Tag Archive | rice

Sunday funday

I was supposed to post this yesterday but ill soon get to why I did not.

I woke up optimistic on Sunday morning at 7 am. I bought everything I needed at planet organic and thrifty foods on Saturday. Matt and I both had to go to work so we worked together to get the day going. I had made lunch the night before so he made the shakes in the morning.
I started breakfast with l-glutamine and water then 1/2 tsp of Manuka honey. Apparently the Manuka honey helps kill the h. Pylori bacteria (ulcer) and I am happy because I love sweets 😉

My morning shake consists of 1cup of almond milk we made from scratch, one scoop of brown rice protein powder, and 1tbsp coconut oil. This is what it looked like:

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Does it look good?

Hell no!! it looks bad and tastes bad haha I should have gotten the small package but oh we’ll. I’m gonna stick it out. This is the one I got

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After some sealicious omega fish oil breakfast was done. Overall not so bad.

I work at the salon today so here is what I packed. I did bring almonds and cashews but they were soaking while I took this picture.

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At snack time (before and after lunch) I had 1/4 cup of almonds and cashews and half of a zucchini made into sticks.

For lunch it was about a cup and a half of quinoa, steamed asparagus, carrots and cabbage. It was pretty good.
Afterwards, I asked about eating the quinoa and learned that for my stomach at this time it would be too complex to digest so I’m going to stick with rice from now on.

Unfortunately at work around 130 I started to get really hungry. I had the Rest of my snacks and had herbal tea. This did nothing. I finished work at 5 but seemed to get hungrier and hungrier to the pointe of getting a migraine. My coworker drove me home but stopped at the store first. I decided to get 85%cocoa bar. I had a 2 squares in hopes to get better but did not.
Home came pretty quick and decided to look up some more substantial recipes with my allowed foods for this 10 day stomach healing diet for an ulcer. Spinach rice casserole! Sounds yummy, i omitted spinach for cabbage and got some veggie broth. I’ll post this recipe and have the link here when I post it.
I got to the part where it’s supposed to simmer, lucky Matt came home so I said “can you set a timer for 15min then can you serve it up?” And as the sweetheart he is he obliged. 15 min came and it was burnt!!! With this migraine I neglected to think to turn the burner on low to simmer. Damn it, not my finest culinary moment. I ate most of it anyway. I was so hungry and wanted to eat. After that I fell asleep and slept well.
This post was supposed to be done last night but as you could understand it did not get done. I woke up with a mild headache but water and my morning routine fixed it pretty well.
I’m so thankful for my friend whose given me all this information and taking the time to help me out. Without her I don’t know what I could have done. I’m on a road to really understanding what my body needs.
I’m also so thankful for Matt. He knows exactly what I need and just does it without me asking. He makes sure I am comfortable when in pain and does everything to help me out. He is so caring and loving. I’m so thankful he is part of my life.
I think that today I was nice to myself by starting the journey. I’m starting to listen to my body and giving it what it wants. I still have lots to learn but starting somewhere is the start.

Have you ever suffered from an ulcer before? What were the steps you took to heal?

Nori Wraps

Nori Wraps
**We are not celiac so were not concerned with cross contamination or with checking if our ingredients are certified. Please do so if you are wheat/gluten intolerant***

Ingredients Continue reading

Week 1-Intro to Gluten/Wheat Free

So This week is off to a late start.
Today, Tuesday Jan 1 2013 is the beginning of our month gluten free. Due to my lack of organization I cant start till Thursday.  Today I’m meal planning and researching. Tomorrow is grocery day and baking day.

MEAL PLAN… 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.