After spending a couple of days last week not feeling good, I finally came to the realization that I HAVE to change up my diet some. I think gluten is becoming a problem and red meat has been a problem since surgery last year.
While I’m not going totally gluten-free, I am switching over to gluten-free breads or avoiding bread altogether and I’ll be paying attention to labels now more than I have in the past. Just a quick glance through my pantry and I see several gluten-free items in there already. If that makes a difference, then I’ll go in for testing to be sure but I can almost guarantee it’s a problem. I already put in an order for King Arthur Flour’s gluten-free flour and a few other items so I’ll be testing those in the future and I’ll report back here with recipes! I love to bake so I’m looking forward to trying these products out. I bought a King Arthur gluten-free bread mix at my local Harris Teeter and I think I’ll try making it today. I’ll be back with a review in the next couple of days.
I am also going to be trying to cut red meat out of my diet as much as I can. DH is a red meat kind of guy but he said whatever I make will be fine ~ gotta love him! So, chicken, fish, and veggie meals are what I’ll be working on.
Once I get everything on a sort of even keel, I’ll start up with the menus again. In the meantime, here is a rerun of a recipe I made quite often after surgery. I love this recipe!!
1 small yellow sweet pepper, cut in thin strips
1 small red onion. chopped
1 medium zucchini, coarsely shredded
1 carrot, shredded
1 stalk celery, sliced thin
2 cloves garlic, minced
2 to 3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) pkg fresh baby spinach
1/2 cup plain bread crumbs
1/2 cup finely shredded fresh Parmesan cheese
4 (4-5 inch) portobello mushroom caps, stems and gills removed
4 slices provolone cheese
Preheat oven to 425º and line a cookie sheet with foil (the non-stick foil works great).
In a large skillet, cook and stir the yellow pepper, onion, zucchini, carrot, celery, and garlic in the hot olive oil over medium-high heat for approx. 4 minutes. Stir in the basil, lemon juice and 1/4 tsp each salt and pepper. Top with spinach and cover. Cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the crumbs and half of the Parmesan into the spinach/veggie mixture and set aside.
Arrange mushrooms, stemmed side up on the prepared pan. Top each with a slice of provolone. Divide spinach mixture among the mushrooms.
Bake 15 minutes (mushrooms may get a little watery but I didn’t have this problem). Top with remaining Parmesan and bake for 2 more minutes or until heated through.
Makes 4 servings.