Topic: Any easy foods to make when you're not feeling well???
Judie
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I just haven't had much energy to cook or prepare anything.
I want to keep eating healthy (or eating at all since I don't feel like even standing for prep most of the time).
I just want to see what others make/eat when they don't have much energy to stand or make stuff.
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Keebler
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- Roasted vegetables
Just wash, no need to cut unless you want to or time is short - but do stick large veggies with a fork or knife (so they don't blow up), spread a little olive oil on them and let them slow roast in the oven. -
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Judie
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Thanks, that does sound easy.
Can you tell me some veggies that are good to roast?
I've never done it before and for some reason I'm only thinking of carrots (very brain foggy tonight).
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GretaM
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Beets, onions, celery.
Broccoli and cauliflower. Don't let them get brown-they taste bitter.
Green beans and asparagus.
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GretaM
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Quality frozen veggies are easy to fix. Pour on a plate and microwave.
I like to buy Europe's Best when they go on sale. They have lots of mixed veggies mixes that microwave well.
Also green giant used to have veggie and bean mixes in the frozen section in small boxes.
Kefir is a good staple to have to chase down probiotics.
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beaches
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---Chicken burgers/chicken sausage baked at 400 for a half hour or so (I like them well-done).
---Yogurt with GF granola topped with berries previously washed. The berries can keep in the fridge for a few days.
---scrambled eggs-make more than you need so leftovers can be reheated
---canned soups....you can find organic and GF ones in the supermarket
---when you have a day where you can prep/cook...you can roast on a big cookie sheet in the oven the following.....split chicken breasts, quartered red potatoes, baby carrots, coarsely chopped onion, chopped garlic...top it all with olive oil, salt & pepper and roast at 400 for about an hour...this is a nutritious meal that will give you leftovers for a day or two
----should you have a day where you can do LOTS of prep, make a big batch of meatballs. I recommend making them with ground chuck (80/20 ia how supermarkets refer to it nowadays), chopped garlic, chopped parsley, grated onion, grated cheese, olive oil, 1 or 2 beaten eggs and GF breadcrumbs. Roll out your meatballs and flash freeze half of them for future use. The others can either be fried (YUM) or put into a tomato sauce.
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Judie
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WOW! Thanks for these suggestions. Keep them coming. I think I need to force myself to get to the market to restock the kitchen.
Any suggestions on oven temperature and time for roasting veggies?
Greta - I do have beets, celery and onions in the fridge already, so that's a start. Thanks!
Beaches - I may try that chicken dish tomorrow. That sounds doable. Perhaps just throw the whole garlic bulb in there.
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MannaMe
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using a crockpot is an easy way also - beef, carrots, onions, mushrooms, peppers, winter squash, green beans, etc. makes enough for leftovers for a few days
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dbpei
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This is a great thread. I want in to learn some more great suggestions! Posts: 2386 | From New England | Registered: Aug 2011
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linky123
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I use the crockpot a lot. So nice to have a meal ready at the end of the day when I am tired.
I buy roast when it is on sale. Just drop it in the crockpot with some water/beef broth, some seasoning salt, onion, carrots, celery.
Yum!
-------------------- 'Come to me, all you who are weary and burdened, and I will give you rest.' Matthew 11:28 Posts: 2607 | From Hooterville | Registered: Apr 2009
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desertwind
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Brown Rice and frozen veggie steamers. They have steamers in brown rice so all it takes it putting two bags in the microwave and you have yourself a nice healthy dish. Add some of your own spices!
Take a gluten free wrap and put some tomato sauce, veggies and some cheese ( if no dairy allergy) on top and put it in your toaster oven. That will give you an easy gluten free sort of pizza in no time!
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dbpei
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I like to chop up kale and add to the gluten free pizzas that I make. You can also use chopped parsley, basil or cilantro (if you like this and can tolerate).
I sprinkle sea salt and a few pepper flakes for flavor. I get the Trader Joe's gluten free brown rice tortillas for this. They are yummy!
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map1131
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If you can eat eggs....I do a mean omelet with natural sharp cheddar. Of course some can't do eggs or cheese.
Mushrooms, onions, spinach, green peppers are also great fillers.
Pam
-------------------- "Never, never, never, never, never give up" Winston Churchill Posts: 6478 | From Louisville, Ky | Registered: Jan 2002
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dbpei
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I also mix kefir into my scrambled eggs instead of milk (again... with chopped kale, parsley, cilantro or whatever greens I have) - and I mix in a little ground flax seed. I use coconut oil in the fry pan. It is usually delicious!
