Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.
To find recipes using a particular ingredient, click the search bar.
Happy 'simple' eating!
Traditional South Indian lamb curry combines a number of aromatic spices to create layers of flavor without overwhelming the lamb. This recipe is a simpler version of the dish, using garam masala - a blend of several Indian spices - to simulate the flavors. Marinating your lamb is the secret to this dish, so let it sit for at least 30 minutes. Serve with steamed jasmine rice or naan.
NOTE: We opted to bypass that rice or naan to reduce the carbs and ate it like a stew with a Thai carrot salad on the side (recipe below).
Bombay Carrot Slaw with Cashews
Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Healthy and vegan, this recipe is so EASY to make and can be made-ahead.
Directions and Ingredients:
Mix the following ingredients into a bowl; chill until ready to use.
First, what is it? Wikipedia says, "Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups."
It can be seriously spicy or mild depending on what you choose to purchase. I'm a wimp so I opted for the most mild I could find. I tried it as it is and I knew instantly that wasn't going to work for me! Yuk! I kept telling myself 'it's good for, it's good for you' ... yeah well, I didn't care. But, fermented foods, like kimchi, are great for the gut! I started looking for recipes I felt I could enjoy. I started with Kimchi Fried Rice and I'll have to admit, it was yummy!
Kimchi Fried Rice
1061 calories; 31 grams fat; 14 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 162 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 28 grams protein; 973 milligrams sodium
Giving credit where credit is due ... I found this recipe here.
So, what's the big deal about eating anti-inflammatory foods? Well, apparently chronic inflammation has been linked to cancer, heart disease, diabetes, arthritis, depression, and Alzheimer's. Yuk!
But, I love hamburgers on a bun with a few potato chips! Am I doomed to never enjoy a burger again? I think not. However, I do believe moderation is key.
So, will a burger kill me? Maybe eventually, but I believe it you surround yourself with plenty of anti-inflammatory foods (see list below), a burger now and then won't hurt.
Well, while I switched to an anti-inflammatory diet and not much happened. That's when I learned about lectins which voids the following list in many cases. So, the bottom line is if you feel well, don't have much belly, and no digestive issues ... go for it! But, if you're still struggling you might want to look at lectins.
What do you think?
Here's a list of anti-inflammatory foods to eat in abundance!
If you're not a fan of curry, turmeric, apples and onion ... might want to pass on this one. Personally, I love, love, love those flavors so this is one of my go to recipes for a quick dinner. While I am fine with it just the way it is, my DOH, Tom, would prefer some kind of meat ... so shrimp, beef, or chicken would work well in it or next to it.
Melt the coconut oil in a large pan. Add any or all of the following, to taste:
One of my favorite breakfasts, especially during the autumn and winter months, is fruit soup. It is warming, soothing, and keeps the morning constitution in check.
Feel inspired and add a cinnamon stick, star anise, a pinch of ground cloves ... make it your own!
Here is a current favorite:
The Instant Pot makes it so easy to make homemade yogurt!
Check out The Herbal Toad!
You can use any oil or a combination of pure and healthy oils like:
To use, wet your hands, scoop up a bit and massage it into your hands, legs, and/or arms. Do not use on your face.
Note: I added a bit more sugar, red pepper flakes, oregano, and a wee bit more salt
Instructions for Pressure Cooker or Instant Pot:
Instructions for Stovetop:
Recipe from (with personal adjustments): https://www.allrecipes.com/recipe/261118/pressure-cooker-mexican-beef-rice/?printview
These have, without a doubt, become my husband's favorite little treat! We could easily eat them all, but manage - most of the time - to have a wee bit at a time.
This recipe is from one of my goto sources for great, simply, healthy (most of the time) recipes on the web ... The Minimalist Baker! When I post one of her recipes, usually with my tweaks to suit our likes/dislikes, I will post the original post from her site. Please stop by and check out her recipes, subscribe to her newsletter, and support her wonderful efforts! Thank you.
Honey Mama's Chocolate Bars
My husband and I decided to give Misfits Market a try recently and we have discovered how boring our meal plan was getting. nips, collard greens, Brussels sprouts, mangoes and other items we don't often use. Today's package arrived with celery (last week, too) so we had more that we'd ever use! So, I hit the Internet and learned I can freeze it (wash, cut up, dry, and freeze on a cookie sheet, then bag it, then toss in the freezer to use later in soups, etc. Then ... celery soup!! Who knew my DOH would L-O-V-E this soup so much!!
Who's Karen? She is a wonderful lady from my past. She was my mother's friend from LeLeche League way back in the early 60s. When my summer days were surrounded by six younger siblings and I wanted to escape, I'd ride my bike to Karen's house where I often found her in the kitchen making lemon squares. To this day, they are my go-to dessert!
