Doctor's Orders - Vegetarian Quinoa

Earlier this week I went to an acupuncturist for my GERD and ulcers. When the treatment was over, the doctor told me that I had to eat vegetarian for three days. Plus, he added extra stipulations - nothing greasy, sweet, or raw. To say the least, this was an interesting challenge to add on to my already strict diet!

As you can tell from the recipes on this blog, I do sometimes eat vegetarian, but it’s usually just for one meal. I rarely go a day without eating meat, so I’m generally not concerned about having balance in my vegetarian meals. Now that I was going to be a three-day veggie, I had to pay more attention to nutrition.

I altered my quinoa recipe to make a one pot, nutrient-balanced, satisfying, vegetarian meal. I’ll be honest – it’s not the prettiest dish, but it was really tasty. I hope all of the vegetarians out there enjoy this dish.

And please, no notes about “keeping it up” – I’m too excited about the “Beef on Weck” I will be eating in Buffalo this Saturday!

Veggie Quinoa

Ingredients:
• One cup quinoa
• One and a half cups vegetable broth
• Quarter cup chopped onions
• Quarter cup chopped green bell pepper
• Half cup chopped spinach (note: I used frozen)
• Three quarters of a can of cannellini beans
• Teaspoon dried parsley (note: I usually use fresh, but I did not have it on hand)
• Teaspoon dried oregano
• One bay leaf
• One tablespoon canola oil
• Kosher salt

Heat oil in a pot and add onion, pepper, parsley, oregano, and a dash of salt.
When onion is sweating, add vegetable broth.
Stir in spinach and bay leaf, and bring to a boil.
Add quinoa.
Bring heat down to a simmer.
After ten minutes, add cannellini beans and stir.
Quinoa should be done in another ten minutes.

Fusilli "Caesar"

I love pasta, and I find I can eat it and stay trim if I make it myself and keep the portion reasonable. Since I can no longer have my favorite, Pasta Caprese, I developed this recipe - which is just as delicious. Some people think they hate anchovies, but they probably don’t realize that they enjoy the flavor of them all the time, in Caesar dressing.

Ingredients:
• Fusilli spaghetti, or regular spaghetti (use whole wheat if you like)
• Half cup sliced cremini mushrooms
• One cup chopped broccoli
• Three cloves of garlic, minced
• Three tablespoons chopped fresh parsley
• Five anchovy filets
• Ample olive oil
• Kosher salt

Cook pasta in salted boiling water, per package instructions, enough for two people.

Note: Preparing the mushrooms, broccoli, and sauce separately uses less olive oil. This may not be authentic, but it makes the dish lower in fat. Prepare the mushrooms and broccoli before making the sauce.

To prepare the mushrooms:
Sautee mushrooms in one tablespoon of olive oil and a sprinkle of kosher salt.
When mushrooms are soft, remove from pan and set aside.

To prepare broccoli:
Chop broccoli and place on microwavable plate, sprinkle with kosher salt.
Cover the plate with a moist paper towel.
Microwave on high for 20 seconds. Note: This steams the broccoli, utilizing zero fat and locking the nutrients in. Set aside.

Sauce:
Sautee garlic, parsley, and anchovies in 2-3 tablespoons of olive oil.
Note: The anchovies will disintegrate as they cook, imparting its flavor into the sauce.
Add 1/8 cup pasta water to mixture to form sauce.

Add mushrooms and broccoli to the pan, mix them together.
Add al dente pasta to the pan, fully incorporating all ingredients.

Eating (and abstaining) with GERD

“You’re so lucky, you can eat anything.” This is what people often say once they get wind of my obsession with food. They think that if someone loves eating out and regularly creates new recipes, she must either be fat or have the metabolism of a 17 year-old boy.

The truth is, I found a way to indulge my obsession without putting on the pounds. I cook several times a week, creating new recipes that stick to my philosophy of eating nutritionally balanced foods with intense flavor. I can’t eat “anything,” but I still enjoy everything I eat.

That was until this February. I had not been feeling well for a while, and I was dabbling with different medications to deal with the constant sore throats and burning sensations. Finally, I went to a specialist. The verdict was in – eating this way may have been delicious and exciting, but it also led to serious ulcers. I have acid reflux disease and all of the nasty stomach and esophageal problems that come with it.

I was given a strict new diet. No citrus, no dairy, no chocolate, no vinegar, no fried foods, no fatty meats, no caffeine, no alcohol, no mint, no spices at all. I can’t eat black pepper, let alone Sriracha.

I left the doctor wondering, what on earth CAN I eat? The girl who could supposedly eat anything now had to carry around a piece of paper listing the few foods she can eat.

After getting over the initial shock, I jumped into this new diet with gusto, creating recipes that fit my new diet. I wanted a better belly – to heal myself, to stay thin, and to satisfy my cravings.

This blog is dedicated to the people who have dietary restrictions, but still love food. People who will not settle for eating turkey sandwiches every day.