Simply Wyse
  • Eating to Live
    • Other Recipes
  • All About Me
    • What Amuses Me!
    • What Inspires Me!
    • What's On My Mind
    • My Photography >
      • Yoga
      • Dale County Lake
      • Around Town
      • It's All about a Train
    • My Happy Place >
      • The Deck and Backyard
      • Front Deck
      • Dining Room
      • Our Kitchen
    • Special Moments >
      • The Final Days
      • No Credit ... No Blame
    • Talking Tesla

Lamb Curry with Bombay Carrot Slaw

2/4/2021

Comments

 
Picture
Picture
Print
Picture
Picture
Picture
Comments

Butternut Squash

1/27/2021

Comments

 
Picture
Have you ever found yourself with too much of a good thing? Recently I found myself with two huge butternut squashes. Since I wasn't ready to use them, my DOH, Tom, peeled and cubed them for me. Laying them in a single layer on two large cookie sheets and freezing them for a day or two netted me two large ZipLoc bags of ready to cook yumminess!

We supplement our dog's dry food with homemade goodness and butternut squash is perfect! So, I hear you asking what in the heck will we do with two gallons of butternut squash?
​
  • Some ideas for frozen butternut squash
  • Butternut Squash Soup from Food and Wine magazine
  • Butternut Squash Vegetable Soup from All Recipes
  • Slow Cooker Butternut Squash Soup by Gimme Me Some Oven






Comments

What's the fuss about Kimchi?

1/25/2021

Comments

 
Picture

​First, what is it? Wikipedia says, "Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups."
It can be seriously spicy or mild depending on what you choose to purchase. I'm a wimp so I opted for the most mild I could find. I tried it as it is and I knew instantly that wasn't going to work for me! Yuk! I kept telling myself 'it's good for, it's good for you' ... yeah well, I didn't care. But, fermented foods, like kimchi, are great for the gut! I started looking for recipes I felt I could enjoy. I started with Kimchi Fried Rice and I'll have to admit, it was yummy!
Print
Kimchi Fried Rice
​
Ingredients
  • 3 tablespoons unsalted butter
  • ​½ small onion, medium diced
  • 1 cup roughly chopped kimchi (6 ounces)
  • 2 tablespoons kimchi juice, or to taste
  • ½ cup small-dice Spam, ham or leftover cooked meat (I used leftover pork)
  • 2 cups cooked, cooled rice (preferably short-grain)
  • 2 teaspoons soy sauce, or to taste
  • 1 teaspoon sesame oil, or to taste
  • 2 teaspoons vegetable oil
  • 2 eggs
  •  Salt to taste
  • Crumbled or slivered nori (roasted seaweed) for garnish
  • Sesame seeds for garnish
Directions
  1. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
  2. Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
  3. Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutritional Analysis:
1061
 calories; 31 grams fat; 14 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 162 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 28 grams protein; 973 milligrams sodium

Giving credit where credit is due ... I found this recipe here.
Comments

So, what's the big deal about eating inflammatory foods?

1/20/2021

Comments

 
So, what's the big deal about eating anti-inflammatory foods? Well, apparently chronic inflammation has been linked to cancer, heart disease, diabetes, arthritis, depression, and Alzheimer's. Yuk! 

But, I love hamburgers on a bun with a few potato chips? Am I doomed to never enjoy a burger again? I think not. However, I do believe moderation is key.

So, will a burger kill me? Maybe eventually, but I believe it you surround yourself with plenty of ANTI-inflammatory foods (see list below), a burger now and then won't hurt. What do you think?

Here's a list of anti-inflammatory foods to eat in abundance!
  • Leafy greens ... you know like arugula, spinach, kale
  • Berries - all kinds!
  • Cherries
  • Grapes
  • Apples
  • Pears
  • Tomatoes (I pop a couple cherry tomatoes throughout the day)
  • Peppers
  • Zucchini
  • Beets
  • Onions
  • Shallots
  • Spring Onions
  • Beans - all kinds (if you buy dried and cook your own, even better)
  • Lentils
  • Chickpeas
  • Quinoa
  • Rice - experiment with wild rice, brown rice, etc.
  • Oats
  • Nuts and Seeds - all kinds!
  • Avocados
  • Coconut - no sugar, please)
  • Olives - woohoo ... black, green, Greek ... experiment!
  • Dark Chocolate - an acquired taste for some but I love 97% cacao
  • Fish - look for those high in Omega-3 like salmon, swordfish, mackeral, etc.
  • Seafood
  • Poultry
  • Pork
  • Herbs and spices - turmeric, cinnamon, nutmeg, cayenne
Sounds pretty easy, right? OK, so here is your no-no list ... if you must, seriously limit ...
  • Processed meat
  • Red meat
  • Sugar
  • Trans Fats
  • Bread
  • Pasta
  • Vegetable Oil
  • Processed Snacks and Desserts
  • Carbs
  • Alcohol


