REPORTING IN - 11/15/05
#225027 - 11/15/05 07:09 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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Everyone post their report for what you did on 11/15 here....
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--1 c. homemade honeycrisp applesauce
--10 organic unsulphured dried apricots
--broccomoli (broccoli puree),LOTS scalloped zucchini, 1 c. green onion (asian primavera mood/theme--some garlic, ginger, rice vinegar, cilantro, etc.)Really nummy. Cleared my sinuses, too. ***2 servings***
--broccomoli and LOTS of assorted balsalmic mushrooms & roasted fennel bulb (2 c., in raw form of fennel bulb),small red onion ('carmelized'/reduced/glazed in balsalmic vinegar, broth, lemon, with assorted herbs and then food processed)
YUMMY. ***2 servings***
--Baked fuji apple with a little dulse.
I feel spoiled, BUT not rotten!
The beauty of mushrooms is that you can make them the center of the meal.
Must confess, that eating SO MANY mushrooms makes me feel like I ate a cake. They are so hugely filling.
Kate.
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Luna Bar
Crispix
toast
flour tortilla
chamomile tea
rice
shiitake mushrooms
pureed papaya
Luna Bar
baked chicken breast
mashed potatoes w/ garlic and gravy
steamed carrots and broccoli
corn tortilla
peach cobbler
chamomile tea
I was going to take a break from this, but I feel like posting something today.  Plus, I want to make sure I'm eating enough. The peach cobbler is part of my weight-gain plan. 
Edited by SPASMTASTICAL! (11/16/05 08:37 AM)
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Formerly known as Ruchie
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Just substitute zucchini for potatoes and cook for less time.
I let the food processor finely chop it.
I skip the fake milk step and basically broil them on low heat for half an hour or bake at 400 degrees for 40 minutes on a Pam Sprayed foil lined cookie sheet.
I guess I call it "scalloped" because it tastes like scalloped potatoes. Especially if you whip up a quick white sauce (using rice or soy milk). I've topped them with bread crumbs, soy or rice parmesan cheese, etc. in the past.
I often use zucchini, I suppose, as a "lower carb" potatoe substitute (Habit??? It's totally tummy friendly, high SF.
I like it and can easily polish off 4-6 cups of zucchini--in raw form. It shrinks from cooking.)
I know you're limited to herbs that you can use. Most of the time I just season them with sea salt. It kind of tastes like potatoe chips.
Another funky thing I like is to eat grated zucchini (i.e. as though you're going to make a zucchini loaf or muffins).
I guess I'd call it a "hash." I often will mix an egg white or two, and a little salt, pepper, and nutmeg and just ultra quickly saute/stir-fry on stove top (use Pam in the skillet) and eat.
Hope that is helpful.
Maybe I should ask for a food dehydrater for Christmas!!! That would be FUN.
Kate.
Edited by Wind (11/16/05 06:02 PM)
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What brilliant ideas!! I'll let you know what I try
I have some Mexican zuccini that need eating...look out Zuccini Monsters comin... 
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Formerly known as Ruchie
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