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  1. #101
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    INDEX OF RECIPES & OF LINKS (L) TO RECIPES I’VE MENTIONED – Part 1
    (Note: This post contains Appetizers & Beverages, Breakfast & Breads, Desserts & Sweets, Entrees & Sauces for Entrees)
    The page numbers are "clickable," but you will have to scroll down to the post when you arrive at the page.

    APPETIZERS, & BEVERAGES (and snack-type foods)
    Blueberry Banana Almond Smoothie – Post #76, pg. 8
    Bulletproof-style Coffee – Post #96, pg. 10
    Cereal *Milk* - Post #72, pg. 8
    Chocolate Meal Replacement Protein Drink – post #155, pg. 16
    (L) Creamy Turmeric Tea – Post #24, pg. 3
    (L) Creative Nut Recipes – Post #16, pg. 2
    Faux Tuna Spread – post #154,pg. 16
    Green Smoothie – Post #2, pg.1
    Hummus – Post #162, pg. 17
    Jalapeno, Lime, and Cashew Hummus – Post #64, pg. 7
    (L) Plantain Chips and Guacamole – Post #142, pg. 15
    (L) Pickled Shrimp – Post # 112, pg.12
    Pumpkin Protein Smoothie – post #156, pg. 16
    Warm Lemon Water – Post #31, pg. 4

    BREAKFAST & BREADS
    Almond Meal Blueberry Pancakes – Post #77, pg. 8
    Banana Buckwheat Muffins – Post #73, pg. 8
    Buckwheat Pancakes – Post #3, pg.1
    Cereal-Bowl Coffee Cake – Post #4, pg.1
    (L) Chia Goodness – Post #166, pg. 17
    (L) *Cream of Wheat* (Cauliflower) – Post #91, pg. 10
    (L) Energy Bars – Post #16, pg. 2
    Flatbread – Post #179, pg.18
    Flaxseed Chia Waffles – Post #157, pg. 16
    Oat-Nut Waffles – Post #26, pg. 3
    Paleo Breakfast Porridge – Post #99, pg. 10
    Paleo Breakfast Porridge #2 (Cereal Mix) – Post #103, pg. 11
    Quick Breakfast Idea – Post #165, pg. 17
    Quick *Cereal * – Post #2, pg.1
    Raw Veggie *Cereal* -- Post #93, pg. 10

    DESSERTS & SWEETS
    (L) Brownies, Gluten-Free – Post 169,pg. 17
    Carrot Brownies – Post #71, pg. 8
    Cashew Cream – Post #28, pg. 3
    Chia Seed Pudding – Post #78, pg. 8
    (L) Chocolate Chip Cookies – Post #123, pg. 13
    (L) Chocolate Coconut Clusters – Post #136, pg. 14
    Chocolate Date Candy – Post #122, pg. 13
    (L) Coconut Cashew Chia Pudding with Strawberries – Post # 106, pg. 11
    (L) Energy Bars – Post #16, pg. 2
    (L) Key Lime Pie – Post #95, pg. 10
    Nutty Cookies – Post #119, pg. 12
    Thai Ice Cream – Post #123, pg. 13

    ENTREES & SAUCES FOR ENTREES
    Broccoli Slaw Stir Fry – Post #74, pg. 8
    Broiled Salmon – Post #28, pg. 3
    Cabbage Stir Fry with optional shrimp – Post #105, pg. 11
    (L) Calamari Marinara – Post #60, pg. 6
    Crab Cakes – Post #110, pg. 11
    (L) Creamy Macadamia Shrimp – Post #30, pg. 3
    (L) Coconut Lime Mussels – Post #21, pg. 3
    (L) Curry Recipes – Post #146, pg. 15
    Fish in Coconut Milk – Post 147, pg. 15
    Marinara Sauce – Post #86, pg. 9
    (L) Mussels in a Spicy Tomato Sauce— Post #75, pg. 8
    (L) Paleo Pad Thai – Post # 129, pg. 13
    (L) Pickled Shrimp – Post # 112, pg.12
    Pineapple Teriyaki Sauce – Post #29, pg. 3
    (L) Portobellos and Lemon Kale Topped with Pumpkin Seed Cream— Post #107, pg. 11
    Savory Stuffed Squash – Post #163, pg. 17
    Shrimp and Spinach Curry – Post #160, pg. 16
    Shrimp Chop Suey – Post #109, pg. 11
    Shrimp Pecan – Post #83, pg. 9
    (L)Shrimp Tacos – Post #142, pg. 15
    Sweet & Sour Sauce – Post #143, pg. 15
    Tempeh Cacciatore – Post #67, pg. 7
    Thai Peanut (or Almond) Sauce – Post #92, pg. 10
    Thai Shrimp Curry – Post #20, pg. 2
    Tomato-Veggie Topping (for fish and rice) – Post #135, pg. 14
    Tuna Stir Fry – Post #137, pg. 14
    (L) Yam and Peanut (Almond) Stew with Kale – Post #177, pg. 18