Comments

Thanksgiving at My House

12/1/2020

Comments

 
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
PRINT
Comments

Indian Rice with Apples

11/3/2020

Comments

 
Picture
If you're not a fan of curry, turmeric, apples and onion ... might want to pass on this one. Personally, I love, love, love those flavors so this is one of my go to recipes for a quick dinner. While I am fine with it just the way it is, my DOH, Tom, would prefer some kind of meat ... so shrimp, beef, or chicken would work well in it or next to it.
  • 1 cup of brown Jasmine rice, cooked
  • 1 - 2 T. coconut oil (or use Ghee for ½)

Melt the coconut oil in a large pan. Add any or all of the following, to taste:
  • Chopped onion
  • Chopped apples
  • Currants
  • Curry powder
  • Turmeric powder
  • Coconut flakes
  • Salt and pepper

    Basically, just cook and stir until it has the taste you want. Many variables, of course … use your imagination! 

    The onions and apples complement each other and the spices. If you aren’t familiar with Indian food, go easy on the turmeric and curry … they have a bit of the bite which is why I add apples and currants.
Experiment!!
Print
Comments

Swedish Fruit Soup

10/1/2020

Comments

 
Picture
One of my favorite breakfasts, especially during the autumn and winter months, is fruit soup. It is warming, soothing, and keeps the morning constitution in check.

Feel inspired and add a cinnamon stick, star anise, a pinch of ground cloves ... make it your own!
  • Dried fruit - prunes, apricots, apples, cherries, pears, raisins (I prefer golden), whatever you like
  • Put into a saucepan and cover with water
  • Bring to a boil and then simmer until soft
  • Add a slice or two of fresh lemon
If you want it thicker, add a tablespoon of instant tapioca until you have the consistency you like.

Print
Comments

Eating the Mediterranean Way

9/27/2020

Comments

 
Picture
  • Use quality Extra virgin olive oil regularly. 
  • Eat MORE: fruits, veggies, whole grains, beans, nuts, and legumes.
  • Eat MODERATELY: Lean proteins from fish and some poultry.
  • Eat LESS: Red Meats and Sweets 
  • For Flavor: Reduce salt and use more fresh herbs, garlic, citrus, and spices.

Here is a current favorite:
Picture
Picture
Print
Comments

Instant Pot Cold-Start Yogurt

7/16/2020

Comments

 
The Instant Pot makes it so easy to make homemade yogurt!

  • 3 T. plain yogurt
  • 52 ounces of Ultra-filtered Milk (I use Fairlife Milk)

Directions:
  1. Blend the 3 T. plain yogurt with ½ cup of the milk (retain some yogurt from this batch for the next batch.
  2. Add the rest of the milk. 
  3. Whisk in Instant Pot.
  4. Press yogurt setting on Instant Pot for 8 hours.
  5. Relax and let it yog!
  6. If you want Greek Yogurt, you can pour yogurt into a cheesecloth lined bowl or purchase a yogurt strainer
You must use Ultra-filtered Milk.

Print
Comments

Mouthwash

6/19/2020

Comments

 
Ingredients:
  • 1 cup distilled or purified water
  • ¼ t. Salt (a good Celtic salt, please)
  • 5 - 10 drops of Blockade essential oil blend
  • 4 drops of peppermint essential oil
  • 2 drops of Frankincense essential oil
  • 1 t. Baking soda, optional
  • Glass bottle (essential oils can degrade plastic)

Directions:
  1. Put all ingredients into a glass jar with a top and shake.

