My Food Diary, Just Saying

Amazingly Healthy Rice

As you know, I try to pack nutrition into simple meals. Today was no exception.

I used the slow cooker to cook the chicken breast. Added frozen chicken breast, a couple slices of onion, and a little water. I just prefer adding a little water or broth.

Serving of canned beets, plain with nothing added, except black pepper. I wanted about 4 Ritz Crackers instead of bread, so I added those to the plate. LOL

For the rice:

In rice cooker, add

1 cup dry rice

1 1/4 to 1/2 cup orange juice

1 cup water

1/2 T. coconut oil

1 t. curry powder

Then add items below to a FOOD PROCESSOR

1/2 head cauliflower, washed

1/2 yellow squash, washed

1/4 onion

1/2 bunch kale, washed

Chop to consistency desired but I finely chopped the mixture

Add this to the rice cooker and cook WITH the rice, juice, water mixture. When done, add seasonings of your choice. Thank you for reading My Food Diary. I do this blog to keep up with what I eat, for medical purposes—my choice.

I see I can’t add this to Pinterest for some reason. I see changes to Tumbler that I am not liking. Or at least showing the photo I want to show on Pinterest.

I can tell you that this is delicious and packed with nutrition.

*My choice of food or method of preparation may not be suitable for everyone.

03172014

A special treat today. A cup of Mocha with freshly baked Blueberry Cupcakes. So nice to sit back, relax, and enjoy a special treat. 
Hope you all have a wonderful day today!
02142014

A special treat today. A cup of Mocha with freshly baked Blueberry Cupcakes. So nice to sit back, relax, and enjoy a special treat.

Hope you all have a wonderful day today!

02142014

Happy New Year, 2014!
Well, I have my ups and downs health-wise and that’s a part of the reason I do this blog. I like to keep up with things I eat so I can refer back and see what I really did eat (not always what we remember)! LOL
I’ve been having a cycle of “just don’t feel like cooking” as most of us with medical problems have from time to time. So, my method of cooking is geared for that. Easy, quick, simple, but with nutrition in mind. 
I personally do not add salt nor do I use ham, bacon, etc. to cook. If you do, that’s fine. I 
I cooked the cabbage in a rice cooker. I just chopped it up and cooked as I would rice. I added about the same amount of water as used with cooking rice. I also added about 1/4 of sliced onion to the rice pot.
The black-eyed peas were canned. I certainly did not want to fool with soaking, cooking, peeking, stirring, or anything. So, I opened the can, drained them, added seasonings that I like——placed a help on the plate. 
For the “greens”, traditionally mustard or turnip greens are used. However, I wanted spinach. I used canned spinach, drained well—-added helping of that to plate.
I cooked a small piece of steak in the slow cooker, the day before. So, it was ready to be taken out of refrigerator and a serving placed on the plate.
I mixed up a half batch of cornbread batter the evening before, placed in container and sealed. Today, I used the silicon muffin cups, placed batter in a couple of the cups and baked for 2 minutes in the microwave. Before I baked them though, I grated just a little cheese on top and added some chopped green onion—to give it color. Cornbread baked in a microwave tastes great and the QUICKEST way, but——it doesn’t brown. I can live with that. LOL
After the bread had baked, I placed the filled plate of food in the microwave and heated for 2 minutes.
I thought it was a rather good, traditional New Year’s meal with actually very little effort.  So, even if you feel bad and just don’t feel like the traditional, long-way, long recipe cooking——this is a way to at least eat something! No need to think you can’t have a nice meal since you can’t be in the kitchen all day.
* I realize my choice of foods or methods of cooking are not suitable for everyone. I thank you for taking time to read my blog.
I wish you and your family and friends all have a great year ahead.
01012014

Happy New Year, 2014!

