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Yes, there is an R, 2 P’s & 2 h’s.
p_ _ _ h _ raphobia
Ashur, Old Harbor, Alaska & Zanzibar
It’s Apalachicola, Antananarivo & Ahvaz
Yes, there is an o.
_ _ _ _ _ _ _ a _ _obia
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Nevada, Kiryat shmona & Taba
Yes, there is an I and a B.
_ _ _ _ _ _ _ a _ _ _ bia
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Yes, there are 2 a’s
_ _ _ _ _ _ _ a _ _ _ _ _ a
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Saint Tropez, France
No Q
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Shmaryahu: Kingston, Aspen, San Juan
Razzle: New Haven
Here’s a good one:
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Amarillo, TX
Stuffed cabbage is excellent when made with turkey & brown rice. Also, you can bulk it up by cooking it with lots of shredded cabbage.
Here are some more recipes:
The marinara sauce can be made ahead. I just freeze it in individual ziplock bags.
The cauliflower popcorn is prepared in advance and put in the freezer but needs to be baked fresh.
The broccoli stir fry can be made ahead until you put it all together.
The quinoa can be made ahead and frozen WITHOUT putting in the veggies.
Spaghetti squash lukshen kugel can be made a few days ahead but NOT frozen
Soy lukshen kugel can be made a few days ahead but NOT frozen
Mock asparagus soup can be made ahead. It freezes beautifully.
Spinach mushroom quiche can be frozen but may be a bit runny if spinach was not squeezed out enough.
Soy lukshen kugel can be made a few days ahead but not frozen
It is only 40 calories & 6 grams carbs for 2 portions, a whole bag.
2 bags tofu fettuccine
3 egg whites
1 whole egg
4 oz unsweetened applesauce
1 tsp vanilla
1 tbs lemon juice
Splenda to taste
Rinse tofu pasta and chop into small pieces. Boil for about 2-3 minutes. Drain and let sit in water with about 2 tbs lemon juice (to get rid of the tofu odor)
Mix the egg whites, egg, applesauce, cinnamon, lemon juice vanilla & splenda until blended.
Add the well drained pasta & mix well. Add peaches & mix.
Bake in a pan sprayed with Pam at 350 for about 1 hour. This is delicious cold.
Sweet spaghetti squash kugel also good for Pesach
Spaghetti squash
3 egg whites
1 whole egg
4 oz unsweetened applesauce
1 tsp vanilla
1 tsp lemon juice
Splenda to taste
Mix the egg whites, egg, applesauce, cinnamon, lemon juice vanilla & splenda until blended.
Add the well drained pasta & mix well.
Bake in a pan sprayed with Pam at 350 for about 1 hour.
Mock asparagus soup Freezes like a dream with a lovely green color
1 lg onion, chopped (I use one 10 oz pkg frozen onions)
5 stalks celery, strings removed & cut
2 lg zucchinis, washed well & chunked, DO NOT PEEL
1 lb frozen cauliflower
Consomme soup mix
Milchig crustless spinach mushroom quiche
1 lg onion, chopped or 1 10 oz bag frozen, chopped onions
1 15 can mushrooms, well drained & chopped
1 lb frozen chopped spinach, cooked & very well drained
1 lb fat free cottage cheese
1 whole egg
Salt & pepper to taste
Mix together cottage cheese, egg, bread crumbs and add spinach mixture. Mix well & check for salt & pepper.
Bake at 350 for 50-60 minutes.
Citron, for Succos?
Ottowa, Canada
Anapolis, MD
O? U? R? S? Y?
AYC: Eliminating oats is easy. Just change the breakfast to a gluten free cereal. I know that Shoprite on Ave I has one & I’m sure you can find one in a health food store.
As I don’t know too much about gluten, I cannot do a good job of adapting the rest of the menu. I don’t know if soy crumbles or veggie patties have gluten. I don’t know which low carb breads are gluten free.
Most of the recipes are fairly simple. It usually takes longer to read & assemble the ingredients than the actual prep time.
Recipe for MARINARA SAUCE (adapted from simple pleasures cookbook}
2 28 oz cans tomato sauce
1 lg onion, chopped
2 tbs olive oil
2 cloves garlic, crushed
Salt & pepper to taste
Brown beef or in a large skillet with no oil. Break up any large chunks. Drain off accumulated fat.
In a VERY large stockpot, brown onions in a little oil. Add crushed garlic. Add browned meat and stir well. Add tomato sauce, oregano, salt & pepper and mix. Bring to a boil, then simmer, uncovered for about 1/2 to 1 hour, stirring often.