Notes:
  • I use The Herbal Toad’s essential oils; if you prefer other essential oils, that’s fine, just be sure they are pure and therapeutic.
  • I made this for my husband when he had a toothache; the dentist prescribed an antibiotic but after he finished it, the toothache returned. Stephanie, a certified herbalist, of the Herbal Toad, suggested taking Attack, an herbal tincture, and swish this mouthwash, too. By the next morning he was pain free. 

Check out The Herbal Toad!
Print
Comments

Soothing Sugar & Sea Salt Scrub

6/11/2020

Comments

 
Picture
​Ingredients:
  • ¾ cup sugar
  • ¼ cup sea salt, I use Light Gray Celtic Coarse Sea Salt 
  • 1 - 2 T. melted cold-pressed coconut oil
  • 3 - 4 drops of therapeutic essential oil (my favorite is lemon), optional

Directions:
  1. Mix sugar, salt, and coconut oil in a small mixing bowl
  2. Blend well.
  3. Add your essential oil, if using.
  4. Store in a glass container

You can use any oil or a combination of pure and healthy oils like:
  • Coconut oil
  • Avocado oil
  • Grapeseed oil
  • Olive oil
  • Sweet almond oil
  • Argan oil
NOTE: select a finer salt is you like a less coarse scrub
To use, wet your hands, scoop up a bit and massage it into your hands, legs, and/or arms. Do not use on your face.
Print
Comments

Simple Tomato Soup

5/8/2020

Comments

 
Picture
Ingredients
  • 1 tablespoon unsalted butter (no margarine, please!)
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 large garlic cloves, peeled and crushed
  • 2 (28 ounce) cans whole peeled tomatoes
  • 1 cup water
  •  ½ cup heavy whipping cream or ½ and ½, optional
  • 1 tablespoon sugar
  • 1 teaspoon salt, plus more to taste
  • freshly ground black pepper to taste
  • 1 pinch red pepper flakes
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried oregano

Directions
  1. Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes.
  2. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano.
  3. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  4. Remove from heat and puree with an immersion blender.
  5. Reheat soup until warm and season with more salt and pepper if desired.

Note: I added a bit more sugar, red pepper flakes, oregano, and a wee bit more salt
Print
Comments

Mexican Beef Rice

5/1/2020

Comments

 
Picture

​This recipe was designed for a pressure cooker, or Instant Pot, but I have included stovetop directions, too.

I also substituted brown rice, so the cooking time was longer.
Ingredients:

  • 1 T. olive oil
  • 1# ground beef
  • 1 cup diced onion
  • 1 t. Chili powder
  • ½ t. Salt
  • ½ t. ground cumin
  • 2 cups of water
  • 2 cups chunky salsa
  • 1 cup long-grain white rice, rinsed
  • 1 - 15 ounce can black beans, drained and rinsed
  • 1 cup of corn
  • 2 T. fresh chopped cilantro
  • 1 cup shredded cheddar cheese

Instructions for Pressure Cooker or Instant Pot:
  1. Heat oil in the bottom of an electric pressure cooker set on saute.
  2. Add beef, chili powder, salt, and cumin.
  3. Cook and stir, breaking up beef to crumble it until browned, about 5 minutes.
  4. Stir in water, salsa, and rice.
  5. Close and lock pressure cooker and select high pressure (or follow manufacturer’s directions) for eight minutes (35 minutes if you substituted brown rice)
  6. Release pressure, unlock and remove the lid.
  7. Set pressure cooker back to saute and add the beans, corn, and cilantro.
  8. Stir to combine and cook until heated through.
  9. Top with cheddar cheese.
Optional toppings include avocado, diced tomatoes, sour cream, black olives, etc.

Instructions for Stovetop:
  1. Heat oil in a large saucepan over medium heat.
  2. Add beef, chili powder, salt, and cumin
  3. Cook and stir, breaking up beef to crumble it until browned, about 5 minutes.
  4. Stir in water, salsa, and rice.
  5. Cover and cook until rice is done (about 10 minutes or 45 minutes, if using brown rice).
  6. Add beans, corn, and cilantro and stir until heated through.

Recipe from (with personal adjustments): https://www.allrecipes.com/recipe/261118/pressure-cooker-mexican-beef-rice/?printview
Print
Comments

5-Ingredient Chocolate Bars

4/29/2020

Comments

 
Picture
Picture
These have, without a doubt, become my husband's favorite little treat! We could easily eat them all, but manage - most of the time - to have a wee bit at a time.

