B&J’s Hearty Vegetable-Beef Soup

Long time, no post, I know. But I haven’t known what to do with this blog for over a year because my living situation has greatly improved and my mental health has improved with it. I don’t feel the need to talk about my eating disorder at length anymore but some readers expressed an interest in recipes. So, with that in mind, have one that my spouse and I came up with together.

 

B&J's Vegetable Beef Soup

B&J’s Vegetable Beef Soup

 

Recipe:

B&J’s Hearty Vegetable-Beef Soup

Ingredients:

1.5lbs of beef cut into ½” cubes – dealer’s choice but we usually use rump roast or a London broil

5 cans (10 cups) of no salt added beef broth

12oz frozen sliced carrots

1 (one) 15oz can sliced new potatoes

1 (one) 15oz can rosemary, and oregano diced tomatoes

1 (one) 15oz can basil, rosemary, and oregano diced tomatoes

1 (one) 15oz can roasted garlic diced tomatoes

1 (one) 15oz can no salt added diced tomatoes

1 (one) 15oz can no salt added corn

1 (one) 15oz can no salt added green beans

1 (one) 15oz can seasoned black beans

1 (one) 12oz box of noodles – we usually use garden rotini

4 tablespoons garlic powder (3 to be used during browning of meat, 1 to put in the soup broth)

1.5 teaspoons dried oregano (optional)

½ teaspoon dried sage (optional)

½ teaspoon chili powder (optional)

Method:

Brown the meat in large stock pot with 3 tablespoons garlic powder and ½ teaspoon chili powder

While the meat is browning drain the cans of: corn, green beans, potatoes, and no salt added tomatoes

Once the meat is brown, add the beef broth, drained cans, cans of undrained tomatoes, undrained black beans, and spices. Bring to a boil then simmer for 40 minutes.

After 40 minutes, add the frozen carrots to soup cook noodles according to box directions.

Serve by putting some of the cooked noodles in bowls and ladle the soup over the top. Store noodles and soup separately.

Makes A LOT of soup and noodles.

Soup in storage, noodles are in the cottage cheese container.

Soup in storage, noodles are in the cottage cheese container.

Dill Pickle Dip

I saw this recipe in a food group I belong to on Facebook. I asked the author permission to share it and they said yes.

Dill Pickle Dip

By Olivia Callaway

1 8oz block of cream cheese softened
1/4 cup of yellow onion
1/4 cup of dill pickles
Dried dill flakes
(Pickle juice added to reach desired consistency)

She says she used something similar to a Slap Chop to chop up her onion and about 5 spears of pickles. The picture she posted had pretzel rods as the dip vehicle so I think it’d work lovely with crackers, hard pretzels, veggies, really I think the sky’s the limit here.

Pasta Salad with Tuna and Peas

So, here’s a recipe I’ve adapted from someone I used to know. It’s really easy to make and pretty cheap, also fairly balanced.  I’m guessing at the amounts used ’cause I eyeball it then taste it as I go.

 

Ingredients:

  • 12 oz multi coloured pasta (Wacky Mac is good but any multi coloured pasta works great)
  • 10 oz canned tuna (we used whole white albacore)
  • ~1 cup mayonnaise or more/less to suit taste
  • 1/2 cup frozen peas
  • 1 tablespoon powdered garlic or more/less to suit taste
  • Juice from half a lemon, carefully seeded

Optionally can add shredded, raw carrots, celery, or any other crunchy veggie that sounds good.

What To Do:

  1. Cook the pasta according to package directions. Immediately drain and rinse with cool water until the pasta is cold. Drain thoroughly.
  2. Put the peas in a colander and rinse with cool water until thawed and soft all the way through. Drain thoroughly.
  3. Open, drain and flake the tuna.
  4. In a large mixing bowl, combine the peas, pasta, optional additional veg, garlic powder, and mayo. Mix until well incorporated.
  5. Put the tuna on top, squeeze the lemon over the top of the fish, and then mix thoroughly.
  6. Taste, adjust mayo/garlic to taste; serve with bread/crackers.

Do let me know if you try it and how you like it. Me, my husband and father have this pretty often.

DIY Hamburger Helper

This looks really delicious. I’ll have to try it. And I need to make a real post here but I’ve been doing mostly okay on the eating disorder front so I’m not sure what to talk about.

a.feisty.brunette

I was going to make this, but it’s too hot in the house to use the oven. instead, I rummaged through the cabinets and came up with my own version of cheeseburger macaroni.

You’ll need:
* 2lbs uncooked pasta
* 1lb ground meat
* 14.5oz can diced tomatoes
* seasonings
* onion
* bell pepper
* 16oz jar cheese sauce

image

The best part is that you can use whatever veggies and seasonings you want. I only used about a forth of a cup of onions and half of a bell pepper but you can use more, less, or something completely different! The seasonings I chose were garlic powder, Italian seasoning, and thyme.

