The World Health Organization rates the USA #27 among some third world countries in healthcare for it’s people. AND if you do finally get to see a specialists, that can cause more problems to your health. That is what happened to me: I had a really bad sinus infection. The three different doctors I saw all gave me different antibiotics (7 weeks) and only the last one took a culture to see what kind of infection it was (strep-A). The third course was in liquid form due to the large size of the pills I couldn’t swallow. One of the side effects of the liquid form is irritation of the upper GI. It’s very rare I was told, nothing to worry about I was told. I ended up in the emergency room vomiting bright red blood. My whole upper GI is inflamed and I now have to eat an anti-inflammatory diet and drink and eats lots of probiotics for a few months until this heals and my whole GI tract gets back in order. Low-fat, no alcohol, caffeine, chocolate, tomatoes. And I am taking Previcid for two months, side effect: you can easily break your femur but it’s rare, nothing to worry about! And I need surgery on my sinuses!
It’s hard going from eating 3 meals of whatever you want to 6 smaller restricted meals and taking medicine and suppliments at certain times of the day. I am working my way thru, oh, one bright spot is so far, I have lost 15 pounds. What a way to diet.
Here are some of my new recipes. I have given you the full recipes, I don’t use real spicy, and I’ve found that raw scallions and shallots don’t irritate if I am having a full meal on the diet.
Green Shakshuka
1 Tbs extra virgin olive oil
½ spicy onion, diced
1-2 stalks of celery, diced
2-3 garlic cloves, minced
1/3 C red bell pepper, diced
1 tsp dried oregano, marjoram or lemon thyme (or some of each)
1 tsp cumin
Salt and white pepper to taste
10-12C leafy greens*
1/3C feta cheese (less fat & made with sheep’s milk)
4 room temperature eggs
pimeton ( smoked paprika) for dusting
Preheat oven to 375F
Heat he olive oil in a cast iron skillet or oven proof skillet over medium high heat. Add the onions, celery and bell pepper and saute until soft; add garlic, herbs and spices and saute until fragrant (2-3 minutes).
Toss in greens and keep turning until wilted. Scrape the pan and mix all the ingredients and smooth the top. Make four slight indentations in the shakshuka, sprinkle with feta and crack an egg into each indentation**.
Bake in oven until eggs are done to your liking, 5-10 minutes. Sprinkle with pimenton and serve while hot with pita or crusty bread.
*I used some broccoli rabe leaves from a plant that survived our fairly mild winter, the leafy tops from some Japanese white, golf ball size radish, a little spinach & arugula that needed using. You could use Swiss chard, kale, spinach, but not a delicate lettuce like bibb or chicory.
**A “Mom Tip”: crack each egg separately in a small bowl then put in your recipe. That way you won’t spoil your dish with a bad egg!
Another recipe I use is just sort of guidelines for a main meal dish:
Supper Salad
I am giving you combinations of ingredients for these salads, you can individualize the proportions to suit your own tastes.
V1: PNW RAINY DAY SALAD
kale, sliced into ribbons
arugula, torn into bite size
quinoa, red & white?
chickpeas
carrots, large grate
dried fruit, PNW blend-cranberries, blueberries, cherries
sunflower seeds, toasted
shallots, diced
parsley
Dijon Honey Vinaigrette
3T Dijon mustard
3-4T extra virgin olive oil
1T honey
1T fresh tarragon. minced
salt & white pepper to taste
Whisk until emulsified
V2: MEXICAN FLAG SALAD
green cabbage thinly sliced
arugula, torn in bite size
basmati rice (white or brown), cold
black beans, rinsed if canned
roasted corn kernels
red bell pepper, diced
fresh mango, large dice
avocado, large dice
scallions
cilantro
pepitas, roasted
mild, fresh banana peppers
Lime Vinaigrette
3T lime juice
3T light extra virgin olive oil
1T honey
1T cumin
salt and pepper to taste
Whisk until emulsified.
V 3 ASIAN FUSION CONFUSION SALAD
Napa cabbage, sliced in ribbons
jasmine rice, cold
mung bean sprouts
curly scallions#
spicy watermelon radish or French breakfast radish, sliced
pickled daikon radish, sliced
mango or papaya, diced
black sesame seeds or nigella seeds
#To curl your scallions cut the green tops in 3-4” lengths. Pull slim strips off and place in ice cold water. Watch them curl!
Peanut-Ginger Dressing
1tsp peanut butter (I use fresh ground, no sugar or salt)
1” fresh ginger, minced
3-4T rice wine vinegar
1tsp sesaame oil (I use Kadoya brand)
1tsp peanut oil
salt, sugar and red pepper flakes to taste
Whisk until emulsified.
Bonus Drink:
Hibiscus Tea
2C water
3” cinnamon stick, cracked
4 allspice berries, cracked
2 slices fresh ginger
1/2C dried hibiscus flowers
1/3-1/2C white sugar
Boil water, sugar and spices until sugar is well dissolved. Take off heat and stir in hibiscus flowers. Let steep for 30 minutes, then strain into a quart jar. Add 2C water, cap and chill.
To drink add equal parts water and tea.
CHEERS!
IF you would like to do a diary, please message ninkasi23.
What’s For Dinner at your house?