Tag Archive | garlic

Rice Casserole- Ulcer Friendly

This rice casserole is meant for those recovering from an ulcer.
It contains the safest ulcer friendly foods.
If you do not have an ulcer feel free to add other veggies and spices/herbs as you wish.

2 tbsp Coconut Oil
2 Carrots diced
1 Small Zuchinni diced
1/4 Cabbage chopped
1 1/2 White Rice (gluten free) rinsed
2 cups Veggie stock

Heat oil in a deep pan or pot.
add carrots and sautee for a few min, until colour brightens
add zucchini and cabbage and saute for a min or so.
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Add the rice and the broth and bring to a light boil over Med heat.

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Turn heat on lo and simmer for 15 min or until rice is cooked.

enjoy

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So its Tuesday…

I am throughly enjoying sitting here writing this post on my phone. I sat down to do some choreography just in time for our reliable internet (through Telus) not to work….for the 3rd time in an hour.
F%+*ing Telus.
Does anyone else have this issue with them??

Sorry for the mild rant…

Today was pretty uneventful. I did a bit of packing this morning. Most of our life is in boxes at the moment. We have so much stuff!
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I felt like having a little spontaneity this morning. I had oatmeal with honey instead of my usual two ingredient pancake. *gasp*
I know right! Im living on the edge!
I also paired this with a coffee and some Girls Aloud.
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I was productive in the kitchen Continue reading

Monday…again

Yes the dreaded Monday has come…and gone by the time this will be up.
It was a cold one today. I woke up to snow! I hate the snow. Living 20 years in Ottawa I’ve had my fill.
Regardless of this cold and wet powder that attaches to everything I still had to get to work, today is a hairdressing day.
Ive got two pairs of rain boots I can wear in the snow. Magically both have the soles coming apart. On both pairs the upper portion has literally lifted off the sole to expose my poor little foot and make it all wet…and cold!
Did I mention I’m allergic to the cold? yes it actually is real! google it.
Continue reading

Week 2- Gluten/wheat Free Challenge

Life is so hectic this coming week.
I’m back to teaching dance and doing hair at the salon after the holiday.
We also just got approved for a new apartment! YAY I’m so excited to finally move! We have lots of meetings to get everything sorted for the move so I’m spending quite a lot of time on transit this week.

This week is not very exciting as far as meal plan goes. It is based on our work schedules and convenience. I’m working 6 days a week so every thing has to flow. Continue reading

Day 26-The Perfect Veggie Burger(no tofu)

So I have to say my favorite veggie burgers used top be the ones from Costco and made my Kirkland (actually called garden burgers)
IMG_0222They had cheese, mushrooms and rice etc. I really liked the fact that there was no tofu. I don’t like how tofu disguised as meat products taste, look, or even their texture which is more dense and compact. I’m not a vegetarian and can eat meat so why would I eat the fake stuff?

This is why I like “veggie” options that don’t claim to be something else. I thoroughly enjoy “garden burgers” or the like because they are filled with veggies, rice or other grains, seeds, etc.

Since living our year plastic free we are unable to purchase my favorite veggie burgers, the burgers themselves are wrapped in plastic and the box itself is wrapped in plastic…a little much don’t you think?

So, We have been trying out different recipes for veggie burgers to make from scratch. Just the other day Matt made me dinner and made these veggie burgers. When he was putting it all together I knew they would be marvelous I could almost tell right away.

He researched and found this recipe on another blog. Its funny they were on the same quest as us…the quest to find the perfect veggie burger.

After eating this for dinner I knew I would not need to buy those pre-made burgers. I have finally found a plastic free, no additives, healthy, and damn good veggie burger.
I urge you to try it.
This is what our dinner looked like. IMG_20121202_194208 Click here for the original blog
Blog: Oh She Glows

Perfect Veggie Burger
Angela from Oh She Glows

Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of breadcrumbs, chopped almonds, sunflower seeds, and seasonings to round them out. Best of all, they work great in the oven, frying pan, or even on the BBQ. They can also be made gluten-free by using gluten-free oats, Tamari, and breadcrumbs. Don’t have breadcrumbs? Just process a few slices of bread in the food processor for instant breadcrumbs. I used 3 slices of Ezekiel bread.

Inspired by Whitewater Cooks.

Yield: 8 burgers

Ingredients:

  • 1/2 cup onion, diced
  • 1 large garlic clove, minced
  • Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
  • 1 cup oats, processed into flour* (other flours might work)
  • 1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and roughly pureed or mashed
  • Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
  • 1/3 cup almonds, chopped (toasted if preferred)
  • 1/2 cup sunflower seeds, (toasted if preferred)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp Tamari (soy sauce)
  • 1.5 tsp chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

Directions:

1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!

GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.

Day 22- Minestrone Soup

Wonderful recipe that has never failed. Ive made it tonnes of times and have never been disappointed.
I got this recipe from the “Living the g.i. diet” by Rick Gallop. Continue reading