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steve1906
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I vote crockpot...thounsand of recipes if you a search.
-------------------- Everything I say is just my opinion! Posts: 3529 | From Massachusetts Boston Area | Registered: Jul 2008
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My favorite veggies to roast: onions, carrots, parsnips, cauliflower, brussell sprouts (cut in half), beets. I love them sprinkled with a little salt and roasted quickly at a high temp: 425 degrees for 20-25 mins. That brings out their sweetness without overcooking them.
I use coconut oil, which is fine at high temps. When you take them out of the oven, stir in some leafy greens--baby kale, spinach.
Also good and easy: crock pot chilli. Ground grass-fed beef or turkey, onions, peppers, zucchini, tomatoes, red beans, salt, cumin, paprika, salt.
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hiker53
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I love cauliflower. I cut up a head and add chopped garlic. Throw it into a freezer bag with several tsps. of olive oil and shake.
Put in an uncovered casserole dish and bake at 450 for 25 minutes--I stir it half way through. Then top with parmesan cheese and broil it for 2-4 minutes. yummy!
I use my George Foreman (well a cheap knockoff) to grill my meat and I always make enough for two meals. Hiker
-------------------- Hiker53
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Judie
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Wow, so many good suggestions.
I hate chopping things, so I combined some suggestions tonight.
I mixed up whole brussel sprouts, whole garlic cloves (with skins still on) and baby potatoes in a roasting pan with olive oil. Topped it with a couple bone in chicken breasts, then topped everything with more olive oil, melted butter, season salt (herbamare), and herbs de province.
Roasted in the oven til done (started the over at 400, then dropped to 300). Probably cooked for a little over an hour.
I like when the brussel sprouts are dark brown and crispy on the outside with the tender center.
I could then squeeze the roasted garlic out of the skins and use as a paste on everything. It was good and really easy.
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I put 4-6 Trident salmon burgers (no bad ingredients, and from Alaska) in a baking pan/dish, and bake as they say (preheat to 400) for about 8 or 9 min (I am at relatively high alt, so 9), flip and finish as they say.
It makes enough for a week, very healthy. I make 5 or 6, put no oil in the pan (ok as long as you flip halfway). I just top with Guiden's mustard and salt, but you can just add salt, or any sauce.
One with some side, like a big nuked sweet potato, is enough for a dinner. I save one for bits each day for the cat
For a quick breakfast, I boil eggs ahead and keep them in the fridge, then shell one with warm running water so the shell comes off easily, cut in half, add mayo & salt.
Then toast Ezekiel 3:14 bread and add butter or peanut butter. Oh and start with some Florida Natural red grapefruit juice, and maybe a banana.
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posted
I love cooked spinach with egg. When hot in the pan put in a raw egg and let it cook in the spinach with just enough water so the spinach doesnt burn. You could use Kale.
Add salt and pepper and sour cream when the egg is cooked.
another one is brown rice with broccoli and egg. Hard boil one egg for each person. Cook brown rice and steam broccoli, Load rice and broccoli and cut up egg into a serving bowel. Sprinke your favorite cheese on. add tamari if you like
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beaches
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Judie, that sounds delicious! I've never used melted butter in my chicken recipe but I think I'll use it next time around. You can't go wrong with that ingredient!
I've never actually eaten brussel sprouts except for a tiny bite and I hated the taste so I won't be using that anytime soon! But they're good for you so if you like them and they work in a recipe, that's great.
Great idea about roasting the garlic and then squeezing it out afterwards! Yum! Never heard of herbamare...will have to look into that.
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beaches
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sickofthepain, I can't handle the odor of the curry.
But since you mentioned carrots, it made me think of a dish I've enjoyed all my life....mashed carrots.
Buy at least 2 bags of baby organic carrots. Boil them in a medium/large pot til they're very tender, then strain. Put them back in the pot and start mashing away. Add in lots of butter and pepper, along with some salt and brown sugar (if needed) to taste. Continue mashing til you get the desired consistency.
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kam
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I will be reaading the posts on this tread when able.
I have the caregiver cut butternut and acorn squash in half and take out seeds as I am not able to do this.
She then puts the squash in the frig in a glass baking dish.
I can usually take it out of the frig and put it in the oven although there are times I am too weak to do that.
I also learned from FB about hard boiling eggs in the oven in muffin pans. But, I can't recall what the temp was or for how long right now.
I did it once and it worked.
I have goa'ts milk yogurt and mix it with fruit only jam.
Yams. Just need to scrub the skins and poke with a fork then bake.
