Cafeteria

cafeteria

1/8/14: My Juicy Foodture: Day 3; dun, Dun, DUN!!                http://www.wtfuu.com/?p=560

1/7/14: My Juicy Foodture: Day 2                                              http://www.wtfuu.com/?p=553

1/6/14: My Juicy Foodture: Day 1                                              http://www.wtfuu.com/?p=549

1/5/14: Juicy Foodture:  The Recipes                                        http://www.wtfuu.com/?p=540

1/5/14: Juicy Foodture: The Plan                                              http://www.wtfuu.com/?p=533

1/4/14: Juicy Foodture                                                               http://www.wtfuu.com/?p=527

6/22/13:  12-Volt Vegetarian Lasagna                                      http://www.wtfuu.com/?p=281

Lasagna_2

 

 

 

 

5/29/13:  Smokin’ Salmon                                                          http://www.wtfuu.com/?p=218

20130218_154805

 

 

 

 

5/17/13:  Pestoholic:  n. Def.: One who is addicted to pesto     http://www.wtfuu.com/?p=188

Pesto

 

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4/29/13:  In attempts to eat healthier and retard the prevalence of the Multiple Sclerosis (MS) I was diagnosed with, I RADICALLY changed my diet to that of almost-vegetarianism.  I suppose the more correct term is that I’m basically a gluten-free, dairy-free, sugar-free pescatarian these days (a vegetarian that also eats fish);  however, I will occasionally have some organic, grass-fed beef or bison.

The key here is to eat foods that don’t cause systemic inflation.  Leading nutritionist, Monica Reinagel1, says the following about systemic inflation:

Systemic inflammation [is] a cellular type of inflammation that you can neither see nor feel.  This silent threat has now emerged as one of the primary, preventable causes of serious diseases such as heart disease, cancer, Alzheimer’s disease, osteoporosis, and diabetes2.

Initially, the thought of being a gluten-free, dairy-free, sugar-free pescatarian and having to actually watch what I ate sounded UBER limiting to me and no fun whatsoever. However, this has turned out to not only be a healthier way of eating, but getting to be creative in the kitchen and act like I’m on an episode of Chopped3 with a mystery basket of strange green things in it (I learned that they were something called “vegetables;”  Hmph!  Imagine that!) has turned out to be quite the fun journey.

Here on the cafeteria page, I will share some of the recipes that I’ve discovered, used, and enjoyed.  (Note:  There will be no recipes for typical school cafeteria food, such as a Jell-O Surprise or Cham [cheese and ham] sandwiches.)

Bon Appétit!

 

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 Roll Credits:


3
Lea, L. (Executive Producer). (2013). Chopped [Television Series].  New York: The Food Network 

1,2Reinagal, M., Torelli, J. MD. (2006).  The Inflammation Free Diet Plan.  New York: McGraw-Hill, p. xiii

 

One thought on “Cafeteria

  1. Gina Cook

    Don’t forget to limit the sodium intake. Here’s a little chef’s trick: squeeze a little lime into your cooking, trick your palate into thinking the dish is salty :p

    Reply

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