QUINOA SALAD
1 c. raw quinoa
1/2 15 oz can of baby corn, sliced thinly
red & green peppers, diced
some tomatoes, diced
Rinse quinoa several times to remoce soapy taste. Cook like pasta until the half moon like strands separate & balls are soft. Drain.
dressing
1/4 c. lemon juice (either freshly squeezed or Minute Maid frozen juice)
1-2 Tbs oil 1/4 c. fresh dill, chopped (I use frozen dill cubes)
1/4 c. parsly, chopped (I use frozen parsley cubes or dried parsley flakes)
1 tsp salt or to taste
1/4 c splenda
1/2 tsp garlic powder
dash of pepper
Mix very well & pour over cooked quinoa. (I usually make it up to this point & freeze it in zip lock bags in individual servings)
Add vegetables & toss.
This is a complete meal nutritionally.
CAULIFLOWER POPCORN (or sweet potatoes or butternut squash)
From Susie Fishbein’s cookbook
2 bag of frozen cauliflower or sweet potatoes cut in spears or squash in cubes
1 tsp salt
6-8 T olive oil or water
Preheat oven to 450. Combine next 7 ingredients in a zip-lock bag. Add cauliflower (I usually prepare it till this point & freeze till needed, but only with frozen cauliflower) or sweet potato and toss. Place in a single layer in cookie sheet. Roast uncovered 30-35 minutes until starts turning a little brown. Turn during baking.
Broccoli and Stir-Fried Chicken
1/2 cup chicken stock or water
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or lemon juice
1 tbs splenda or to taste
1 bunch broccoli, broken into small florets, I use 1 lb. frozen florets
2 tablespoons canola or peanut oil
3/4 pound boneless, skinless chicken breasts or tenders, cut into 1/2- by 2-inch strips
1 tablespoon minced fresh ginger (I use frozen ginger cubes)
2 garlic cloves, minced
1 bunch scallions, white and light green parts, sliced, optional
1 tablespoon cornstarch or arrowroot, dissolved in 2 tablespoons water, optional, as it is only for thickening the glaze
1. In a small bowl, stir together the chicken stock or water, the soy sauce, vinegar and sugar.
2. Place the broccoli in a steamer basket above one inch of boiling water, cover and steam three minutes. Refresh under cold water, and set aside.
3. Heat one tablespoon of the oil in a large, heavy nonstick skillet or wok over medium-high heat until it ripples. Add the chicken. Cook, stirring, until the chicken is cooked through, about four minutes. Remove from the heat, and place in a bowl.
4. If the pan looks dry, add the second tablespoon of oil. Add the ginger, garlic and scallions, then stir-fry for about 30 seconds, just until fragrant. Add the broccoli and stir-fry for one minute, then return the cooked chicken to the pan and stir together. Pour in the sauce and cook, stirring, for 30 seconds to a minute. Stir the dissolved cornstarch or arrowroot, add to the pan, and stir until the chicken and vegetables are glazed. Remove from the heat, and serve with rice or noodles.
Yield: Serves four to six
Advance preparation: You can steam the broccoli several hours ahead and have all of the ingredients prepped. The stir-frying can be done at the last minute.
For Tofu:
In the recipe above, substitute 3/4 pound tofu, cut into 1/2- by 1-inch pieces, then follow the cooking instructions. In step three, cook the tofu for two to three minutes, until it begins to color.
If you would like more recipes, let me know.
Good Luck!
A? E? I?
Acre, Israel
As requested, a sample menu for 1 week. Good Luck!
Midmorning & afternoon snack-same every day but vary your choices
1 sm fruit (frozen grapes are delish!) or veg w/dip or low carb bread with diet jam or diet yogurt
Evening snack
Hot cocoa made with soy milk, cocoa & splenda & Low carb bread w/ diet jam or a fruit or a smoothie or toasted low carb bread w/cottage cheese, splenda & cinnamon or any other snack
You can have a salad with any meal if you like
You can also have diet gelatin, diet ices
* items-recipe available
Sunday
Lunch
*1 c Hungarian red cabbage (An old Weight Watchers recipe)
1 sl 4 carb bread w/2 tsp hi fiber, sugarfree jam
Supper
Split pea soup (I use Tabachniks-it is a little high in carbs but has 13 gr fiber)
Monday
Lunch
Salad w/romaine lettuce, tomatoes, pepper, red onion, cuke, chick peas w/balsamic vinegar dressing
Toasted sprouted grain bread
*Lentil soup
Supper
*Mock asparagus soup
*Vegetarian chili served over cut green beans
cucumber salad
Tuesday
Lunch
*Crustless spinach-mushroom quiche (a real hit in my family, including the nondieters?