This recipe is from one of my goto sources for great, simply, healthy (most of the time) recipes on the web ... The Minimalist Baker! When I post one of her recipes, usually with my tweaks to suit our likes/dislikes, I will post the original post from her site. Please stop by and check out her recipes, subscribe to her newsletter, and support her wonderful efforts! Thank you.
Honey Mama's Chocolate Bars
  • 1/2 cup cacao (or cocoa) powder, sifted
  • 2 T. almond butter
  • 1 T. melted coconut oil
  • 3 T. raw and/or local honey
  • 1 healthy pinch of a great salt - like Celtic gray salt
Optional additions:
  • 1 T. cacao nibs
  • whole or chopped almonds
  • shredded coconut
Instructions:
  1. Add sifted cacao (or cocoa) powder into a small bowl.
  2. Add the almond butter, melted coconut oil, raw honey, and salt.
  3. Gently stir with a spoon to combine into a thick paste. If you are doubling the recipe (and we ALWAYS do!) you can use a small food processor.
  4. While mixing, you are going for a fudge-like dough with some thickness to it.
  5. Put parchment paper in a small bread pan, add the fudge, cover with parchment paper, and use a second bread pan to press down the first batch. If you double the recipe, three small (really small) bread pans work well.
  6. Play around with it ... add whatever ingredients you like. Today I made a double batch and put almonds in one, cacao nibs in one, and raisins in the third.
  7. You can keep them in the freezer as they never get too hard to break off.
  8. These are finger-licking good!!!
​Visit The Minimalist Baker for more great recipes!
@minimalisticbaker #minimalistbaker
Print
Comments

Celery Soup

4/18/2020

Comments

 
My husband and I decided to give Misfits Market a try recently and we have discovered how boring our meal plan was getting. nips, collard greens, Brussels sprouts, mangoes and other items we don't often use. Today's package arrived with celery (last week, too) so we had more that we'd ever use! So, I  hit the Internet and learned I can freeze it (wash, cut up, dry, and freeze on a cookie sheet, then bag it, then toss in the freezer to use later in soups, etc. Then ... celery soup!! Who knew my DOH would L-O-V-E this soup so much!!
Picture
Ingredients
  • 2 tablespoons olive oil, or butter
  • 1 onion, diced
  • 4 fat garlic cloves, rough chopped
  • 6 cups celery, sliced thin (about 2 1/2–3 pounds) 1 extra large head, save some leaves for garnish
  • 2 cups potatoes, sliced into 1 inch thick rounds ( about 1 1/2 lb –  1 extra-large russet peeled, or use a few yukons, unpeeled.
  • 4 cups veggie or chicken broth ( or 8 cups water + 2 tablespoon “Better than Bouillon” Vegetable Base)
  • 1 cup of water
  • 1 bay leaf (optional, remove before blending)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅛ – ½ teaspoon cayenne , start conservatively
Add:
  • ¼ cup fresh dill (small stems ok)
  • ½ cup fresh parsley (small stems ok)
  • Stir in: ¼ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)
Instructions:
  1. Heat the oil in a big pot over medium-high heat,  and add the onion, stirring occasionally, letting the onions get golden about 5 minutes.
  2. While the onions are cooking, rough chop the garlic, celery and potatoes. 
  3. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. 
  4. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. 
  5. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn the heat down and simmer gently until potatoes are tender about 10 minutes.
  6. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
  7. Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
  8. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
  9. For extra “green” color, add a handful of raw spinach if you like, or more fresh parsley. 
  10. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over simmer, or you may lose the lovely vibrant color.
  11. To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding.  If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
Enjoy!
Notes:
  • If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.
  • A quick way to make this vegan version ( with cashew cream), is to toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!
  • Original recipe found at Feasting at Home with some modifications to suit my family’s taste.
Print
Comments

Karen's Lemon Squares

3/14/2020

Comments

 
Picture
Who's Karen? She is a wonderful lady from my past. She was my mother's friend from LeLeche League way back in the early 60s. When my summer days were surrounded by six younger siblings and I wanted to escape, I'd ride my bike to Karen's house where I often found her in the kitchen making lemon squares. To this day, they are my go-to dessert!
Karen's Lemon Squares
Crust Ingredients:
  • 1 cup flour
  • 1/4 cup powdered sugar
  • 1/2 cup melted butter, no substitutions, please!
  • Grated lemon peel

Crust Directions:
  1. Mix together and press into 8" x 8" pan.
  2. Sprinkle grated lemon rind over top.
  3. Bake for 20 minutes at 350 degrees.

