Topic: COMPLEX CARB, NO SUGAR, NON-PROCESSED FOOD RECIPES
lpkayak
Honored Contributor (10K+ posts)
Member # 5230
posted
HI-I TALKED WITH SOMEONE HERE ABOUT DOING THIS-I PUT MO'S CHIC SOUP IN HERE-PLEASE ADD NEW ONES! LP
OATMEAL COOKIES
1 CUP OATMEAL (OLD FASHIONED, WHOLE OATS OR FROM HEALTH FOOD STORE BEST-DO NOT USE QUICK-COOK ONES) 1 CUP OATMEAL GROUND TO FLOUR IN BLENDER 1 EGG WHITE 2/3 CUP MASHED BANANA 1/2 CUP NO SUGAR ADDED APPLESAUCE 1/2 CUP SPLENDA (I don't use-it would be way too sweet for me, I use stevia or sucranat when I need to sweeten) 1 tsp cinnamon 1 teas vanilla 1/4 tsp baking soda
add nuts, or apples or berries for variety
oven 400
mix all ingredients-drop by spoonful on cookie sheet-bake 12 min
I always make at least a double batch-sometimes more. They freeze well and carry well. I use them when on the road or when I need to take a med with food but don't really want or need a whole meal. Also when I first wake up in morning and am in too much pain to do anything-one of them will get me going.
RICE PUDDING (I haven't made this-so can't vouch for it-it was with my other low-carb recipes)
5 medium bananas(ripe is best) 1 medium pear 5 egg whites 2 tsp ground cloves 1T. cinnamon 2 packs splenda (I don't use the splenda, I'm used to my food not being real sweet, I use sucranat or stevia when I really need a sweetener) 3 cups cooked rice
oven on 375
mix all in blender
bake one hour
POP Shepherd Pie
� 1 pound ground turkey breast (cooked weight) � 1 medium onion, minced or chopped fine � 1 cup beef broth (no sodium) � 8 oz can tomato sauce (no salt added) � garlic or garlic powder to taste � pepper to taste � 1 tsp marjoram � 1/2 tsp celery seed � 2 tbsp low-sodium Worcestershire sauce
� 5 cups green beans � 4 cups mashed potatoes (mashed with no sodium chicken broth) � 2 or more cloves garlic, minced or pressed Brown ground turkey and onion until cooked. Add remaining ingredients, except potatoes. Simmer for 15 minutes. Mash potatoes with garlic and chicken broth. Pour meat mixture into a 9 X 13 pan. Top with eight 1/2 cup mounds of potatoes. Cover with foil and bake at 350� for 45 minutes or until hot.
FROM LYME NET:
Mo's Witchy-Poo Stew:
(We have eaten this every day practically for one year and a half, I consider it medicinal - in India there is no distinction between medicine and food.. it's all just one beautiful continuum)
Make all soups and stews with organic vegetables (and distilled water) and also wash them - lest you will have nothing more than 'broth de contaminant'..
(pesticides, floride, excess minerals and metals, and God knows what else that will not cook off)
4 Whole Chicken breasts (organic, free range) 6 organic carrots, large 6 stalk celery, with leaves Large bulb fennel 4-5 onions 20 cloves of garlic (yes, 20) Big bunch Swiss Chard good chicken stock Crystal salt Pinch Cayenne Fresh Sage Fresh Rosemary Fresh Thyme 1/4 cup long grain wild rice
This makes allot of soup..take an afternoon to brew it, and your house will smell wonderful and you will feel good about taking good care of yourself. You will have allot to put in fridge and eat out of for a couple of days, and some to freeze. (tho my son is addicted to this soip, and the vat is gone in three days) A bowl of this will make you feel GOOD and is wonderful for digestion.
I use a 12 quart stock pot.
Do the garlic first since there is so much of it.. slice thin the cloves and set aside. Heat about 2 tbsp virgin olive oil, whilst that is heating, cut the top off the fennel, peel the bulb and pull out the core, slice in half, lay flat side down and slice this thin. Saute the fennel, it can take 10-15 minutes total, till translucent.
While that's cooking, Peel and cut the onions into large chop.
Throw them in with the fennel.. let cook within fennel time, about 5 minutes. Throw in the garlic.
Wash and pat dry the chicken. Throw that in the pot and let it brown a little with the onion and fennel while you rinse and cut coarsely chop the carrots and celery
Throw that in.
Cover chicken with water.
Shred/slice the (rinsed) Swiss Chard, in it goes. Add stock, all spices.
Add water till the pot is about 3/4 full.
Bring to boil, and then turn down to simmer and let it go for at least an hour, longer is better.
take out the chicken breasts and with two forks, hold and shred off the chicken, discard skin and bones.
