Recipe thread ~ # 3

[Madrano]

I am not a fan of overripe bananas in smoothies but never thought to try it on its own. I use mine for baking banana bread.

[Madrano]

Julie & Carol, if you try them please let me know what you think. I don't make them very often but when i do they don't last in the house!

[Julie]

Madrano wrote: "I am not a fan of overripe bananas in smoothies but never thought to try it on its own. I use mine for baking banana bread."

I'm not either. There is something about overripe bananas that I don't like and whenever I make a smoothie, it tastes too banana-y to me.

[Madrano]

To be honest with you, i'm not much of a banana fan anyway. DH likes his barely ripe, which is rather tasteless for me. After i told him that i realized i am just not a fan of that fruit at all. Maybe it's because we grew up with them, one of the few fruits mom served. And, even then, she served them well beyond merely ripe! That'll plague you.

[Madrano]

Good questions. Maybe something is done chemically to make them last for shipping?

[Alias Reader]

I'm making this this week. I just happened to see a recipe online today from Theresa from the NJ Housewives. I basically make it the same. Though I like to use more onions and I like to put a small size pasta in it.

Escarole and Beans
June 10, 2013

From "Fabulicious!: Fast & Fit"

156 calories, 4 g fat, 9 g fiber,
9 g protein per serving

If you’ve never had escarole, this is the place to start! While it starts as a leafy, green lettuce, it cooks down tender and sweet in this creamy dish. It’s another recipe that easily makes a lot, and makes for great, time-saving leftovers the next day (turn it into soup by adding broth, chopped tomatoes, and a little prosciutto). Escarole is very sandy, so wash it really well in a couple changes of water before using.

Makes 8 servings

2 heads escarole
2 tablespoons extra-virgin olive oil
2 garlic cloves, thickly sliced
1 medium onion, chopped
2 (15-ounce) cans cannellini beans, with their juices
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

1. Core the escarole and coarsely chop the leaves. In batches, add the escarole to a large bowl of cold water and agitate well to loosen the dirt. Lift the escarole out of the water, leaving the dirt in the bottom of the bowl, and transfer to another bowl. Do not dry the escarole.

2. Bring a large pot of salted water to a boil over high heat. Stir in the escarole and cook for 5 minutes. This removes some of its bitterness. Drain well.

3. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the escarole and the undrained beans. Season with the salt. Cover and cook, stirring often, to blend the flavors, about 10 minutes. Stir in the red pepper flakes. Serve hot.

[Madrano]

I was thinking about dishes like this last night when we dined out. I'd like to try such a dish before committing to making it myself. A restaurant seems the logical place. However, when i'm actually in such a restaurant, i opt for my "standards". Gotta get better at that. (As it happens the place we went--who am i kidding? ANY place here--didn't have anything other than "the usual" Italian options)

My reluctance is from having cooked kale a few years ago when visiting my sister-in-law. She was ill & mainly wanted veggies, so i tried. She loved the flavoring & all i used but i thought it was just not appealing at all.

[Alias Reader]

Madrano wrote: My reluctance is from having cooked kale a few years ago when visiting my sister-in-law. She was ill & mainly wanted veggies, so i tried. She loved the flavoring & all i used but i thought it was just not appealing at all.
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Vegetarian/ vegan and all the subsets have become so much more popular of late. There are tons of cookbooks and websites out there to help one learn this new way of cooking. Trial and error is the only path.

One of my favorite cookbooks is

The Mediterranean Vegan Kitchen~~Donna Klein

[Julie]

Madrano wrote: "My reluctance is from having cooked kale a few years ago when visiting my sister-in-law. She was ill & mainly wanted veggies, so i tried. She loved the flavoring & all i used but i thought it was just not appealing at all. ..."

If you don't like a veggie one way, try it another. I like kale in soups and stews. Its not very noticeable that way....not like eating a pile of it by itself. Everyone keeps raving about kale chips but I haven't been able to get them so they taste good. I don't know if everyone is nuts, or I just haven't perfected the cooking method yet. :-)

[Julie]

My bag of veggies this Friday will include 4 things I have never eaten: collard greens, kohlrabi, mustard greens and garlic scapes. I think I may have a plan, but let me know if anyone has any to-die-for recipes.

