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Recipes In Recovery (food trigger warning)

neversickanymore

neversickanymore

Moderator: DS
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Eating and cooking great food is a joy and important in recovery from many drugs. So often we have been ignoring our nutritional needs, have been abusing substances that made eating just a chore, could have been using substances that made eating anything wonderful, or have been choking down cheap processed junk to save cash and time.

Either which way we can benefit from great recipes in recovery. Nutrition is key in active use, as well as in recovery so lets get some insights on good digs.

I know its a cheesy title.. but I assure you we will not be changing this forms name to a typical rehab name.. endless bliss or blathery along those lines.%)

So if you think its dank, lets here what we need to do to try it?







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Easy Bake Pork Curry

1 pork tenderloin
12 similarly sized red potatoes
1 large white onion
2 large jalapeno peppers
Medium container of button mushrooms
11 0z jar of Trader Joe's Thai red curry sauce, or something comparable ( 325.309 Milliliters)
14fl OZ can of light coconut milk (414.029 Milliliters)
1/4 cup olive oil (60 ml)
1/4 cup canola oil (60 ml)
Around one once organic curry powder (28g)
3 TS fresh ground BP
1 t red ground red pepper

Dice Jalapeno

Cut veggies into the same size bight size pieces (around the size of the button mushrooms is perfect)

Clean pork of any silver skin

Cut pork into the same size pieces as the veggies

Add spices, oils, milk, and jalapenos, and combine everything nicely.

Either marinate together in fridge overnight or bake right away.

375 F (190C) for around an 1.75 Hours if cold from fridge.. less if baked right away. Check and stir after an hour and consider leaving lid off depending on desired thickness from personal taste.


I used something like this to bake it..

NSFW:
450341


Sea salt to taste

Serve with rice and whatever else you think will be good.. naan may be an option.​
 
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I've been having Overnight Oats for breakfast the last few days... it's SO good in the summertime when it's warm out and you don't want something hot for breakfast. Here's my current recipe:

1/2 cup quaker old fashioned oats
1 container yogurt of your choice (just the single serving containers - I think they're six or eight ounces. I like Chobani flips - but dont put the crunchy bits in til morning or theyll go soggy)
1/2 cup coconut milk
1/2 cup almond milk (i use half a cup unsweetened almond milk to cut cals, if youre not worried about calories use all coconut milk, it tastes better)
sweetener of choice to taste - I've been using a couple packets of Nectresse and a couple teaspoons of coconut sugar

That's the basic recipe. mix it all up and put it in a container with a lid in the fridge overnight (I make mine before bedtime - it's pretty fast).

In the morning I add the crunchy bits from the Chobani flips package - if you're using regular yogurt add a handful of sunflower seeds and or granola and or chia seeds or chopped walnuts, ect
then I take a tablespoon of Sunbutter (sunflower seed butter spread - super good, but you can use peanut butter or almond butter ect). and add it on top

It's SO good. The oats fill you up, it thickens up overnight so its kind of like a pudding with oats in it (its a lot better than it sounds), and the crunchy bits add texture. The dollup of sunbutter adds good fat and helps keep you full. This usually runs me 650 calories and if i eat it at noon when I get back from the methadone clinic it holds me til six or seven at night.
 
I am all about this thread! I will share some stuff tomorrow if I have time (busy day, meetings, appointment with addiction specialist, step work and maybe even actual work)
 
You should.. just did it up a day or so ago.. I ate all the "leftovers" before noon struck on the first morning.. which makes me say.. it was kinda like good italian red sauce, or spaghetti sauce.. after it cooled it was even better. so a pre cook for a party or dinner would go over perfect with this.


Im going to fire yours up for sure:)
 
Blues, I have a similar recipe but it is for oatmeal pancakes. The thing that makes it similar is soaking the oats in something that contains a live culture.

Soak 2 Cups oats in 2 Cups buttermilk or plain yogurt (a thinner one like Pavel's) overnight.

In the morning add 3 eggs
1/4 cup flour
1/4 cup almond meal
1/2 tsp salt
1/2 cup agave/maple syrup
1/4 cup melted coconut oil

Serve with fruit and yogurt or jam. I like to eat them cold later in the day for a snack.