1. Chop veggies. Put them in a skillet with the ground beef. Sprinkle the seasonings over the mixture, add a little water so that the meat doesn’t stick, and brown the meat.

2. While that’s coming, make…

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Personal Update: Eating Disorder Feelings. Plus News Article

Content Warning: This post contains detailed discussion of eating disorders, disordered eating patterns, and dysmorphic body image.

 

Our living situation remains pretty much the same. B is frantically looking for work. We’re awaiting word on SNAP and his unemployment payments but it’s likely the shutdown will further delay these things. We’re trying to make it on ~$50/wk and it’s brutal. Some of my friends have helped out by sending/giving us money for food/gas but it’s been difficult to find a way to eat enough, especially since the food bank we usually go to often only has random things like bread and veggies; nothing to really make meals with. We’ve started to go to the Salvation Army food bank, which we haven’t gone to before due to their policies on LGBT+ and non-Christian people, but they give out food boxes to the needy that you can actually build meals with.

Dealing with my eating disorder during this time continues to be difficult at best. I’ve lost weight. I can tell because my clothes are looser on my body, not because I’ve weighed myself. Part of me is thrilled beyond words because I hate how my body looks at the weight I’m at but then I try to remind myself that I hated how I looked and thought I was “fat” when my ribs were visible. I’m unsure if I’m really as heavy as I see myself in the mirror or if my ED is lying to me. Probably the latter.

We’ve had more access to food the last week or so but we’ve not been eating more as a result. I don’t want to yo-yo between this starvation mode and gorging myself on food to the point I feel sick and B just hasn’t noticed when he’s hungry lately so neither of us realize it’s been more than seven hours (or longer) between meals. It doesn’t help that B recently confided in me that he has disordered eating thoughts and has for years. I’ve suspected for a long time but I haven’t pestered him about it. We’re quite the pair.

The stress we’re under is causing my other health issues, such as my fibromyalgia and eczema, to super flare, too. Something has to change soon.

 

Now that I’ve updated on personal things, onto the news video I found that infuriated me: An 11-year-old girl in Florida was sent home with a letter from her school recently. That letter stated that she was “on a trend” to be overweight according to the BMI and her health is at risk. This girl is incredibly physically active and doesn’t look overweight at all. Her mother’s fighting it and talking to the media. The media, in turn, is talking to doctors who buy into the BMI hogwash, despite all the evidence that it’s bunk and is not a good indicator of health.

Here‘s the link. Watch with caution due to discussion of weight, BMI, and doctors harping on how being skinny is the best way to be healthy.

My Mom’s Chili

Since my fiance and I just made this, I figured I’d share. It’s cheap, filling, and relatively health to boot. It’s not 100% my mom’s way of doing it but it’s pretty close.

  • 1 can corn
  • 1 can chopped tomatoes
  • 1 can each:
  • Black beans, chili beans, pinto beans, chickpeas
  • 1 can beans of choice or another can chili beans
  • 1lbs ground meat (optional, we usually do turkey)
  1. Brown meat (if using)
  2. Add the tomatoes, undrained
  3. Add chili beans, undrained
  4. Add remaining cans, drained
  5. Add one canful of water
  6. Rise to boiling
  7. Simmer for 15-30 minutes, until chili thickens
  8. Serve with cheese, sour cream, corn chips, etc.

Negative Body Thoughts

This post has a stricter content warning for disordered eating than usual.

My fiance has missed two days of work this week, which is a lot of money, because of being sick. He doesn’t have any paid time off yet and no healthcare. We’re short on rent and also food is very scarce. The food bank was closed today (they’re normally open Tuesdays) due to the holiday and we’re totally out of food that can be constructed into  a meal by itself.

When things get like this, I have trouble keeping the negative body thoughts away. I can’t help but think about how heavier I am than I was just a few years ago. That leads to thoughts of being “fat” and how I could use to not eat because of that.

The reason that I get like this during times of food instability is because of how my dad and step-mom would “forget” to buy me food in my late teens. I haven’t really gone into that here before because I’m nervous about them finding out this blog and the fallout but my dad and I have been talking about these things so I think it’s okay to talk about now.

In my late teens my stepmother’s various mental health problems reached a new peak of intensity. She started segregating the food supplies; there was food that only me and my sister could eat and food that my dad and her could eat. If she didn’t buy us food, we didn’t eat.  I have ALWAYS struggled with food and this new food restriction was just the icing on the cake.

I started hoarding what food I got. The less food I thought I was going to have in the future, the less I ate and the less I ate, the more my food stash grew.  And the negative body thoughts kept growing and growing until my body had wasted away and my bones showed up through my skin.

And that is why I’m struggling so hard right now.