*Mock Caesar salad w/ homemade dressing
Supper
Veg soup
*Broccoli tofu stir fry
Wednesday
Lunch
omelet – eggbeaters, 1 sl. lite cheese (Emek), tomato or Israeli salad
1 sl toasted low carb bread
Supper
Tomato soup w/ a little brown rice
Thursday
Lunch
Greek salad w/ sliced egg whites, lite Feta cheese cubes (Bulgarian cheese), a couple of sliced olives with a balsamic vinegar dressing
1 sl toasted low carb bread
Supper
Cabbage soup
With sugar free relish, low carb ketchup pickle, lettuce & sliced tomatoes
Friday
Lunch
Veg soup w/1/4 c chick peas
Salad
Supper
Slice ww challa
Slice gefilte fish
Soup
*Soy lukshen kugel
Baked sweet potato
*Cauliflower popcorn
Shabbos
Lunch
Slice ww challa
Slice gefilte fish
Egg white salad with Israeli salad
*Vegetarian chili
*quinoa salad
Supper
Slice low carb bread
Salad
*Sweet soy lukshen kugel
I usually start my meals with a soup. It fills me up and the meal takes a little longer. Also, a great way to get more veggies. If I’m really hungry, I’ll toss in a small handful (about 1/4 c) of chick peas. I make soup in 8 quart pots & freeze it in individual zip lock bags.
YUP! AYC, You did it again!
No L or D
_ e _ _ y r
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PE: I just came across this thread today.
ilovetheholyland: It is hard to make a change. It takes 1-2 weeks to adapt to a new food. For example, I used to drink regular milk, the red one. I wanted to switch to 99 so I drank ONLY skim milk for 2 weeks. Believe me, the 99 tasted SUPER after that!!
I NEVER thought that a carnivore lover like me could ever give up meat. For a while I was vegan, that means I ate nothing that came from an animal, including milk & eggs. The reason I stopped vegan was I started putting on weight from the egg substitutes. I had lost about 25 lbs in 2 years just by going vegetarian. I don’t limit my portions & I’m never hungry.
Sometimes, it is easier to make a drastic change than a gradual one, especially if you are highly motivated. I would say you have the motivation at this point.
Another trick is visualization. When you’re not eating, visualize yourself going thru the whole meal, from prep to eating and SUCCEEDING in eating properly. It works if you do it often enough.
Someone once said:
If you think you can, you can.
If you think you can’t, you are also right.
You can!
metrodriver: I tried the Atkins diet & did very well on it. I loved it as I love meat. However, I developed gout from all the rich proteins. So now, I can’t even do South Beach as the gout flares up!
There’s only an r & e, none of the other letters.
_ e _ _ y r
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Unusual words are much more fun!
There’s a y but no x.
_ _ _ _ y _
abcdefghijklmnopqrstuvwz
Here’s another word:
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Attu, Greenland
We have a tradition in my house that the 2nd night of Yom Tov, except for the second night of Pesach and Rosh Hashono, is milchig. I usually serve a parve vegetable soup, crustless spinach-mushroom quiche, scrambled eggs, Caesar salad with lowfat dressing, homemade and coffee with cheesecake for dessert. Simchas Torah meal is very late, usually after 11:00P.M. so no one feels like a heavy, fleishig meal.
I would suggest you read the book “Reversing Diabetes” by Dr. Neal Barnard. He recommends a vegetarian diet. I was diabetic, not PREdiabetic, taking Januvia, etc. My A1C was over 7.0. I made a major lifestyle change and became a vegetarian. I stopped all my meds except for 500 mg metformin for insurance. My last A1C was 5.6. It is not easy, you really need to be determined. You can do it if you make up your mind! You took the first step by asking for help.
I will just make one more point. If you don’t change your lifestyle right now, while you are still healthy, you will be FORCED to change your lifestyle as you will be sick!
If you need any help or info, please feel free to ask.
Denali, Alaska
Oxford, United Kingdom
r? s? t? a? i? o?
Timbuktu, Mali
Oahu, Hawaii
Dublin, Ireland
Tuskegee, Alabama
Rhodes, Greece
Paris
Rosh Hanikra
Entebbe, Uganda
AYC, excellent! How do you always figure out the really unusual words?
Aleppo, Syria
There’s a Y but no L
_ _ i _ _ y i n g
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No k, m, r or s
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Winnipeg, Canada
No T
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bcfhjklmpqrsvwxyz
Nope