Most of the time I am not even doing well enough to boil water and add gluten free pasta and heat up spaghetti sauce....but I keep hoping I'll be able to.
I toast gluten free bread and then add almond butter and fruit only jam. Not that great lately but keeps me from going hungry.
I get Amy's veggie Chili and just open it an dpur the contents in a bowl. most of the time I don't have what it takes to heat it up.
Add crumbled goat's milk cheese when able
A friend was here awhile back and she added onions and avocado's. That was good over a mixed greens.
I have difficulty with chewing and swallowing...mostly swallowing.
Even the soft butternut squash is a problem at times.
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Beaches, I felt the same way about Brussels sprouts until I started roasted them. Imo, there is no vegetable that's not improved by high-temperature roasting.
These sound good ideas, Kam. Your caretaker could also roast the winter squash whole (400 degrees, 40-45 mins), cool it, and then cut and de-seed it. Roasting it first makes it soft, and about a thousand times easier to cut and de-seed.
Muffin pan eggs in the oven sound ingenious! There's a microwave version too--but in a non-metal container. And the eggs are not in their shells. Sorry to hear how difficult it is for you.
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lpkayak
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im gonna be printing this out when it gets a little longer
my easiest things are almond butter on rice cake and microwave oatmeal with fruits and nuts
i mostly cook double batches of soups and freeze them
-------------------- Lyme? Its complicated. Educate yourself. Posts: 13712 | From new england | Registered: Feb 2004
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lpkayak
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lites were blinking so i pushed reply...but we still have elec. i also saute chic and haddock in coconut oil on top of stove...im not sure why that is easier than using oven for me. i want to start roasting the veggies
-------------------- Lyme? Its complicated. Educate yourself. Posts: 13712 | From new england | Registered: Feb 2004
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beaches
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kam, thx for reminding me about squash. That's one veggie I always forget about. Good idea about the Amy's Chili. Crumbled cheese, onion and avocado on top...how can you go wrong with that?
Never heard of hard boiling eggs in the oven. Interested in knowing how to do that.
I am sorry you are having such a hard time. Hoping/praying things get better for you.
Anthropologista, yes I agree that roasting veggies is the way to go. But it will take me awhile to get to the point of trying those brussel sprouts again.
kayak, when I make soup I always make enough to freeze. Been awhile since I made soup so thanks for the reminder. I think the oven is easier to use than the stovetop, especially if you use baking sheets covered first with with foil and then with parchment. Clean up is SO much easier as opposed to scrubbing frying pans.
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beaches
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OK, another easy meal...for fish.
Preheat the oven to 400. Line a baking sheet with foil and/or parchment paper. I prefer foil topped with parchment for easier cleanup.
Place your filet of sole/flounder/tilapia/other white fish filet on the baking sheet and drizzle both sides with olive oil. Squeeze fresh lemon juice on all filets. I use the juice from one lemon for 4 pieces of filet. Then sprinkle fresh parsley, kosher salt, pepper, GF breadcrumbs on each filet. Put a dab or 2 of butter on each.
Bake at 400 for 12-15 minutes depending on thickness and broil for 1-3 minutes more to get a nicely browned top. Once you take the pan out of the oven, squeeze more fresh lemon juice on top of the fish.
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Judie
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I made the Lemon chicken with artichoke hearts tonight. It was soooooo yummy. I think we're going to add mushrooms next time.
I didn't have any organic lemons so I didn't want to use the zest, so we just throw in all the lemon juice from the lemon. I like it lemony.
Also, we replaced the water with more wine.
We also made a roux (there are gluten-free versions), then added the liquid to it when it was all done to make a thick sauce. It was yummers! We will be making this again.
Thank you!
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Judie
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beaches - As for Brussel sprouts, they do taste awful unless you add other things.
I knew a family of chefs and they showed me how to cut out that awful flavor. Caramelizing them with garlic butter or bacon fat (or both) turns them into something so yummy, you won't believe they're brussel sprouts. Just throw into a pot with a little water to steam at the beginning or throw them in a roasting pan.
Sometimes I even roast them til brown with apples and olive oil, then drizzle with balsamic vinaigrette.
You seriously won't recognize them as the same vegetable.
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beaches
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Hi Judie, thanks for the tips re the brussel sprouts. LOL that chef family knows what they're talking about..how can anything not be better with bacon fat?
For now I will pass on them because there are so many other veggies I like more and I am not really up to trying new things at this point.