    (Note: Index continued in next post)
    Last edited by Antiochia; 03-17-2014 at 12:23 PM.
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  2. #102
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    INDEX OF RECIPES & OF LINKS (L) TO RECIPES I’VE MENTIONED – Part 2
    (Note: This Post contains Salads & Dressings, Sides, Soups & Stews, Non-Primal Suggestions, and Miscellaneous)
    The page numbers are "clickable," but you will have to scroll down to the post when you arrive at the page.

    SALADS & SALAD DRESSINGS
    California Roll Salad – Post #51, pg. 6
    Carrot Apple Salad – Post #46, pg. 5
    Curried Sweet Potato Salad – Post #124, pg. 13
    Dijon Vinaigrette – Post #6, pg.1
    Double-Mango Shrimp Salad – Post #7, pg.1
    Greens, Fruit, Nuts, and Seeds Potluck Salad – Post #15, pg. 2
    (L) Herring Salad – Post #61, pg. 7
    Honey Mustard Waldorf Salad – Post #57, pg. 6
    Honey Vinaigrette – Post #6, pg.1
    Lenten Big Ass Salad (BAS) – Post #5, pg.1
    Mayonnaise, Macadamia Nut – Post #26, pg. 3
    Mayonnaise, Flaxseed “In a Jar” – Post #52, pg. 6
    (L) Pickled Shrimp – Post # 112, pg.12
    Potluck Salad in a Punch Bowl – Post #27, pg. 3
    Shrimp Apple Coleslaw – Post #52, pg. 6
    (L) Shrimp Avocado Salad – Post #81, pg. 9
    Spinach Strawberry Potluck Salad – Post #34, pg. 4
    Tempeh *Chicken-Style* Salad – Post #68, pg. 7
    Tomato Avocado Salad – Post #114, pg.12

    SIDES
    Cabbage Stir Fry with optional shrimp – Post #105, pg. 11
    Cauliflower Rice – Post #13, pg. 2
    Dolmathes (Stuffed Grape Leaves) – Post #145, pg. 15
    Rice-a-Phony – Post #14, pg. 2
    (L) Roasted Parsnips – Post #38, pg. 4
    Sautιed Apples – Post #17, pg. 2
    Sautιed Spinach – Post #104, pg. 11
    Shirataki or Miracle or Konjac Noodles – Post #85, pg. 9
    Sweet Potato Hash – Post #114, pg. 12
    (L) Sweet Potato Spears (baked) – Post #142, pg. 15
    (L) Zoodles (zucchini noodles) – Post #125, pg. 13

    SOUPS & STEWS
    Almond Green Curry Soup – Post #32, pg. 4
    Butternut Squash Soup – Post #151, pg. 16
    (L) Celery Root Soup – Post #36, pg. 4
    Coconut Crab Bisque – Post #37, pg. 4
    Cold Cucumber Soup – Post #108, pg. 11
    Curried Sweet Potato Soup – Post #56, pg. 6
    Hummus Soup – Post #162, pg.17
    Manhattan Cod Chowder – Post #150, pg.15
    Mushroom Base/Stock – Post #159, pg. 16
    Mushroom Soup – Post #128, pg 13
    Oyster Stew – Post #33, pg. 4
    (L) Paleo *Lentil* (Cauliflower) Soup – Post #59, pg. 6
    (L) Primal Seafood Soup – Post #61, pg. 7
    Seafood Stew – Post #9, pg.1
    Rutabaga Soup – Post #121, pg. 13
    (L) Slow-Cooked Manhattan Clam Chowder – Post #53, pg. 6
    Spiced Parsnip and Coconut Soup – Post #90, pg. 9
    Tomato Soup, Fast and Creamy, Post #84 pg. 9
    (L) Vegetable Broth – Post #58, pg. 6


