usvi-on-line
book- In defense of food- have you read?
I have read 1/3 of the book. I kept putting it down b/c it just couldn't hold my attention. I understood the author's point and agree with most of what he says.
I think I eat pretty well. I only eat poultry and seafood for meats, and try to eat 2 vegetarian meals a day. I try to load up soups, quesadillas and homemade tomato sauce with veggies. For example, I have a lentil soup recipe with a ton of veggies and will cut up anything - zucchini, peppers, squash - and add them to sauce or quesadillas.
I have made my own yogurt many times. It's decent, but I use the greek yogurt like Fage or Oikos. Look at the ingredients - Yoplait, etc is full of crap. I buy yogurt that's just milk, cream and cultures. Then I add fresh fruit and almonds or granola.
Hummus is another good snack/lunch food. Just finished some pita chips and hummus for lunch. Many kids like hummus, in my experience.
I think I eat pretty well. I only eat poultry and seafood for meats, and try to eat 2 vegetarian meals a day. I try to load up soups, quesadillas and homemade tomato sauce with veggies. For example, I have a lentil soup recipe with a ton of veggies and will cut up anything - zucchini, peppers, squash - and add them to sauce or quesadillas.
I have made my own yogurt many times. It's decent, but I use the greek yogurt like Fage or Oikos. Look at the ingredients - Yoplait, etc is full of crap. I buy yogurt that's just milk, cream and cultures. Then I add fresh fruit and almonds or granola.
Hummus is another good snack/lunch food. Just finished some pita chips and hummus for lunch. Many kids like hummus, in my experience.
I roast veggies anywhere between 350-450. Depends on the veggie and the size of the cut. If it takes a while to boil/steam, it'll take a while to roast.
Print a few roasted veggie recipes out and try them. You'll get a feel for size of cut and temp needed pretty.
Last night I roasted asparagus at 350 for 10 minutes. Asparagus roasts really fast.
Carrots can vary widely. 1 inche pieces can take 45 mins at 450. A 1/8 inch lengthwise cut took only 20 minutes the other day and I probably could pulled em at 15.
Roasted carrots are so friggin good.
Print a few roasted veggie recipes out and try them. You'll get a feel for size of cut and temp needed pretty.
Last night I roasted asparagus at 350 for 10 minutes. Asparagus roasts really fast.
Carrots can vary widely. 1 inche pieces can take 45 mins at 450. A 1/8 inch lengthwise cut took only 20 minutes the other day and I probably could pulled em at 15.
Roasted carrots are so friggin good.
SJ: I still drink diet pop. It is foolish. I have switch to Coke Zero because it is made with splenda--that is better, right??
If you have a butcher go in there and ask for corn feed beef, organic poultry and pork. I don't remember who mentioned that is how they get their meat--but we do also. There have been a few times when I buy it at the grocery store and cannot get over how different it is and it smells horrible. Unless you switch you will not know what I am talking about.
I agree--look on the back of the yogurt--some are not as good as you think they are.
For those of you going organic with fruit, vegetables, and eggs--do you really think it matters that much?? I just am on the fence. I wash what I can--should I reconsider??
Also, OP I mentioned the Sonoma diet cookbook--which I love. Tonight I will post a recipe for you to try before you buy. Also, look at the reviews on Amazon. Remember to not take the "too restrictive" to heart though unless you are going to do the diet as written. I just use it as a guide. Also, I think potatoes are natural and have plenty of them--so I disregard a few things. I have lost weight and feel better.
Gina
If you have a butcher go in there and ask for corn feed beef, organic poultry and pork. I don't remember who mentioned that is how they get their meat--but we do also. There have been a few times when I buy it at the grocery store and cannot get over how different it is and it smells horrible. Unless you switch you will not know what I am talking about.
I agree--look on the back of the yogurt--some are not as good as you think they are.
For those of you going organic with fruit, vegetables, and eggs--do you really think it matters that much?? I just am on the fence. I wash what I can--should I reconsider??
