
hugs
mmmm, I could do veggie and quiono tomato sauce stuffed cabbage!!! Can't wait for dinner now!
Candie, in the past, I have stuffed cabbage with bulgur mixed with sauteed mushrooms and other veggies, plus lots of herbs. You can also add pinenuts or other nuts to the stuffing. Brown rice is also good as a base, since it tastier and chewier than plain, white rice (and healthier obviously).
Yup, any grain and veggie combo works. We used a short grain brown rice, and minced our veggies very, very small: zucchini,onion, red pepper, garlic...I think that's all. We also add some tomato sauce and an egg to the mix to hold it all together. Wrap and then bake it in diced tomatoes and tomato sauce. It came out good..."a keeper" my DD said.
Back to roasting some veggies tonight--whatever is in the bin-- along with some quinoa and a salad.
Mushroom lenten russian soup.
Recipe for an intense vegetarian / lenten mushroom soup modified from
the original at Oliver & Bonacini, Toronto. For 6 small servings:
- gently saute 150 ml of chopped onion, 2 garlic cloves (I used pureed) and tyme in olive oi (7-8 mins).
- slowly add in handfuls of 5-6 cups of roughly chopped mushrooms (I
used button, portobello, enoki) with ground pepper and cook down, push
aside and keep adding until all done.
- add in litre of mushroom
stock (from cubes) and 2 bay leafs. If you have any dried mushrooms
around (we did from picking at the dacha, add ahead of time to the
stock). Using the stock cubes and dried bangs up the mushroom intensity,
which most Eastern Europeans love. Simmer for 1/2 hr.
- remove bay leaves, and roughly puree in the pot with a stick blender.
- additional flavour boost with a some truffle oil (La Tournelle brand
is good) and stir in a little soya milk for coffee (the think kind, such
as So Good)
- adjust for salt / pepper, and garnish with enoki buttons, chopped dill and chives.
Today I had for lunch: a salad ---chicken,asparagus,broccoli,string beans and carrots. I lightly coated it with honey mustard and I mean very light. Was quite good and points wise, it wasn't much for weight watchers. Have a great day.
hugs
Home made black bean "burgers."
Olgah, that soup sounds really good, thanks.
Thank you, Momine! mushrooms are good for us..
Olgah I can't wait to ge to the farmers market this saturday and pick up all varieties of mushrooms to try the soup!
dinner last night was tuna...in the car.
I just found this thread and I love it! I need a little inspiration to get back to eating healthy. A person's diet shouldn't consist of potato chips, chococlate, ice cream, and...well, pretty much anything I can shove down my gullet. That's been me in a nutshell lately. I think if I made one conscious healthy choice every day, it would snowball into a healthier lifestyle. I had lost 140 pounds before I got pregnant and then ended up gaining 80 during pregnancy because those bad habits creeped in. Now with a 6 month old, I still have about 60 to lose. Oooops. 
The stress of this whole cancer thing doesn't help much either.
To deal with the boredom- and frustration of feeling tired from chemotherapy, I began to teach myself French cooking using Laura Calder's "French Taste" cookbook. Part of the reason for this was, that my husband and I were falling into a "rut" when it came to the vegetables we'd eat: peas; carrots; corn; and lettuce salad; and I was looking for something new to brighten things up.
I discovered fennel bulb (both raw and roasted); celeriac (both raw and pureed); eggplant (thinly-sliced and baked like a chip or made into a "caviar"); roasted radishes (I kid you not, they are delicious); and raw, sliced beets (yum!). Sure, cooking "French" means using full-fat butter and cream, and lots of bacon-flavouring (find a "natural" bacon without the heavy preservatives, I use Maple Leaf's "Natural Selections", it has six ingredients: pork, water, sea salt, cane sugar, celery extract, spice), but - when you follow the much smaller "French" portion sizes, it's not as bad as it sounds. And, I find, that French cooking focuses on choosing organic, in-season farm-fresh vegetables - which I like - and very few "empty" carbs, such as potatoes, white rice, and pasta. Their main carb is from bread, which is, usually - at least in "modern" French cooking - a whole/multi-grain.
Cooking - and eating - is fun again!
nsmolen~ I have a whole person to loose! So don't feel alone. I ate a vegan diet for 8 months and didn't loose a pound!!!!!!!!!!!!!!!!!!!!! Then I realized I was eating potatoes, alot, and pasta dishes. So I modified my diet and put fish back in since it's carb less and protein. I haven't added in exercise yet....and I think that will be the key to loosing the weight. Diet alone is only maintaining. How did you loose all that weight?
Selena, I have discovered the beauty of new veggies too. I love going to the farmers market, this year I learned what Korabi is, I juiced beets, I eat spinach by the bag full, found sunflower sprouts, lamb's quarter, baby kale, etc. it's been so much fun.
I've always thought that French cooking involved lots of cream or milk? do you find that in your book?
Grilled sweet potato "steaks" roasted asparagus and portabello mushrooms and mixed grains with nuts.
I wanted to share this link that someone sent to me.
I found it interesting b/c they mention grilled chicken should be avoided!
http://nutritionfacts.org/videos/breast-cancer-survival-butterfat-and-chicken/
tHANK YOU , cUPCAKIES! i KNEW ABOUT SAT FAT, IT IS WHAT MY mo TOLD ME...
nice thread!! personally i hate beets but i grow them.. the fam loves them.
the moderators wrote
"Raw, shredded beet salad !"
and i had to laugh.. but I will try this.. What else do 'you' put in it? parsley?
I like to grate the beets over salads.
Apple, my mother grates raw beet, carrot and parsnip, then dresses with lemon and olive oil.
I try to avoid sat fats as much as I can...I never like sweets, really, but what about sugar and alll these carbohydrates? I would like to know more about it...
Momine, where do you live?
that sounds excellent Momine. I particularly like rutabagas and serve them to my siblings both mashed and raw, cut in matchstick lengths.. Everyone is very leary of raw rutabaga.. i love it and parsnips.
My mom, the ruler of 9 kids made us eat vegetables. Every meal she would open an 8 ounce can of something or other, on Thursdays it was beets alongside the spaghetti and meat, She would make each of us have a tiny spoonful.. this is after boiling them in a covered saucepan on simmer FOR 20 MINUTES...she would set the timer. Just about 10 of those beautiful red cubes would ruin my whole meal.. i would let them sit till the end, scoop all of them up on a fork, hold my nose, shove them in and then take a swig of warm milk. I am so glad i started growing beets with my kids because they absolutely love them and they are so fun to thin and serve lightly steamed.. i still don't love them but i fake it,
