eat right and enjoy it

moving away from GERD to surviving and thriving on a plant-based diet: follow me and learn from my challenges and as I take this journey


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Oysters, Oysters, Oysters!

Anyone who knows me knows how much I love Oysters.  If you feel the same way you might like this little appetizer. Traditionally it would be made with parmesan cheese instead of mozzarella, but parmesan cheese is on the avoid list for
O Positive dieters.  You could also try feta or goat cheese.

Ingredients:

Oysters without the shells

1 Stick Butter  (softened)

2 cups Mozzarella Cheese grated or chopped fine

1 tbsp. Minced garlic

1 cup Gluten-free seasoned bread crumbs

1-2 tbsp. Seafood Stock

Chopped Green Onion

Olive oil

Crushed Red Pepper

Lemon Juice

1. Mix the butter, bread crumbs, mozzarella cheese, green onion together then set aside

2. Cover the bottom of a small saucepan with olive oil then add the minced garlic and let it cook for a couple minutes. Add crushed red pepper to your taste and then the seafood stock.  Let this mixture cook for about 5 minutes

3. Add the butter mixture to the breadcrumb mixture

4. Add more bread crumb if necessary  – the mixture should be moist but not too wet

5. Rinse and check the oysters for bits of shell and debris.   Layer a baking dish with the Nori sheets then cover each sheet with  the oysters.  Use your hand to cover each oyster-topped Nori sheet with the breadcrumb/butter mixture.  Broil until the tops are browned  – no more than 10 minutes. Spritz with lemon juice after removing from the oven. Enjoy!

Nori Sheets

Flavored Nori Sheets   (Wasabi)

I used the pre-cut Nori snack sheets.  They come in a variety of flavors:  onion, wasabi, chipotle and plain.

oysters_on_nori

Cleaned oysters on top of Nori sheets

oyster_breadcrumb

breadcrumb mixture on top of oysters

Use your hands to firmly press the breadcrumb mixture on top of the oysters.

baked_oysters

broiled oyster appetizer

The finished product

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Delicious Caramel Apple Tart

apples

Apples: can be eaten twice a week

In the past I have looked forward to the Fall because I love caramel apples.  My mouth waters thinking about the juicy apple, the sticky sweet caramel and the crunchy peanuts.  I can easily eat 2 or 3 in one sitting.  Unfortunately, peanuts are on the avoid list for O Positive dieters of the “Eat Right for Your Blood Type Diet”.   It is okay, however, to have apples twice a week on this diet so I had to find something to satisfy my caramel apple craving.  Happily, I found this easy and delicious upside down caramel apple tart recipe from Sandra Lee.  Of course I had to make a few adjustments so that I did not offend my diet too much.

My Adjustments:
1).  I used quartered apples or even smaller slices rather than apple halves, (just my preference).

walnuts

Walnuts: one of the beneficial nuts for O Positive dieters.

2).  I added a cup of chopped walnuts on top of the butter/sugar mixture in the skillet before placing the apples in the skillet (to get that nutty crunch).

3).  I used a ready made spelt or gluten-free frozen pie crust.  These crusts usually come 2 in a package.  I allowed the crust(s) to thaw so that I could mold it on top of the apples.  Depending on the size of the crust you may have to use one crust then half of the other.  If you try this recipe please let me know what adjustments you had to make.  Enjoy!

gluten_free_piecrust

Gluten-Free Crust: Try to find one that is least offensive to your diet. I have also used a spelt crust!

apple_tart

This tart does not disappoint and it does satisfy my caramel apple craving!