Also, OP I mentioned the Sonoma diet cookbook--which I love. Tonight I will post a recipe for you to try before you buy. Also, look at the reviews on Amazon. Remember to not take the "too restrictive" to heart though unless you are going to do the diet as written. I just use it as a guide. Also, I think potatoes are natural and have plenty of them--so I disregard a few things. I have lost weight and feel better.
Gina
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aroobagirl
- Posts: 316
- Joined: Fri Apr 13, 2007 2:58 pm
- Location: Fairfax, VA
Flip and LysaC,
Roasted veggies are the best! We are big fans of roasted butternut squash (and I thought I hated squash), sweet mayan onions and yes, those delicious roasted baby carrots. When I can't find the squash, I have used sliced yams too. Veggies with baked wild coho salmon, doesn't get much better. I love our Wegman's, it's like a whole new world!
Roasted veggies are the best! We are big fans of roasted butternut squash (and I thought I hated squash), sweet mayan onions and yes, those delicious roasted baby carrots. When I can't find the squash, I have used sliced yams too. Veggies with baked wild coho salmon, doesn't get much better. I love our Wegman's, it's like a whole new world!
DJMOM: recipe for you
Roasted root vegetables:
Ingredients
2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional I don't use)
Directions
1 Heat oven to 400 degrees.
2 Place the root vegetables and onion in a roasting pan.
3 Toss the vegetables with the olive oil and salt to taste.
4 Do not crowd the vegetables.
5 Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
6 After 30 minutes, scatter the garlic cloves in with the vegetables.
7 Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
8 Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor. (I love rosemary but haven't added it)
Ingredients
2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional I don't use)
Directions
1 Heat oven to 400 degrees.
2 Place the root vegetables and onion in a roasting pan.
3 Toss the vegetables with the olive oil and salt to taste.
4 Do not crowd the vegetables.
5 Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
6 After 30 minutes, scatter the garlic cloves in with the vegetables.
7 Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
8 Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor. (I love rosemary but haven't added it)
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California Girl
... agree, check those labels on the yogurt. I like vanilla Chobani brand greek yogurt - it isn't organic and does contain sugar - with granola or fruit, but it seems to agree with me better than Oikos; I also like Fage when wanting one that is thicker....alw1977 wrote: I have made my own yogurt many times. It's decent, but I use the greek yogurt like Fage or Oikos. Look at the ingredients - Yoplait, etc is full of crap. I buy yogurt that's just milk, cream and cultures. Then I add fresh fruit and almonds or granola.
Hummus is another good snack/lunch food. Just finished some pita chips and hummus for lunch. Many kids like hummus, in my experience.
Black Bean Hummus (a little different favor)
1 15oz. can black beans (or 1 1/2 cups cooked beans), drained, with 2 tsp liquid reserved and added
1 clove garlic, minced
3 Tbl tahini
2 Tbl lemon juice
2 Tbl olive oil
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garam masala
1/8 tsp cayenne
Process all ingredients in food processor until smooth. Serve with pita bread or as a dip for raw veggies. Makes 1 1/2 cups. From Mary Janes Farm magazine.
Edited to add: "Natural Smuckers" or freshly ground peanut butter with crisp apple slices is a good, healthy snack. Aurora and Honeycrisp are apple favorites this fall.
Last edited by lprof on Mon Oct 19, 2009 3:35 pm, edited 1 time in total.
... no longer a stranger to paradise
Every year I have interns that work for me and I always make them some thing special for a meal their last week a couple of years ago I had one that was a vegetarian and I made her this she loved it.
Roasted Vegetable soup
4 Carrots
3 ribs of celery cut in half
2 tomatoes quartered
2 large onions peeled and quartered
1 leek cut in half
1 head of garlic the top trimmed
Olive oil
Dried thyme
2 bay leafs
8 cups water
Put all vegetables on cookie sheet drizzle with olive oil. Sprinkle with thyme and bake for 1 hour at 400 degrees transfer to a large pot cover with water add bay leafs and simmer for 1 hour. Cool and strain. Can be made ahead of time and frozen into 2 batches
Take one of the batches and put into a pot add vegetables of your choice simmer tell tender salt and pepper to taste
Dumplings
2 cups flour
1 tbls baking powder
1tps salt
2 eggs
¾ to 1-cup buttermilk
Sift all dry ingredients into bowl beat eggs and milk together and add to dry mix just until it comes together should be the quite thick spoon into boiling soup and cook for 10 min.
