The Beads Diet

me, myself and my diet

Posts Tagged recipes

Roasted Vegetables

Sep 21

Posted by marlyse in Vegetables & Fruit | No Comments

Here is a nice vegetable recipe Janet posted to the email list only a few minutes ago:

Janet’s Vegetable Roast

Try doing a large roasting pan of cauliflower, broccoli, carrots, green & yellow baby summer squash, mushrooms, & lots & lots of unwrapped cloves of garlic.

Separate broc & cauli into florets & 1/2 inch slices of stems, cut carrot into thick slices or long strips 1/4ered.

Spray olive oil pam on big pan, mix it all together & roast at 425 for a long time = keep checking that they don’t burn, they just get brown on the edges.

When they are tender & browned along the edges, pick up the garlic cloves, peel off the papery wrapper, & squeeze & mix them all up in the dish.

It is so good hot, cold, room temp. – you can bring it to work & eat it cold, warmed, or just out of the tupperware.  Looks pretty at a dinner with all the colors. & let me tell you it is so delish!!!!!!!

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Non-Lentil Lentil Soup

Sep 17

Posted by marlyse in Vegetables & Fruit | No Comments

Only a few minutes ago somebody posted a great looking recipe on the email list. Without further ado here it is:

Non-Lentil Lentil Soup

I’m culinarily-challenged but yesterday i accidentally made something that tasted like lentil soup.

i roasted carrots, onions, garlic and asparagus but the asparagus came out soggy. so i put them in the food processor along with the onions, carrots, garlic, juice of a lemon, cumin, lots of cheyenne pepper, a tiny bit of cloves spice, salt and pepper. pureed with spring water. then boiled it. and it really tasted similar and surprisingly good.

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Baked Plantains

Sep 8

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

Great snack. On the email list they suggest to add it into a plastic bag with salty seasoning and eaten with salsa – but I really like it with cinnamon (mixed with Truvia) as a sweet snack.

Baked Plantains

Peel them and slice them thinly. Spray either a roasting pan with holes in it or any baking sheet you have with some Pam. Bake at 325 degrees for about 35 min., checking from time to time, moving the slices in the pan around and turn over if needed. Shake some cinnamon (mixed with your sweetener of choice) over it and enjoy.

One large plantain serves as 2 fruit servings.

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Raspberry Shake

Sep 8

Posted by marlyse in Favorite Recipes, Milk & Yogurt | No Comments

You can make nice milk shakes with ice shaved into it, but a really nice treat is a yogurt-milk shake:

Raspberry Yogurt-Milk Shake

Take 5 oz of yogurt, drain it over night or at least for a few hours. Add 5 oz of milk plus 1 – 3 teaspoons of Torani Raspberry sirup (depending on how artificially sweet you like it, or not).

Put this all into a glass and mix it with a whipping motion with a spoon (or use a blender if you want to clean more dishes) until well blended and airy.

This gives a really nice shake with good consistency with the very mild tartness of the yogurt underlying. Really good if you are tired of milk-ice shakes.

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My own “Killer Chili”

Sep 2

Posted by marlyse in Favorite Recipes, Vegetables & Fruit | No Comments

This is the adaption of Pam’s Killer Chili – adapted to work with my 6 quart Le Creuset pot which is perfect for extended simmering and cooking.

Marlyse’s adapted Killer Chili

  • 1 cup onions, diced
  • a couple of sprays of Pam
  • 1 15 oz can of tomato sauce
  • 1 15 oz. can of crushed tomatoes
  • 1 15 oz. can diced tomatoes w/ liquid
  • 1 medium zucchini, quarter vertically and then cut horizontally into 1/4 inch pieces
  • 1 yellow squash, cut it the same as the zucchini
  • 1/2 small head cauliflower-cut, broken what ever you want to make them roughly marble sized.
  • 1 box of mushrooms, halved and then sliced.
  • 2 stems of 1 stalk celery, diced
  • 1 cup carrots, sliced.
  • 1 cup Accu-Weight approved veggie broth
  • chili powder, to taste, about 1 small container.
  • cumin powder, to taste, about 2 tablespoons.
  • salt, to taste
  • ground black pepper, to taste

    • Spray your pot with Pam and cook onions until clear and softened. If your pot get too dry, toss in a splash of  veggie broth.

    Add all 3 cans of tomato products. Add some salt, chili pepper (about 1/3 of the small container) and some fresh ground black pepper and let it simmer.

    Take carrot circles, diced celery and cauliflower bits, put in microwave safe bowl, add a splash or 2 of veggie broth and cover with plastic. Steam them in the microwave just long enough to soften slightly (about 5 minutes).

    Add all raw and steamed veggies to the tomato mixture. Add more chili.

    Let it simmer about 45 minutes, stirring occasionally throughout, and taste. Now it’s time to slowly add more salt, black pepper and chili pepper all to taste.

    REMEMBER TO LET IT SIMMER BETWEEN EACH SEASONING.

    The zucchini and yellow squash will break down and dissolve into the sauce – thereby thickening the stew. The longer it cooks, the thicker and more flavorful it becomes. Be careful, it’s easy to over season. Let it simmer at least 3 hours or more.

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