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SOUP AS A MAIN DISH

Soup is one of those dishes you can customize.  Start with a good broth and then build it into a hearty, nutritious main dish or keep it light and simple.  One of my favorite soups to eat is the Asian inspired “Hot & Sour” soup.  I like to make my own because I don’t like the cornstarch thickener that is used in traditional recipes.hot_sour_soup

I keep it real simple by starting with a store bought hot and sour broth.  I purchase a rotisserie chicken (one of our beneficial foods), remove the skin, pull the chicken off and add it to the broth.  I also add 2 Asian tea bags to the pot, just my way of infusing more nutrients into the soup.  I also add green onions, bamboo shoots (sliced), extra firm tofu (sliced in strips), and a little red pepper flakes.  I bring it all to a boil and then let it simmer for about 30 minutes.  I remove the tea bags from the broth within 3-5 minutes of simmering.  After 30 minutes I add torn bits of Nori (seaweed) (one of our beneficial foods), and fresh hot and spicy oregano.  This soup is very satisfying, filling and comforting on those cold winter days.  Yum, Yum, Yum!


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The Mighty, Mighty, Meatball

I was not a big fan of ground beef before the Eat Right for your Blood Type (ERBT) diet.  Now I cook ground beef on a regular basis, about once or twice a week.  Meatballs are my favorite thing to make with this type of beef, because they are so versatile.  I do not have a particular recipe to share with you, but I hope my tips will help.

uncooked meatballs

My Tips:

1).  Use the leanest ground beef you can find or use grass fed beef. I use beef that is 6% fat and 94% lean.

2).  The basic meatball recipe is about half meat and half bread crumbs – I use gluten free seasoned bread crumbs.   seasoned_breadcrumbs

3). Avoid the dreaded dry meatballs by adding unflavored almond milk.  I do not soak my bread crumbs in the milk because it makes the overall texture a little weird.

4).  If it doesn’t offend your diet use an egg it helps to bind the meat and other ingredients.

5).  If it doesn’t offend your diet add grated parmesean cheese to your recipe.  This adds so much flavor to your meatball.

6). Add your favorite vegetables such as onions, garlic, green bell pepper, and chopped garlic.  I do not always add vegetables to the meatballs beacause I add them to my sauce. Don’t forget your favorite Italian seasonings, I add parsley, oregano, and basil, usually 1-2 teaspoon of each, salt and pepper.

7). Make sure your meatballs are cooked thoroughly.  I have cooked my meatballs in my homemade sauce which gave the sauce so much flavor, but also made the sauce a little greasy.  If you choose to do this do not disturb the meatballs for the first 30 minutes, this prevents the meatballs from breaking apart.

I have also cooked my meatballs in the oven, which gives the meatballs a nice crust and allows the meatballs an opportunity to release it’s grease, then I add them to my sauce.

8). Before rolling out your meatballs, make a small patty and fry it to make sure you are satisfied with the flavor.

9). Use a melon scoop to make the size of your meatballs uniform.

Enjoy the mighty, mighty meatball as a main dish, with homemade red sauce or barbeque sauce.  The traditional way on top of pasta is always a big hit, or on a gluten-free bread roll for a fantastic meatball sandwich.   meatballs with homemade sauce

My basic sauce (better than the jarred stuff)

1- Onion

1- Green Pepper

1- Grated Carrot (for sweetness)

Chopped Garlic ( to your taste)

2lbs Ground Beef

2- 28oz cns peeled tomatoes

1/2 cup grated parmesean cheese

add the following items to your taste:

parsley

basil

oregano

salt

pepper

ENJOY!!!


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Something A Little Sweet

I’ve been back from vacation for a few weeks now and everything went great.  The strategies I put in place to help me not totally wreck my diet worked.  Instead of gaining weight I actually lost a pound that week!  I decided that sharing meals and making wise choices works anytime you have to stray from your diet. Well enough about that – now it is time for something a little sweet.  I don’t really have a sweet tooth, but every now and then I do get a bit of a craving.  I discovered “Black Bean Brownies” a while ago.  I really like the brownies and the recipe doesn’t offend my diet too much.  I found the recipe here, but of course I’ve made the suitable substitutions.