(do not skim the fat, from good chicken this fat is good for immune system energu requirements)
Put chicken back in pot with the very small amount of wild rice.
Let rice cook (about 1/2 hr or so) Adjust spices to taste.
Other good digestive food combos:
Apples and cheese/yougurt or kefir.
Whole grain bread with preserves.
Pile of veggies (raw or cooked) with a little meat protein (no cheese) topped with olive oil and lemon.
-------------------- Lyme? Its complicated. Educate yourself. Posts: 13712 | From new england | Registered: Feb 2004
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hopeful123
Frequent Contributor (1K+ posts)
Member # 3244
posted
i made some "healthy" zucchini whole wheat applesauce muffins.
took a regular recipe with whole wheat and zucchini and replaced the oil with applesauce, the sugar with splenda.
very good and easy and would probably keep well if they were to stay around longer
-------------------- some days you're the bug, some days you're the windshield Posts: 1160 | From NY | Registered: Oct 2002
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
On the weekends, I make french toast using multi-grain bread (whole grain).
I beat a little soy milk into a couple of eggs, add splenda and a bit of vanilla and a pinch of salt. Cut the crusts off the bread and let it soak in the egg mixture. Turn the bread and let it soak some more.
Then saute in butter.
I top this with a "syrup" made of fresh berries, a few tablespoons of water and a little splenda -- heated together until the berries begin to deconstitute.
It's tasty!
Posts: 2549 | From never never land | Registered: May 2005
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robi
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Member # 5547
posted
These reciepes all look yummy and healthy!! But, they are not low carb.
Pears, bananas, potaotes, rice and oatmeal are not low carb. Bananas have loads of sugar, potatoes convert to sugar almost imstantly as does rice (depending on the type).
Oatmeal is a grain. All grains are carbs. While oatmeal is lower carb and is lower on the glycemic index than other grains it is not low carb. Yes, it's a healthy food .... I do not dispute that.
Just make sure it is real oatmeal, not instant. The instant oatmeal is higher on the glycemic index. Overall, I would severly limit oatmeal in any form if I was on a low carb diet. A better(less processed) form is steel-cut oats.... still not low carb though.
I am just trying to be informative ..... so please don't kill me for posting this.
Just that I know, as a former 300 lb. person (now 160 lbs.), how difficult it is to find accurate info. I lost well over 100 lbs eating low carb and exercising since 1998. I consider myself a "self-taught" expert in weight loss.
I am not much of a receipe person so I don't have anything to post per se.
I use combinations of meat spices and low carb veggies for my meals. Low carb folks can eat dairy but I limit mine for other reasons.
Here's a quick food list off the top of my head! All meats .... I prefer lean, free-range All Real Cheese .... but be reasonable in amounts All spices Real Butter Olive Oil Coconut Oil ....... very healthy! Avacado Cottage Cheese Real Mayonaise (Dukes regular has no sugar) Stay away from lite mayo it is loaded with sugar ,corn syrup and other nasty stuff Green Beans Asparagus Broccoli Green Onions .... the long skinny ones(not big onions) All Greens, letttuces Kale Swiss Chard Leeks (in limited amounts) Olives w/o pimento Spinach Cabbage Cauliflower Cucumbers
Thats all I can think of right now.
For a great way to learn about eating low carb without counting carb grams and eatng real food.... not that "net carb" crap food..... try reading Carbohydrate Addict's Lifespan Program by R. Heller and R. Heller. This is a very doable way of eating ..... it is how I lost my excess weight.
Oh yeah, one more thing. Stevia is the sweetener I use. Splenda, in my opinion, is just as bad as aspartame.
Again, I am posting this for those that want this info .......... it seems like something you don't want to do or hear please just pass it by ........ my intent is to educate not rain on anybodys parade.
I am open to other's suggestions as well. I am still learning how to eat and continually strive for a better diet myself.
Thanks, robi
-------------------- Now, since I put reality on the back burner, my days are jam-packed and fun-filled. ..........lily tomlin as 'trudy' Posts: 2503 | From here | Registered: Apr 2004
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lpkayak
Honored Contributor (10K+ posts)
Member # 5230
posted
i made mo's soup and it is REALLY, REALLY GOOD!!!!!!
-------------------- Lyme? Its complicated. Educate yourself. Posts: 13712 | From new england | Registered: Feb 2004
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5dana8
Frequent Contributor (1K+ posts)
Member # 7935
posted
Thanks robi!!!!!! you made my whole day to find put dukes mayo doesn't have sugar.
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
In a previous thread, somebody on the board mentioned a snack I've been really enjoying:
Use artichoke hearts in water (canned).
Cut them in half, lengthwise.
Saute both sides in a bit of extra virgin olive oil until they're just slightly browned.