Well, I have my ups and downs health-wise and that’s a part of the reason I do this blog. I like to keep up with things I eat so I can refer back and see what I really did eat (not always what we remember)! LOL

I’ve been having a cycle of “just don’t feel like cooking” as most of us with medical problems have from time to time. So, my method of cooking is geared for that. Easy, quick, simple, but with nutrition in mind.

I personally do not add salt nor do I use ham, bacon, etc. to cook. If you do, that’s fine. I

I cooked the cabbage in a rice cooker. I just chopped it up and cooked as I would rice. I added about the same amount of water as used with cooking rice. I also added about 1/4 of sliced onion to the rice pot.

The black-eyed peas were canned. I certainly did not want to fool with soaking, cooking, peeking, stirring, or anything. So, I opened the can, drained them, added seasonings that I like——placed a help on the plate.

For the “greens”, traditionally mustard or turnip greens are used. However, I wanted spinach. I used canned spinach, drained well—-added helping of that to plate.

I cooked a small piece of steak in the slow cooker, the day before. So, it was ready to be taken out of refrigerator and a serving placed on the plate.

I mixed up a half batch of cornbread batter the evening before, placed in container and sealed. Today, I used the silicon muffin cups, placed batter in a couple of the cups and baked for 2 minutes in the microwave. Before I baked them though, I grated just a little cheese on top and added some chopped green onion—to give it color. Cornbread baked in a microwave tastes great and the QUICKEST way, but——it doesn’t brown. I can live with that. LOL

After the bread had baked, I placed the filled plate of food in the microwave and heated for 2 minutes.

I thought it was a rather good, traditional New Year’s meal with actually very little effort.  So, even if you feel bad and just don’t feel like the traditional, long-way, long recipe cooking——this is a way to at least eat something! No need to think you can’t have a nice meal since you can’t be in the kitchen all day.

* I realize my choice of foods or methods of cooking are not suitable for everyone. I thank you for taking time to read my blog.

I wish you and your family and friends all have a great year ahead.

01012014

Breakfast In a Bowl.

I cooked grits in microwave. Chopped a small amount of cheese and sprinkled around after grits were done. I placed one egg in very small amount of coconut oil (olive oil will do) and cooked until it was hard cooked. I actually prefer the runny yolk style but usually cook the yolk until well done, it may be safer that way.

Popped one slice of whole wheat bread into toaster. I ate it without any butter, oleo, or whatever.

Sprinkled with pepper and other seasonings. It’s ready to eat!!!! (I like a lot of pepper on mine)

* I realize my choice of foods and/or method of preparation may not be suitable for everyone. I have medical problems that I keep this food diary in order to help myself keep up with things I do eat. Perhaps if you have problems that make you not even want to cook or eat——my hope is that I sometimes offer suggestions that may encourage you that cooking can be simple, fast, easy, and nutritious without staying in the kitchen all day.

Have a Happy New Year!

12312013

Thanksgiving Dinner for One or Two.

If for one of many reasons you spend Thanksgiving alone (one person or a couple) and really don’t need to go “big time” on the cooking of large amounts of food or if you have health problems and simply can’t spend hours slaving in the kitchen—-this is one option.

I used all canned products or packaged, as the turkey and dressing that was prepackaged. No, it wasn’t the same as bringing out a beautiful whole turkey but it does allow for the traditional “turkey and dressing” meal without the hassle.

I cooked everything in the microwave in small containers. No large clean up, leftovers stored in small containers in refrigerator, and clean up was a snap.

I had:

Turkey and Dressing

Candied Yams (minus marshmallows)

String Beans

Mustard Greens

Beets

Pumpkin Custard

Fruit Salad

*I realized my choice of foods or cooking methods are not suitable for everyone. I do this blog, my choice, for medical purposes and for encouragement to other people that may not like to spend all day in the kitchen. I like simple, fast, uncomplicated cooking that is healthy, too.  Thank you for reading my blog.

