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!
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.
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!
One more easy idea for a really good meal. Made up of left-over mushrooms, left-over marinara sauce and left-over vegetable broth; added in a can of beans (I used pinto), cut up some carrots, celery, sweet red pepper, onion and frozen peas; pressed a clove or two of garlic in and then there was soup. It’s a good way to use up whatever left-overs you might have hanging around in the refrigerator where they do not like to linger.
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.
Okay, so it’s crooked and sideways, but I decided to post it anyway. It’s a first try; I could get better at this someday. It could happen!
Interesting idea for pizza crust!
1 cup mashed potato flakes
1 1/2 cups boiling water
1 tablespoon nutritional yeast
1 tablespoon dried basil or any seasoning of your choice
Pinch of salt
Mix well and let it cool
Spread out on a baking sheet with your hands or with a spatula. The original recipe I used said to use a silicone baking sheet — I just used a coconut spray oil. Use a fork to prick it all over so it doesn’t puff up.
Bake at 400 degrees for 30-35 minutes.
Add toppings that you like and bake again for about 20-25 minutes at 425 degrees.
I used left over spaghetti sauce along with the toppings in the photo and it was good 🙂
Allow to cool for about 10 minutes.
A layer of tortilla chips, refried beans, slices of avocado, chopped onion, black olives, sliced tomato and salsa, topped with cilantro.
Posted in Eat to Live, Eating to Live - Living Healthy, food, Garden, harvest, Just Good Food, RECIPES
Tagged Eat Real Food, Eat to Live, food, Recipe, vegan, vegetarian
16 oz vegetable broth, 2 or 3 carrots-chopped or rough cut, a cup or so of frozen peas, 1 can Italian green beans, 1 can pinto beans, a stalk of celery-chopped, a little spaghetti sauce (about 1/2 cup give or take)–good way to make use of leftover sauce, a couple of chopped Campari tomatoes, 2 cloves garlic; 1/2 cup or so of onion, salt and pepper, about 1/4 tsp garlic powder, about 1/4 tsp onion powder, a few leaves of fresh basil (chopped) and a bit of oregano, too. Add a cup or so of water to the mix.
Throw it all together and let there be soup!
For croutons, break up some bread (sour dough is good — gluten-free or regular) and saute in oil of some kind (I used Earth Balance Buttery Spread — soy-free and vegan); sprinkle with dried oregano, basil and garlic) — makes a great topping for the soup.
I also, topped with chives fresh from the garden.
Posted in Eat to Live, Eating to Live - Living Healthy, photo, RECIPES, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, Photo, Recipe, vegan, vegetarian
Can allergies make you feel tired?
Is that something that’s real?
Sleepy and convoluted?
‘Cuz that’s the way that I feel
to accomplish the least little thing
Can’t even put the botta boom
in the proverbial botta bing
Although I did just make some vegetable soup
Maybe my spark will begin to recoup!
RECIPE for Vegetable soup made out of stuff that I had available: Just threw it all together. 1/2 cup or so of chopped up onion, stalk of celery, a carrot, 1/2 of an orange pepper, clove of garlic. Sauteed all that in a little vegetable broth then threw in the rest of the leftover broth (about a cup). Added in a cup or two of water, 1 cup of frozen peas, 1 cup of leftover green beans and a can of pinto beans. For spices: 1/4 tsp paprika, 1/8 teaspoon turmeric; 1/4 tsp chili powder; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; a few dashes of Italian seasoning and 1/2 cup of leftover spaghetti sauce and, voile! there is soup.
Serving suggestion: Topped each serving bowl with fresh chives right from my garden. Easy to grow, prolific and pretty.
Sort of a therapeutic process – chopping and sauteing and making good use of bits and pieces.