[Julie]

That's the southern way to eat greens. bacon. fat. grease.

[Alias Reader]

Julie wrote: If you don't like a veggie one way, try it another. I like kale in soups and stews. Its not very noticeable that way....not like eating a pile of it by itself. Everyone keeps raving about kale chips but I haven't been able to get them so they taste good. I don't know if everyone is nuts, or I just haven't perfected the cooking method yet. :-)
-------------

Good advice.

I bought some organic baby kale. I've had it torn up in tiny pieces in a salad and find it good. For me, the key is small pieces.

The last few days I've made kale smoothies. I put about a cup of the raw kale, blueberries, raspberries, banana, tbsp of flax meal, water and ice in a blender and blend well.

The key is to drink it cold. The fruit masks the kale taste. I've made the same smoothies with frozen kale and spinach.

I figure at least I can start the day healthy.

[Alias Reader]

Julie wrote: "My bag of veggies this Friday will include 4 things I have never eaten: collard greens, kohlrabi, mustard greens and garlic scapes. I think I may have a plan, but let me know if anyone has any to-d..."

-------------

I've only made collard greens and mustard greens. I saute onions then put in the collards and steam/ saute it. I use no or low sodium chicken broth to steam it.

I've also made it by just saute it with garlic in EVOO.

Though I've never eaten either fresh. I've only had frozen.

I've just learned of kohlrabi but never ate it. Do share how you cook it and what it tastes like.

I've never heard or seen in the store garlic scapes. I know I would love it as I like garlic.

[Madrano]

Julie wrote: "My bag of veggies this Friday will include 4 things I have never eaten: collard greens, kohlrabi, mustard greens and garlic scapes. ..."

I've never heard of garlic scapes. Kohlrabi is a vegetable we tried in the '70s, as we found it growing in the garden of the house we rented. Frankly, the way we liked it best was raw. However, that's not saying much. LOL!

My brother is a big fan of greens but i've only had his, which were fine. They aren't something i'd cook myself, though. Like Alias, he uses chicken broth & onions but cooks them a Very Long Time.

Thanks for the note on baby kale in salads. If it's small, i could do that, i think. We like our fresh green salads.

[Julie]

I had never heard of garlic scapes either. Apparently a common thing to do with them is make pesto, so that's what I am going to do (I am getting fresh whole wheat pasta to put it on too!). I think I am going to roast the kohlrabi because everything is good roasted. :-) I will try a little piece raw to see what it tastes like though. Do mustards greens have a strong taste?

[Alias Reader]

Julie wrote: Do mustards greens have a strong taste?
-----------
Not to me. However, you are talking to a person who like dandelion and broccoli rabe. Both I make the same way. I saute/ steam in some broth or water. I like to add onions and tomatoes to the mix.

[Alias Reader]

Classic Israeli Salad

**dairy-free & vegan recipe

An Israeli breakfast staple, this salad is also often served with lunch and dinner. The salad is made with tomatoes, cucumbers, onion, and plenty of parsley. Some top it with feta and olives, or dress it with tahini sauce.

Serves 4

30 minutes or fewer
An Israeli breakfast staple, this salad is also often served with lunch and dinner. The salad is made with tomatoes, cucumbers, onion, and plenty of parsley. Some top it with feta and olives, or dress it with tahini sauce.

