Hello. Welcome to Recipe Idea Shop, where we give you recipes for comfort food with a healthy twist.
January is the month of New Year’s resolutions, comfort food, and cold-weather foods. It is also National Soup Month and National Slow Cooking Month. So this month, I will be featuring a mixture of South Beach Diet and other whole foods, low fat options, along with many soups, stews and slow cooker recipes.
My all-time favorite slow cooker recipe is Tomato Red Sauce/Pasta Sauce. We make a huge pot of it once or twice a year and can it to use all year long. It works great with canned diced tomatoes so you can make it any day of the year. Our Slow Cooker Caramelized Onions recipe is amazing. And we have lots of stews and soups that you will love, like Vegetable Dill Stew, Slow Cooker Chickpea and Lentil Soup, and Mexican Chicken Soup.
Holidays are Over
With the start of the new year, Don and I will again be doing the South Beach Diet to reset our metabolisms. The first two weeks help me to get rid of the sugar cravings I have developed over the holidays. Although I love to eat, and I do love my sugar, I definitely need a reset at the beginning of the year because I developed several health issues a few years ago. I need to watch my carbs and avoid sugar and saturated fats. Who doesn’t follow some special diet these days? If you’d like to learn more about my health story, read on.
A few years ago I was overweight, stressed, and a prime target for health problems. I had a heart attack, followed by gut issues. You know everything in your body is related, right? During my recovery, I found that I didn’t eat properly, even though I made most of my food at home. I began to change the way I eat.
Food can make you sick, or it can nourish and heal you. It helped me heal my gut and my heart. Read my story, How I Healed Myself with Food. I learned I had food sensitivities and what a pain (literally) that is.
Lately, we seldom eat in restaurants because I have developed food sensitivities that make eating out difficult. Gluten seems to be the biggest culprit—although I’m not celiac—but I also have trouble with commercial milk products. I have to stick with A2 milk or I get severe joint pain, almost immediately. So…we are cooking more gluten-free and dairy-free recipes, and I am busy converting all my cookies and cakes to gluten-free. Baking gluten free is quite a challenge. Getting the texture right is hard, but when I get it right, I share the recipe and tips on how to do it.