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BTD Forums  /  Eat Right 4 Your Type  /  Need suggestions
Posted by: mhameline, Thursday, March 15, 2007, 5:57pm
Hi everyone,

I am in such a food rut lately - nothing I'm making is sounding good and I am losing motivation to try and come up with new ideas.  

I'm the type of cook that likes to throw ingredients together and come up with something and not go much by recipies - but even that is getting boring lately.  

I am also working full time so I need ideas as to how to prep for meals better - so if any of you can give me ideas it would be really appreciated.  I usually don't use my oven very often because by the time my husband and I get home for work we're hungry and don't really want to take the time to wait for something to cook in the oven.  So, I use the stovetop a lot, but am just in a rut with that too.  But maybe if I could prep things better ahead of time I could just put something in the oven and that would be it for after work.  I also have a toaster oven that I could probably make better use out of as well??
Posted by: Alia Vo, Thursday, March 15, 2007, 6:06pm; Reply: 1
I find fresh salads and chopped vegetables, topped with a protein source or grain source makes a simple, satisfying meal.  It is quick, efficient, and there are endless combinations.

You can add various homemade salad dressing concoctions to vary the salads.

Alia
Posted by: mhameline, Thursday, March 15, 2007, 6:23pm; Reply: 2
I guess that's something I should have mentioned - I do a lot of salads and will continue to do so but I'm also pretty burnt out on the salad thing lately too.  
And about this time of year I get to a point where I can't stomach beef for a while - I think it might be the change in seasons, but I browned some up last night and just couldn't even bring myself to eat it - both me and my husband felt like that about ground beef last night so I'm trying to come up with different ideas.  
Posted by: Brighid45, Thursday, March 15, 2007, 6:55pm; Reply: 3
Missy--you might want to invest in a slow cooker. They are a working person's best friend :) Slow cookers can do roasts, make soups and stews, cook vegetables (I love sweet potatoes or pumpkin/winter squash halves brushed with olive oil and stacked with onion quarters, yum!), even desserts (nothing like baked apples or pears in a nice all-juice sauce spiked with a little wine). This time of year (early spring in the Northern Hemisphere) is a good time to use the slow cooker--there's nothing like a hot hearty soup and a grilled sandwich for dinner, or a roasted turkey breast or whole chicken stuffed with lemons and topped with fresh rosemary, sweet potatoes and onions for dinner. Lamb is great done this way, and you can also make stuffed peppers or table squash. I tried stuffed round steak rolls once and they were delicious!

You can buy a slow cooker fairly cheaply at places like WalMart or Kmart. (We got ours for around $25 USD.) I would not use a second-hand cooker, in this case it's much better to buy new. Also, in my experience Rival is not a good brand as they have known problems like bad handles, too hot cooking temperatures, etc. I would suggest you look for Proctor Silex or Kenmore (the Sears house brand, which I think is now sold through Kmart as well).

Finally, how about going to the library to grab some vegetarian cookbooks for inspiration? You don't have to copy down the recipes exactly if that isn't your thing, but I often find great new ideas that way.
Posted by: mhameline, Thursday, March 15, 2007, 9:09pm; Reply: 4
I do have a slow cooker - but I guess I'm just not very adventurous with it.  And I can't do chickens really unless I want it just for me since my husband is a B.  I often forget about turkey though - maybe I'll have to try some turkey options in my slow cooker - I guess I'm looking for other options besides beef for our protein.  

I do have some cubed lamb from our HFS in my freezer - any good ideas as to how I could fix that in the slow cooker and maybe make some kind of sauce to go with the lamb meat?
Posted by: Maria Giovanna, Thursday, March 15, 2007, 9:22pm; Reply: 5
Hi Missy,
cook your lamb with a garlic clove, rosemary, thyme,mint, olive oil, a quarter of lemon joice or three/four tablespoons of white wine and sea salt; mustard powder or wasabi a little bit on your taste and only if you like it . Thjis should be my recipe, if I would'nt follow A secretor BTD ! Enjoy it for me.
Maria Giovanna
Posted by: jayney-O (Guest), Thursday, March 15, 2007, 9:33pm; Reply: 6
turkey chili with beneficial beans, ground turkey, cumin, tomatoes, onions, EVOO, salt and a whole lot of other things that you like!!

Also, I made strange lunch today....loved it! I steamed chopped kale, while I fried onions in EVOO with my own spice mix (bennie spices) then heated a spelt tortilla, (WF) and rolled it all up with a bit of goat cheese and sea salt, drizzled with a bit of EVOO!
Posted by: veggiegirl, Friday, March 16, 2007, 12:02am; Reply: 7
Quoted from Alia_Vo

You can add various homemade salad dressing concoctions to vary the salads.