11282013

"Say Cheese!"  
After a couple of days of veggie soup, I wanted Southern Grits and cheese!  Then, I wanted to try the microwave cornbread muffins that I do with cheese! LOL I added a couple of blueberry muffins, for dessert. 
*Microwave muffins are FAST, FAST, FAST—but—remember, they do NOT brown. I do it in microwave UNLESS I have company and “looks” is an important factor. I did photo of cornbread and blueberry muffins, before baking. The photo of them on plate with the grits are after baking, of course. Not brown, but delicious!
10082013

"Say Cheese!" 

After a couple of days of veggie soup, I wanted Southern Grits and cheese!  Then, I wanted to try the microwave cornbread muffins that I do with cheese! LOL I added a couple of blueberry muffins, for dessert.

*Microwave muffins are FAST, FAST, FAST—but—remember, they do NOT brown. I do it in microwave UNLESS I have company and “looks” is an important factor. I did photo of cornbread and blueberry muffins, before baking. The photo of them on plate with the grits are after baking, of course. Not brown, but delicious!

10082013

Veggies and Microwave Cornbread Muffins

Photos: Meal, veggies in slow cooker, cornbread muffins when done, and cornbread muffins before baking.

I post this blog post to share (with anyone) EASY, FAST ways of cooking. Beginners, people with medical issues that makes traditional, from scratch cooking a chore they can’t handle anymore, elderly people that don’t want to stand in the kitchen all day, etc. I don’t expect my photos to be in “Food Beautiful” but do hope I can offer ideas to those seeking a healthier (not healthy when you don’t eat cause you don’t feel like cooking), easier, faster way of cooking. Yep, I show and tell the good, bad, and ugly—as a guide to my experiences. 

I was craving veggies. I had some fresh veggies on hand and decided to give it a try.

Slow cooker:   What i did (use amount of each—as YOU wish) sliced cabbage, pieces of carrot, one medium potato (quartered), 1/2 onion (sliced), some broccoli, and some frozen yellow squash. I cooked this combo 3-4 hours, on low. Since I started this so late I decided to wait to eat it the next day. Placed cooled veggie, cooked, mixture into a container and placed in the refrigerator.

Next day:  I placed the veggie mix into a rice cooker, added water, plugged in and let it heat about 20 minutes. I think I will cook this type veggie mix in the rice cooker to start with, next time. LOL

I also cooked 1 cup rice in a different rice cooker. That way the rice and the veggies were ready at the same time.

While rice and veggies were cooking, I mixed up ingredients for cornbread (according to recipe on corn meal package). I found out a couple of months ago (by trial and error) that I can bake corn bread muffins in 2 minutes in the microwave! I used 4 silicon muffin  cups that can be used in a microwave (they came with the NuWave oven). Filled with cornbread mixture, placed silicon cups on a plate, covered with a plastic, vented cover (cover is made to put over plates and is vented), and set microwave for 1 minute. I tested it after 1 minute, wasn’t done so I cooked 1 more minute (on normal setting) and it was done!

Placed rice in bowl, veggies and juice on top of that, and cut one cornbread muffin into 4 pieces, added to the top. LOL It was delicious and I think quite nutritious. * I realize my choice of food and/or cooking methods are not suitable for everyone.

A drawback: I found 2 drawbacks to the cornbread muffins. Even with the cover over them they were lopsided a little—as if air blew them that way. My microwave has the turntable that moves during the baking process so I don’t know if it was air blowing through the vented top or the revolving turntable that blew them uneven on top. 

The cornbread muffins done in a microwave are NOT for company. Breads done in microwave do not brown, though it’s done. But, for times the browning is not as important as the easy and fast—microwave is the way to go—in my opinion. Also, cornbread done in traditional oven or iron skillet usually cook “level” and not a little lopsided.

Just for fun, popcorn!