    NON-PRIMAL SUGGESTIONS
    Black Bean Spaghetti – Post #74 pg. 8
    Black Bean Taco Salad – Post #114, pg. 12
    Chickpea Marinara One-Pot Meal – Post #178, pg. 18
    Garbanzo Nut Burgers – Post #113, pg. 12
    Garbanzo Nut *Neat Balls* (Variation) – Post #113, pg. 12
    Golden Lentil Soup – Post #117, Pg. 12
    Overnight Oat-Nut Waffles – Post #26, pg. 3
    Preparing Dried Legumes – Post #35, pg. 4
    Soaked Oatmeal – Post #42, pg. 5
    Tofu (sprouted) Breakfast Skillet – Post #82, pg. 9

    XYZ… MISCELANEOUS (including snacks)
    Almond Butter – Post #55, pg. 6
    (L) Almond butter (very clear instructions) – Post #150, pg. 15
    Chia Gel –Post #157, pg. 16
    Coconut *Bacon* -- Post #94, pg. 10
    (L) Creative Nut Recipes – Post #16, pg. 2
    (L) Oven Roasted Almonds – Post #120, pg. 12
    Storing Coconut Milk – Post #31, pg. 4
    Tempeh is Primal – Post #66, pg. 7
    Thai Ice Cream with (L) Chocolate Chip Cookies – Post #123, pg. 13

    Traditional Orthodox Christian Fasting Guidelines:
    The Fasting Rule of the Orthodox Church
    Advent or Nativity Fasting guidelines:Guidelines for the Nativity Fast | Antiochian Orthodox Christian Archdiocese
    Last edited by Antiochia; 03-17-2014 at 12:26 PM.
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  3. #103
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    Weird -- I just accessed this thread using the Android App on my Nexus tablet, but when I went to the index in the post above and clicked on the page #'s it just went to another thread, not mine. So, on the Android App, the clickable page numbers don't work. They work just fine on my laptop. I hope the worker bees can fix this bug.

    Anyway... Today is Friday, another lenten-type day. So I wanted to try the Paleo Cereal again (based on Paleo Breakfast Porridge) with some modifications:

    PALEO BREAKFAST PORRIDGE #2 ( CEREAL MIX)

    2/3 cup almond meal
    1/4 cup flax meal
    1/4 cup shredded unsweetened coconut
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    1/4 teaspoon salt
    1/8 teaspoon nutmeg

    Put all ingredients in a wide mouth pint size jar. Put on the lid and shake well. (Or stir well with a spoon).

    This amount will make about 6 servings of hot cereal.

    To make into hot cereal, per serving--
    In a blender combine:
    1/2 cup Cereal Milk*
    1/2 medium apple, cored and chopped (leave the peel on) - this will be a little more than 1/2 cup chopped apple.

    Pour into a saucepan. Stir in 1/4 cup cereal mix. Stir constantly over medium heat until cereal comes to a boil. Pour into a cereal bowl and serve with extra cereal milk and optional toppings of your choice. (I liked it plain.)

    (Optional toppings: sliced banana, berries, other fruit, raisins, other dried fruit, nuts, shredded coconut, a sweetener of your choice if necessary: honey, maple syrup, coconut sugar, etc…)

    I thought this version had a better texture than the original recipe, and since I've pre-mixed the dry ingredients, it will make up pretty quickly in the morning. This - along with a half grapefruit and bulletproof coffee (with coconut oil; see post #96) - seems to keep me pretty satisfied too, without the too-full feeling. I only made one serving this morning. DH is recovering from surgery so I gave him eggs scrambled in coconut oil.

