Terre Pruitt's Blog

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What Are You Eating?

Posted by terrepruitt on January 4, 2014

For many food might not be something you want to talk about right now.  I know many of us might have had many large and delicious meals over the Holidays.  I know many that are thinking of cutting back on their food intake since they might have had more over the Holidays than they normally would have had.  Well, no matter what your present relationship is with food, I am confident that you will be eating.  So what is it you are eating?  I am looking to get some ideas here.  I am not asking for any particular TYPE of recipe, as in, I don’t need it to be gluten free, dairy free, meat free, or fat free.  I am just wondering what you are eating.  Not everyone that reads this blog is looking for any of that so ANY recipe you want to share would be welcome.  What can happen is that people can make adjustments as necessary.  Just give us your ideas and/or recipes as to what to eat!

It can be breakfast, lunch, dinner, or even a snack recipe.  I am often looking for dinner recipes.  You know my normal fare; roasted veggie, ground turkey, something in a tortilla (although I have been avoiding the flours ones because of the transfat/partially hydrogenated oils).  My friend just pointed me to a Martha Stewart recipe that I am sure you will be hearing about soon.  I am kind of interested in Polenta.  What about you?  Do you have any Polenta recipes?  I have been making a lot of Sausage, Beans, and Rice.  It is so flavorful and so easy, when I don’t have time to think of something else, I make that.

I am still enjoying my organic box of produce.  I love when we get fennel.  I love that Fennel Turkey Recipe I came up with.  I just made it the other day.  We haven’t really gotten anything new in the box lately, except cranberries and I have not idea what to do with them same as last year when I receive them.  What do you do with fresh cranberries?  My sister in-law put some in the stuffing over Christmas.  What about you?

Maybe you had a yummy dish over the Holidays you want to share.  That would be great too!  Just tell me what you are making and eating.  Give me some ideas.  You know most of mine ideas.  You know I have a stove, an oven, and a crock pot.  I am not versed in how to use the grill, but I might venture out to do so, if I can get at it before my hubby gets home.  He claims that as his — well, it is.

Ok so this is a call out for ideas and recipes.  Any and all is fine, I reserve the right to pick and choose because somethings I don’t eat, but you can still post the recipe because there are other who eat things I don’t eat.

C’mon, help me out.  What have you got?

12 Responses to “What Are You Eating?”

  1. Cteavin said

    Right now, (home made) apple and quince pie.

    I’m thinking Indian for dinner, so I might break out the dal (I need to dial back the calories) but I have some beef burgundy in the fridge.


  2. Joan Meyer said

    An easy wonderful tart/sweet cranberry relish! I use it on meat.. but also great as an appetizer with crackers… sometimes I do it without the apple, or use pear instead.. whatever is around.. but be sure to include the orange rind! yes! I make a bunch each year and then freeze it in smaller batches for later…

    Cranberry Relish*
    Once you try this no-cook cranberry relish, you won’t go back to canned cranberry sauce. It has a fresh taste that canned can’t duplicate, and it’s so easy to make!
    4 cups cranberries (or just 1 bag.. fresh or frozen)
    1 apple, cored and cut into large chunks
    1 small seedless orange, unpeeled, cut into large chunks (or not so small)
    1 -1/4 to 1-1/2 cups sugar
    1. Place all the ingredients in a food processor container and process for 1 to 2 minutes, or until the ingredients are finely chopped and thoroughly combined, scraping down the sides of the container as needed.
    2. Serve immediately, or transfer to an airtight container and chill until ready to use.
    TIPS: * A 12-ounce bag of cranberries equals about 3 cups. If you want to use frozen cranberries, just thaw them before processing. * Simply wash and dry the apple and orange – there’s no need to peel them, ’cause we want bits of peel in this relish.
    Yields about 3-1/2 cups.


    • Awesome. I think I will try it tomorrow on some meat! Thanks!


      • Ok, I didn’t make this on Monday, but I just made it now, and I tasted it after scraping the sides – WOW! So yummy. We are going to have it on our pork! Ionly had a little over a cup of cranberries so I adjusted the recipe hoping it would be ok. :-).


        • Oh my yeowza!!!!!! It is so good with the pork. My hubby is impressed with your relish! I need to make note of what I did:

          a little over a cup of cranberries
          1 apple
          1/2 of medium to large size orange
          a little less than 1/3 C sugar
          maybe a little salt (we added it on top of pork)

          Yummy! Thanks!!!!


          • Joan Meyer said

            Glad you enjoyed! and i hope you included the orange rind! that makes it the best! and it’s solo easy! no cooking! and it freezes very well!!


            • Oh we REALLY enjoyed it. It was great with the pork! Ok, so, I read your recipe while I was on the phone with my husband and we were thinking, “WHAT?” But I know that zesting is good, but the oranges I have, they were given to me from a friend’s yard, have a lot of pith, so I was a little worried about using the whole thing. These oranges are not like Cuties that have thin skin and no pith. But I thought, what the heck? I picked one of the smallest oranges, since the recipe called for a small one. And I cut the end off and just one end seemed really pith-y. 🙂 So I just went for it. It helped me that you wrote, “Simply wash and dry the apple and orange – there’s no need to peel them, ’cause we want bits of peel in this relish.” because it confirmed that the ingredients was not an error. So I was encouraged! The rind is what helps give it more layers of flavor. It was awesome. I am so excited. Thank you so much.

              Makes me miss you even more!


  3. Joan Meyer said

    you might like this! I did! A bit bland… so add any spices you like… I did add turmeric and ginger and garlic….. yumm and healthy!
    Creamy Cauliflower Soup

    There is no cream added, the silky texture is simply from pureeing it. Dad used water and chicken bouillon which I often do (I use Better Than Bouillon) but here I used chicken broth instead; use whatever works for you. Sometimes I add some diced carrots, or even celery – there are no rules here.

Creamy Cauliflower Soup 
Servings: 4 servings • Size: 1 1/2 cups • Old Points: 1 pt • Points+: 2 pts
Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g • Protein: 4 g • Sugar: 0
Sodium: 494 mg (without salt) will vary by brand of broth • Choles: 8 mg 


    • 1 tbsp butter
    • 1 tbsp unbleached flour (all purpose is fine too)
    • 1 medium head cauliflower – chopped
    • 2 celery stalks
    • 1/2 cup chopped onions
    • 4 cups fat free chicken broth (vegetarians can use vegetable broth)
    • salt and pepper to taste
    • maybe other spices…. Paprika, galic, dry mustard, ginger, etc! worchestershire sauce, tumeric


    In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.

    Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.


    • Ha, I think I have some cauliflower too, so I can do this! It is as if you are looking in my fridge! Thanks. I am just going to use what I have so I will have to make quantity adjustments! Thank you! Cool!


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