Re: JULY 2020 Maintenance Thread
Posted: Sun Jul 26, 2020 6:55 am
Sue, this is the gravy recipe:
https://www.drmcdougall.com/health/educ ... room-Gravy
I’m not sure it had enough spice, so you can also find divinely rooted on YouTube. I don’t think she is making videos anymore, but she has a gravy recipe and a herb mix for the gravy that I think is quite good. I make her gravy quite often also. When I make the creamy gravy I don’t usually have portobellos on hand so I just use whatever mushrooms such as cremini or white. I should try it with the portobello, if you do let us know how it is. So what I’m trying to say is I made this bean gravy, but with the spices from divinely rooted
I did make the lentil baloney. It’s not bad, tastes more tomatoey than I think store bought would have. I will try again as I want to use a spice recommendation that was in the comments section. The problem is I rinsed the lentils and then dried in the oven. Not sure they were 100% dry so when I ground them to make the flour I didn’t get some of it quite fine enough which affected the texture some. In any event I never throw away food, so if it isn’t used in a sandwich it will get used in pasta lol. I did have a nice toasted sandwich with it with lots of mustard. Was tasty. This baloney makes a nice fat free alternative to putting tofu in a sandwich. That’s too bad about your tomatoe plants, but at least you have all the other veggies.
I made a zucchini loaf from straight up foods. It was good, I did add chocolate chips which weren’t called for I would like to make it again without the chocolate. It was when we had guests over so I always figure everyone likes chocolate. I will try that almond cake recipe thanks for the link. The zucchini bread also uses Millet. I couldn’t find any so I used cornmeal which I ground up. Sure adds nice texture to baked goods using these grains. I made a new veggie burger pattie, super simple with quinoa, almond flour, black beans and Cajun spice. I baked instead of pan fried and they were nice and crispy. I also made the Korma recipe from straight up foods. It’s so good. But next time I would use far less potatoes so I get more sauce and use it over rice. The spice blend is very good, I might even double it for the next batch. So seems I did a lot of cooking this past week. This week I will be eating leftovers so yay to that.
Exercise is still consistent. Been getting in lots of walks and pickleball. Had some potato chips, need to get them out of the house today far too tempting. Dropped a pound this week, but I know at times I’m overeating. We bought such nice fruit this week so we’ve been enjoying that.
Boy this was a rambling post...maybe mine are all like that. And Sue, yes the backpack was a bit lighter on the last day.
https://www.drmcdougall.com/health/educ ... room-Gravy
I’m not sure it had enough spice, so you can also find divinely rooted on YouTube. I don’t think she is making videos anymore, but she has a gravy recipe and a herb mix for the gravy that I think is quite good. I make her gravy quite often also. When I make the creamy gravy I don’t usually have portobellos on hand so I just use whatever mushrooms such as cremini or white. I should try it with the portobello, if you do let us know how it is. So what I’m trying to say is I made this bean gravy, but with the spices from divinely rooted
I did make the lentil baloney. It’s not bad, tastes more tomatoey than I think store bought would have. I will try again as I want to use a spice recommendation that was in the comments section. The problem is I rinsed the lentils and then dried in the oven. Not sure they were 100% dry so when I ground them to make the flour I didn’t get some of it quite fine enough which affected the texture some. In any event I never throw away food, so if it isn’t used in a sandwich it will get used in pasta lol. I did have a nice toasted sandwich with it with lots of mustard. Was tasty. This baloney makes a nice fat free alternative to putting tofu in a sandwich. That’s too bad about your tomatoe plants, but at least you have all the other veggies.
I made a zucchini loaf from straight up foods. It was good, I did add chocolate chips which weren’t called for I would like to make it again without the chocolate. It was when we had guests over so I always figure everyone likes chocolate. I will try that almond cake recipe thanks for the link. The zucchini bread also uses Millet. I couldn’t find any so I used cornmeal which I ground up. Sure adds nice texture to baked goods using these grains. I made a new veggie burger pattie, super simple with quinoa, almond flour, black beans and Cajun spice. I baked instead of pan fried and they were nice and crispy. I also made the Korma recipe from straight up foods. It’s so good. But next time I would use far less potatoes so I get more sauce and use it over rice. The spice blend is very good, I might even double it for the next batch. So seems I did a lot of cooking this past week. This week I will be eating leftovers so yay to that.
Exercise is still consistent. Been getting in lots of walks and pickleball. Had some potato chips, need to get them out of the house today far too tempting. Dropped a pound this week, but I know at times I’m overeating. We bought such nice fruit this week so we’ve been enjoying that.
Boy this was a rambling post...maybe mine are all like that. And Sue, yes the backpack was a bit lighter on the last day.