I have now been officially retired for 18 days, the last few days of which have been spent with a cold or flu — still not sure which. I read that a cold doesn’t involve a fever and I did have a slight fever yesterday and part of the day before that of about 99.9 or so. Fever is gone now and I am feeling better. Meanwhile, my husband has a sinus infection and is on antibiotics so it’s been a less than stellar beginning.
This may be an aspect of the joy of retirement, though; it is so nice that I didn’t have to worry about payroll not getting done since I was feeling rather miserable and it is so nice that I didn’t have to stay at work even though I felt bad. Just had to focus on healing.
I could even make a healing soup with ease. Sauteed onions, celery and diced carrots in broth; then added remaining broth, and after that cooked for a few minutes, I added a crushed clove of garlic, a few sprinkles of thyme, dried basil, and a dash of paprika and some frozen peas. Later we added in some rice to cook in the soup. This photo shows pasta, but that was from last week (same process, same good taste).
The sandwich includes non-dairy cheese made by Follow Your Heart — the mozzarella version is especially good.
I read that broth and thyme and garlic and dark chocolate are supposed to be helpful for healing a cough– couldn’t hurt!
May we all be well and prosper. Starting NOW!
Cooking mushrooms with green peppers and onion along with garlic-pepper seasoning seems to be something that continues to be a part of my favorite meals.
Using water as the medium instead of oil, seems to be working well for me.
It’s fresh. It’s vegan. And I think it is even nutritious.
This is all there is to it:
Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour. Add some dried cranberries and bake for another 3 to 5 minutes or so.
Here are some ideas for vegan dishes. Sort of a visual recipe card.
Sometimes I just need a reminder that a meal can consist of some simple choices.
Italian green beans and tomatoes are from our garden so those choices were obvious. The arugula was from the farmers market and we added strawberries, a little sweet onion, and cucumbers from our garden.
Today I’m going to attempt to make a Kung Pao Tofu and if that turns out, I will post an actual recipe……and a picture, of course!
Posted in Eat to Live, Eating to Live - Living Healthy, food, Garden, harvest, Just Good Food, Photos, Vegan, Vegetarian
Tagged Eat to Live, Real Food, vegan, vegetarian
So simple. So visually appealing. So delicious.
Cut stuff up, season it, roast it or even microwave it.
I usually use salt, pepper, basil, garlic, parsley, sometimes dill; Alden Mill House makes some great seasoning combinations. Use what you like, experiment; it will taste good!
It does take more effort to eat real food and prepare it at home. All the chopping and cleaning and peeling and crunching and planning and shopping can be good therapy but sometimes enough is enough and maybe a person needs a break, already.
When you reach that point, it doesn’t always mean you have to rush out to a restaurant. Which is good, because while I try to eat nutrient-dense food because I feel so much better, it also leads to me weighing less than I did so…….what was my point?
OH, right, restaurants. I love eating out but that’s when I tend to gain weight because there is fat, sugar and I don’t even know what else in so much of what you get in a restaurant – – no matter how carefully you order. So I like to have some really simple meals sometimes as a way to eat well without all the effort and without eating out or eating ersatz, prepackaged stuff.
And that’s why I’m suggesting this idea for a quick meal. We bought a jar of organic marinara sauce from Aldi’s (by Simply Nature — for $1.89!); it is low in sugar and low-ish in salt and delicious. We threw in a little fresh basil and a cut-up zucchini, cooked up some pasta (gluten-free for me; whole wheat for him) and there you have it – a light and easy entree. We had some leaf lettuce from the garden so that served as a quick salad.