Tag Archives: easy recipe

One month in to anti-inflammatory heaven, and we’re still kicking

7 Feb

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“I’m so confused about what to eat I had bean soup for breakfast today.” -David

A little over a month in to the diet, and I’m still alive. I’ve been pining over my sugar, and seemingly always hungry, but I think I’m doing well. It’s been incredibly helpful to have David doing this with me. We even inspired my mother-in-law to go vegan for a month! It’s good to cleanse your body in your own way when you haven’t been eating as healthy as you should be.

I’ve been feeling really good, despite the (mostly mild) cravings. I feel good about changing the way I think about food and forcing myself to branch out and not go for the quick fix. For instance, this week we’ve managed to eat an entire head of cabbage in various meals. I usually only like cabbage leaves with my nam sod — thank God Asian food is mostly meat, veggies, and delicious spices!

We went to a friend’s pizza night last weekend, which I was worried about, but they had so many people there with various dietary restrictions (who have been doing this a lot longer than we have) that instead of a torturous night watching other people eat homemade pizza, I think there were more alternative crusts and “cheeses” than regular! Gluten free crusts, one even made with cauliflower, and cashew cheese… covered in various toppings… yum. We did allow ourselves a half slice of typical pizza, and our friends laughed at how happy we looked eating it. I could literally feel my brain filling with happy neurotransmitters!

There are so many varieties of anti-inflammatory diets out there, that I kind of have to put together my own idea of what I want to do. Is it gluten-free only, or do I avoid white things – regardless of gluten – like bleached flour, potatoes, and white rice? Is honey OK or are all sugars off the table? Fruit is a good sugar, but are all fruits made equal? I wouldn’t have been able to get by this month without apples and peanut butter as a snack.

Recently I’ve realized that the Paleo craze is basically an anti-inflammatory diet, which makes it easy to search for recipes. And I ate a Paleo brownie from our local coffee shop because it was gluten free, dairy free, and refined sugar free, and let’s be honest, I needed something that reminded me life was worth living for (joke). It didn’t give me a headache like other cheat foods do, so I feel like I can relax a little bit about all that.

Tonight we made a really yummy and very easy ground beef/cabbage skillet meal:

1lb ground beef
1 sweet onion chopped
1/4 head cabbage chopped
garlic
10oz tomato sauce (salt free)
15oz diced tomatoes (salt free)
salt
pepper
crushed red pepper
oregano
thyme
parsley

After you saute the onions and garlic and brown the beef, you add the rest of the ingredients and let simmer for 25 minutes or until the cabbage is soft. We then served it over brown rice.

Enjoy!

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Taco Chili

19 Dec

A couple weeks ago my sister-in-law gave us some of her chili to-go, and once I had some I begged her for the recipe. I’m not always a fan of chili, but I can devour this dish. So easy to do, delicious, and warm on those cold days!

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Ingredients:

1 can black beans drained
1 can kidney beans drained
2 cans Rotel (I use one hot and one mild)
1 can crushed tomatoes
1 can diced tomatoes with chilies
1 can sweet yellow corn drained
1 lb lean beef, browned and drained
1 packet dried ranch seasoning/dressing
1 packed taco seasoning
1 red pepper, diced large
1 green pepper, diced large

Put everything into your crock pot (or a large pot) and cook on low for 5-6 hours. I like to put it over elbow noodles, or you can serve it “plain” with any type of taco topping you normally like. But try it first without anything cause this stuff is good. I also really like a couple scoops with egg and cheese for a breakfast burrito in the mornings!

Enjoy!

The Art of the Pot Roast

22 Feb

I’m still on a pot roast high from two nights ago. I have been struggling for years to make a good roast. I always do it with vegetables, and the meat always comes out overdone and the vegetables are always crunchy. Even when the darn thing was in the oven for two hours. I guess you can’t just stick things in a pan and hope it comes out delicious. I guess this is why my crock pot skills are well below average.

Here is what I did in case someone else also has a pot roast deficiency.

I took my thawed meat and rubbed Trocomare seasoning on it that I got at the Farmer’s Market the other day. Why is everything so much tastier and cheaper at the farmer’s market? I think Walt and I will have to make weekly visits there even if it is half an hour away. Although, what isn’t at least half an hour away in Atlanta? My dad now refuses to visit us during the week because traffic is so terrible. I completely understand. And one day we will move out to the suburbs, hopefully very close to a farmer’s market. And a Costco. And lots of trees.

I put the hunk of meat directly on the roasting pan. Maybe this is the trick, to use an actual roasting pan. Previously I’d put it in a baking dish, but possibly that cooks it too fast. Who knows.

I quartered potatoes and halved mushrooms, cutting up the bigger pieces again, and spread them around the meat. I wedged an onion, cut the wedges in half, and also spread those around the meat. I like to use baby carrots so I don’t have to deal with peeling and cutting regular carrots, and I added a 1 lb bag of those too. I put Trocomare, salt, and pepper on all the vegetables and the meat again. I also sprinkled olive oil over it all.

I mixed 3/4 cup water, 1/4 cup red wine (probably a little bit more), one beef bullion cube and a heaping spoonful of minced garlic and poured that over the meat, making sure to spread it around the pan too.

I preheated the oven to 350 degrees, covered the pan in tin foil, and left it to roast in there for 2 hours and 15 minutes. I didn’t use a meat thermometer but it’s always a good idea to. We have a fancy remote one that I’m afraid to use, but I really should just get over that, for the sake of my cooking.

It turned out perfectly. The meat was pink, the vegetables cooked properly, and everything was so very tasty. I am incredibly proud of myself because I have been attempting this dish for at least 5 years. Luckily I have a sweet family who told me it was good, but this was the first time I believed them! Because I thought it was good! My father-in-law, husband and I ate our meal with a side of wine, and then finished off with berries and cream for dessert.

A very tasty, easy meal indeed!