Mashed Potato and Carrots with Rosemary

...

Mashed potatoes are one of my favorite comfort foods. This combination of steamed yellow gold potatoes and carrots are mashed and then topped with fragrant fresh rosemary (or dill). This quick and easy recipe is vegan and gluten-free.

 I cubed and steamed the two vegetables until soft and then used an immersion blender to mash them till smooth and creamy. It literally took seconds to blend with the immersion blender. 

This is a delicious yet simple side dish that everyone will love. Personally, I dd not feel it needed any milk to make it creamy. However, if you do like it creamier, you can use a little nut milk such as almond milk before blending. 

Don't Eat Carbs? Read This-

If you have given up eating carbs and potatoes, you may be interested in watching some of Dr. McDougall's Youtube videos explaining the importance of starch in our diet for weight loss.

In addition, there are a variety of individuals who have followed his starch oriented diet for weight loss and have had AMAZING results in weight loss and improved health in every aspect. 

It convinced me. 6 weeks ago, I started his diet. After years on a low carb diet and giving up my favorite foods such as potatoes and rice, I now eat them in quantity and enjoy them every day. 

Lost 12 pounds

Did I mention that in the last 6 weeks of changing nothing else but my diet (I always have walked 4 miles a day every morning), I am now down 12 pounds and LOVING my meals. I'm eating healthier than ever, feel satiated, and have tons of energy. It's a plant-based diet without oil (but does include fats such as avocado, nuts, seeds)

If you have difficulty understanding this idea and think that starch is bad (which by the way that concept was promoted by business and  industry not science,) Plentiful Kiki ( link), who lost 70 pounds on this diet has a number of Youtube videos that follow her journey with ideas and recipes. 

Another inspring individual is on a Youtube channel called, The Jaroudi Family. Brittany, who publishes the channel, also lost 70 on the Starch Solution diet. Both look terrific and have been following a higher carb  vegan non-inflammatory diet for years now. I've also read testimonials from hundreds of people of all ages and genders on the plant-based Forks Over Knives website. 

Of 

Of course the diet includes lots of beans, vegetables, fruits, etc. 

Some examples of my meals 

Breakfast: 

Steel-cut oatmeal, with cinnamon, 2 chopped walnuts, and 1/2 sliced banana

Other meals: 

• I eat baked potatoes stuffed with black beans and salsa, a big salad, and a side of broccoli. 

1. Another example is vegetable chow mein(recipe link) with blanched almonds and a big portion of rice. 

• Or I might eat a big bowl of vegetarian chili with rice and vegetable soup. 
• Or I might eat a bowl of lentil soup, lentil flatbreads(recipe link) with oil-free hummus. 

I will continue to report my weight loss and how I feel. 

After 6 months I plan to redo my bloodwork to see if my high cholesterol (232) and high blood sugar (110) have come down on this diet. I have been a vegan for two years and a vegetarian for 39 or more years, but I ate a lot of vegan convenience food and desserts.

There is a book called Managing Diabetes that documents many diabetics who have eliminated or controlled their type 2 diabetes on a similar higher starch diet. 

Anyway for those who just want a simple delicious mashed potato recipe - this is delicious and easy. 

I added steamed carrot for extra nutrients, color, and appeal. -you can leave out the carrots if you want. 

Ingredients: 

6 yellow gold potatoes, scrubbed and quartered (with skin) 

2 carrots, sliced thick 

2 cups of water for steaming

1 tablespoon of fresh rosemary or fresh dill 

Directions: 

Steam the potatoes and carrots in a steamer basket in a pot on the stove or in the Instant Pot.  ( I steam in the IP for 5 minutes). 

When done, pour off water and using an immersion blender, blend the potatoes and carrots until smooth and creamy about 30 seconds. 

Sprinkle with fresh rosemary. 

Easy Vegetable Chow Mein

Do you love Chinese food? You can make your own easy vegetable chou mein.

Ever since I can remember, vegetable chou mien has been one of my favorite Chinese dishes. 

I love the mild and comforting flavor of sauteed onions, cabbage, and celery.  Over rice, it provides a filling meal that is healthy and delicious. 

When I was a little girl, we lived about 4 miles out of the city of Trenton, New Jersey. In those days all of the restaurants were in the center of town. 