Top with grated parmesan cheese.
Really good, and I hope the original poster steps forward, so I can say thanks and she can get the credit for this!
Andie
Posts: 2549 | From never never land | Registered: May 2005
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cantgiveupyet
Frequent Contributor (1K+ posts)
Member # 8165
1 package frozen chopped spinach, thawed and drained 4 large eggs 1/4 teaspoon crushed garlic season to taste
Preheat oven to 400 degrees. Butter an 8x8 glass baking dish. Mix together spinach, eggs and garlic. Season. Pour into prepared pan. Bake 15 minutes or until mixture has set. Cool slightly and cut into 4 squares. Refrigerate or freeze until ready to use.
Zucchini noodles:
2 to 3 zucchini olive oil garlic (if desired)
With sharp veggie peeler, make long noodles by starting at the top of the zucchini and "peeling" ribbons down the length of the zucchini.
Continue making ribbons as you turn the zucchini to get all the green part off first (use this, too!). Keep making ribons until the centre portion becomes too thin to peel
Heat a medium sauce pan. Add oil and saute garlic and noodles for about 2 to 3 minutes. Coat with your favorite pasta sauce
Cumin-scented zucchini:
2 or 3 zucchini 1/2 tbsp cumin 3 tbsp olive oil 1 clove garlic salt lemon wedges
Cut zucchini in half length-wise. Cut each half into 2 pieces horizontally. Slice each strip into 1/2 inch pieces to give triangular pieces.
Heat saute pan over medium heat. Add cumin and stir for 10 seconds. Add oil and heat for 30 seconds. Add garlic.
Add zucchini. Turn heat to high and saute for 2 minutes. Season with salt. Squeeze lemon juice over zucchini and serve.
-------------------- "Say it straight simple and with a smile."
"Thus the task is, not so much to see what no one has seen yet, But to think what nobody has thought yet, About what everybody sees."
-Schopenhauer
pos babs, bart, igenex WB igm/igg Posts: 3156 | From Lyme limbo | Registered: Oct 2005
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posted
I agree with just about everything robi posted. All those carbs can backfire. They do on me!
cantgiveup....your recipes sound good! Especially the spinach "bread"!
Mo....what's fennel?
I have a recipe I can share later. I think I need to write it up first. It does have a few potatoes, carrots, and corn in it, but you could substitute or leave those out if you wanted. It's my one "cheat" I do with carbs!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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1. Brown 2 lbs of hamburger meat in a frying pan with seasoning. Leave CHUNKY! Add one can Hunt's Diced Tomatoes With Sweet Onion when browning is about half-way complete. 2. Cut up 3 carrots and 3-4 small "new potatoes" and cook in a large 6 qt pot with water. [you could also add celery if you like it]
When the carrots and potatoes are tender, add the meat to them. Add water till the pot is about half full.
Cook 20-30 minutes or longer. I'm guessing on the time, so I hope you can adjust times as needed.
Add 1/3 of 1 lb bag of cut okra, 1/3 bag of cut green beans [or use fresh and cook them at same time as the carrots and potatoes], and 1/3 bag of baby lima beans.
Cook until vegetables are done. When you feel the stew is almost finished, add 3 packets of brown gravy mix to thicken [or you can use one, and add cornstarch].
It's best to mix the gravy mix in a glass first to get the lumps out. Then add to the stock.
If the pot is not 3/4 full at this point, add more water until it is.
Add 1 can Green Giant Niblets Corn at the last. The Niblets are great because they don't get mushy.
Now....I hope I didn't leave anything out!!
And for those of you who don't think you are a fan of okra, try it because it makes a big difference in the taste!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Carol in PA
Frequent Contributor (5K+ posts)
Member # 5338
posted
Braised Pot Roast with vegetables
Put a two to three pound boneless beef chuck roast in a large (4 to 6 quart) pot. Add 3 cups filtered water, and a Wyler's beef boullion cube.
Bring to a boil, and cook on low, covered, for two hours. Add more water whenever the level gets too low.
Then add the vegetables, and cook on low for one hour. Vegetables: Peeled potatoes, onions, and carrots.
I used my 6 qt. pot so that there is room to put the potatoes and onions NEXT to the meat, in the broth. I leave the carrots in large pieces, and lay them on top of the meat. They cook with the steam.
When ready to serve, spoon out the vegetables into a serving dish, and transfer the meat onto a platter. It will be VERY tender.
If the boullion cube is too "processed" for you, just salt the water, about 1/2 teaspoon. You'll use 4 or 5 cups or more of water, and this will cook down to one cup or less. You can thicken this broth to make gravy, if you want.
If all the liquid cooks down, the meat will scorch, so keep an eye on it. (So easy to forget it, when you have Lyme!)