    *Cereal Milk: Pour 1 can full fat coconut milk into a quart size jar. Using the can measure out 1 can of unsweetened, unflavored almond milk. Add 1 teaspoon of vanilla and 1 tablespoon of maple syrup. Put on the lid and shake well!
    Last edited by Antiochia; 07-24-2013 at 08:18 PM.
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  4. #104
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    SAUTΙED SPINACH
    (A good accompaniment to sea food)

    6 oz. bag of fresh spinach
    2 tablespoons coconut oil
    1 tablespoon fresh squeezed lemon juice

    Heat a skillet (I use cast iron) over medium heat. Add the coconut oil. Then add the spinach and stir fry with a pancake turner, turning the spinach over in the coconut oil until cooked and wilted to your liking – it won’t take long. Then stir in the lemon juice and serve. Makes 2 servings.
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  5. #105
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    This could be a side dish or a main dish depending on if you wanted to add the shrimp. I haven't tried this yet - I just found it on the forum - here

    CABBAGE STIR FRY with optional Shrimp

    1/2 head of cabbage
    1/2 white onion
    1 zucchini
    1 tsp. coconut oil
    1 tbsp. shredded coconut (I think I would try this with flaked coconut)
    1 tsp. cumin
    1 tsp. red pepper flakes
    black pepper to taste
    (Shrimp as desired – optional)

    Sautι vegetables until onions translucent, then add the spices and coconut (and optional shrimp). Continue cooking until coconut turns golden.
    Last edited by Antiochia; 07-20-2013 at 02:06 PM.
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  6. #106
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    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  7. #107
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    And here is a main dish based on Portobello mushrooms! Too bad my man can't eat mushrooms -- I'll have to try this sometime when he has to have a business related dinner and I'm doing my own thing at home:

    Meaty Portobellos and Lemon Kale Topped with Pumpkin Seed Cream | Oatmeal with a Fork
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  8. #108
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    COLD CUCUMBER SOUP
    Good meal starter on a hot summer day!
    Serves 2 or 3

    2 cucumbers, about 8 oz. each
    1 cup coconut milk (not lite)
    2 tablespoons fresh lemon juice
    1/2 ripe avocado, diced
    1/2 teaspoon dried tarragon (more if fresh)
    1/2 teaspoon dried mint (more if fresh)
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    (freshly ground black pepper for topping individual bowls of soup)

    Roughly dice 1-1/2 cucumbers and place in blender (reserve the other half cucumber). Add all the remaining ingredients and blend until very smooth. (If you wish you can strain the soup through a fine mesh sieve, but I didn't and it was okay.) Let soup chill in the fridge for at least 2 hours. Just before serving, take the reserved half cucumber and cut in half the long way and scoop out the seeds. Then dice the remaining cucumber. Remove soup from the fridge and stir -- if it is too thick, add water to desired consistency. Divide soup into 2 or 3 soup bowls, and top each portion with some of the diced cucumber and some freshly ground black pepper.

    If you wish to double the recipe, make 2 blenders full and pour them into a large bowl to store in the fridge. You won't have quite enough coconut milk from 1 can, but just add water to make 2 cups of liquid total.
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  9. #109
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    According to Mark, Bean Sprouts are primal:

    "Bean sprouts are fine. There’s nothing to them, really, for good or for bad. I’ll admit that they make a nice crispy addition to a salad or Thai-style stir fry. They’re like green beans to me – technically a legume, but a benign texture enhancing legume that thinks it’s turning into a plant. Most bean sprouts you’ll come across (in the US, at least) are mung bean sprouts. Low in nutrition (6 g carbs and 3 g protein in 100 grams of sprouts), high in water, highly unlikely to inflame passions. Since you’re asking, though, I bet you like them and I bet they help you eat other, better foods. If that’s the case, eat away! Just don’t think they’re adding many micronutrients directly to your diet. At least they aren’t subtracting any (phytic acid is extremely low in mung bean sprouts – PDF)."