There was only one Chinese restaurant and we enjoyed going there for their lunch specials. I would order chou mien and my mother would order sub-gum chou mien. The only difference between the two being whole balanced almonds. 

It's been a full year since we've gone out to eat in a Chinese restaurant, so I decided to make my own Chinese chou mein.  I used some non-GMO cornstarch to make a delicious sauce and topped it with some crushed peanuts, freshly squeezed lime, and fresh cilantro. 

It came out so good that my husband asked for seconds. 

Ingredients: 

1 cup of cooked rice per person set aside

2 cups of onion, sliced in half moons

1 cup of sliced sweet red peppers

1 cup of sliced celery

2 cups of sliced white cabbage

1/2 cup of vegetable broth, divided

optional: Cracked pepper to taste

1 Tablespoon of cornstarch mixed into 1 cup of water

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

fresh lime

1/2 cup of chopped cilantro

1/4 cup of chopped peanuts or chopped blanched almonds

Directions: 

Heat a large skillet. Add onions and allow to sautee in its own juices for 2 minutes, stirring. Add red pepper, celery, cabbage and half of the broth. Sautee in the juices for about 5 minutes. Add garlic powder, onion powder, salt and pepper. Stir together, and add the cornstarch that has been dissolved in water. Reduce heat to low, cover the skillet, and cook for about 5 minutes, stirring occasionally to prevent sticking or burning. If it needs more liquid , use the other half of the broth.

Serve over white or brown rice (your choice). Top with chopped cilantro and a good squeeze of lime. 

Don't have time to make rice for this recipe? 

I make baggy size packets of cooked rice to keep in my freezer (see link) for just this occasion.

Notes: 

This recipe is compliant with Dr. McDougall's diet book called, The Starch Solution ( link) and the philosophy of Forks Over Knives (link) .  

It is a Whole Food Plant-based no oil recipe. I highly recommend reading The Starch Solution if you are looking for a way to lose weight, eat healthier, and still be able to eat potatoes, rice, and other starches.

Disclaimer: I am an affiliate for Amazon. If you click and follow a link from my blog and make a qualified purchase, I receive a very small compensation at no cost to you. This helps defray the costs of running a free blog. Your support is appreciated. 

French Lemon Artichoke Soup

This lemony lip smacking mixture of artichokes, onions, celery, zucchini, and young potatoes is a delectable soup could be the Middle Eastern version of French ratatouille- same idea- different ingredients. Cooked until soft and blended, this thick"chamid" is often eaten over rice.

 

To make this dish a complete meal, just add 1 cup of cooked chick peas and eat over rice.

The very first time I tasted "chamid" was at my mother in law's house when I was first dating my husband. I was nineteen years old  and had never tasted anything like it. 

My husband- to- be's family was Middle Eastern  but cooked, what was to my palate, very unusual flavors. My husband's family lived in a Middle Eastern country that spoke French and ate many French dishes.   

My background was of Eastern European descent and my mother cooked with spices such as sweet paprika, onion powder and garlic powder as flavorings in her food. While my mother- in- law to be used lots of fresh garlic, fresh onions, ground cumin, fresh lemon juice and turmeric in her food. 

It was love at first bite for me. 

                                    

My mother- in- law origianlly made "Chamid " for a variety of reasons.

1. She was a new immigrant in the United States, had a big family to feed and had to really stretch a dollar. "Chamid" can be made rather frugally and satiate a large family.
2. It's healthy and loaded with vegetables, turmeric, garlic, and onions- all things that are full of antioxidants which are needed to boost the immune system. 
3. It just tastes so darn good. The lemony flavor and the bright yellow color are so inviting and delicious.  (I make my "chamid" vegetarian; My mother- in- law uses chicken stock as a base for her "chamid" )

So there you have it - a delicious, satisfying, health giving real food recipe that's frugal to boot. Eat it over cooked rice or cooked quinoa and add chick peas if you want to serve as a meal. 

Ingredients; 
3 cloves of fresh garlic, chopped fine or pressed.
2 onions, diced
5 stalks of celery ,diced
2 potatoes,  diced ( any kind)
1/2 zucchini , sliced in thin half moon 
1/2 bag of frozen artichokes ( Trader Joe's or any brand)
Vegetable broth for sautéing 
1 teaspoon Turmeric- so healthy for you and adds the beautiful color 
Salt and pepper to taste ( after you add the broth- you may not need salt) 
1/2 cup  freshly squeezed lemon juice
2 cups water 
3 cups vegetable broth 
Optional: Add cooked cooked chickpeas to make this a complete meal
Beware: Turmeric stains. Do not get it on a tablecloth or your clothes.