Topping Ingredients:
  • 1 cup granulated sugar
  • 2 T. flour
  • 1/2 t. baking soda
  • 3 T. lemon juice
  • 2 eggs, beaten

Topping Directions:
  1. Combine and pour over baked bottom for 25 minutes at 350 degrees.
  2. You can sprinkle more powdered sugar over the top, if you'd like.
Print
Comments

Instant Pot Dog Food

2/18/2020

Comments

 
Picture
Ingredients
  • 2 whole chicken thighs
  • 1 cup of brown rice
  • 1 – 6-inch sweet potato peeled and chopped
  • 2 – 7-inch carrots chopped unpeeled
  • 1 cup shredded spinach, or peas (check with your vet before giving your dog spinach)
  • 2 1/2 cups water
  • 1/2 tsp finely ground eggshell or calcium supplement
  • Coconut oil if you choose

Directions
  1. Throw all the ingredients except coconut oil in the InstantPot.
  2. Cook on manual for 23 minutes, turn off and let naturally release.
  3. Take chicken off the bone, shred, and stir all ingredients well. 
  4. Add coconut oil if desired while the mixture is warm.

Eggshell Powder
INGREDIENTS
  • 12 eggshells, cleaned and dried

 DIRECTIONS
  1. Once clean and dry, eggshells can be left at room temperature in an airtight container until you save enough to make a batch.
  2. Preheat the oven to 300F.
  3. Spread the eggshells evenly on a baking sheet and bake for 5 to 7 minutes. The eggshells will still be mostly white or brown but might have a slight tint, which is okay. Baking eggshells any longer can produce an unpleasant smell.
  4. Allow the eggshells to cool, then grind in a blender or clean coffee grinder for 1 minute, or until you achieve a very fine powder with no sharp edges.
  5. Store at room temperature in an airtight container for up to 2 months.
  6. Amount to feed: Eggshell Powder should be added to homemade diets at approximately 3/4 teaspoon per cup of prepared food.
Yield: 12 teaspoons.
PRINT
Comments

My Spaghetti Sauce

10/24/2019

Comments

 
Print REcipe
Unlike my mother's recipe, mine is a bit simpler and as my palate changes - whether more mature or old taste buds, I currently prefer mine. You be the judge!
Sauce Ingredients:
  • 2 T. olive oil
  • ½ onion, chopped
  • 4 cloves garlic, crushed and sliced
  • 1 - 28-ounce can of crushed tomatoes
  • 1 - 28-ounce can of tomato puree
  • Fresh basil leaves

Sauce Directions:
  1. In a large saucepan, heat olive oil over med/low heat.
  2. Add onions and cook until soft.
  3. Add garlic and saute - do not burn
  4. Add crushed tomatoes and puree.
  5. Cover and bring to a simmer.
  6. After 30 minutes, add fresh basil leaves
  7. Cook for an hour on low heat, stirring occasionally. If the sauce is too thick, add some water.

I use my mother's recipe for the meatballs.

Store in air-tight container, I use Mason jars for up to 5 days in the refrigerator or 3 months in the freezer.
Comments

My Mother's Italian Spaghetti and Meatballs

10/24/2019

Comments

 
Picture
Comfort food! Can be made vegetarian or even vegan if you want to use plant-based products.
Print Recipe
This is my mother’s recipe and a childhood favorite and serves 6 - 8.
My mother said, "Authentic Italian sauce recipes call for uncooked meat; re-cooking meats which are to be added to tomato sauce seems to be an American idea. The meat is so tender and the sauce is much quicker to prepare."

Sauce Ingredients:
  • 1 onion, chopped
  • Oil for frying
  • ½ t. Powdered garlic
  • 3 - 6-ounce cans of tomato paste
  • 3 cups of water
  • 1 T. sugar
  • 1 t. Salt
  • ¼ t. Pepper

Sauce Directions:
  1. Combine the above ingredients, first frying the onion and garlic powder (frying brings out the flavor) in the oil.
  2. Simmer gently while you prepare the meatballs.