Alia


Alia, what kind of salad dressings do you make?  As a fellow type A, I am curious.  I've tried a couple in the CR4YP and I don't care for them.  And...most (if not all) of the commercial dressings contain vinegar which is an avoid.  I'd be interested in any ideas you have.  Thanks!  ;D
Posted by: Drea, Friday, March 16, 2007, 12:11am; Reply: 8
My favorite base recipe is 3 parts walnut oil, 1 part lemon juice, several garlic cloves (to taste), freshly pressed ginger (to taste), some wf tamari, and dried mustard powder. Can you say beneficial?
Posted by: veggiegirl, Friday, March 16, 2007, 12:19am; Reply: 9
Quoted from outdoordrea
My favorite base recipe is 3 parts walnut oil, 1 part lemon juice, several garlic cloves (to taste), freshly pressed ginger (to taste), some wf tamari, and dried mustard powder. Can you say beneficial?


I may give it a try!  Thanks for sharing!  :K)
Posted by: Lisalea, Friday, March 16, 2007, 1:28am; Reply: 10
Quoted from jayney-O
turkey chili with beneficial beans, ground turkey, cumin, tomatoes, onions, EVOO, salt and a whole lot of other things that you like!!

Also, I made strange lunch today....loved it! I steamed chopped kale, while I fried onions in EVOO with my own spice mix (bennie spices) then heated a spelt tortilla, (WF) and rolled it all up with a bit of goat cheese and sea salt, drizzled with a bit of EVOO!


That sounds incredible !!!
I eat feta often; next time I will have to roll it up in a spelt tortilla  ;D :P

May I ask about ur bennie mix ??
Thanks ;D
Posted by: mhameline, Friday, March 16, 2007, 2:07pm; Reply: 11
Thanks - keep any other ideas coming.  :)
Posted by: jayney-O (Guest), Friday, March 16, 2007, 8:20pm; Reply: 12
Lisalea, Lola taunted me into making up my own out of beneficial spices. well, I made up a rather "earthy", pungent mess, but continued to tweak it and now its good.......it contains some turmeric (go easy, baby), coriander, dried parsley, aniseed, powdered ginger (go easy,again), nutritional yeast, and about ten more oddball things which are either neutral or bennie! Its a little like curry, which in itself cantains cinnamon, which is why I didn't include it....play around and let me know how it comes out!
Posted by: colojd, Friday, March 16, 2007, 11:10pm; Reply: 13
I would agree that slow cookers are a great idea. I often go to thrift stores, and you can find a lot of slow cooker cookbooks if you don't want to buy one new. One of my favorites came out in the 70's when slow cookers are a new thing and is just a great basic cookbook. You can cook your meat, soup or whatever item normally that takes the longest to cook in a slow cooker and then just add steamed vegetables, salad and other things.

We also like to do stir fry and this might also be an option for you. It is a great way to get your protein and vegetables. The only thing is that the prep of the vegetables can take time but now you can find pre-chopped packaged vegetables ready to go in the produce section. We just add brown rice and we are ready to go. Now they even make the "instant" brown rice, so that does not take as long to cook as normal.

Sometime when you do take the time to cook, such as on the weekend, you can prepare a larger than normal portion and divide it in two, freeze one part and just thaw and reheat later.

Working long hours truly makes it hard to have the energy to prepare meals - we know that all too well, but using the slow cooker, doing stir fry and just putting extra meals in the freezer helped us along.

Joyce
Posted by: Alia Vo, Saturday, March 17, 2007, 12:18am; Reply: 14
Quoted from jayney-O
turkey chili with beneficial beans, ground turkey, cumin, tomatoes, onions, EVOO, salt and a whole lot of other things that you like!!

Also, I made strange lunch today....loved it! I steamed chopped kale, while I fried onions in EVOO with my own spice mix (bennie spices) then heated a spelt tortilla, (WF) and rolled it all up with a bit of goat cheese and sea salt, drizzled with a bit of EVOO!


Great recipe concoctions for all blood types with perhaps substitutions for the goat cheese for some individuals.

You may want to add them to the Recipe Index.

Alia
Posted by: Lola, Saturday, March 17, 2007, 12:18am; Reply: 15
jayney,
sounds a lot like the one I do, also......
tweaking to your taste is key!
Posted by: Alia Vo, Saturday, March 17, 2007, 12:24am; Reply: 16
Quoted from veggiegirl


Alia, what kind of salad dressings do you make?  As a fellow type A, I am curious.  I've tried a couple in the CR4YP and I don't care for them.  And...most (if not all) of the commercial dressings contain vinegar which is an avoid.  I'd be interested in any ideas you have.  Thanks!  ;D


It is pretty simple, because I enjoy simple foods and I am not a complicated cook.

For a salad dressing, I use a little organic extra virgin olive oil, fresh garlic, fresh gingerroot, and Celtic sea salt.  

For 'A' health benefits and for variety; at lunch, I usuually add organic dry tumeric and at dinner, I usually add chopped fresh flat leaf parsley and 1 teaspoon of nutritional yeast.

Alia

Posted by: ABJoe, Saturday, March 17, 2007, 2:41am; Reply: 17
Our oven has a time bake feature, so it will come on and bake at the set time and/or shut off at a preset time...  You can put a roast or bird in the oven and have it roast when you want and have it ready when you walk in or do it at night so it is ready for the refrigerator in the morning.  

