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Lunchtime

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Old 02-24-2018, 05:37 AM
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Nick Pierce (Offline)
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Default Lunchtime


Roasted Broccoli Medley
from Whole Paycheck.

Started this two days ago - gotta finish it today or it rots.

Bell Peppers
Onions
Garlic
Expeller pressed non-GMO canola oil
Extra Virgin Olive Oil (how the hell can an Olive be "extra" virgin?).
Salt
Spices
Tamari
and
of course
Broccoli

Now the thing about broccoli is that it is a cruciferous
vegetable. And that type is very good for liver function.

I never much cared for it (broccoli - didn't give the liver
a thought). Never considered a "balanced" diet as
I passed through adolescence and into adulthood.

And that cavalier approach to nutrition started to
catch up with me in the late 20s.

Digestion ability went from difficult to
massively painful. Somewhere in the 30s
I got to see the inside of a hospital
operating room.

Twice.

I've always subscribed to the maxim:
I learn hard but I learn good.

Ain't no purist though.

Recently went back to bacon for a few weeks.
Man, that stuff makes your exhalations exude a whole
new scent.

Enough of that.

Continue to have lamb once or twice a week.
Yes, Bo Peep, you can stop suspecting wolf flock
thinning now.

But even though I am well aware of relapse back
sliding cost to my well being I still screw up.

Got a salad in the refrigerator that may need trashed
today is one example.

Been buyin' baked, sea salt potato chips is
another.


Six months from 66 and my focus is mainly
on avoiding intestinal pain.

I don't know if that is Wise or Sad.


Ow - hey, that garlic bites back!

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Old 02-24-2018, 06:29 AM
Myers (Offline)
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Default

Sorry to hear you're still dealing with intestinal issues.

I work at home, so I make my lunch everyday. Somehow roasting vegetables until they're just starting to char magically makes them taste good.

I keep broccoli, mushrooms, peppers, eggplant green beans, Brussels sprouts etc. on hand, roll them through a mix of olive oil and vegetable broth salt and pepper and throw them on a baking sheet in the oven @420 for 15 or twenty minutes, then put them over a little pasta with a some marinara or on brown rice with bit of stir fry sauce -- or I just eat them straight up. Good and good for you -- as they say.

My kids are highly vegitable resistant -- and with the exception of Brussels sprouts, even they'll eat some veggies if I roast them.

Last edited by Myers; 02-24-2018 at 06:32 AM..
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Old 02-24-2018, 05:32 PM
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Default

Originally Posted by Myers View Post
Sorry to hear you're still dealing with intestinal issues.

I work at home, so I make my lunch everyday. Somehow roasting vegetables until they're just starting to char magically makes them taste good.

I keep broccoli, mushrooms, peppers, eggplant green beans, Brussels sprouts etc. on hand, roll them through a mix of olive oil and vegetable broth salt and pepper and throw them on a baking sheet in the oven @420 for 15 or twenty minutes, then put them over a little pasta with a some marinara or on brown rice with bit of stir fry sauce -- or I just eat them straight up. Good and good for you -- as they say.

My kids are highly vegitable resistant -- and with the exception of Brussels sprouts, even they'll eat some veggies if I roast them.
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