Roasted Vegetable soup
4 Carrots
3 ribs of celery cut in half
2 tomatoes quartered
2 large onions peeled and quartered
1 leek cut in half
1 head of garlic the top trimmed
Olive oil
Dried thyme
2 bay leafs
8 cups water
Put all vegetables on cookie sheet drizzle with olive oil. Sprinkle with thyme and bake for 1 hour at 400 degrees transfer to a large pot cover with water add bay leafs and simmer for 1 hour. Cool and strain. Can be made ahead of time and frozen into 2 batches
Take one of the batches and put into a pot add vegetables of your choice simmer tell tender salt and pepper to taste
Dumplings
2 cups flour
1 tbls baking powder
1tps salt
2 eggs
¾ to 1-cup buttermilk
Sift all dry ingredients into bowl beat eggs and milk together and add to dry mix just until it comes together should be the quite thick spoon into boiling soup and cook for 10 min.
lprof - agree that Chobani is good. My favorite is Fage, but it's $1.99 a tub, which can get a little expensive. If anyone wants to make their own yogurt, it is surprisingly easy and you can do it with a $40 yogurt maker from a company called Donvier. You have to tinker with the timing a bit though.
As far as roasting veggies - I agree, it's the tastiest way. I have a similar recipe to the one posted above, but it's a bit more holiday-ish. I make these every Thanksgiving and for potlucks with great success. The fresh herbs are KEY - do not use dried or you will have disastrous results:
ROASTED HOLIDAY VEGETABLES
1 small butternut squash, peeled and cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
As far as roasting veggies - I agree, it's the tastiest way. I have a similar recipe to the one posted above, but it's a bit more holiday-ish. I make these every Thanksgiving and for potlucks with great success. The fresh herbs are KEY - do not use dried or you will have disastrous results:
ROASTED HOLIDAY VEGETABLES
1 small butternut squash, peeled and cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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chicagoans
- Posts: 1586
- Joined: Thu Jan 18, 2007 2:51 pm
- Location: IL
Cheese is one of the foods with the highest concentration of pesticides. Unfortunately I really like cheese, but the thought of eating pesticides grosses me out.djmom wrote:See this book is kindof saying to stay away from bread and cheeses too. Is that just getting too wacky?
We switched to organic/no hormone bottled milk delivery years ago. My kids love milk (so do DH and I) and I just feel better about it. Plus it tastes soooo good and I don't have to lug cartons home from the store. I just try not to think about the cost.
We're big on fruits and veggies here, but even then you end up reading about the crap sprayed on crops and you wonder if you can eat anything. I occassionally shop for organic fruit and veggies; I wouldn't mind the extra cost if it just looked better - it always looks kind of wilted and battered.
I whole-heartedly agree that American diets are WAY too full of processed food. Sometimes my kids ask for something and I say "there's not FOOD in that food!"
You guys have me thinking roasted veggies! I bought some butternut squash and some sweet potatoes yesterday.
I also made some home made peanut butter granola today. The recipe was pretty skimpy on the honey so it isn't very sweet or clumpy so I don't know if anyone here will like it. It will be good on yogurt though.
I also made some home made peanut butter granola today. The recipe was pretty skimpy on the honey so it isn't very sweet or clumpy so I don't know if anyone here will like it. It will be good on yogurt though.
"Sponges grow in the ocean...I wonder how much deeper it would be if that didn't happen."
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California Girl
Margo, let me try in in the am and let you know if you want the recipe!
The Good- it is pretty low in sugar/honey
The Bad- it is pretty low in sugar/honey.
The cool thing was that I had all these half used plastic bags of nuts from cooking. It was great to use up all of those nut sacks.
The Good- it is pretty low in sugar/honey
The Bad- it is pretty low in sugar/honey.
The cool thing was that I had all these half used plastic bags of nuts from cooking. It was great to use up all of those nut sacks.
"Sponges grow in the ocean...I wonder how much deeper it would be if that didn't happen."