Meatball Ingredients:
  • 1 pound of ground beef or a combination of meats
  • ½ cup dry bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 T. chopped fresh parsley
  • ¼ t. Powdered garlic
  • 2 eggs, beaten
  • 1 t. Salt
  • ¼ t. Pepper

Meatball Directions:
  1. Mix all ingredients lightly and form into medium-sized balls.
  2. Drop the balls, one at a time, into the simmering sauce.
  3. Stir gently with a spoon so the balls do not break up, but making sure none of the meatballs stick to the bottom of the pan.
  4. Serve over hot spaghetti after the sauce has simmered for three (3) hours.
  5. It is even better the next day!
  6. Serve with more grated Parmesan cheese.
My Updated Version
Comments

Homemade Anti-Gnat Spray

7/18/2019

Comments

 
If you're like me, you hate the irritating buzzing sound of gnats swarming around your ears, eyes, and mouth, right? Here is a spritz you can carry around for those pesky critters. You can also make it a roll-on!
Picture
View / Print
Comments

Buying Locally

7/16/2019

Comments

 
In reviewing my choices lately, I realized my essential oils were costing me a fortune, but I wasn't sure where else to go as I have been a Young Living advocate for years.  A dear friend told me about a woman named Stephanie who owned The Herbal Toad in Ozark! I loved the name and spend a good bit of time over the next week getting to know Stephanie who is a certified herbalist. How amazing is that? 

I have always been interested in using herbs for health and grow several myself.  I feel like a sponge every time I visit her, soaking up all her knowledge and wonderful tinctures. Stephanie is so helpful, carefully answering every single question I ask!

If you're local and looking for an alternative way to good health, I can wholeheartedly recommend The Herbal Toad! If you're not local, she has an ever-growing online presence!

Tell her Elizabeth sent you!

The Herbal Toad

Elsewhere on my blog ...
  • Basil Pesto
  • Fresh Herb Tip
  • Rosemary Focaccia Bread


Comments

2019 Dent Family Reunion Broccoli Salad

6/29/2019

Comments

 
Picture
Our recent family reunion was amazing ... tons of great food, great activities like kayaking, hiking, swimming, etc. I was asked for my broccoli salad recipe, so for those who requested the recipe, here you go!
​For the Dressing:
  • 3/4 cup mayonnaise (to make it a bit healthier I use ½ plain Greek yogurt, but didn't at the reunion)
  • 1/4 cup of sugar or Stevia (I use Stevia)
  • 2 tsp apple cider vinegar
For the Salad:
  • 1 lb fresh broccoli (chopped to about 4.5 cups)
  • 1/2 cup dried cranberries
  • 1/2 cup raw sunflower seed kernels
  • 1/2 cup red onion (diced)
  • 1/2 cup cooked bacon (crumbled)
Instructions:
  1. Whisk together your mayo, sugar or Stevia, and vinegar. Set aside.
  2. Mix together your broccoli, dried cranberries, sunflower seeds, red onion, and bacon.
  3. Pour dressing over salad and mix together until fully coated.
  4. Place in refrigerator for an hour before serving.
  5. Serves 4-6.
Print
Comments

Couscous Soup

6/16/2019

Comments

 
My daughter, Natasha, loves this soup and it's perfect for any occasion.

  • 3 teaspoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1/4 teaspoon chili powder
  • salt, to taste
  • 5 cups vegetable broth
  • 1/2 cup chickpeas
  • 1/4 cup couscous (get gluten free, if needed)
  • 1 tablespoon fresh mint
  • 1 tablespoon parsley
Directions:
  1. Heat the oil and saute the onions and garlic over medium heat for 2 minutes or until soft.
  2. Add the coriander powder, cumin, chili powder, and salt
  3. Stir and pour in the vegetable broth
  4. Bring to a boil and cook for 3 - 4 minutes over medium heat.
  5. Add the chickpeas and couscous and remove from heat.
  6. Serve hot, garnished with mint and parsley.

I hope you make some fresh tandoori roti ... it's easy and amazing
Print
Comments

Now what?