4 Roma tomatoes, diced (2 cups)
2 Persian cucumbers or ½ English cucumber, diced (1 ⅓ cups)
½ yellow bell pepper, diced (⅔ cup)
⅔ cup chopped Italian parsley
3 Tbs. chopped green onion
2 tsp. olive oil
2 tsp. lemon juice

Toss together all ingredients in large bowl. Season with salt and pepper, if desired.

nutritional information
Per 1-cup serving:

Calories: 49
Protein: 2 g
Total Fat: 3 g
Saturated Fat: <1 g
Carbohydrates: 6 g
Cholesterol: 0 mg
Sodium: 10 mg
Fiber: 2 g
Sugar: 4 g




* Source- Vegetarian Times

[Madrano]

I wonder if this isn't a standard breakfast salad throughout the mideast. We had it offered in Egypt at almost every place on our tour (breakfast buffet-types). I wasn't sure at first, as i'm not accustomed to having vegetables for breakfast. By the end of our trip i was craving the eggplant dish for that meal. (Who am i kidding? I was eating eggplant at every meal! I rarely cook it because DH doesn't like it, so i took advantage of the situation.)

[Madrano]

Ah, thanks for that, Patrice. All's i know is i like it!

[Carol]

That looks delicious! I would eat that every morning! I watched public TV last night and had Dr. Fuhrman who promotes a vegan diet. Today is day 3 of eating vegan. I have so much inflammation in my body that i'm trying to see if this will work. He has a new book coming out (but I just placed on a hold on the first book he wrote.) I baking sweet potatoes right now for dessert. Im sauté onions, mushroom, garlic, steamed broccoli and snap peas.

[Carol]

I've been reading the "No Meat Athlete" site -- but they are all vegetarians.
http://www.nomeatathlete.com/15-fabul...

On the site, I watched Brendan Brazier's Thrive Forward which I thought was very motivating. http://thriveforward.com
(But definitely not where I am right now.)

his book -- http://www.amazon.com/gp/product/0738...
quote from Hugh Jackman -- "I am forever grateful to Brendan...I have noticed increased energy and more restful sleep. My desire for sugar and salt is waning, and what's more, I am following these recipes and loving them."

[Carol]

Thanks Patrice!

[Alias Reader]

Carol wrote: "That looks delicious! I would eat that every morning! I watched public TV last night and had Dr. Fuhrman who promotes a vegan diet. Today is day 3 of eating vegan. I have so much inflammation in my..."

---------------
Carol, I love the Fuhrman plan. I watch his PBS show every time they run it. I find it very motivational.

You can get on his free email list. He will email you recipes on occasion and also his opinion on various medical topics.

I have his
Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss book.

I didn't know he was coming out with a new book. Did he say the topic ?

I was even toying with geting his "bundle" for $32. I find these types of thing motivational.

Eat for Health Book
Secrets to Healthy Cooking DVD
and The Nutritarian Handbook

A few times a year they also let you join the website for a free 3 month trial. Then you can leave if you want. That is what I did. It was easy and they never hassled me about leaving.

I hope the plan works for your inflammation. I think it will if you give it time. Go Nutritarians !

G-BOMBS ~

Greens
Beans
onions
mushrooms
berries
seeds/nuts

[Alias Reader]

Carol wrote: Im sauté onions, mushroom, garlic, steamed broccoli and snap peas.
"

----------
FYI- Fuhrman is no added oils. He would saute in broth, water or juice.

I still use olive oil. Now I am trying to cut back on dairy. I also need to cut way back on butter. Though I have to say my diet is better than it used to be. Most of my meals are vegetarian. I eat way more fruits / veggies than I ever did before. My only regret is I didn't start eating this way years ago.

[Alias Reader]

Carol wrote: "I've been reading the "No Meat Athlete" site -- but they are all vegetarians.
http://www.nomeatathlete.com/15-fabul...

On the site, I watched Brendan Brazier's Thrive..."

----------------
Thanks so much ! I will check it out.

Sugar is very inflammatory. Besides the obvious table sugar one needs to be aware of simple carbs that break down to sugar. As I read the other day, basically any carb that is sold with a barcode on it.

[Alias Reader]

Carol, you might also want to check out Dr. McDougall. There are some differences with Fuhrman but their regular plans are similar.

McDougall has a free website and message board. I find a lot of good ideas there.
http://www.drmcdougall.com/index.html

He also has a free monthly newsletter you can subscribe to.

