How To Stop Craziness At The Stomach And Enjoy The Taste

We don’t often think about how much we take for granted and how hard our bodies have to work to absorb the food and the water that we eat. Take note how the lower region of the stomach is so vital in digestion; it helps to keep us nourished for every meal. It’s also responsible for breaking down and absorbing the proteins found in our food.

I am not ashamed to admit that I can’t stand having the same food on my plate (a little food goes a long way) every day. It would be so easy to be a zombie on all my meals — but I’m not. How have I been able to overcome the “not me” syndrome? By keeping a schedule! By always sticking to a diet that I’ve figured out helps me live a more fulfilling and enjoyable life. In addition, I have been able to keep my cravings away by avoiding the worst foods for a few days at a time, then indulging in the best. With this being my last big holiday season meal, my plan is to take all of my food memories and create a special Thanksgiving Day feast for myself.

For those of you like us who cannot resist turkey…

This recipe is from Amy’s Baking Addiction blog . It tastes like… well, Thanksgiving! We made it for Thanksgiving (because she loves her guests and for that wonderful photo from the blog), and it was a huge hit. I decided to share it here as well.


8 (24 ounce) turkey breasts

1 cup chopped fresh parsley

1 tablespoon minced fresh ginger

2 tablespoons minced fresh garlic

3 tablespoons olive oil

1 teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon pepper

½ teaspoon sea salt


Line a baking sheet with aluminum foil and place turkey breasts on. Drizzle with olive oil and then sprinkle with fresh parsley, ginger, garlic, spices, salt, and pepper. Cook in the oven at 325 degrees until done, about 20-25 minutes.

To make:

Melt butter in a small saucepan over medium high heat. Add turkey and cook for 3-4 minutes or until browned.

Once the turkey is done (see photos), remove and set aside.  

Add the remaining ingredients to a food processor and blend until smooth. It will be slightly chunky (like oatmeal). 

Serve turkey, or as I did, with mashed potatoes.  This meal takes only about 20 minutes to prepare. Just be sure to cook it to your favorite internal temperature, and if you use a cast iron pan, you will thank me for having it for Thanksgiving.

How Do You Cook an Entree…?  I made a similar recipe for a quick and inexpensive dish the other day… but it needed a little more time to cook. My turkey and potatoes were done to my satisfaction in 20 minutes, but I have had so many people comment on it and say it was very moist and tender (as you can see from the photo above) that I thought it should be more than 10 minutes in the oven. I am glad I gave it a try and it tasted great and turned even more delicious the longer it sat. Now I am looking forward to cooking this again for my turkey and mashed potatoes. I also will be using this recipe in the near future for my Thanksgiving feast. It would be delicious with ham, sausage, roast chicken, or whatever you enjoy!

This recipe was submitted to My Baking Addiction Blog Hop on January 6, 2008

Cheddar Gravy:

2½ cup uncooked panko breadcrumbs

1 cup flour

1½ cups milk

1 cup diced onion

3 cloves garlic, minced (about ½ cup)

Juice of 6 limes

3 tablespoons olive oil

¾ teaspoon kosher salt

2 teaspoons fresh ground black pepper

Mix together the breadcrumbs with 3 tablespoons of the milk, ¼ teaspoon salt and ¼ teaspoon pepper. 

Add the onion, garlic, lime juice, olive oil, ¾ teaspoon of kosher salt, and pepper to the breadcrumbs. Mix well with your hands until the mixture comes together in a paste-like consistency.