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Protein Breakfast Scramble: Part 2

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So yesterday I FINALLY got to talk to my new naturopath doc. I am really hopeful this guy can help me get better. After an hour and a half “history” of my health problems he’s scheming up different ways to go about this. And the fact that he is allowing me to have 1 cup of coffee a day and to eat my dark chocolate means he will live another day. Lol!
The last few days I have been getting some raging headaches from trying to quit coffee and I don’t normally get headaches. So for now I’m gonna follow the doctors orders and drink my coffee. :-}
He also explained why my deep leg pains and the SUPER Sensitivity I’ve been having where it literally hurts to wear clothes (but they are kinda necessary!). It’s called “Central Sensitization” and it totally makes sense! (Is that too much senses for one sentence?). All my senses except sight (cuz I’m super blind) are pretty heightened. I’m a big texture person, smells bother me more than a pregnant lady, sounds and light bother me a lot and all those tend to make my pain worse. For a while I thought I might be autistic because I know that’s what they deal with too. But I am not.
Anyway. He also said I need more fat in my diet because it helps feed the brain. Healthy fats, not saturated fats. So I am experimenting…
This is a basic recipe I embellished today from this post.
Wanna know what is under this layer of dairy free jalapaño cheese? Just keep reading.

Ingredients:

• 1/2 onion, chopped
• 2 cloves garlic, smashed
• 1 Tbs olive oil
• 7 oz. cooked black beans (half a can rinsed and drained).

Sauté all those ingredients together until onions are done. The sprinkle in:

• smoked paprika
• sea salt & pepper
• ground curry (I thought I grabbed the cumin. Haha)
• ground Turmeric
• dash of ground cayenne

Mix that all together and add 3 eggs, bacon bits, and a handful of washed fresh spinach.
Cook until eggs are done.

Shred dairy free cheese and add on top. Cook until “cheese” is melted.
I used Lisanatti brand Jalapaño jack cheese.

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It really does not smell very good to me. But the taste? OH MY GOODNESS! I could have eaten the whole thing to myself. 🙂
It serves two. Maybe I am two people?? 😉

So go ahead and try it out if you are adventurous. It really is D-lish! 😀

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Butternut Squash Soup

I don’t know about you but I think this was the first time I’ve ever had butternut squash soup. I’ve always thought it to be bland… and just bland. But this was actually pretty good!! (After I modified it).
I have been trying to find different things to feed my bird that he will actually eat because all he eats is fruit and nuts (along with his cold pressed pellets) and he needs more vegetables… And so do I.
So here is the recipe that I had tweaked to be edible for me and birdie. The key is to use as much organic as possible especially when feeding food to your birds.

Ingredients:
1 medium organic butternut squash.
3/4 cup organic yellow onion
1/2 head garlic
3 1/2 cups organic chicken stock
Olive oil
1/4 tsp curry
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp sea salt
1/8 tsp black ground pepper
(I estimated on the spices, I really just measured in my hand).

Preheat oven onto 400°F.
In a 9 x 13 baking dish coat with thin layer of olive oil.
Cut butternut squash in half and scoop out the seeds. Place cut side down in baking dish.
Cook for about 20 – 40 minutes until fork tender.
Chop the heads off of the garlic and place in aluminum foil heads up and drizzle with olive oil. Close aluminum foil to secure and bake for about 20 minutes until tender.
In dutch oven sauté onions in 1 tablespoon olive oil until translucent.
When butternut squash and garlic is ready, peel butternut squash and dice and add to the onions.
Squish the roasted garlic out of the skins and add to onion and butternut squash mixture. Mingle the flavors.
Transfer the vegetables from the Dutch oven into a blender. Add 3 1/2 cups chicken stock to blender. Add spices on top, and blend until smooth and creamy.
Transfer back to Dutch oven, bring to a boil, and then simmer for 5 to 10 minutes until heated through.

For finicky bird eaters cool the soup and serve with tortilla chip to get him to eat it. (my bird is quite content at the moment after chowing down).

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