[Carol]

I checked out the library and it looks like the "new book" is Eat For Health: Lose Weight, Keep It Off, Live A Longer More Enjoyable Life which was previously published in 2008.

Thanks for the McDougall site. I will check it out.

[Madrano]

Carol, i hope the change in diet helps ease the inflammation. We've eaten more sweet potatoes since returning to Texas than we have in our entire lives. I always substitute it for regular potatoes. However, i never thought about using it in a dessert. Good idea! Thanks.

[Alias Reader]

I saw Giada make this on Food Network today. It looked quite good. The whole program was Meatless Monday.


Lentil Burgers with Lemon-Basil Mayonnaise


Ingredients
Burgers:

1/2 cup extra-virgin olive oil
2 large shallots, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 button mushrooms (about 4 ounces), finely diced
2 cloves garlic, minced
2 tablespoons chopped fresh thyme
1/2 cup frozen petite green peas, thawed
Two 15-ounce cans lentils, rinsed and drained
1/3 cup plus 1/2 cup cornmeal
2 tablespoons egg-free mayonnaise, such as Vegenaise
1 tablespoon fresh lemon juice

Mayonnaise:

1 cup refrigerated egg-free mayonnaise, such as Vegenaise
1/2 cup chopped fresh basil
Zest of 1 large lemon
Twenty-two 1/2-inch-thick-slices country-style bread
1 avocado, seeded, peeled and thinly sliced, optional
2 Roma tomatoes, thinly sliced
1 head butter lettuce, leaves separated

Directions

For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.

Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.

Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.

Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.

For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.

Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven.

Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.

http://www.foodnetwork.com/recipes/gi...

[Alias Reader]

Carol wrote: "That looks delicious! I would eat that every morning! I watched public TV last night and had Dr. Fuhrman who promotes a vegan diet. Today is day 3 of eating vegan. I have so much inflammation in my..."

------------------
Carol, I just received this email from Dr. Fuhrman. I am on his mailing list.


Heart disease is our nation’s number one killer. Americans suffer 715,000 heart attacks a year, resulting in 125,000 deaths, due to this largely preventable disease.1

Making significant lifestyle modifications, including regular exercise and dietary changes, allow people who suffer with coronary heart disease to reduce and eliminate their dependence on medications and avoid major surgeries such as heart bypass and angioplasty.

DIETARY CHANGES:

Research studies have documented that heart disease is easily and almost completely preventable (and reversible) through a diet rich in plant foods and lower in processed foods and animal products.2,3

Eat a high nutrient, vegetable-based diet. Green vegetables activate the body’s natural detoxification mechanisms and protect blood vessels against inflammation that can lead to atherosclerotic plaque buildup.4

Eat berries and pomegranates. The antioxidants in berries and pomegranates, such as anthocyanin and punicalagin, are especially effective in improving LDL cholesterol and blood pressure.5

Avoid refined carbohydrates. Refined carbohydrates have been found to be just as damaging to the cardiovascular system as saturated fats.6,7

Eat at least one ounce of raw nuts and seeds daily. Regular consumption of nuts and seeds is associated with a 35% reduction in heart disease risk.8

Eat beans daily. A 19-year long study found that people who eat beans at least four times a week have a 21% lower risk of heart disease than those who eat them less than once a week.9

Have 1 Tbsp. of ground flax seeds or chia seeds each day. These contain cardioprotective omega-3 fats, lignans, flavonoids, sterols, and fiber.10

Animal product consumption directly increases heart disease risk.11 I recommend animal products should only be used as condiments with a maximum of 6 ounces consumed per week for general prevention of heart disease. However, if one already has significant heart disease, a vegan nutritarian diet is best to maximize disease reversal and urgently remove risk.

EXERCISE:

Regular physical activity reduces the risk of coronary heart disease and diabetes by 30-50%.12

The heart becomes more efficient through exercise, allowing the resting heart rate to decrease. This is beneficial because a high resting heart rate is a risk factor for cardiac mortality.13,14

The mood-elevating and stress-reducing properties of exercise also contribute to its protective effects against heart disease. 15,16

True heart disease protection comes from achieving and maintaining normal parameters WITHOUT the need for medications. I have spent more than twenty years in clinical practice assisting patients in reversing even the most advanced cases of heart disease through superior nutrition. Medicines and surgical procedures do not compare; there is no substitute for earning superior health!