Karen's Lemon Squares
Unlike my mother's recipe, mine is a bit simpler and as my palate changes - whether more mature or old taste buds, I currently prefer mine. You be the judge!
I use my mother's recipe for the meatballs.
Store in air-tight container, I use Mason jars for up to 5 days in the refrigerator or 3 months in the freezer.
Comfort food! Can be made vegetarian or even vegan if you want to use plant-based products.
This is my mother’s recipe and a childhood favorite and serves 6 - 8.
My mother said, "Authentic Italian sauce recipes call for uncooked meat; re-cooking meats which are to be added to tomato sauce seems to be an American idea. The meat is so tender and the sauce is much quicker to prepare."
If you're like me, you hate the irritating buzzing sound of gnats swarming around your ears, eyes, and mouth, right? Here is a spritz you can carry around for those pesky critters. You can also make it a roll-on!
In reviewing my choices lately, I realized my essential oils were costing me a fortune, but I wasn't sure where else to go as I have been a Young Living advocate for years. A dear friend told me about a woman named Stephanie who owned The Herbal Toad in Ozark! I loved the name and spend a good bit of time over the next week getting to know Stephanie who is a certified herbalist. How amazing is that?
I have always been interested in using herbs for health and grow several myself. I feel like a sponge every time I visit her, soaking up all her knowledge and wonderful tinctures. Stephanie is so helpful, carefully answering every single question I ask!
If you're local and looking for an alternative way to good health, I can wholeheartedly recommend The Herbal Toad! If you're not local, she has an ever-growing online presence!
Tell her Elizabeth sent you!
The Herbal Toad
Elsewhere on my blog ...
Our recent family reunion was amazing ... tons of great food, great activities like kayaking, hiking, swimming, etc. I was asked for my broccoli salad recipe, so for those who requested the recipe, here you go!
For the Dressing:
My daughter, Natasha, loves this soup and it's perfect for any occasion.
I hope you make some fresh tandoori roti ... it's easy and amazing
Anyone who knows me knows I love everything there is about food. In an interest to be as healthy as possible I have shifted from low carb to vegan and much of what is in-between. What does that mean? First, if means we have had some amazing food over the years but in all the 'programs' or 'diets' we've tried all have both pros and cons.
The biggest con, for both my husband and me, was limitations of certain items. And, usually things we loved! No bread, no meat, no whatever ... you get the picture.
So, what is one to do when too much of a good thing isn't good anymore?
I asked myself what I really wanted. I discovered I mostly want to just plain feel good ... strong ... toned ... fit. So?
In scrolling through my Facebook feed, I came across my niece's page. There was an amazing photo of her and I knew what I wanted to do. Granted, Tom is not on my page at all, but that's OK as he has his own journey. Over the years he has been gracious - even though vegan was HIS idea! - to encourage me and sometimes jump in. But the plan is so simple ... no food is forbidden but rather portion control. Being a hands-on learner, I love the concept and it has really helped me SEE what to do. I feel amazing and am full of energy, though I still enjoy a little nap in the afternoon ... yeah, gimme a break ... I'm pushing 70! Naps happen!
So, I sent my niece a message and basically told her I wanted to be her. We chatted. As I shared my thoughts I had an epiphany! I exercise, I play tennis, I eat well, there is no doubt about that. I eat as organic as possible, plenty of fresh fruit and vegetables, very little, if any, processed food. So what's my problem? As I said, portion control and understanding how food affects my body. Was it really that simple? Yes, it was.
My niece explained I just needed to understand what my body needed and put it into categories or rather 'containers.' As a tactical learner, I was excited.
I ordered my little containers and was shocked at the size. I just knew I'd starve and that was not something I looked forward to at all. It also came with an incredibly wonderful cookbook - everything I've tried so far has been amazing! Plus, the dreaded diary, and a workbook. That workbook and the accompanied online videos explained what I'd been missing all these years.
What surprised me the most is how much food I was actually eating. So far, I have not felt hungry at all and I've easily dropped 12.5 pounds and many inches!
The daily workout is making a difference, too! I have also started playing tennis and that has increase my stamina ... most days, I cannot wait to play!!
Stay tuned for more on #21dayfix!
Per serving: 444 calories / 32g fat (8g saturated) / 85mg cholesterol / 3g fiber / 31g protein / 6 carbs / 1g sugar, 725mg sodium / 3mg iron / 203mg calcium
From Health magazine / May 2019
I have been sharing recipes for years and finally starting putting some of our favorites on this site. I hope you find something you love!