Healthy Recipes to Share

@unk-p

Are those the ones made from seaweed? If so, be warned. I tried them. The worst. Ever. My husband couldn't even gag them down.

@deetoo

There are some slightly lower carb pastas made with chickpea flour - the brand is Banza. Not bad. I also find spaghetti squash to be better than zoodles.

@unk-p, I've seen those konjac noodles  -- been tempted to try them.  The consistency reminds me of jellyfish, which I once tried; no flavor, and once was enough.  Yes, let me know what you think.

@laura-f, thanks.  I've seen the Banza pasta but haven't tried it.  I once tried spaghetti squash but felt lukewarm about it.  That was years ago, and I can always try it again.

I once mixed regular pasta with zoodles, which tasted great, but it still elevated my blood sugar too much.  Funny, but my blood sugar is more reactive with grains than with white potatoes.  

@laura-f @deetoo  konjac noodles are made from white yams. The wet ones do seem kinda jellyfishish.  They say to rinse off the water, and there will be no flavor. (But also no carbs and no calories)

 Chinese cabbage is also a good sub for noodles, if you don't cook it too long. I like to cook it in apple juice w Jamaican Jerk seasoning.

unk-p, I love all types of cabbage -- thanks for the suggestion.

For a quick & easy dessert, chocolate cake that originated in the Depression era ... Crazy Cake :)

https://sweetlittlebluebird.com/tried-true-tuesday-crazy-cake-no-eggs/

@unk-p

Ah! I confused my noodles. I use yam noodles and also mung bean noodles @deetoo - look into mung bean noodles, very tasty and lower carb.

What I referred to were noodles I found in the refrigerated section of the health food store, made from kelp. YUCK. Never again. Too much like jellyfish. I'd rather eat a bowl of pencil erasers.

Many of you are going to be having unseasonably cold weather this weekend. Here is my recipe for a vegan soup I love: 

MAJORCAN STYLE CABBAGE SOUP

In a soup pot:

1 head of cabbage (white or savoy), shredded

1 large onion, chopped

4-6 c. vegetable stock

Add enough water to barely cover cabbage if necessary

Bring to boil, cover, simmer on low for 45 minutes.

In a blender, puree:

1 ripe tomato

1 red bell pepper

2-4 cloves of garlic

2 tbsp olive oil

1 bay leaf

salt & pepper to taste

Add puree mixture to soup pot and cook 5  more minutes.

Garnish each serving of soup with 1 tsp olive oil and 1 squirt fresh lemon juice (optional)

Or, if you are able, a little grated pecorino or parmesan cheese. Crusty bread on the side. YUM.

Posted by @laura-f:

Ah! I confused my noodles.

I don't know why, but I laughed like hell when I read that.

Probably because I have a perpetually confused noodle.

Thanks for the mung bean suggestion!

I like a lot of Smitten Kitchen's recipes.  Here are three that I've been making a lot lately since we've been on #SaferAtHome:

Shakshuka (I've been adding kale or chard and chickpeas)

Miso Sweet Potato and Vegetable Bowl (I often add chickpeas and/or serve over quinoa)

Pasta e Ceci (Hmmm... didn't realize I had quite the chickpea theme going until I started writing this post...)

Also, yes, it can be a splurge for the burrata, but so lovely as a once in a while treat: Lentils with Burrata