Eating Healthy - Our Recipes

November 8, 2014
Eggs with Turmeric and Vegies

One of our favorite things to eat for breakfast is a combination of eggs, turmeric and vegetables.  This is one of Rich's fabulous creations.  We started eating more turmeric (along with black pepper which makes turmeric easier to absorb) to hopefully benefit from its anti-inflammatory properties.  Plus, it tastes great!  It does, however, turn everything yellow - just something to be aware of when using it.  The vegetables, especially onions, provide additional anti-inflammatory and antioxidant benefits.  Storage onions keep for a long time if they are stored properly, so you can still have a vegetables out of the garden even in November!  And...if you've frozen some of those dirty dozen fruits and vegetables like bell peppers (especially red), even better!

With our chickens now providing organic, free range eggs, we have a powerful superfood combination for breakfast!


Eggs with 

1 teaspoons olive oil
3-4 eggs
1/2 medium onion, chopped
Any other vegetables you want to add.  We have added:
Red Pepper (or other colors)
Zucchini (other summer squash, too)
1 teaspoon of turmeric
1/8 - 1/4 teaspoon of pepper
1 tablespoon of water
Dash of salt if desired

Cooking Instructions
Saute vegetables in olive oil until tender (or desired doneness).  Mix turmeric and pepper in water and pour over vegetables.  The water just helps to mix the spices evenly among the vegetables.  Whisk the eggs until frothy.  Add to vegetables.  Cook just until they are not runny. Overcooking eggs actually creates oxidation, so it's best to cook just until heated through and not runny. 

We've added garnishes in the photo.  Even now in November, we have a few nasturtium blossoms left.  Adds a pretty touch to the plate.  The parsley thrives in this cool, moist weather!  This is my nut-based, gluten-free bread.  Yum!

Notes and Tips:
  • The vegetables will create some liquid when sauteing, so not so much oil is needed.
  • You can add a little milk type mixture to the eggs if desired - like almond milk.
  • Have fun adding whatever vegetables sound good to you.  We've even add leftover baked potatoes for an even heartier dish.

September 14, 2014
Eggplant Spaghetti

This is a family recipe that I grew up enjoying.  Now, with fresh eggplant and spaghetti squash from the garden, it makes it even that much more scrumptious.  I do try to be aware of whether eggplant and tomatoes, being from the nightshade family, affects my arthritis.  So far, there doesn't seem to be much difference from other days.  Fortunately, the recipe does have onions, garlic and oregano, which have all been shown to have anti-inflammatory properties. Additionally, this recipe is low in fat for those watching their weight.  We just went and picked the eggplant and spaghetti squash for our dinner about you?
Eggplant in the garden.  This part of the garden is starting to come to the end.


Eggplant Spaghetti w/Spaghetti Squash

 Eggplant Spaghetti
with Spaghetti Squash

3 teaspoons olive oil
1 eggplant (about 1 pound), cut into cubes
1/2 cup chopped onion
1/2 cup mushrooms, sliced (cremini are nice in this)
3 cloves garlic, crushed / minced
28 ounces stewed tomatoes
12 ounces tomato paste
1/2 cup red wine
2 teaspoons dried oregano (if using fresh use a bit more)
2 teaspoons parsley, chopped
1-2 teaspoons coconut palm sugar (or regular if you don't have coconut palm)
Dash salt

1 spaghetti squash

Cooking the Spaghetti Squash
Heat oven to 350°F.  Cut the spaghetti squash in half lengthwise with a sharp knife - use caution!  Scoop out seeds and seed flesh with a spoon and compost. Pour 1/2 cup water into a 9 x 13-inch baking dish.  Place the squash open side down in the water. Bake for 60 minutes or until tender.  Scoop out of shell with fork making "noodle" like pieces.  Serve with the eggplant sauce mixture.

Eggplant Spaghetti Sauce
Heat oil in dutch oven (or other pan) over medium heat.  Saute onions, mushrooms, garlic and eggplant until soft.  Stir in the tomatoes, tomato paste and red wine.  Add the oregano, parsley, sugar and salt.  Simmer for 35 minutes.  Serve over the spaghetti squash with a little grated Parmesan cheese, if desired.  Enjoy!

Notes and Tips:
  • The vegetables will create some liquid when sauteing, so not so much oil is needed.
  • You can substitute canned mushrooms for the fresh, but fresh are so good and healthier.
  • Use the sugar to your discretion.  It is used to cut some of the acidity of the tomatoes to make it a bit smoother to the palate.  We don't want to use too much sugar (and salt) in our cooking, so we try to do with a little less.  The coconut palm sugar gives it an earthy flavor.

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