The Beads Diet

me, myself and my diet

Posts Tagged Meals

Day THIRTY

Sep 8

Posted by marlyse in Journal, Positive | 4 Comments

It is plain wonderful knowing that I am now counting down the days remaining on beads.

One of the ways I have been able to sustain BLT – no Bite no Lick no Taste – during this program is the fact that I am reading more cookbooks, browsing more recipes and watching more cooking shows on TV than I usually do. Matter of fact is that I am pretty much constantly sucking them in. Funny thing is, all of this does not make me prone to falter but it gives me strength to keep on going. In my mind I am constantly building on my Cooking & Baking List for the Future and that list is extending and extending and there is so much I am looking forward to cook and to enjoy! Others on this program avoid anything remotely resembling temptation, me on the other hand, I go and sit right into the smells and suck them in – just like enjoying second hand smoke for a couple of minutes when one of my old wanting to smoke again urges comes over me. Food smells lucky enough don’t put fat on me. The first thing I can’t wait to cook is a real nice veggie frittata with a great salad on the side.

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Cooking and baking in the future

Aug 15

Posted by marlyse in Journal | No Comments

I think I am going to make a list of things I suddenly have the urge for and which I really miss. So far it’s been all about Swiss recipes (yes, I am American only by marriage). Last night it came out of the blue and now again, another sweet treat from there. Today’s craving I can understand, after exchanging email with my cousin Cornelia – who had just finished painstakingly copying a 120 years old handwritten cookbook from our great-grand-mom into a usable, 65 pages long PDF booklet with incredible Swiss cooking and baking treasures.

During our exchange I suddenly felt really, really, very, very homesick. It’s not been too bad the past few months but it always comes back. I haven’t been home in much to long of a time. When it washes over me it’s strong and it always feels like a dead end as there is no solution to remedy it except accepting the fact that I’m no longer there and that people I love dearly and who have played such major roles in my life are getting older and pass away.

Alright, so here are the first 2 items for that

to be (in moderation) baked and cooked in the future:

  • CHEESE
    • Raclette
    • Fondue
  • BAKING
    • Nussgipfel
  • TREATS
    • Coup Vermisell

I am sure this list will fill up over the corse of this program :-)

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Portobello mushrooms gourmet style.

Aug 12

Posted by marlyse in Vegetables & Fruit | No Comments

You guessed right, I am on the hunt for all the goodies which make it possible to enjoy this adventure. So here is another great recipe from the mailing list:

Portobello Mushroom with Spinach

Try sauteing a large portobello mushroom cap in a little veggie broth, then separately saute some spinach and minced garlic in another pan. Put the spinach mixture on top of the mushroom cap and enjoy.

For a twist you could grill the mushroom while sauteing the other veggies and when done fill the portobello with it.

For a different taste, you could put onions or green peppers or any other veggie with the spinach and/or add some tomato sauce on top. It’s yummy, fast and satisfying. You can bring it to work and re-heat it in a microwave or toaster oven.

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Ratatouille, my way.

Aug 12

Posted by marlyse in Positive, Vegetables & Fruit | No Comments

My first veggie meal. It was great to open the fridge and choose from the abundance of vegetables. What I made is one of my easy favorites. If not on a diet you can pair it with some grilled chicken and still have a very healthy and low calorie meal:

Ratatouille

Heat a non-stick pan over medium. Add the sliced onion. Make sure the onion does not stick or blackens. After about 2 minutes add the sliced bell pepper, soft sides down to allow them tenderize faster.

You can add now a lid to capture the steam and to help fasten the process and to keep all available moisture in. After another 2 minutes add the zucchini. As there is no fat you need to turn the food frequently enough to prevent sticking but to still allow some browning to occur.

Add pepper and some salt. At this point I also like to play with my mood and add other spices, such as garlic (concentrated liquid or powder) and Provençal type spices or whatever comes to mind. I for one like the spices from Windwalker Farm which sells their own, proprietary blend.

Again, after about 2 minutes add the mushrooms and continue cooking for another 2 minutes. Add the bouillon to the pan, this will develop a nice steam, close the lid to capture. After a brief moment and quieting down, spread the tomato slices over it all. Close the lid again and let go for a couple minutes. Remove the lid, turn the food with a spatula and while you do it make sure to scrape up the browned stuff on the pan bottom. All the veggies should be nicely softened without being mush. If not, cook a bit longer.

Serve. Add salt and pepper to taste.

The 2-min routine is only a rough estimate, watch your food, if it dries up too fast you might want to cut back to 1-min intervals.

Following this program make sure you’re not above 1 1/2 pounds of raw veggies if you are also having 2 fruits on the same day.

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