Can store batter in fridge for about 5 days, just making what you want when you want it.:)
 
I have loads I can add to this :)

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Not really any recipe to it. The way I'll make it tonight is fry some chilli and garlic in lots of olive oil for a minute or two, chuck in some halved cherry tomatos and fry for a couple more minutes turning the heat right up, chuck in the rinsed clams and a splash of white wine, lid on, steam for a couple of minutes until they're opened, lid off and reduce the juices down (should only take a minute or two), chuck in a handful of chopped parsley, more olive oil and a little knob of butter, chuck in the cooked linguine, stir it all up and whack it on a plate.

With regards to amounts of ingedients, the answer is the very unnhelpful....some.
 
Easy and quick breakfast:

1 banana
1 scoop of mass gain powder or two of protein
Big spoon of vanilla ice cream
Splash of milk

Blend and nail it.
 
Whipped this up tonight.. damn, really good.

Make sure you condense the sauce enough as there is a ton of moisture held by the vegetables it is made with and it will come out when baking. I also added three cloves of garlic to the vegetables in the food processor and reduced the juice from the shrimp and spinach wilt and added it to the sauce (after you're done with heating and stuffing the tortillas, just dump the liquid left over from the stuffing and it will boil and reduce quickly) .

One change i would consider is using uncooked shrimp instead of cooked ones.. then just saute 1/2 of the way done reduce heat and add the spinach to wilt either that or make sure to add the spinach first and then place the already cooked shrimp over the wilting spinach.


Original recipe makes 10 enchiladas Change Servings
3 fresh jalapeno peppers, stems removed
1 1/2 pounds fresh tomatillos, husks removed
3 green onions
1 small onion, quartered
1 bunch fresh cilantro, stems trimmed
1 cup heavy cream
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound frozen fully cooked salad shrimp, thawed
1 (9 ounce) bag baby spinach leaves
2 teaspoons vegetable oil, divided
10 (6 inch) corn tortillas
8 ounces shredded Monterey Jack cheese
1/2 cup sour cream (optional)
1 tablespoon green pepper sauce (e.g., Tabasco®) (optional)


Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.

-Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, <snip>. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.

-Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.

-Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.

-Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.

-Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.




A very good recipe IMHO
 
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The perfect steak (Alton Brown's recipe.)

This is SO good.

1 ribeye steak
kosher salt -- make sure its kosher salt! wayy better than table salt
pepper
olive oil

preheat oven to 450

put a cast iron skillet on the stove on medium high and put olive oil in the pan
BRING STEAK TO ROOM TEMPERATURE! I usually put it in the microwave for 30 seconds
season liberally with salt and black pepper
toss steak in hot pan
do not touch for 2 minutes
flip and cook 2 more minutes. each side should look seared and medium brown
transfer immediately to oven (the whole skillet with steak inside goes in the oven)
cook 4 mins
open oven flip steak
cook 4 mins

take out and serve. You dont even need steak sauce. I like to drizzle the pan drippings over the top.

Trust me, I know it sounds simple but this is SO amazingly good.
 
^ That steak reminded me of grilling so I'll give my fish recipe here.

Grilled Salmon

1 Salmon Fillet
1 Cedar Board
1 Grill
Seasoning (I currently am using "Tone's Salmon & Seafood Seasoning")

-Soak/Submerge the cedar board in water for one hour.
-Turn grill on medium settings (ymmv) and place cedar board on top rack for 10 minutes and then flip the board over.
-Sprinkle the Salmon Seasoning onto the board as to create a small thin layer on top of the board.
-Place the Salmon directly on top of the seasoning on the cedar board.
-Grill for about 40 minutes (ymmv), flipping of the fish is NOT recommended.


The fish is ready when it's flaky and still moist. Serve with asparagus or your favorite vegetable. Enjoy.
 
protein shake for breakfast: 2 bannanas, handfull rasberries, blackberries, strawberrys, and grapes. 2 scoops of peanut butter, 2 scoops protein powder, and milk. thats my breakfast and its tasty and healthy
 
Here is my favorite new smoothie:

Unsweetened cherry juice
Unsweetened pomegranite juice
3/4 blender full of kale (baby kale works best)--pack it down a bit
frozen blackberries
frozen dark cherries
frozen raspberries


this makes the most crisp and refreshing smoothie ever. And you are getting two servings of leafy greens and 1 serving of fruit in each smoothie.:)
 
That sounds really good Herbi:)

Im cooking up quite a spread for the SB.. going to try this recipe as part of it... Going to do some buffalo wings, teriyaki wings, swedish meatballs, artichoke dip, cheese plate, fresh veggie plate, shrimp cocktails.. and probably a few more goodies. Get ready.. Gets set.. and GO with SB grazing!