    Read more: Dear Mark: D-Ribose, Bean Sprouts, Backyard Rabbits, and More | Mark's Daily Apple

    So without further ado, here is my favorite Chop Suey recipe -- on non-lenten days you may substitute any meat for the shrimp:

    SHRIMP CHOP SUEY
    (adapted from the Chow Mein recipe* on page 133 of the More with Less Cookbook)
    Serves up to 8 depending on how hungry you are

    Prepare or have ready:
    1 lb raw shrimp (on non-lenten days you can use pork, beef, or chicken, raw, sliced thinly)
    For the shrimp, if frozen I just thaw in hot water if I'm going to cook it immediately. Pull off the tail shells if they are still on, then I slice the whole shrimp in half, lengthwise unless they are very small shrimp.

    Veggies:
    3 cups celery, sliced diagonally
    2 cups onions, sliced lengthwise
    3/4 cup fresh sliced mushrooms
    3 cups fresh bean sprouts

    (You may also add or substitute other veggies: sliced carrots, snow peas, frozen french cut green beans, thinly sliced cabbage, etc...)

    Sesame oil (toasted if possible), and coconut oil

    Combine in a small bowl and set aside
    1 tablespoon freshly grated ginger (or 1/2 teaspoon dried and powdered)
    1 teaspoon honey (optional)
    2 teaspoons arrowroot
    1/4 cup soy sauce
    3/4 cup water

    (Have ready, cauliflower rice (post #13, pg. 2) or regular rice)

    (Also you may have ready some sauteed sliced slivered almonds or roasted cashews to sprinkle on top - optional)

    In a large skillet (I use an electric fry pan) heat 1 to 2 tablespoons of either sesame oil, coconut oil, or a mixture. Add shrimp and saute just until done -- if you sliced them in half the long way, they will curl up and become opaque. Transfer the shrimp to a large serving bowl.

    Add more oil and stir-fry each vegetable separately until just cooked and add each vegetable to the serving bowl after stir-frying. Just before serving, dump the whole meat and veggie mixture back into the fry pan and reheat. Add the sauce mixture and cook and stir just until the sauce thickens and clears.

    Serve hot over cauliflower rice or regular hot cooked rice. If desired, sprinkle with sauteed slivered almonds or roasted cashews.

    *Note: I changed the name from Chow Mein to Chop Suey because I don't use Chow Mein noodles in this recipe any more.
    Last edited by Antiochia; 07-25-2013 at 07:16 AM.
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  10. #110
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    Primal Blueprint Expert Certification
    CRAB CAKES

    This recipe makes about 4 crab cakes.
    Note: You will also need coconut oil for frying the crab cakes.

    2 teaspoons ground flax
    1-1/2 tablespoons (4-1/2 teaspoons) water
    Let stand until eggy – at least 10 minutes

    Mix in 1 teaspoon Dijon mustard
    1-1/2 teaspoons organic sweet pickle relish

    Then put in a mixing bowl:
    The flax meal mixture
    1 tablespoon finely chopped sweet onion (or chopped scallion)
    1 tablespoon finely chopped parsley
    1 teaspoon herbal spice mix (I used Penzey’s “Mural of Flavor”)
    2 teaspoons coconut flour (you will need more for dredging)
    1/4 teaspoon salt
    A grinding of black pepper
    2 tablespoons vegan mayo (I used Flaxseed Mayonnaise in a Jar, post #52, pg.6)
    Mix well

    Then gently add in:
    8 oz. crab meat (or two 6 oz. cans, drained)

    Gently combine. Form into 4 cakes and put on a plate lined with parchment. Place in the fridge for at least 30 minutes to firm up.

    Heat a skillet over medium heat with at least 2 tablespoons or more of coconut oil. Put some coconut flour on a plate. Dredge each patty in coconut flour and fry in hot coconut oil about 3 minutes on a side; you may cover the pan part of the time to help the patty thoroughly heat all the way through.

    I like to serve this with sauteed spinach, Post #104 (this page) and/or Rice-a Phony, Post #14, pg. 2

    This recipe adapted from Paleo Krabby Patties | Award-Winning Paleo Recipes | Nom Nom Paleo
    Ruth

    "I don't know the key to success, but the key to failure is trying to please everybody."
    ~Bill Cosby

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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