[Carol]

Madrano wrote: "Carol, i hope the change in diet helps ease the inflammation. We've eaten more sweet potatoes since returning to Texas than we have in our entire lives. I always substitute it for regular potatoes...."

I had terrible breast pain last week. Saw my urologist Friday and told her about it, and she mentioned yams and soy have estrogen (I've been eating baked sweet potatoes as a dessert.) I drink almond milk and not soy. I'm going to see my gynecologist Monday morning.

[Madrano]

Carol, i hope you find some resolution soon. I know it's frustrating, as my own sister is experiencing problems which can't be traced yet, too. Good luck.

[Alias Reader]

I saw this on Lidia's Italy TV program

It's lentil and cauliflower soup. I've never thought of that combo. I'll have to tweak the recipe to leave out the oil and pancetta.


Cauliflower Soup

serves: 2 quarts

I love soups, and I love cauliflower, and who doesn’t like pancetta? This is a delicious soup, and, yes, you can serve it as is, or you can add some cooked white or brown rice. Get yourself some crusty bread, a glass of Chianti Classico or Morellino (the other Tuscan red), and enjoy.

Ingredients

¼ cup extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, cut into 1/4 inch dice
1 medium onion, finely chopped
1 large carrot, cut into 1/4 inch cubes
4 quarts cold water
1 tablespoon plus 1 teaspoon kosher salt
1 large head cauliflower, cut into small florets
1 cup brown lentils, rinsed
grated Grana Padano or Parmigiano-Reggiano, for serving
Directions

Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes. Add the cauliflower and lentils, and bring again to a rapid simmer.

Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt. Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

http://www.lidiasitaly.com/recipes/de...

[Madrano]

You'll have to let us know if you try this and what you think of it. It is interesting with new-to-me combinations. I noted she suggested rice, as well.

[Alias Reader]

Madrano wrote: "You'll have to let us know if you try this and what you think of it. It is interesting with new-to-me combinations. I noted she suggested rice, as well."
-------------

I will probably go with Orzo pasta.
[image error]

[Madrano]

That's a good choice, too, but i'm not a big pasta fan. Orzo is small enough that it passes the muster, though.

[Alias Reader]

I think this is my new favorite salad

Broccoli slaw
dried cranberries
avocado
onion
cucumber
radish
black beans

Whatever dressing you like. I like lite blue cheese.

The avocado and beans make this so creamy. Love it !

[Jennifer]

Well, late, but as promised on the "what's on the menu" thread.

[Jennifer]

James wrote: "My mother made this exact cornbread the other night. It was quite delicious, I might add"

Wow, great coincidence!!

[Madrano]

I know these posts are over a week old but i had to state that i served broccoli cole slaw when my daughter was here. I hesitated sharing because my sister, who has refused to even try the dish, was present & i'd been telling her it was cole slaw, just so she'd give it a taste. Well, it was a hit. Indeed, my sister took the leftovers home & it was gone by the end of the night! LOL--she's the sort of person who will refuse to sample a dish if something is in it she doesn't like or is new to her.

Alias, your additions sound wonderful. The recipe i have is from my mother-in-law & i've reduced her dressing by half. However, it's not nearly as healthy as yours sounds. Gonna save it to try before we move!

Jennifer, i like the way you shared the recipe. It looks like my own cookbook with cut recipes fit to the paper i have. Back in the days when i organized it, i used my children's old school papers, which were headed for the recycling. Now i have the recipes on one side & their schoolwork on the other. It's Memory Lane!

[Alias Reader]

The other day my niece was telling me she makes farro all the time. They love it.

Here is her simply recipe.

Put chicken broth in place of water. Put broth in blender with one small onion, one tomato and two cloves garlic. Cook farro according to directions.

