Initially posted by Laura
Breakfast
If I want something more than my shake (not often)
I have two eggs and either a few quinoa crackers, or cooked quinoa
with butter, or some brown rice fried in butter with maybe some sliced
tomato. I may also have the eggs with lentils and butter. About once a
week, I have oatmeal with butter, stevia and cream on it. About once a week
I have bacon with my eggs and quinoa or millet flakes.
Lunch and dinner: Lentils and/or black-eyed peas and brown rice with a bit
of chopped onion and vinegar on it. Maybe a turkey or chicken breast, or a
hamburger if I want it. Maybe a salad with grilled chicken with olive oil
and vinegar and/or mayonnaise on it. Maybe some green beans cooked with
onions and garlic (usually keep a big dish of these in the fridge to just
warm up). Maybe a hamburger chopped up and fried with some brown rice and a
vegetable on the side. Maybe carrot soup with lentils and quinoa crackers.
You can buy big batches of carrots, peel and boil with minimal water. Then
use an immersion blender to turn it to soup. With a bit of butter, salt,
pepper, garlic, cumin and coriander, this is great. Then, pour it into
little freezer containers when it is cool and freeze it in meal size
portions.
You can also cook big pots of beans and put some in the fridge for a couple
of days, and put the rest in containers in the freezer to defrost and eat as
needed.
Maybe scallops and bok choy stir fried in grape seed oil. That's the
general idea. Mix and match stuff.
The other night we had green beans, lentils, a nice beef stew made with
chick peas, beef, onions, canned tomatoes. You can season liberally with
garlic, salt and pepper. To reduce acidity of canned tomatoes, grate a
carrot into them while cooking.
Tonight we had baked salmon (just salt, pepper and garlic on it) along with
cole slaw (made with a fresh batch of mayonnaise), spinach souffle, english peas.
One night, we may eat cabbage, onions and carrots stir fried in grape seed
or olive oil with a side of beans and brown rice.
Yesterday for lunch Ark and I had a bowl of carrot soup taken out of the
freezer with a side dish of brown rice and green beans that I took out of
the fridge and heated up together in a skillet with a bit of butter and
garlic.
For desserts (if you really gotta have one): defrost some berries in the
microwave and have with cream and stevia, or ricotta cheese. You can have
strawberries with whipped cream sweetened with Stevia. If you can tolerate dairy,
have yogurt with nuts and berries and stevia. But try to limit desserts to three times a
week or so.
For special occasions, I make chocolate mousse with Stevia and serve with
whipped cream with stevia.
We make cole slaw very often and keep a big bowl of it in the fridge. Just grate
a head of cabbage, one carrot and one onion. Toss together with a half cup of
olive oil and a couple tablespoons of cider vinegar. Salt, and pepper and garlic
powder to taste. Put lots of mayonnaise on and make it the right consistency
(creamy but not soupy), add a bit of stevia if wanted. Keep in the fridge.
It's great with fish and/or scallops.
I now make mayonnaise in large quantities. I use 8 to 10 egg yolks, the
same number of teaspoons of dijon mustard, same number of teaspoons of lemon
juice (fresh or bottled), salt, pepper, garlic powder. Start the mixer and
then begin to add the grape seed oil a little at a time until it is the
right consistency. (It needs to stand up when you take the mixer out of
it.) Do NOT use olive oil for mayonnaise unless you intend to eat it all
right away. It separates in the fridge and is a pain to recover the
emulsion.
You can then take the egg whites left after making mayonnaise and beat until
stiff. Fold in with four cups of lightly steamed spinach, 1 cup grated mozzarella,
1/2 cup mayonnaise, salt, pepper and garlic. put in casserole dish and bake
until lightly brown. Eat immediately with some mayonnaise on it! It's great with
scallops or fish or about anything!
You can have tuna salad on quinoa or rice crackers. You can eat sliced
tomatoes on these crackers with mayonnaise. You can use this mayonnaise
about any way you like because it has nothing evil in it and the oil is GOOD
for you.
Joe has developed a recipe for a fish batter that is out of this world. We
have it about once a week. Fried in grape seed oil and with seafood sauce.
I'll get him to share it.
Seafood sauce: 1/2 cup tomato puree; 1 small can tomato paste, garlic
powder, couple drops of stevia, teaspoon of vinegar, couple tablespoons
of pure grated horseradish. Mix and season with salt and pepper to taste.
This is also good with scallops. You can also make it as above with
mayonnaise and no tomato sauce.
Once every two weeks or so, have pasta - make sphagetti sauce with meat,
onions, garlic, basil, crushed tomatoes, zucchini chunks if wanted, grate a
carrot in there to de-acidify, and serve on rice or quinoa or spelt pasta.
Or, you can have bird nest pasta (rice or quinoa) with butter, garlic,
ricotta and mozzarella cheese - a variation of fettucini alfredo. This is
also good with scallops chopped up in it.
Fish can be baked with herbs and butter or dipped in ground nuts and baked
or fried. Same with chicken and turkey and veal. You can season the ground
nuts the same way you would season a flour coating mix for fried chicken.
Cook over low heat in grape seed oil. When I do veal, I pound it and dip in
egg and cream - very good imitation of vienerschnitzel. And a lot healthier.
I'm sure you will come up with some of your own inventions. Just try to
stick to the foods that are anti-inflammatory, anti-candida, and rich in
magnesium and omega 3 oils.
For our French members, cassoulet is totally in the diet! Duck is good and so
are haricot beans. Fresh Toulouse sausage is also okey once in awhile.