I save the broth to make either beef stew or beef barley soup, with any leftover meat.
Carol
Posts: 6956 | From Lancaster, PA | Registered: Feb 2004
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
How was dinner, Cave?
I'm actually having them tomorrow night, along with a bowl of turkey and wild rice soup.
Come on over!
Posts: 2549 | From never never land | Registered: May 2005
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5dana8
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Member # 7935
posted
My big splug is an occational sweet potatoe & there good for you:
Cut & peel sweet potatoe into thin slices Fry in safflower oil in fying pan on high temp.Turn cook till slightly brown & crispie
Drain well.
Spice with salt & pepper or your favorite seasoned salt
Better than french fries!
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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Andie333
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Member # 7370
posted
Cave,
Glad it was a good meal; there are few things better!
With all the seeming losses in my life, food is still a celebration.
You mentioned weight loss. How much have you lost and was it intentional? I only ask because I'm continuing to lose weight -- over 25 pounds since June.
I'm now wearing those teeny little skinny jeans I'd pushed far to the back of my closet. My dream jeans...
Andie
Posts: 2549 | From never never land | Registered: May 2005
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cantgiveupyet
Frequent Contributor (1K+ posts)
Member # 8165
posted
Dana we must be on the same wave length this week.
Ive just started cooking the sweet potatoes that way. I love sweet potatoe fries. Before this illness i never ever thought to make them myself.
I think they are high in sugar...im not sure though. Its the only questionable veggie I do eat. Its a treat for me.
I have to try those artichokes everyone is talking about they sound yummy too.
-------------------- "Say it straight simple and with a smile."
"Thus the task is, not so much to see what no one has seen yet, But to think what nobody has thought yet, About what everybody sees."
-Schopenhauer
pos babs, bart, igenex WB igm/igg Posts: 3156 | From Lyme limbo | Registered: Oct 2005
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
cant,
I've got Lymey memory, but I think Dana was the one who first posted the artichoke recipe.
You'll like it!
Andie
Posts: 2549 | From never never land | Registered: May 2005
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
Cave,
Those jeans you mentioned (won't repeat it) sat in the back of my closet for about 3 years, as my weight went steadily up and up and I got sicker and sicker.
I finally went 4 sizes over them.
I was frankly stunned when my weight started shifting at the start of treatment. I think it was the abx that stunted my appetite. Or maybe I just felt so horrible that nothing much mattered.
I got in the habit then of eating teeny, bitty portions. I'm still doing that. I think that's what they were talking about in that weight loss book about the French and chocolate.
Andie
Posts: 2549 | From never never land | Registered: May 2005
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It's been great daily medicine for us in this house for a long, long time. I just fixed a new pot.
LymeToo.. Fennel (or anise) is wonderful, looks like this below.. GREAT for digestion, you can saute it with almost any chicken or fish dish, too. It's also nice in a salad with oranges.. then the flavor is stronger...in the soup it just blends in.
You chop off the tops and the top part of the bulb, cut it through the center, remove the core and the outer layer.. -- lay each half flat side down on the board and slice thin.
You can use the feathery green part of the tops for garnish if you like....
Mo
Posts: 8337 | From the other shore | Registered: Jul 2002
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Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.
4-6 servings 1 hour 10 minutes 10 mins prep 2 fennel bulbs 2 oranges 1/2 lemon, juice of, only 1 tablespoon extra virgin olive oil salt and pepper 7 whole walnuts, cut in small pieces
Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too). Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl. Slice one orange in half (horizontally) and juice one of the halves, setting juice aside. Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices. In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper. Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator. Just before serving, sprinkle the walnut pieces over the salad and mix well.
(I like the walnuts toasted, you can also use pecans if you like, and you can add thin slices of parmeasan or some gorganzola if you like a little cheese, tho just this recipe is great as is... and great for digestion with any meal!)
Mo
Posts: 8337 | From the other shore | Registered: Jul 2002
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posted
OOPS! I DID forget something. Making some up this evening ... yum!
I usually add one bag of mixed frozen vegetables for SOUP, not stew. The ones for stew are huge chunks.
Also, try to find the one that specifically says for soup, not just "mixed vegetables"...because then you only get a few veggies. The soup mixture has a few potatoes, celery, etc.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
Open Faced Avocado Sandwich
Cut several very thin slices of a red onion.
Peel a ripe avocado. Cut it lengthwise and remove the hard seed. Then slice in fairly thick slices.
Toast a piece of whole grain bread. Top with the avocado slices. Sprinkle with salt and pepper and add a squeeze of lemon. Put the onion on top of that and with the sandwich on a plate, drizzle with some extra virgin olive oil.
This is tasty and full of healthy fats.
Andie
Posts: 2549 | From never never land | Registered: May 2005
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