Slow Cooker Apple Barbeque Pulled Pork

Pork
4-5 lb Bone-In Pork Shoulder Roast
1 large Onion
2 Tb Salt
2 Tb Pepper
2 Tb Olive Oil

Cooking Liquid
2 cups Fresh Pressed Apple Juice*
1/4 cup Raw Apple Cider Vinegar (I use Bragg)
1 Tb Sea Salt
1 Tb Pepper
1/2 cup Organic Ketchup
1/2 Tb Unsulphured Molasses
2 tsp Worcestershire Sauce
5 Garlic Cloves (chopped)
2 Tb Whole Grain Dijon Mustard
2 Tb Honey

Bbq Sauce
2 cups Strained Cooking Liquid
1/4 cup Brown Sugar
1/2 cup Organic Ketchup
Print a Coupon for Fortify™ Probiotics

For Pork
Coat/rub pork with salt and pepper.
Add oil to a large skillet and sear each side over medium high heat. (about 1-2 minutes per side)
Slice onion into rings and layer on the bottom of your slow cooker.
Transfer seared pork roast to slow cooker, placing on top of the onions.

Cooking Liquid
Combine all ingredients and pour into slow cooker.
The liquid should cover the bottom half of the pork roast.
This mixture can be made and refrigerated overnight to save time in the morning.
Cooking Instructions
Cover and cook on high heat for 6-7 hours or on low heat for 8-9 hours.
Once the pork is done and falling off the bone, remove from the slow cooker.
Transfer pork to a cutting board and pull apart.

Bbq Sauce

Before making the sauce I use a couple of slices of old bread to soak up some of the pork fat off of the top of the cooking liquid then discard fatty bread slices.

(optional)

Transfer 2 cups of strained cooking liquid to a small saucepan and add the brown sugar and ketchup. (add a bit more brown sugar for a sweet sauce)

Bring to a boil over medium heat.

Cook for approximately 10 minutes or until thickened, stir regularly.

This will be enough sauce for half of the pulled pork. If you will be eating all of the pork as bbq, double this sauce recipe.

Toss half of the pulled pork with the sauce and eat as is or on a sandwich roll/bun.

Notes

*You can locate the fresh pressed or not from concentrate apple juice in the refrigerated juice section of your grocery store. I use Trader Joe's or Simply Apple brands.

Save and refrigerate the other half of pulled pork without bbq sauce.
http://wonkywonderful.com/1/post/2013/06/slow-cooker-apple-barbeque-pulled-pork.html


Im going to make up some cold slaw to top the sliders as well
 
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^I am drooling over that. Why can't we be neighbors so I can just happen to drop by every time I hear nsa in the kitchen.

My husband and I have decided we are going to keep red meat to twice a month and any meat 2-3 times a week. Here's what I made tonight:

Asian Slaw:

1 head Napa cabbage (Asian cabbage)
2 cups mung bean sprouts
3 carrots
1 red bell pepper
1 yellow bell pepper
green onions (as many as you like, white and some green parts)
cilantro (as much as you like up to 1/3 of a bunch)

Shred or finely slice cabbage and grate carrots. Chop green onions. Slice peppers into matchstick size. Chop cilantro and mix everything together.

Dressing:

1/3 cup tahini
juice of 1/2 lime
1 Tablespoon tamari or soy sauce
1 and 1/2 T. toasted sesame oil
1 T. apple cider vinegar
1 T. rice vinegar
1 and 1/2 T. water
crushed garlic to taste

Whisk everything together and toss with salad.

Add toasted peanuts to individual portions as they will get soggy if you mix them in and have left overs.

@catinthehat--your meal is mouth-watering as well.:)
 
A quick and delicious serotonin stimulating smoothy can go something like this

1 Frozen Banana
Soy Milk
1 TBS Tahini
Maple syrip
optional cocoa or other source of chocolate

It tastes like Halva or nugart

Another one that comes to mind right now is 'Rice Pizza' - Very good prep time to delicious ratio

Basically you make a layer of cooked brown (or otherwise) rice on the bottom of a lightly oiled baking tray
Then put chopped tomatoes and other roastable veg on top. Cheese optional. Their juices will flavor the rice.

When to eat raw foods and when not to is interesting. Some people say that when your at the start of recovery it's better not to eat a lot of raw food.
 
^ That rice thing sounds interesting.:)

@BlueSaffron: for my birthday this year I asked my brother-in-law to make me a steak. Mind you I only eat a steak about once every five years LOL so this was a very special request. That is exactly how he made it and it was superb.
 
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