Breakfast
If I want something more than my shake (not often)
I have two eggs and either a few quinoa crackers, or cooked quinoa
with butter, or some brown rice fried in butter with maybe some sliced
tomato. I may also have the eggs with lentils and butter. About once a
week, I have oatmeal with butter, stevia and cream on it. About once a week
I have bacon with my eggs and quinoa or millet flakes.
Lunch and dinner: Lentils and/or black-eyed peas and brown rice with a bit
of chopped onion and vinegar on it. Maybe a turkey or chicken breast, or a
hamburger if I want it. Maybe a salad with grilled chicken with olive oil
and vinegar and/or mayonnaise on it. Maybe some green beans cooked with
onions and garlic (usually keep a big dish of these in the fridge to just
warm up). Maybe a hamburger chopped up and fried with some brown rice and a
vegetable on the side. Maybe carrot soup with lentils and quinoa crackers.
You can buy big batches of carrots, peel and boil with minimal water. Then
use an immersion blender to turn it to soup. With a bit of butter, salt,
pepper, garlic, cumin and coriander, this is great. Then, pour it into
little freezer containers when it is cool and freeze it in meal size
portions.
You can also cook big pots of beans and put some in the fridge for a couple
of days, and put the rest in containers in the freezer to defrost and eat as
needed.
Maybe scallops and bok choy stir fried in grape seed oil. That's the
general idea. Mix and match stuff.
The other night we had green beans, lentils, a nice beef stew made with
chick peas, beef, onions, canned tomatoes. You can season liberally with
garlic, salt and pepper. To reduce acidity of canned tomatoes, grate a
carrot into them while cooking.
Tonight we had baked salmon (just salt, pepper and garlic on it) along with
cole slaw (made with a fresh batch of mayonnaise), spinach souffle, english peas.
One night, we may eat cabbage, onions and carrots stir fried in grape seed
or olive oil with a side of beans and brown rice.
Yesterday for lunch Ark and I had a bowl of carrot soup taken out of the
freezer with a side dish of brown rice and green beans that I took out of
the fridge and heated up together in a skillet with a bit of butter and
garlic.
For desserts (if you really gotta have one): defrost some berries in the
microwave and have with cream and stevia, or ricotta cheese. You can have
strawberries with whipped cream sweetened with Stevia. If you can tolerate dairy,
have yogurt with nuts and berries and stevia. But try to limit desserts to three times a
week or so.
For special occasions, I make chocolate mousse with Stevia and serve with
whipped cream with stevia.
We make cole slaw very often and keep a big bowl of it in the fridge. Just grate
a head of cabbage, one carrot and one onion. Toss together with a half cup of
olive oil and a couple tablespoons of cider vinegar. Salt, and pepper and garlic
powder to taste. Put lots of mayonnaise on and make it the right consistency
(creamy but not soupy), add a bit of stevia if wanted. Keep in the fridge.
It's great with fish and/or scallops.
I now make mayonnaise in large quantities. I use 8 to 10 egg yolks, the
same number of teaspoons of dijon mustard, same number of teaspoons of lemon
juice (fresh or bottled), salt, pepper, garlic powder. Start the mixer and
then begin to add the grape seed oil a little at a time until it is the
right consistency. (It needs to stand up when you take the mixer out of
it.) Do NOT use olive oil for mayonnaise unless you intend to eat it all
right away. It separates in the fridge and is a pain to recover the
emulsion.
You can then take the egg whites left after making mayonnaise and beat until
stiff. Fold in with four cups of lightly steamed spinach, 1 cup grated mozzarella,
1/2 cup mayonnaise, salt, pepper and garlic. put in casserole dish and bake
until lightly brown. Eat immediately with some mayonnaise on it! It's great with
scallops or fish or about anything!
You can have tuna salad on quinoa or rice crackers. You can eat sliced
tomatoes on these crackers with mayonnaise. You can use this mayonnaise
about any way you like because it has nothing evil in it and the oil is GOOD
for you.
Joe has developed a recipe for a fish batter that is out of this world. We
have it about once a week. Fried in grape seed oil and with seafood sauce.
I'll get him to share it.
Seafood sauce: 1/2 cup tomato puree; 1 small can tomato paste, garlic
powder, couple drops of stevia, teaspoon of vinegar, couple tablespoons
of pure grated horseradish. Mix and season with salt and pepper to taste.
This is also good with scallops. You can also make it as above with
mayonnaise and no tomato sauce.
Once every two weeks or so, have pasta - make sphagetti sauce with meat,
onions, garlic, basil, crushed tomatoes, zucchini chunks if wanted, grate a
carrot in there to de-acidify, and serve on rice or quinoa or spelt pasta.
Or, you can have bird nest pasta (rice or quinoa) with butter, garlic,
ricotta and mozzarella cheese - a variation of fettucini alfredo. This is
also good with scallops chopped up in it.
Fish can be baked with herbs and butter or dipped in ground nuts and baked
or fried. Same with chicken and turkey and veal. You can season the ground
nuts the same way you would season a flour coating mix for fried chicken.
Cook over low heat in grape seed oil. When I do veal, I pound it and dip in
egg and cream - very good imitation of vienerschnitzel. And a lot healthier.
I'm sure you will come up with some of your own inventions. Just try to
stick to the foods that are anti-inflammatory, anti-candida, and rich in
magnesium and omega 3 oils.
For our French members, cassoulet is totally in the diet! Duck is good and so
are haricot beans. Fresh Toulouse sausage is also okey once in awhile.