Healthy Comfort Food

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    Healthy Comfort Food

    So, reading a recent post got me thinking about a comfort food swap... I figure we can swap out recipes for Healthy alternatives to our usual comfort foods... For instance:
    Healthy Pepper Poppers
    1 green bell pepper
    1 tbsp chevre per each section cut
    Cut a green bell pepper into sections. Spoon spreadable chevre over each section, and roast on parchment paper lined baking sheet at 350F degrees for 15-20 minutes. Eat as is, dipped in your favorite sauce, or over a slice of toast... Go the extra mile by coating them in an egg batter and crumb coating and cooking them in fruit oil on medium low temperature in a hot skillet til crumb coating is golden brown.

    Frankly, battering it and frying it in a skillet takes too much time and effort. So, I just bake them and eat them as they are. If you don't like chevre, you can substitute another spreadable cheese. The less time it takes to prepare, the better! After all, this is comfort food!

    #2
    My go-to healthy comfort food is Asian soups, like Pho, Laksa, Tom Yum, etc. I don't have a recipe as my partner makes them. His secret is to toast whole spices on a dry pan until you can't breathe in the kitchen and have to open all windows : D It works well.

    I'm a Lesser Cook (and usually more of a Scullery Maid or a Kitchen Boy) but sometimes I use this recipe by Jamie Oliver. It's a very simple soup, but very satisfying.

    Comment


      #3
      alleycat ooh! That soup recipe looks sooo good! I agree, toasting spices, herbs, and seasonings yourself, has a special effect on the food you prepare, and food prepared by a guy who's willing to take the time to do it right always tastes better. You're welcome to share some of your partner's quick and easy comfort food recipes with us anytime!

      Sick Day Cabbage Soup
      1 head of cabbage, finely chopped
      2 carrots, ribbon peeled
      4 cups white beans, rinsed and strained
      1/2 cup tomato paste
      1 onion, chopped
      1 clove garlic, chopped and crushed
      splash olive oil
      splash lemon juice
      salt, pepper, curry powder to taste

      Toss the ingredients into a pot with water or broth and boil til the cabbage and carrot have brightened and the onion has become slightly opaque.
      Note, I have a HUGE family, so some of my recipes will need to be cut down to size. This is a hot (red and white pepper), yet bland soup, as it's my usual cold/flu season soup, . Pre-cut some cooked chicken and toss it into the mix in place of beans if you don't like the vegetarian route..

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        #4
        EXTRA DARK HOT COCOA
        1 tbsp cocoa powder
        1 packet stevia powder
        Fill mug halfway with boiling water from teapot, halfway with milk or milk substitute. A drop of peppermint essential oil or or peppermint extract
        If you like yours extra rich, you may want to put in two tablespoons of cocoa powder, two tablespoons of maple syrup, and use coconut milk.
        Cocoa is my coffee... Please, keep in mind the size of your mug... if it's smaller than 8 ounces, keep it at 1 tbsp... I use old German beer flasks, though... HAHA!

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          #5
          Someone asked for my avocado fries recipe. So, I copied and pasted it...

          Avocado Fries
          Pit and slice avocados lengthwise; bake at 350F degrees for about 15-20 minutes on a baking sheet lined with parchment paper or foil (til they take on the texture of fries)... You can drizzle with salt and olive oil first, but avocados are such a high-fat fruit, you don't really need anything extra. Eat plain, dip in plain Greek yogurt or honey mustard sauce, bake with a sprinkle of shredded Parmesan Cheese, etc... They're really simple.

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            #6
            Thanks, I'll harass him for his recipes, although he's more of a chaotic (chuck in a bit of this, chuck in a bit of that) cook so measurements are tricky.

            The cabbage soup really appeals to me as well. I wonder if a variation using sauerkraut would work well?

