Turkey Stuffed Zucchini

Turkey Stuffed Zucchini

Serves: 4
4 large zucchini
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon onion powder
2 teaspoon ground oregano
1 teaspoon paprika
1 lb Turkey ground
1 12 ounce can of corn
1 large tomato, diced
1/4 cup vegetable broth, low sodium
3/4 cup of Mexican blend cheese
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400 degrees

Slice zucchinis in half lengthwise, then scoop out the insides. Then set aside on a baking sheet.

Heat olive oil in a large skillet over medium-high heat. Add garlic and spices (chili powder, onion powder, ground oregano, paprika). Cook for 1 minute, stirring often. Stir in the ground turkey and corn, stir until meat starts to turn brown, give it about 5 minutes. Then add the tomatoes and vegetable broth and cook until the liquid has absorbed, about 2 minutes (note: there may still be a bit of juice left over after the 2 minutes and that's fine) Stir in 1/2 cup of the Mexican cheese and then add the salt and peeper.

Fill each zucchini half with the Turkey mixture (try to strain most of the juice out) then top with remaining cheese. Transfer the stuffed zucchinis to a baking tray and bake for 20 minutes. You can top these with a little bit of chopped cilantro and lime for extra flavor.

This recipe is amazing and so healthy. For those of us who can't digest very well, you can leave the corn out. These stuffed zucchinis can be packaged and frozen, when you are ready to eat them again, preheat your oven to 400 degrees and bake for 15 minutes. Amazing!

Quick & Easy Shrimp Bisque

Quick & Easy Shrimp Bisque

Serves: 4
4 cups of water
4 teaspoons of Old Bay Seasoning
2 lb fresh or frozen medium shrimp in shells, thawed
4 stalks celery, thinly sliced
2 12 ounce can evaporated milk, non-fat
2 cups almond milk unsweetened
3 tablespoons corn starch
4 teaspoons anchovy paste

In a large pot add your water, Old Bay Seasoning, shrimp, and celery. Cook uncovered over medium heat for 8 minute. Remove shrimp and celery with a slotted spoon and set aside to cool.

Whisk in a bowl the evaporated milk, almond milk, corn starch, and anchovy paste and then add to pot full of the remaining water. Cook uncovered over medium heat for 10 minutes.

Mean while peel shrimp. Chop about half the shrimp and then add all shrimp and celery into soup. Cook for another 2 minutes. Serve into bowls and pass around additional sea food season (Old Bay Seasoning or other seafood season of your preference) for more flavor.

 I modified this recipe to be exclusively Low Fat, and Gluten Free. Yay! its so yummy that you wouldn't even believe it's low in calories. Enjoy y'all!

Eating well, Praying hard, and Loving often: GPD Foundation

Eating well, Praying hard, and Loving often: GPD Foundation: My intention is to get informed and become fully involved in all aspects of my condition. One way we can all do this is by becoming advocate...

GPD Foundation

My intention is to get informed and become fully involved in all aspects of my condition. One way we can all do this is by becoming advocates and promote awareness about gastrointestinal illnesses. Find patient resources by clicking the website below:
www.gpdfoundation.com

Eating well, Praying hard, and Loving often: I am going crazy

Eating well, Praying hard, and Loving often: I am going crazy: So since my last post and most recent recipe, there was a huge flair-up. As in flair-up I'm talking about my Gastroparesis. For those of...

I am going crazy

So since my last post and most recent recipe, there was a huge flair-up. As in flair-up I'm talking about my Gastroparesis. For those of you that are not aware of this invisible illness, let me enlighten you with the basic 411 of what it means to have Gastroparesis. I'll begin by saying:

Hello everyone! My name is Carina Stringfellow and I have Gastroparesis. Just like most of you I have a stomach in which food goes into after I eat. Unfortunately my stomach muscle is not working properly. As it works for most of you, the stomach muscle contracts to allow food to be moved down to the small intestine. Well for me that process rarely occurs, due to a paralysis that currently exists in my stomach. The contraction fails and my food just hangs out in my stomach. 

Yes! my food lingers and causes me to have all these different kinds of symptoms. Symptoms vary and I can assure you that this week, I about experienced most of them, vomiting, nausea, stomach ache, fatigue, dizziness, and the feeling of pure fullness, which guaranteed some weight loss. I wasn't sure how this week would end for me because its been up and down all week, but this is where I am now. I'm feeling the need to inform all of you about my current situation and although it can be life threatening it definitely will not take over my life, due to my positive attitude and being proactive by informing myself about my options. Leading me to the reason why I  am going crazy. I went over to my mother in law's house, who just happens to have a collection of cookbooks and and wellness books. I picked up a gluten free book that seems to offer some alternatives to my diet. I brought the book home and one of the kids handed it to me and from there everything is history. Kids are no help, when you are trying to find something such as book. I think it may be the fact that my kids are 4, 3, and 1, and their attention span is about as good as, well about as good as a 4,3, and 1 year old, but they have tried. Any way I decided to read a different book, "Living (Well) with Gastroparesis" By Crystal Zaborowski Saltrelli CHC. Last  night I read the entire book and it literally was filled with so much useful information. All the information was mind blowing and I cant keep up with it, Documenting this process is going to be extremely helpful for me and for others who are going through the same experience. Now! if I can only find that darn book. 

Eating well, Praying hard, and Loving often: Perfect Chewy Chocolate Chip Cookies2 and 1/4 cups...

Eating well, Praying hard, and Loving often: Perfect Chewy Chocolate Chip Cookies2 and 1/4 cups...: Perfect Chewy Chocolate Chip Cookies 2 and 1/4 cups all-purpose flour 1 teaspoon baking soda 1 and 1/2 teaspoon corn starch 1/2 teas...

Perfect Chewy Chocolate Chip Cookies

2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoon corn starch
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter, melted (about 1 minute in microwave)
1 large egg + 1 large egg yolk
1 tablespoon vanilla extract
1 cup milk chocolate chips (or any other of your choice)


For specifics click below:
http://centercutcook.com/perfect-chocolate-chip-cookies/

In the midst of potty training

I never saw it coming, but it finally happened. My second child is finally potty trained. Just as everything is starting to unfold and feel like a normal cycle of life, I'm feeling ill again. Who am I kidding that is the normal cycle of life sometimes you are up and sometimes your are down. Its like my life can never catch just a quick break of pure happiness. But I am determined and in honor of my daughters accomplishments, I will be throwing her a Potty Party. There is this amazing chocolate recipe that has never failed me and for that reason they will be attending the party. I apologize in the matter that I have started my post since this is suppose to be a food blog, but I can't help not talking about my family. Having three kids under the age of four does lead to some pretty interesting stories. I promise my food experiences are just as delightful and interesting.