Archive for October, 2009

Pumpkin Spice “Not-te”

October 30, 2009

Back when I could have coffee, sugar, and milk, I used to love the Starbucks Pumpkin Spice Lattes. Since I can’t have any of these things, I decided to come up with a version that I could have.

1 cup soy milk
1 tsp maple syrup
1 Tbsp canned pumpkin or cooked pumpkin
1/2 cup water
2 tsp instant coffee substitute, such as Cafix or Dandy Blend
(If you have another herbal coffee substitute, make a very strong 1/2 cup of that instead)
cinnamon and nutmeg to top

Heat soy milk, pumpkin, and maple syrup until steaming. Whip until frothy. Fill cup with the coffee, and then top with the hot milk. Sprinkle with cinnamon and nutmeg.

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Icelandic Meatballs & Cabbage

October 29, 2009

These are traditionally made with pork and beef, or pork, beef, and lamb, but we made them with beef and turkey because turkey is cheap and pork is a no-no on the Blood Type Diet. This is a cheap and fairly easy & quick meal (except for the cleaning of the food processor).

2 lbs ground meat (beef, pork, lamb, turkey)
3/4 cup flour (spelt or brown rice)
1 onion
2 eggs
2 Tbsp starch (potato, tapioca, or arrowroot)
salt, pepper, and paprika to taste
cabbage leaves

Mix ground meat, onion, and flour in food processor until well blended. Add water to thin it out (it will be VERY stiff). Add salt & pepper, eggs, paprika, and starch. Mix with an electric mixer until combined. If mixture is still too stiff, add a little more water. It should be fairly soft.

Scoop meatballs out with a spoon that has been dipped in cold water. Put into a pot filled with water. Top with cabbage leaves. Bring to a boil, and cook for 20 minutes.

Vegetable Fettucine with Meat Sauce

October 26, 2009

I found this in a women’s magazine that my mother-in-law gave me. It’s a great way to get more veggies into your diet as well as eliminating grains. I think that the peeled turnips in the sauce vaguely remind me of slightly melted cheese, but my husband insists that I am just making things up. It’s a great meal for blood type O.

Sauce:
1 lb ground beef
2-3 tsp paprika
1-2 tsp oregano

1-2 cups pre-made marinara sauce (I used leftovers from last week)
OR
1/2 chopped onion
2 cloves garlic, minced
14 oz can diced tomatoes
1 Tbsp tomato paste
a little water
1 Tbsp olive oil

“Pasta”:
1 medium turnip or 1 large parsnip (or 2 medium ones)
1 very large or 2 large carrots

If not using premade pasta sauce, heat oil in pan, add onion and garlic. Add ground beef,paprika, and oregano. When meat begins to brown, add remaining ingredients or sauce, and cook for about 10 minutes.

Meanwhile, peel carrot and turnip. Using potato peeler, peel strips of the vegetables (to make the “fettucine”). Boil water. Cook the vegetable strips in the water for 2 minutes, and drain.

Serve meat sauce over the vegetable strips. Serves 4.

Menu Plan Monday – Week of 10/26/09

October 26, 2009

We are easing into the Blood Type Diet. There are still some “avoids” on our meal plan (e.g. cabbage), but I am trying to limit those. I’m also trying to figure out how to reduce the amount of grain in our diet without substituting for coconut flour (sadly another avoid). Any other ideas are welcome.

Monday – Vegetable Fettucine with Meat Sauce

Tuesday – Mexican Pinto Beans, Mexican Quinoa with Pepitas and Cilantro

Wednesday – Icelandic Meatballs & Cabbage

Thursday – Sticky Crockpot Chicken Drumsticks

Friday – Lamb Meatballs, Swiss Chard

Broccoli/Kale/Chard Mini Fritattas

October 25, 2009

This is a variant on another recipe that I found. This is a great way to use up leftover cooked vegetables. You can use any cooked veggies, or steam or saute them to use if you don’t have leftovers. By using leafy greens or broccoli, this is a great breakfast for blood type O.

