Comments on: A healthy eating plan - take 1 http://iamhealed.net/2008/04/18/a-healthy-eating-plan-take-1/ ...and by His stripes we are healed. (Is. 53:5) Mon, 01 Dec 2008 23:08:15 +0000 http://wordpress.org/?v=2.6.2 By: prayerpower http://iamhealed.net/2008/04/18/a-healthy-eating-plan-take-1/#comment-468 prayerpower Mon, 21 Apr 2008 15:20:11 +0000 http://iamhealed.net/?p=403#comment-468 Kathi, this looks good to me. I've found cutting out processed white starches and sugars and meat (except I eat fish occasionally) have helped with disgestive problems that I used to have after eating greasy stuff and I've lost weight. Natural sugar that can be used in almost ANYTHING (including baking) - honey. Whole wheat/grain starches are the best - a little pricey sometimes but worth it! Kathi, this looks good to me. I’ve found cutting out processed white starches and sugars and meat (except I eat fish occasionally) have helped with disgestive problems that I used to have after eating greasy stuff and I’ve lost weight. Natural sugar that can be used in almost ANYTHING (including baking) - honey. Whole wheat/grain starches are the best - a little pricey sometimes but worth it!

]]> By: catfantastic http://iamhealed.net/2008/04/18/a-healthy-eating-plan-take-1/#comment-461 catfantastic Sun, 20 Apr 2008 21:38:48 +0000 http://iamhealed.net/?p=403#comment-461 Me too! And I just got a haircut that I hate. I have little enough to be vain about, but I used to be proud of my masses of hair. And I agreed to be a hair model for a friend of a friend who's going to hairdressing school, and he wasn't going to take off more than an inch, which I figured I could spare, but his profs made him cut it all off. And now I look like an overstuffed scarecrow. But I can't tell folks how I really feel, because we're all on Facebook and I don't want to hurt his feelings. Ah, well. We're beautiful inside. Well, you are, I'm sure. I might be just aesthetically fascinating, but it works for me. :) Me too! And I just got a haircut that I hate. I have little enough to be vain about, but I used to be proud of my masses of hair. And I agreed to be a hair model for a friend of a friend who’s going to hairdressing school, and he wasn’t going to take off more than an inch, which I figured I could spare, but his profs made him cut it all off. And now I look like an overstuffed scarecrow. But I can’t tell folks how I really feel, because we’re all on Facebook and I don’t want to hurt his feelings.

Ah, well. We’re beautiful inside. Well, you are, I’m sure. I might be just aesthetically fascinating, but it works for me. :)

]]> By: Ichabod http://iamhealed.net/2008/04/18/a-healthy-eating-plan-take-1/#comment-458 Ichabod Sat, 19 Apr 2008 13:36:38 +0000 http://iamhealed.net/?p=403#comment-458 PS Ugly as well. PS Ugly as well.

]]> By: Ichabod http://iamhealed.net/2008/04/18/a-healthy-eating-plan-take-1/#comment-457 Ichabod Sat, 19 Apr 2008 13:35:43 +0000 http://iamhealed.net/?p=403#comment-457 "Thoughts, anyone?" I'm fat too..... “Thoughts, anyone?”

I’m fat too…..

]]> By: catfantastic http://iamhealed.net/2008/04/18/a-healthy-eating-plan-take-1/#comment-455 catfantastic Fri, 18 Apr 2008 21:46:15 +0000 http://iamhealed.net/?p=403#comment-455 Sounds delicious! How does one do jerk? I make a passable curried goat, but I've never tried to make jerk anything. And what spices are in the saag dishes? Ingredients that I am finding absolutely indispensable: Kimchi: spicy cabbage, available in jars from Korean or pan-Asian grocery stores; yummy on its own, in omelets, and as a replacement for lettuce in sandwiches if you squeeze it dry. Bhuna Masala: probably more complicated than I'm giving it credit for, but I make it with equal parts ginger, paprika, garlic, and turmeric; toss two tablespoons of this, a teaspoon of garam masala, a can of tomatoes, and a cup of nonfat yogurt into meat and cook it slow, and it turns into concentrated awesome. Hot Italian Turkey Sausages: capital for spaghetti sauces, or for slicing onto pizzas. Allegro Skim Milk Cheese: on the pricey side, but they make a yummy mozzarella, and a couple of great spiced soft cheeses; haven't tried their cheddar yet. Roasted Red Peppers: just wash a red pepper thoroughly, and bake it on 400 for 20-30 minutes; the skin should just slip off, and sliced, it's great in pasta, pizzas, eggs, sandwiches, salads... Roasted Garlic: cut the bottom off a head of garlic, put it in a ramekin, drizzle it with a LITTLE olive oil, and roast alongside the pepper; then squeeze out the cloves when it cools, and you can use it for all the same stuff. Evaporated Skim Milk: with fresh parmesan, pepper, roasted garlic, crabmeat, and some patience (don't let it boil!) this becomes a lovely low-fat alfredo sauce TVP: add equal parts TVP and undrained diced tomatoes, half a teaspoon of oil, herbes provencale, and hot sauce for a portable spaghetti sauce that can stand a day unrefrigerated, though I wouldn't leave it out in the sun. Sounds delicious!

How does one do jerk? I make a passable curried goat, but I’ve never tried to make jerk anything. And what spices are in the saag dishes?

Ingredients that I am finding absolutely indispensable:

Kimchi: spicy cabbage, available in jars from Korean or pan-Asian grocery stores; yummy on its own, in omelets, and as a replacement for lettuce in sandwiches if you squeeze it dry.

Bhuna Masala: probably more complicated than I’m giving it credit for, but I make it with equal parts ginger, paprika, garlic, and turmeric; toss two tablespoons of this, a teaspoon of garam masala, a can of tomatoes, and a cup of nonfat yogurt into meat and cook it slow, and it turns into concentrated awesome.

Hot Italian Turkey Sausages: capital for spaghetti sauces, or for slicing onto pizzas.

Allegro Skim Milk Cheese: on the pricey side, but they make a yummy mozzarella, and a couple of great spiced soft cheeses; haven’t tried their cheddar yet.

Roasted Red Peppers: just wash a red pepper thoroughly, and bake it on 400 for 20-30 minutes; the skin should just slip off, and sliced, it’s great in pasta, pizzas, eggs, sandwiches, salads…

Roasted Garlic: cut the bottom off a head of garlic, put it in a ramekin, drizzle it with a LITTLE olive oil, and roast alongside the pepper; then squeeze out the cloves when it cools, and you can use it for all the same stuff.
Evaporated Skim Milk: with fresh parmesan, pepper, roasted garlic, crabmeat, and some patience (don’t let it boil!) this becomes a lovely low-fat alfredo sauce

TVP: add equal parts TVP and undrained diced tomatoes, half a teaspoon of oil, herbes provencale, and hot sauce for a portable spaghetti sauce that can stand a day unrefrigerated, though I wouldn’t leave it out in the sun.

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