A visit to the doctor and a new menu

Well, hubby was due to go to the doctor and I sat in. He still has high cholesterol, though better than before and the doctor advised us to follow a Mediterranean diet. I mentioned our previous attempt at a plant-based diet but he countered that doctors never recommend it.

His advice made us both think and the result was we decided to add some mediterranean dishes to our cuisine. Now, this recipe below was a first attempt at Mediterranean cuisine for me.

It comes from this site. And this is what we got:

Leeks and shrimp before cooking

the ingredients we needed

This was the sauce after we cooked the shrimp

The cooked shrimp

All of it mixed together

The final dish

It was actually really yummy. If you do give this a try, let me know how it turned out for you.

Cooking…

So, I’m making up recipes…and we’ll see what comes out. It’s not that I know a lot about cooking or that I have any gift in this area, I was just messing around.

This was the stuffing I made for a lasagna. I actually added cottage cheese as a layer, so this recipe was only vegetarian but it turned out very yummy.

That was the lasagna before it went into the oven.

Then I made banana bread…because we had some really old bananas that needed help. The wax paper is a trick I learned somewhere so that I don’t have to smear butter on the pan to keep it from sticking. It saves calories and keeps the desert healthy. This recipe, I changed from the one on Oh She Glows, I just added chocolate chips. So yummy!

This is my own recipe for a lentil stew. I use green lentils, rinse them, add two large onions chopped up, some garlic diced (probably about two tablespoons; so quite a bit), I chopped up some sweet potatoes, added a few bay leaves and cooked it. After it came to a boil, I let it simmer for about 20-30 minutes and got this.

It’s actually super-good for you, because lentils are amazing, full of protein, fibre, iron and magnesium and the sweet potatoes are really good food as well. It has no oil or fat in the recipe, so it’s super healthy. Oh, add some salt. I can’t tell you how much I added because I did it bits at a time and completely lost track of the amount. Probably 2 teaspoons? But it depends on taste and amount.

So that’s what’s been cooking in my kitchen lately. What are you up to?

 

Zucchini soup to die for

I’ve never tried Zucchini soup before. Not that I don’t like zucchini but I have never really given it much thought. It was green, funny looking and just another veggie.

My sister gave me the link for this recipe and she insisted this one was awesome. Since it was vegan, I thought I’d give it a shot. Boy, am I glad I did. I could live on this stuff. It’s that good.

The recipe is super easy (the way I like recipes) and from the Website Eating Made Easy. If you’re into soup or like to try something both healthy and easy to make, give this one a shot. Man alive, this stuff is good.

Pictures do not give it justice.

It honestly tastes like a restaurant soup that some amazing chef put together. And I just made it. Me! It boggles the mind.

 

A healthy option for lunch

Here’s my latest attempt for lunch.

It’s a whole wheat wrap with hummus, then sliced carrots, peppers, shredded red cabbage, avocado and sliced cucumber.

This is the same wrap…well, wrapped up and ready to go. With an apple, a banana and some walnuts, I’ll have an excellent lunch.

The joy of this lunch is the fact that I cut and sliced and shredded tons of extra veggies, so I can make other wraps in seconds now because the ingredients are all ready in my fridge.

If you go and try this, let me know what you think!