I often put a frozen meat in the oven in the morning and bake it during the afternoon so it shuts off a half hour or so before I expect to be home.  Finish the meal by having fresh or cooked vegetables and ??? else.  Depending on the time, I put carrots, parsnips and onions in with the meat and have most of my dinner all in one pot...
Posted by: Lisalea, Saturday, March 17, 2007, 3:18pm; Reply: 18
Quoted from jayney-O
Lisalea, Lola taunted me into making up my own out of beneficial spices. well, I made up a rather "earthy", pungent mess, but continued to tweak it and now its good.......it contains some turmeric (go easy, baby), coriander, dried parsley, aniseed, powdered ginger (go easy,again), nutritional yeast, and about ten more oddball things which are either neutral or bennie! Its a little like curry, which in itself cantains cinnamon, which is why I didn't include it....play around and let me know how it comes out!



That sounds great jayney-O !!;D

I'm gonna try it since I already have a turmeric, coriander, ginger and cumin mix; I'll just add dried parsley, aniseed,  and nutritional yeast.
I thank-u very much !! :)

U know Nutritional Yeast Flakes r really good added to an eggs and cabbage dish with assorted vegetables that I often make with extra virgin olive oil and seasalt ...Yummi !!

Actually, I also made an amazing mix myself  ;)
Cayenne, Oregano, Cumin, Coriander and Cloves  ... pretty spicy but I love it !!!
I've been adding it to all my dishes  :) :P
Posted by: jayney-O (Guest), Saturday, March 17, 2007, 6:41pm; Reply: 19
:o ;)hey wait a minute! Your mix sounds way better than mine!! hmmmmm!!
Posted by: Lisalea, Saturday, March 17, 2007, 6:59pm; Reply: 20
Quoted from jayney-O
:o ;)hey wait a minute! Your mix sounds way better than mine!! hmmmmm!!


Go for it girl !! ;D ;) :) :P
Posted by: veggiegirl, Saturday, March 17, 2007, 10:05pm; Reply: 21
Quoted from Alia_Vo


It is pretty simple, because I enjoy simple foods and I am not a complicated cook.

For a salad dressing, I use a little organic extra virgin olive oil, fresh garlic, fresh gingerroot, and Celtic sea salt.  

For 'A' health benefits and for variety; at lunch, I usuually add organic dry tumeric and at dinner, I usually add chopped fresh flat leaf parsley and 1 teaspoon of nutritional yeast.

Alia




The easier, the better !   I will try them & see if they are better than the ones I've already tried.  Thanks for your suggestions! :K)
Posted by: Joan, Saturday, March 17, 2007, 10:53pm; Reply: 22
I share my evening meals with my A hubby.  We eat a lot of fish, because I am tired of chicken.  Fish is fast, about 15 minutes on the stove top or in the oven.  We can get decent fresh and frozen fish which makes it all possible.  We eat lightly in the evening, just fish and a cooked vegetable, and sometimes some rice for hubby.

It took me a long time to become comfortable with fish.  A good cooking sauce helps--I have found a couple with no avoids-- usually they are lemon herb variations.  Now I just use ghee with some herbs.  I also do what I call etouffe, but I use chopped onions, carrots, and celery and a little vermouth to smother the fish.

Joan
Posted by: Victoria, Sunday, March 18, 2007, 5:34pm; Reply: 23
Sounds good, Joan.  I need some ways to make fish more palatable.  Salmon is the only one I really like, and I'm having to work on the others.  

One thing that is good, I think, is to spread a layer of compliant pesto over a filet and bake it.  This has made it possible for me to eat the bland varieties.
Posted by: Laura P, Sunday, March 18, 2007, 5:41pm; Reply: 24
Salmon is also lower in metals than most other fish, so your body might just be telling you that it can only handle salmon right now.  I wouldn't push it too hard
Posted by: Victoria, Sunday, March 18, 2007, 5:48pm; Reply: 25
Suits me, Laura dear!  :-)

I can easily be happy with salmon and sardines!
Posted by: Ribbit, Monday, March 19, 2007, 3:46am; Reply: 26
I'll second the ideas of

1.  a slow cooker---just dump a bunch of stuff in the pot in the morning before you leave for work and when you get home you just dish it up.  A stew with any kind of beef or venison or other red meat is easy.  Add just a tiny bit of water and it'll make its own really tasty gravy.  Cut into large chunks: onions, carrots, celery.  A little salt and rosemary and garlic and you're good to go!

2.  cookbooks from the library.  I checked out a dozen or so Indonesian, African and Indian cookbooks from the library and copied down many, many recipes.  I just make them without peppers, and most of the other ingredients we could eat just fine.  Some of these recipes have become favorites for us.  Most of them are "curry"-like, but not spicy, which as an A I can't do.

The only kind of salad dressing we eat is 2 parts olive oil to 1 part fresh lime juice.  We haven't gotten tired of it yet.
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