Messy Monday’s Miracles! - Meals Part 7
We’re almost done with our Meals series, be sure to go back and check out links to the recipe blog if you’ve missed anything. (Breakfast, lunch, dinner, snacks, desserts)
Today we’ll share vegetables. Well, I won’t be able to share too much…
See, I’m not a veggie girl. I like corn, green beans, and sweet potatoes - but that’s about it. And since I found out corn is a genetically modified food a few months ago, we rarely have corn anymore.
I do have my sweet potato recipe on the recipe blog, and will warn you it’s more of a dessert!!
I took the original recipe and cut the butter and sugar both in half, and it’s STILL good!
My only problem is that sweet potatoes don’t fall into my allowable foods by the blood type diet.
If you’re not familiar with this, there are books out there that spell out exactly which foods are good, neutral, and bad for each blood type.
I’m an A type, and sweet potatoes are on my avoid list. Of course, I haven’t been able to tell exactly what they do to me, so I eat them on occasion anyway.
There are many things though that I DO see how they affect me, and my husband. He’s a B type, and chicken is a no-no for him.
He used to have to get up most nights and take an Advil to relieve aches so he could sleep. Once he read this book (my book actually - Eat Right 4 Your Baby) and saw this, he cut back on his much loved chicken.
Would you believe he rarely is in that kind of pain anymore! He was eating this at least 4 or 5 times a week, and has cut back to 1 or 2.
Back on topic, the recipe is really yummy. It goes great with the baked chicken recipe on the blog, or turkey.
For my green beans, I’m still stuck on the bad ones in the can. Sorry! Once we become farmers and grow our own, I’ll eat them. But for now, I have NO idea how to garden. Hopefully by next year we’ll get our feet wet with it.
I take some olive oil and pour a small bit in the bottom of my pan. Then sprinkle in maybe 1/4 tsp. salt/ pepper/ sugar. Stir and then add beans. After cooking for 1 1/2 hours to 2 1/2 hours on low/med heat we eat.
Before I get scolded, yes I know cooking after 4 minutes depletes any good nutrition, but they just wouldn’t taste good!
I have cut back from cooking a lot longer, and will gradually work the time down lower (in addition to one day eating fresh beans).
Hey, when we got married I didn’t even know how to cook beans at all! Thanks to Kelly for sharing with me how she did hers way back when.
Alright, if any of you veggie lovers have any great recipes to share - we’re all ‘eyes’!!
I know my daughter loves veggies, I just don’t know which ones are good, or how to cook them. She always gobbles them up at church and when her Daddy buys and fixes himself some.
I’d love for the baby to get started on them too! I did take a good step and bought a huge bag of pinto beans last week. Now I just need to figure out what to do with them!
(I bought these to try out the refried beans recipe shared a few weeks back, but figure there’s other ways to use them too??)
Please, please, share especially this week! And leave a comment if there’s anything else you might be looking for. If not, then next week we’ll conclude this series with a list of substitutions you can use in cooking.




