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Post by wolf on Jul 26, 2021 5:22:25 GMT
You would usually consider popcorn a healthy snack….but it’s probably where my trouble started.
If I may ask.
Microwave popcorn?
That sh!t is next to poison.
Making your own is easy and healthy. 🙂 |
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Post by annamarie on Jul 26, 2021 16:21:03 GMT
This is in the TMI area, so I’ll put it in spoilers, but since wolf asked…..
Last summer I developed diverticulitis. Doctors disagree, but mine is of the belief eating seeds/corn hard things that don’t easily digest, get caught in pockets of the colon and can cause an infection. I had eaten popcorn shortly before onset of symptoms…something I hadn’t eaten in ages.
2 bouts of antibiotic lead to c-diff. That cleared up, but left me with IBS. Doctor says that should clear up in about another year.
In the meantime, I cannot eat healthy. Raw fruit/veggies, dairy, and many cooked veggies set me off. So does fruit jam.
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Post by wolf on Jul 26, 2021 17:42:24 GMT
This is in the TMI area, so I’ll put it in spoilers, but since wolf asked…..
Last summer I developed diverticulitis. Doctors disagree, but mine is of the belief eating seeds/corn hard things that don’t easily digest, get caught in pockets of the colon and can cause an infection. I had eaten popcorn shortly before onset of symptoms…something I hadn’t eaten in ages.
2 bouts of antibiotic lead to c-diff. That cleared up, but left me with IBS. Doctor says that should clear up in about another year.
In the meantime, I cannot eat healthy. Raw fruit/veggies, dairy, and many cooked veggies set me off. So does fruit jam.
poor you! Sounds kinda like Crohns too. 💔
(I don't understand what TMI is though, sorry)
Well then, forget the salsa verde.
Halve the avocado length wise, pit them, brush the cut sides with just a little oil and bake the halves face down on baking sheet in the oven.
Then make the dressing (and probably some other recipes) with them cooked.
For the dresssing: 1 part vinegar/citrus juice to 3 parts oil.
I would start with that and add in the avocado one at a time until you get the consistency you want.
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Post by annamarie on Jul 26, 2021 18:34:11 GMT
Thank you for the recipe. wolf 😁 TMI = To Much Information 🥴 |
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Post by wolf on Jul 26, 2021 19:32:58 GMT
Thank you for the recipe. wolf 😁 TMI = To Much Information 🥴
It's all just the way it is for you.
You're very welcome.
Do you like squashes like butternut and spaghetti squash?
Might could do something with those!
I think I might have an idea for spagetti squash.
I'll work on that and something else,
when I have time.
Crap, I got a lot going on today.
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Post by annamarie on Jul 26, 2021 23:59:13 GMT
I’ve been eating butternut squash recently and I think it’s OK. I also like spaggetti squash and acorn squash (also known as pepper squash) but haven’t tried either since getting sick.
I was thinking of roasting some root vegetable (potato, carrot, squash) and see how it tastes cold the next day. Although, we did replace our microwave, so I could heat it I guess.
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Post by wolf on Aug 10, 2021 4:18:59 GMT
I’ve been eating butternut squash recently and I think it’s OK. I also like spaggetti squash and acorn squash (also known as pepper squash) but haven’t tried either since getting sick. I was thinking of roasting some root vegetable (potato, carrot, squash) and see how it tastes cold the next day. Although, we did replace our microwave, so I could heat it I guess.
....I just wonder....if maybe you could half bake a spaghetti squash,
just enough to be able to scoop it out and have it shredded,
then fry (sigh...or AIR FRY🙄😉) it to make a crispy light snack good to have cold or room temp later.
Annamarie!...you know whut!?...with all this trial and error you have to do 💔,
and finding alternatives and coming up with recipes on your own this way...
you could eventually write a cook book! Seriously.
A cookbook that would help people like you with your condition,
and or others with similar conditions!
Give it some thought, you write wonderfully
and could do this with the successes you come up with
in your culinary experiments and adventures.
I hate sweet potatoes....except prepared certain ways.
I do have an another idea for them,
I'll bring that when I have more time.
IF you would like to hear about it.
I really don't want to wear out my welcome here, or anywhere else. |
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Post by neesy on Aug 23, 2021 21:43:22 GMT
I'm just getting ready to bake my focaccia bread - the recipe is from a good book I have but I've never tried this one before.
It has diced onion, rosemary and parmigianno reggiano cheese sprinkled on top.
STOP AND SMELL THE ROSEMARY FOCACCIA
Source of Recipe
CRAZY PLATES by Janet & Greta Podleski
List of Ingredients
Recipe
Makes 12 servings
2 tbsp. dried rosemary
1 tbsp. honey
1 pkg. active dry yeast
1 tsp. salt
1 tbsp. + 2 tsp. olive oil
6 oz. potatoes, peeled, boiled, and mashed (1 cup total mashed)
2 1/2 cups all-purpose flour, plus extra for dusting work surface
3 tbsp. grated Parmesan cheese
1/2 cup minced red onions
Pour 1 cup boiling water over 1 tbsp. dried rosemary in a small bowl. Let cool to lukewarm, about 20 min. Strain water, discarding rosemary. Stir honey into water. Pour over yeast in a large bowl. Let stand for 5 to 10 minutes, until foamy. Stir salt and 1 tbsp. olive oil into yeast mixture. Add mashed potatoes and enough flour to make a kneadable dough.
Generously flour your hands and work surface. Turn dough out of bowl and knead until smooth and elastic, about 5 minutes. Spray a large bowl with non-stick spray and place dough inside. Cover tightly with plastic wrap and let rise in a warm place until double in bulk, about 45 to 60 minutes. Punch down dough and return to floured work surface. Knead for 1 more minute, adding more flour if dough is very sticky.
Place dough on a 17 x 11-inch baking sheet that has been sprayed with non-stick spray. Pat dough to edges of pan. Brush remaining 2 tsp. olive oil over surface of dough using a pastry brush. Sprinkle with Parmesan cheese, followed by onions and remaining 1 tbsp. rosemary. Cover loosely with plastic wrap and let rise for 30 minutes.
Meanwhile, preheat oven to 400 F. Bake for 16 to 18 minutes, until puffed up and golden. Remove from pan and let cool slightly on a wire rack. Cut into 12 pieces and serve.
Per serving: 141 calories, 2.8 g fat, 0.4 g saturated fat, 3.9 g protein, 25.2 g carbohydrates, 1.3 g fiber, 1.3 mg cholesterol, 255.8 mg sodium % calories from fat: 18
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