I used canned black beans and I’ve tried different types of flour such as:  Quinoa, Spelt, or Brown Rice.  You really can not taste the black beans – these brownies are delicious.  Go ahead and experiment!

blkbeanbrownie


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Eating Right While on Vacation (LOL)

First of all I apologize for not posting for a bit.  I’m also trying to build the inventory for my online store: msbusyhands.com.

I’m taking a few days off and the first thing that came to my mind was how to continue the diet while being away from home.   So many people have asked me “what are you going to do?, where will you find Ezekiel, or Spelt bread on the road?”  I totally did not want to completely throw my way of eating out the window, not even for a few days, I also did not want to stress about having to eat some of the “avoid” foods.  My solution to enjoying my vacation and not killing my diet at the same time:

1). Eat smaller portions, share entrees and desserts

2). Only eat the “avoid” foods if it makes sense to me, for example a burger that comes on a bun, the bun will probably be white or wheat, (ugh).  Some might say well just lose the bun, that might be okay for some, but for me it’s no longer a burger 😦

On the other hand it doesn’t make sense to eat 3 danish pastries just because I’m on vacation and just because I can.

3). Eat more fiber

4). Drink more water, less dehydrating fluids like coffee and alcohol

5). Take advantage of every opportunity to move.  Walk the local mall or tourist attractions, or workout in the exercise facility offered by many hotels

I really hope these measures will serve me well.  So far I’ve lost a total of 13 pounds since August 2014 and honestly my family and I are still working on the exercise part of this diet:-)  If you have any tips on how to eat right while on vacation, please share.  Stay tuned, and try to make healthy choices!


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That Sneaky, Sneaky, Sneaky WHEAT!

The other day I decided to make what I call “Seaweed Wraps”.  I was so proud of myself I was going to amp up my calcium, protein, zinc and iodine intake.  The seaweed wraps were delicious on their own, but I decided to make a dipping sauce.  I used soy sauce in the dipping recipe, afterwards I discovered soy sauce contains wheat. 😦

This taught me a few valuable lessons.  I need to keep it simple – I didn’t really need the dipping sauce.  I need to really read product labels, who would of thought there was wheat in soy sauce.  I need to cut back on processed foods this includes sauces and spice blends.

Wheat is very sneaky it hides in things such as:  condiments (ketchup, mustard, Worcestershire sauce), beverages (wine, beer), and spice blends.  Spelt is another product that I have consumed and it also contains wheat, even though sometimes it is touted as a gluten-free flour.  Anyway it’s not the end of the world – you live and you learn.  Check out the recipe below – I enjoyed it!  No recipe for the dipping sauce though.

seaweedwrap_vegVegetables
2-3 shredded carrots (I used a vegetable peeler)
2 cucumbers slice thin into sticks
2 stalks of celery chopped thin
the white parts of a bunch green onions chopped (optional)

Seasonings
1 tbsp. Old Bay Seasoning
1/2 tsp. Szechwan 5 Spice Seasoning
1 tsp. Triple Blend Sea Seasoningseaweedwrap_shrimp_crab

2 cups of salad shrimp
2 8oz containers of crab claw meatseaweedwrap_seaon
2 packages of Sushi Nori Seaweed Sheets

Thaw the salad shrimp.  Remove shells and cartilage from the crab claw meat. Rough chop the shrimp and gently mix with the crab meat.  Add the seasoning to the crab/shrimp mixture and set aside.

Cut the Nori sheets in half lengthwise.  Layer a small amount of the vegetables in the middle of each half sheet.  Add 1 1/2 tablespoons of the crab/shrimp mixture on top of the layered vegetables.  Roll each sheet enclosing the ingredients and tie off with green onions to secure the wraps.  Please make this recipe your own.  Substitute the ingredients for your favorites and add seasonings that delight your taste buds!

seaweedwrap_nori    seaweedwrap_one                        seaweedwrap_two

 

seaweedwrap_platter