6/2/2019

Comments

 
Picture
Anyone who knows me knows I love everything there is about food. In an interest to be as healthy as possible I have shifted from low carb to vegan and much of what is in-between. What does that mean?  First, if means we have had some amazing food over the years but in all the 'programs' or 'diets' we've tried all have both pros and cons.

The biggest con, for both my husband and me, was limitations of certain items. And, usually things we loved! No bread, no meat, no whatever ... you get the picture.
So, what is one to do when too much of a good thing isn't good anymore?
I asked myself what I really wanted. I discovered I mostly want to just plain feel good ... strong ... toned ... fit. So?

In scrolling through my Facebook feed, I came across my niece's page. There was an amazing photo of her and I knew what I wanted to do. Granted, Tom is not on my page at all, but that's OK as he has his own journey. Over the years he has been gracious - even though vegan was HIS idea! - to encourage me and sometimes jump in. But the plan is so simple ... no food is forbidden but rather portion control. Being a hands-on learner, I love the concept and it has really helped me SEE what to do. I feel amazing and am full of energy, though I still enjoy a little nap in the afternoon ... yeah, gimme a break ... I'm pushing 70! Naps happen!

So, I sent my niece a message and basically told her I wanted to be her. We chatted. As I shared my thoughts I had an epiphany! I exercise, I play tennis, I eat well, there is no doubt about that. I eat as organic as possible, plenty of fresh fruit and vegetables, very little, if any, processed food. So what's my problem? As I said, portion control and understanding how food affects my body. Was it really that simple? Yes, it was.

My niece explained I just needed to understand what my body needed and put it into categories or rather 'containers.' As a tactical learner, I was excited.

I ordered my little containers and was shocked at the size. I just knew I'd starve and that was not something I looked forward to at all. It also came with an incredibly wonderful cookbook - everything I've tried so far has been amazing! Plus, the dreaded diary, and a workbook. That workbook and the accompanied online videos explained what I'd been missing all these years.

What surprised me the most is how much food I was actually eating. So far, I have not felt hungry at all and I've easily dropped 12.5 pounds and many inches!

The daily workout is making a difference, too! I have also started playing tennis and that has increase my stamina ... most days, I cannot wait to play!!

​Stay tuned for more on #21dayfix!

Comments

Quinoa Breakfast Bowl

5/10/2019

Comments

 
Picture
Serves 2
Ingredients:
  • 2 eggs at room temperature
  • 1 cup cooked quinoa
  • 1 cup grape tomatoes
  • dash of salt
  • dash of pepper
  • 1 cup chopped kale, stems removed
  • 2 cloves garlic, finely chopped
  • 1/2 cup chopped fresh basil
  • 1/2 cup mozzarella
Directions:
  1. Bring small pan of water to boil.
  2. Add eggs and cook for 6 minutes.
  3. Run under cold water after cooked.  
  4. Set aside.
  5. In a medium cast iron pan, heat oil over high heat until oil is fragrant
  6. Add the tomatoes, pinch of salt and pepper, shaking the pan until tomatoes are blistered.
  7. Top cooked quinoa with tomatoes.
  8. Lower the heat under the pan and add the kale and garlic and the remaining pinch of salt and pepper. 
  9. Cook until slightly charred, then remove from heat and add the basil. 
  10. Mix well.
  11. Break the eggs in half and top quinoa with egg and cheese.
Print
Comments
<<Previous

    My Fav Links

    Misfits Market Referral Program
    The Herbal Toad

    Author

    Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.

    To find recipes using a particular recipe, click the search bar.

    ​Happy 'simple' eating!

    Picture
    Picture

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    October 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    January 2019
    November 2018
    October 2018
    July 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017

    Categories

    All

Copyright 2012 / Simply Wyse
  • Eating to Live
    • Other Recipes
  • All About Me
    • What Amuses Me!
    • What Inspires Me!
    • What's On My Mind
    • My Photography >
      • Yoga
      • Dale County Lake
      • Around Town
      • It's All about a Train
    • My Happy Place >
      • The Deck and Backyard
      • Front Deck
      • Dining Room
      • Our Kitchen
    • Special Moments >
      • The Final Days
      • No Credit ... No Blame
    • Talking Tesla