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              #7
              Sauerkraut is merely fermented cabbage... I see no reason why you can't use it. Though, due to the fermentation, the flavor would be different. A Sauerkraut Bowl with carrot ribbons and cut ham or sausage links is actually my husband's favorite snack... He douses it with Dijon mustard and horseradish sauce.

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                #8
                Originally posted by alleycat View Post
                cabbage soup really appeals to me
                BIGOS is a great cabbage dish, and there's many variations. Some use both cabbage and drained or rinsed sauerkraut, or just sauerkraut.





                Poland's national dish, and one of my favourite dishes. There is a variety in ingredients, some have mushrooms and juniper berries, while others contain apples, venison, lamb or beef. It is best made a two days in advance and reheated on low heat before serving. This enhances the flavour.

                50g butter
                2 onions, peeled and chopped
                1 jar sauerkraut
                1 can diced tomatoes
                1 small white cabbage
                300 ml strong beef stock
                350g smoked sausage
                5 to 6 pork ribs ( or lean grd. pork)
                salt, pepper, paprika

                Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in cold water, drain thoroughly and mix with the onions. Add the tomatoes. Chop the cabbage finely and mix in. Add the stock, stirring well, and then the pork ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for two hours. Season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat for an hour before serving and thicken with some flour.
                Serves 8.

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                  #9
                  I like to replace half the starchy veg in a recipe w non starchy veggies. Like, half rice half cauliflower fried rice. Or half potatoes half celeriac puree.

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                    #10
                    thinman 'rin Thanks for sharing. The bigos look super tasty! Definately a make-ahead filler if you want to grab it and go for a quick and easy bite. I like the half and half starch combining that you do, 'rin. It's a great way for people who are starting in the non-starch lifestyle to adapt themselves to it.

                    Peanut butter balls
                    1 cup peanut butter
                    1/4 cup honey
                    1/2 cup toasted oat flour
                    Combine the ingredients together and roll it up into tiny balls... Store in the fridge and pop a few in the mouth when you've not eaten and are in a rush. If you want to go gluten-free, vegan, use maple for honey and coconut flour for the oat flour (oat flour is gluten free, but it sometimes contains "contaminants") Not only is the recipe simple, but if you're not a fan of it, your canine will be.

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                      #11
                      Bigos can be cooked in a slow cooker, also sold in jars vegetarian or with meat.

                      I remember the Hari Krishna's handing out these balls . . .

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                        #12
                        Popped some popcorn earlier today... Poured in a packet of Stevia in the Raw, A shake of Cinnamon, and a tablespoon of cocoa powder, shook all the ingredients together, and sat down to a movie with my kids... I found it SUPER filling! I also make pie spice popcorn... using a shake of allspice, apple pie spice, and two packets of stevia in the raw... Kids love it! I like going sweet with my popcorn, but I imagine you can flavor your popcorn with just about anything in your spice rack. My kids also like it when I toss it with some grated parmesan cheese while it's still warm. Because of the powder, it gets a bit messy for your fingers, but no messier than eating a bag of doritos or cheeseballs. Happy experimenting!

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                          #13
                          I've put curry powder on popcorn or Parmesan cheese powder. Nutritional yeast could be good.

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                            #14
                            Nutritional yeast is an AMAZING topper for a LOT of things... I like sprinkling my vegan "pasta" dishes with it most of all.

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                              #15
                              So, I know this isn't a recipe, but have you ever looked in the cabinet and saw nothing but a can of beans, corn, or green beans? When was the last time you just drain and rinsed that can and ate it like finger food... I totally do that when I get the munchies, and it's such a simple filler... Another thing I like to do is buy romaine hearts, fill a shallow dish with a little olive oil, dip and just munch into it like a corndog... Does NOT taste like a corndog, but it's super filling, and by the time you've gotten to the base of the lettuce, not only are you SUPER full, but you've had more greens in one go than you could ever hope to accomplish just mixing a plate of salad. HAHA! Hmm... Maybe alleycat can try this to keep from binge-eating during your next watch-a-thon.

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