8 eggs
1 cup cooked vegetables (broccoli, chard, kale, spinach, etc)
freshly ground pepper to taste
1-2 tsp Herbes de Provence

Beat eggs. Add veggies and spices. Pour into greased muffin tins (fill to top); it should take 8-9 tins. (Warning, they are really hard to clean. I am going to try using greased ramekins next time).

Bake at 350 for 15-20 minutes, or until puffed and browned.

You can save the leftovers to eat cold, or reheat in the toaster oven. They can also be frozen.

Vegan Soaked Baked Oatmeal

October 23, 2009

I made this before we went on vacation and before I started the Blood Type Diet, which says no oats for me. ­čśŽ But it was really good and a good make-ahead breakfast.

2 cups oats
2 cups water
2 Tbsp flaxseed
2 Tbsp lemon juice
1/4 cup maple syrup
1/4 cup coconut oil
1 cup non-dairy milk
2 tsp cinnamon
2 tsp vanilla
1 cup raisins
2 cups chopped apples

Soak oats, flaxseed, water, and lemon juice on the counter over night. Mix a little more lemon juice into the chopped apples, and mix remaining ingredients, leaving in the fridge. In the morning, mix everything together and spread out into a 9×13 glass baking dish.

Bake at 350 for 20 minutes.

Menu Plan – Week of 10/19/09

October 23, 2009

I’ve been trying to do the Blood Type Diet for type O, so we are having more red meat and less veggie meals. I’m still using too many grains, but we are trying to phase them out.

Monday – Burritos with black beans, ground beef, avocado, lettuce, tomato, brown rice tortillas, and salsa; kale on the side

Tuesday – Crockpot Beef Stew

Wednesday – Thai Chicken (it uses coconut milk, which is a no-no, but we needed something my husband could cook), rice

Thursday – Tandoori Salmon & Shrimp, Sauteed Kale with Garlic and Red Pepper Flakes, sliced cucumbers, brown rice
(Really easy – liberally sprinkle salmon fillets and shrimp with tandoori seasoning, heat a little olive oil in a pan, cook salmon until cooked on both sides, add shrimp near the end and cook until done on both sides)

Friday – Homemade Pizza (one regular, one dairy & gluten free, top with sugar-free chicken Italian sausage)

Menu Plan – Week of 10/12/09

October 23, 2009

Catching up on posting my menu plans…

Monday – (vacation)

Tuesday – Rice Macaroni and “Cheese”, Hot Dogs (I’ll post the recipe soon)

Wednesday – Swedish Meatballs, Cauliflower, Salad

Thursday – Sausage, Sauteed Spinach, Salad, Brown Rice

Friday – Baked Sole with Hazelnut, Lemon, and Parsley

Saturday – Roast Beef, Broccoli, Salad

Sunday – Roast Chicken, Broccoli, Salad, Corn

Menu Plan Monday – Week of 10/4/2009

October 21, 2009

(This was sitting in my drafts and never got posted before we went away)
We are going on vacation, so my mother-in-law will be cooking for us after Wednesday, so it’s a short meal plan week:

Monday – Eggplant Parmagiano Stew (from The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic )

Tuesday – Burritos

Wednesday – Travelling

Menu Plan – Week of 9/28/2009

October 6, 2009

I started this post last week and then I got sick and it got hectic so I never actually posted it, but here it is. It was a good example of why it’s always good to have extra meals planned in case of emergency, because I had forgotten to take out chicken in time so we had to substitute something else on Thursday.

Last week, we made Thai Chicken Fettucine instead of one of the other planned meals (we had some leftover chicken and wanted to use it up).

Sunday we made Quick Moroccan Stew with Quinoa Couscous

Monday – Pasta with Pumpkin Sauce

Tuesday – Sweet and Sour Ham, Snap Pea, and Pineapple Casserole

Wednesday – Crockpot Beef Stew (I’ll post the recipe later, this is my all-time favorite beef stew recipe) with Coconut Flour Biscuits

Thursday – Puerto Rican Style Stewed Rice with black beans and sliced hot dogs

Friday – Peanut Butter Chicken (I’m not allowed peanuts right now, so we substituted sunflower seed butter and this was just great with that.)

chicken

pesto

ham& lima beans