Directions: Sautee the garlic, onions, and celery in a little vegetable broth until translucent. Add the potatoes, zucchini, and frozen artichokes and continue to sautee for about 5 minutes. Add the water, broth, turmeric, salt, pepper and 1/2 cup of freshly squeezed  lemon juice. Cover and cook ( stirring frequently)on low covered until all vegetables are soft ( stir often) add a mixture of water and lemon if more liquid is needed. This makes a rich, but meager amount of soup. It is best eaten over rice like a stew.  
 We love it over a cup of cooked Jasmine Rice..

                          

May be shared on a few of the following    blog carnivals,  Food of the World for June and 

To see the many other healthy gluten free recipes, healthy living tips, kitchen and blogging ideas that I pin each day, follow me on Pinterest Gluten Free A-Z  and Twitter .


Pin It  Click here to view more details Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

Sweet Potato Chili- slow cooker version

Despite the bad photo, this sweet potato chili is outstanding and a perfect easy meal to make for a group!.Thanksgiving side anyone?

My daughter in Law, Wendy, made a fabulous dinner buffet the other night which included this delicious sweet potato chili. I'm not normally a chili lover, but I loved this recipe. It had some unusual ingredients including cocoa and cinnamon. Wendy had about ten for dinner, a variety of dishes, but everyone seemed to really like the chili the best!.

Optional: You can also add fresh corn

As an easy entertaining tip
Wendy served the chili right out of  the crock pot  on her buffet table to keep it piping hot for her guests to serve themselves.

                                


Got Butternut Squash? 
I use sweet potato and butternut squash interchangeably. Sweet potato is a little thicker, but both are bright orange vegetables that provide similar flavors. Butternut squash may be a little lighter on the carbs and calories. This could be a great addition if you have a having a crowd for Thanksgiving. (especially if you are having any vegetarians or vegans)

Need to eat more fiber? 
You can't go wrong with this hearty, heart healthy recipe- beans 

(fiber), vegetables (vitamins and minerals), healthy spices

(antioxidants) that is so delicious and so good for you. It's also gluten-free, vegan, and oil free, making it a versatile dish if you have guests with eating restrictions.

Weeknight Convenience 
It's also a great meal for your family for a weekday meal.
Put the ingredients in the crock pot before you go to work. Come home to a fragrant warm nourishing dinner not fast food.

I eat it with a salad (and my fabulous cranberry dressing see recipe at end of post) and I feel very satisfied! 

Beans are really healthy read:  6 powerful reasons black beans are so good for you.

                                            

Ingredients:
1 med red pepper, seeded and chopped
1 28 ounce can of fire roasted tomatoes
16 oz of black beans. cooked (if you don't make your own, use 1- 16 oz can)
16 oz of kidney beans, cooked (if you don't make your own, use 

1- 16 oz can)
1 large sweet potato, cubed (or 1 and cups butternut squash cubed)
1 T ground cumin
2 tsp unsweetened cocoa
1/4 tsp ground cinnamon
Salt and pepper to taste

Instructions :
Combine red pepper and cumin, cocoa, and cinnamon and place in a 4-6 qt. slow cooker and add sweet potatoes, tomatoes, black beans and the kidney beans. Cook on low for 7-8 hours until vegetables are softened.
serves 6 dinners- for a larger crowd , double the recipe.

Recipe for Cranberry Dressing    for salad.. ( This is one AMAZING dressing)
2 Tablespoons of raw organic honey (or maple syrup grade B)
Juice and the fruit of one large navel orange
1/4 cup of organic cranberries ( I found them in the supermarket) 
2 slices of fresh ginger ( a must if you like the taste of ginger)
1 TBsp lemon juice
1/4 cup of water

I made this dressing in seconds in my new  Nutribullet  very high power blender (works like a Vitamix, but is much less expensive) .It's small, compact, easy to use, and takes up very little space and the plastic containers are BPA free..

 I'd love for you to follow me on Twitter where I post a least 8-10  gluten free recipes a week that are in addition to what's on my blog and follow me on Pinterest for all my great Pinterest finds!