This is very versatile; any combination of vegetables you have on hand can be used. You can also add cooked chicken or shrimp or, if you are vegetarian, TVP, for a complete meal.
3 c. cooked pasta such as penne (gluten free or other)
1/2 medium zucchini, diced
2 medium carrots, diced
3 mushrooms, chopped
1 c. diced cucumber
1/2 c. frozen peas, thawed
1 T. each walnut pieces and sliced almonds
2 T. sunflower seeds
1/4 c. raisins
1 – 2 T. dried dill
1/3 c. plain Greek yogurt, thinned with a little milk
1/2 package Simply Organic Ranch dip
1 T. creamy cucumber dressing
Combine pasta and remaining ingredients except dressing in a large bowl. Combine dressing ingredients in a small bowl and pour over pasta salad. Stir well. Refrigerate until chilled.
A beautiful comment yesterday left by a new reader to my blog made my day.
I’m so glad I found this. Trying to find advice for cooking (and eating) while chronically ill seems downright hopeless somedays. I can’t really eat out and there are veryfew storebought convenience meals I can eat due to my allergies, yet making a full course meal usually ends in me collapsing 1-3 times. My boyfriend is so used to finding me on the kitchen floor at this point that he doesn’t bat an eye. I really do love cooking, though, so it’s awesome finding someone else out there facing similar challenges with wisdom to share.
Thank you so much.
This is why I started my food blog.
*Note some of the recipes do take longer to prep. Save those for days when you aren’t flaring, or can enlist help.
1 pepper, seeded and sliced
1 – 1 1/2 c. green beans
1 c. corn
Steam pepper and beans together until tender, about 10 minutes. Cook corn (I microwaved it). Dice pepper and cut beans into small pieces.
1 T. olive oil
1/2 T. balsamic vinegar
1 T. dried dill
1 T. italian spice mix
Salt and pepper
Place cooked vegetables in medium size bowl.
Add dressing ingredients, stir to combine. Enjoy! Great with any meat.
AKA “Healthy Nutella”
Gluten free, egg-free, dairy-free, sugar free no-bake, and yummy
1.5 cups walnuts, or hazelnuts, ground
1/4 c. liquid – milk, juice, water
8 dates, pitted
1/4 c. cocoa powder
1 tsp. vanilla
Grind the nuts in a food processor. Add liquid, process some more. Add dates, process some more. Add remainder of ingredients and process until completely blended. Can use as a spread or roll into balls and roll the balls in nuts, coconut, etc. for truffles.
1 c. quinoa
2 c. water
Combine quinoa and water in large pot, bring to a boil. Cover and reduce heat to low, simmer 15 minutes. Remove from heat and let stand 5 minutes. Let cool.
In large bowl combine the quinoa with the following:
2 c. diced cucumber
2 c. diced pepper
1/3 c. toasted sunflower seeds
2/3 c. toasted sliced almonds
1/2 c. raisins
1 small can mandarin oranges, drained (reserve juice)
Combine in a jar or other container with a lid, shake well, pour over salad.
1/3 c. reserved mandarin orange juice
1/4 c. olive oil
1 T. each dill, Italian spice blend
1 tsp. mustard
1 tsp. lemon juice
salt and pepper
Serves about 8 – 10 as a side salad
1 c. spinach, roughly torn
1/2 cooked chicken burger, ground (equal amount of a cooked chicken breast could also be used)
1/2 small zucchini and 1/2 medium carrot, shredded
1 tsp. oil
1 T. non-fat plain yogurt
1 T. Sesame Teriyaki sauce, such as Organicville.
Put the spinach on a plate. Combine remainder of ingredients in small bowl, place on top of spinach. The chicken salad blend would also work well in a wrap or as a sandwich. Serves one, easily doubles or triples. Enjoy!
Five years ago yesterday I started this blog. There are now over 200 posts, and most of them are recipes that have been created and/or adapted.
I hope that I have been of some help to those with chronic pain cook effortlessly.
Thank you to all my followers. I couldn’t have done it without you.