I got a new ‘hot air’ popcorn popper. I did use the bagged pop corn, for microwave popping. For medical reasons, I try to avoid salt, oil, butter, and all the goodies that most of us are accustomed to eating. I still have a few bags of the microwave kind but I got a bag of yellow, plain, old-fashioned popcorn——with NOTHING added to it to use in the new popper.

I was anxious to use the popper but a bit concerned about how it would actually work, if it would really pop the corn, if it would hit the bowl and not go all over the room, floor and all. LOL I read the instructions that I needed a 4 quart bowl so I found a corning casserole dish that I thought would work and it was a 4 quart.

I measured the popcorn in the little measuring cup that’s included with the popper, poured it into the popping well, plugged the popper in. Next thing I knew, kernels of corn were coming out of the popper and were getting into the bowl——BUT—-they did not pop.(*photo of that). My heart sank a bit but I waited and in just a very few seconds, I saw the popped kernels rising up the popping well and filling the see-through lid AND going into the bowl.  LOL

There were probably 10 unpopped kernels in all, which is not bad. Probably about 6 kernels DID pop out of the bowl (bounced out, etc) which is NOT BAD at all. I really enjoyed having popcorn for a snack without the added ingredients salt and oil. I did sprinkle with a very small amount of grated, Parmesan cheese and cinnamon.

*I used a Presto Hot Air Popper

*I do this blog for my own medical food diary so that I can see what I really did eat, etc. I realize my methods of cooking or choice of food may not be suitable for everyone.

Thank you for reading my blog.

05312013

Lunch today. Slow cooker spaghetti, baked chicken slices, spinach, and fresh strawberries. Easy, healthy, and fast.

*I realize my choices of food or method of cooking may not be suitable for everyone. I keep this food diary for my own medical reasons, my choice and for encouragement to other people that may not feel like long, drawn out cooking but need to eat. :)

05-24-2013

Oh, wow! How quickly things change! Didn’t post to Twitter as it usually does. I wonder why???? :( Everything is always changing and usually not for the best, IN MY OPINION!

Cream of Chicken and Veggie Soup and Cornbread Muffins
In slow cooker add:
1 can mixed veggies (tomatoes were included in this can)
1 can cream of chicken soup
Leftover baked chicken, amount up to you
Water, amount up to you
Cook on slow until thoroughly heated and can be left on longer, of course which is one of the good things about using a slow cooker. I just make sure I have enough water to assure it can be left for amount of time I think it will be before mealtime.
I made regular cornbread batch. Instead of making a pone of bread, I placed in muffin pans. I baked this in toaster oven on 350 for about 25 minutes. I baked on lower rack and moved to top rack to brown for just the last few minutes.
Easy, healthy (to me), and delicious.
* My choice of food and/or method of cooking may not be suitable for everyone. I keep this food diary for medical purposes, my choice. If any of my posts inspire someone that may not like to cook the long, drawn out way or just don’t feel like cooking due to health problems, etc. then I am glad I helped. 
Thank you for reading my blog and feel free to share.
05052013

Cream of Chicken and Veggie Soup and Cornbread Muffins

In slow cooker add:

1 can mixed veggies (tomatoes were included in this can)

1 can cream of chicken soup

Leftover baked chicken, amount up to you

Water, amount up to you

Cook on slow until thoroughly heated and can be left on longer, of course which is one of the good things about using a slow cooker. I just make sure I have enough water to assure it can be left for amount of time I think it will be before mealtime.

I made regular cornbread batch. Instead of making a pone of bread, I placed in muffin pans. I baked this in toaster oven on 350 for about 25 minutes. I baked on lower rack and moved to top rack to brown for just the last few minutes.

Easy, healthy (to me), and delicious.

* My choice of food and/or method of cooking may not be suitable for everyone. I keep this food diary for medical purposes, my choice. If any of my posts inspire someone that may not like to cook the long, drawn out way or just don’t feel like cooking due to health problems, etc. then I am glad I helped.

Thank you for reading my blog and feel free to share.

05052013