[Alias Reader]

Here is a Gida recipe for Farro Salad

Farro Salad with Tomatoes and Herbs

Recipe courtesy Giada De Laurentiis

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
35 min

Level:
Easy

Serves:
6 servings

Ingredients

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

http://www.foodnetwork.com/food/cda/r...

[Alias Reader]

Farro is ancient, minimally processed, and nutritious grain that is believed to have fed the Roman legions as they marched across Europe and the Middle East. As many ultra events often become a march of some sort, Farro sounded like a food source worth investigating.


Get Your Protein Here

Farro contains a significant 7 grams of protein per serving (1/4 cup dry). This is greater than either Quinoa or Brown Rice.

Low Gluten

Although not gluten-free, Farro has significantly less gluten than wheat. For those that have sensitivities to gluten or concerns with it, this may be noteworthy.

http://endurancebuzz.com/2011/01/25/f...


Per ½ cup raw farro:

▪ 170 calories

▪ 1.5 g of fat

▪ 0 g saturated fat

▪ 0 mg of sodium

▪ 34 g of carbohydrates

▪ 5 g of dietary fiber

▪ 2 mg of iron

▪ 6 g of protein

[Madrano]

I appreciate that you shared information about Farro. It's one of those things i've heard of but don't think i've eaten. When quinoa first appeared at markets, i had much to learn. When i was tending my daughter's apt. in 2010, i learned about teff. All fine but nothing i seek out later. My loss, no doubt. Although i did latch onto cous cous within a year of tasting it in '83. :-)

[Alias Reader]

I think it's great this older grains are coming back into vogue. Most are loaded with protein and fiber.

[Madrano]

I know. One wonders how we "lost" them. Ok, it's not so much lost as lack of opportunity to buy them but it makes someone as old as me marvel at the grains we ate as a kid. Oatmeal. That may be it, as far as a straight product. We lived a meat and canned vegetable kind of household. I know some of this diet was a direct result of my dad eating fresh foods & homemade grained bread his entire life. I'm guessing that as an adult, it was a sign to him that he'd "made it", to be able to afford white bread. To his dying day he wanted nothing to do with any whole grain bread. All our salads were iceberg, too.

[Alias Reader]

Same here, Deb. My diet has totally changed as I've grown older. Way more whole grains, veggies & fruit and some fish and very little meat.

Though to be honest, I still prefer the taste of white processed bread or Italian bread to whole grain bread. I could eat a whole loaf of Italian bread. I buy the whole grain because I know it's better for me.

I was a very picky eater as a kid. I think corn was the only veggie I ate. Now I eat most veggies.

We also only had iceberg lettuce, too, when I was growing up.

On the plus side, 95% of our meals were homemade. A treat was pizza or Chinese food. Maybe once a month if that. We never went to restaurants.

[Julie]

When I was a kid, I used to claim I hated salad. In reality, I hate iceberg lettuce. I am not even sure I even knew other lettuce existed. I also claimed I hated cheese because the only cheese my mom ever bought was "processed American cheese slices" or really smelly Swiss that I thought smelled like feet. Cheddar? Never knew what it was like.

[Julie]

I've never had farro. I'll have to see if I can find some.

[Alias Reader]

Julie wrote: I also claimed I hated cheese because the only cheese my mom ever bought was "processed American cheese slices" or really smelly Swiss that I thought smelled like feet. Cheddar? Never knew what it was like.

Speaking of cheese, as a kid I loved Limburger. I never see it around where I live, so I told me sister to get me some from her area. Well, talk about smelling like feet, that was the least of it, it tasted like dirty feet. YUCK! I can not believe I ever ate this. I can see why is not usually stocked in most stores.

Wiki has this to say:
The cheese is especially known for its pungent odor commonly compared to body odor.

Once it reaches three months, the cheese produces its notorious smell because the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses[2] is Brevibacterium linens, the same one found on human skin that is partially responsible for body odor and particularly foot odor.

http://en.wikipedia.org/wiki/Limburger