Just so you know, Not everything I try is a success. I know that there are friends that think I am making it up. After all I am a proficient cook with lots of experience and knowledge.
Now, it is true that I am a proficient cook with lots of experience and knowledge. And yet, trust me, I have very bad cooking experiences! Last week was a great example. . . I was on a roll! (more…)
Admittedly, my memory about actually giving up sugar is a little fuzzy – thirty years is a long time. I do remember, viscerally, how hard it was and how badly I craved it.
The first nutrition book I ever voluntarily read was Sugar Blues by William Dufty. I was in a lot of joint pain. I had been diagnosed with Rheumatoid Arthritis and was feeling quite sorry for myself.
The chiropractor I was seeing told me that if I alleviated my depression I would reduce my pain. He added that the simplest way to ease my depression was to give up sugar. He went on to say that he was convinced that cutting sugar out of my diet would have one other great benefit. I would reduce joint inflammation and lessen the pain in my body. (more…)
David is the breakfastmeister in our house. For years he was the eggs and potato king. Or pancakes and eggs emperor. The rice and eggs sultan. You get the idea.
As we started to eliminate eggs from our diet we (obviously) had to rethink breakfast. Consequently, we have been eating hot grain cereals, granola and occasion gluten-free pancakes or waffles topped with nut butter and fresh fruit. The problem with gluten-free pancakes/waffles is that they require an egg, use processed flour and are expensive.
Then one day David had an idea: he know how to create a decent pancake with no gluten no eggs and no processed sugar. Long story, short, we invested in a big bag of buckwheat groats. (more…)
Did you know that almost 105 million people in the United States are either diabetic or prediabetic?
That is a staggering number. If you figure the US population is roughly 335 million that means that roughly 1/3 of the total population is at risk! Here is the breakdown as provided by the American Diabetes Associationregarding type 2 diabetics in the US in 2010:
Prediabetes: 79 million people (more…)
There must be some Italian buried in my genes! It would at least explain why I love pasta so much! When David found out he was gluten intolerant I was pretty sure my life was over. No more pasta??
Fortunately there are a lot of great gluten-free pastas on the market. After trying brown and wild rice, corn and quinoa, we decided we like brown rice best. But if you haven’t experiment with the kinds, you owe it to yourself to try.
This is my own version of veggie pasta based very loosely on a similar dish I once ate at California Pizza Kitchen.
The advantage of cooking a big batch of beans on Sunday is that even after making the Baked Beans, I still have some extra. There a probably a thousand ways to use extra beans.
One of my favorites is to make a quick soup to heat and eat for lunches or to add to dinner when you want a little something more. Lots of nutrition and great low calorie treat. (more…)
Since we are constantly asked what we eat, I have decided to post our dinner menu plan for this coming week. Over the next few days I will add the cooking tips and the recipes we use.
There are several things to note – we almost always have certain basics in our fridge. These include cooked brown rice and prepared beans of some type; this week it is navy beans. In our cupboards we keep a supply of things like olive oil, nuts, herbs, spices, canned and frozen veggies and salsa. As a practical matter we buy bulk and stock items like rice, beans, nuts, flours, oils, herbs and spices once a month on a “big shop” day.
Every weekend David and I spend part of a day procuring and preparing the food for the week. We have a lot of fun and use it as quality time together spent shopping, cooking, talking and singing to the tunes on Pandora.
Yesterday was the day. (more…)
David loves granola, but most of it either contains lots of sugar and/or is filled with gluten containing grains like oats.
We started on the quest for easy to make, sugar free, gluten free granola. The first thing we found was gluten-free oats. They are expensive, but worth it (maybe). Oats worked well, but I felt like they added a lot of carbs and for some reason seemed to have less fiber than the regular oats. The granola tasted good, but after a couple of hours I was ravenous. (more…)
Yes, this experiment is an adventure in eating and changing our lives, but in the end it is more than that! Over the last year we have transformed our bodies – inside and out.
Remember, a year ago, we are basically really healthy people*. Sure, we had the typical complaints of aging boomers – aches and pains, digestive disruptions,allergies and lagging energy: all relatively minor particularly given where we had been even 10 years ago. (more…)
I LOVE good food! For a lot of my life, you could have taken one look at me and figured that out. As an adult I have weighed 110 pounds and 190 pounds and everything in between. I have been on hundreds of diets, can count calories, carbs and points with the best of them. I can tell you from hard experience that vegetarianism does not equal skinny or healthy!
Let’s be clear – I am a lifelong vegetarian because my parents were vegetarians. I like to tell people that I am a vegetarian because I lack imagination. But truthfully, it is because the three or four times I actually ate meat, I got really sick! There isn’t much virtue in foregoing something that makes you sick. (more…)
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