Tonight I made what I posted above.. the split chicken breasts with the potatoes, carrots, onion, garlic. I was very tired today so having an all-in-one meal for the family was a blessing.
sickofthepain, I am definitely going to try the lemon chicken recipe with GF roux.
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kam
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I will be back when able to read what others have posted.
Walmart has some frozen GF chicken tenders. I just need to be well enough to open the box and package and put 2 or 3 on a cookie sheet and bake it in the oven.
I just had some the other day and forgot how they hit the spot.
They also have nuggest but for some reason those did not work out for me.
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randibear
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I know I shouldnt but I eat grits or oatmeal. Its comfort food.
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beaches
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kam, interesting that you liked the GF tenders better than the nuggets. Kids and I like the nuggets better. But either one hits the spot as you say, and not having to do all the prep is a huge bonus.
randi, I wouldn't know grits if they hit me in the head lol. But I do love oatmeal and I miss it very much. Before we were GF I always had the instant oat packets on hand for a quick breakfast. I am trying to find GF oats but haven't had any luck.
Another thing I do is make a big batch of scrambled eggs. Leftovers can be used for breakfast or lunch the next day.
My philosophy is if you're going to go through the trouble of cooking, make doubles or triples. Cook once, eat three times!
And, don't forget to make use of your freezer, especially if cooking soups or stews or tomato sauce.
Another idea...check out the rotisserie chickens from the supermarket. They are delicious. You can serve them warm and/or chill them overnight and make a chicken salad. Often, the price of them is about what you'd pay for a raw chicken that you'd have to prep and cook yourself.
I also make tuna salad with celery, onion and mayo that lasts us a couple of days.
Boars Head coldcuts are GF. The low sodium turkey tastes better than the regular one. This is a great snack to have on hand. And you can roll the slices up like a tortilla...using mayo, avocado, bacon bits (hey, you have to make up for that low sodium...)
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beaches
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Whatever you do, don't ever think that you can cook a lasagna in a reasonable amount of time.
Tonight I made GF lasagna. I am used to cooking lasagna the old-fashioned way. But the GF version was just as time consuming, if not more so.
The noodles weren't "real" lasagna noodles so that was the first challenge.
Most of the family enjoyed it, but honestly it was way too much work and way too time-consuming to make again. The only good thing is that there's enough left for another dinner.
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Judie
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I just remembered another recipe. I do this one when I need to do something soothing to my tummy.
It was from a Yeast Connection book from years ago. I can't find the original recipe, but here's the gist of it.
In 1 pot with a cover add the following:
1 cup of rice (or grain) 1 cup of chopped celery 1 tablespoon butter or olive oil 4 cups of water 2 chicken breasts (with or without bones) place on top Season Salt and Pepper (however much you want or add later)
Bring to boil, cover, reduce heat to simmer and cook for 50-60 minutes. Don't stir.
Remove chicken and debone if necessary or just stir at this point.
Serve with a steamed vegetable. Enjoy.
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Judie
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From Greta:
Easiest I have found for healthy veggies.
In the salad refridgerated part of my grocery store, there are bags of precut veggies.
In Canada it is called, Manns.
Basically, there are pre-cut and washed bags of broccoli, broccoli and cauliflower, carrots, onions, butternut squash, brussel sprouts.
I buy the ones with broccoli and cauliflower. A red onion, the Brussels sprout bag, and a yam, and preminced garlic.
I put the broccoli and cauliflower in a 9 by 13 pan.
I cut the brussel sprouts in half-then throw them in the pan.
I peel the yam, and slice it.
I cut the onion into 8ths. (peel it first.)
Throw it in.
Then I drizzle some olive oil on it (You could use any oil, I like the way olive tastes), and sprinkle mrs. dash on it. I add a teaspoon of the minced garlic, and then stir the whole shebang up in the pan.
I bake it at 350 degrees for about 30-40 minutes, or until the cauli is the texture I like.
This 9 by 13 pan lasts me 4 meals.
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GretaM
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Judie-that tummy soother chicken and rice dish sounds delish!
I think I'm going to try that tonight. The tum is just not happy with me right now.
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randibear
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oatmeal if you can eat it.
-------------------- do not look back when the only course is forward Posts: 12262 | From texas | Registered: Mar 2007
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I just put frozen chicken thighs in the oven. When they're partially cooked, I flip them over and sprinkle with Parmesan cheese.
Zucchini split in half then sprinkled with olive oil, garlic salt and Parmesan, then baked till brown on top - comes out kinda like a gluten-free garlic bread
spinach omlet = sautee spinach, then add eggs and melt cheese over the top - takes only a couple of minutes and yummy!
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