Our church is currently observing 40 days of fasting, and Gregg and I decided that we would do a Daniel Fast. For the next few weeks, you will see a “vegan extreme” diet. We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor eating leavened bread. Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however. The boys will be eating our meals with us, but will have some meat and will have dairy.
For breakfast, we are making a juice in our juicer out of kale, carrots, apples, and fresh ginger root. Several good juice recipes can be found here. I’ve also been making smoothies out of mango, fresh pineapple, bananas, oatmeal, flax seed, and coconut milk. We drink one or both of them for our breakfast.
For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, or something like unsweetened peanut butter and bananas with tortillas.
I pray that by sharing our journey with you, you will receiving a blessing from it.
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Tags: Bread, Breakfast, Cuisine of the Southwestern United States, Daniel Fast, Diets, Fasting, Food and drink, Hallee's Galley, Hospitality/Recreation, Menu, Menu Monday, Menu planning, menus, Mexican cuisine, New Mexican cuisine, Staple foods, Tortilla
It is hard to find a good bean recipe that doesn’t contain pork of any kind. Even buying canned beans, you have to read the label carefully to make sure that it’s pork-free. It’s nice to find a slow cooked bean recipe that is just beans and seasoning.
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Tags: Chili pepper, Cuisine, Cuisine of the Southwestern United States, Cuisine of the Western United States, Daniel Fast, Daniel's Fast, Diet & Fasting, Fasting, Food and drink, Hallee's Galley, Hospitality, Hospitality/Recreation, Indian cuisine, New Mexican cuisine, Olive oil, Recipe, Recipes, Sindhi biryani, Sofrito, Vegan, Vegan cuisine, Vegetarian, Vegetarian cuisine
Posted by Hallee on Mar 11, 2010 in
entrees,
Hallee's Galley,
Mexican,
Recipes This is a wonderful base recipe to make anything from tacos to burritos to taco salad to nachos. It’s flavorful, and you can control the level of spice and seasoning to suit your own tastes.
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Tags: American cuisine, Anneheim, Cooking, Cuisine of the Southwestern United States, Cuisine of the Western United States, Fast food, Food and drink, Geography of the United States, Hallee's Galley, Hospitality/Recreation, Mexican cuisine, New Mexican cuisine, Taco, Turkey
Posted by Hallee on Dec 3, 2009 in
entrees,
Hallee's Galley,
Mexican,
Recipes I “stole” this recipe off of Pioneer Woman’s website. When I made it, I used less heat than her, but I have two toddlers to feed and a heat sensitive tween. I personally think the extra peppers and chilies would have made something that was really good just beyond exceptional. The next time I make it, I’m going to use all of the peppers and chilies and use pepper jack cheese, too. So, I’m going to list the ingredients as she listed them, and you can add or remove the peppers and chilies as you need to.
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Tags: Cheese, Chicken, Chopped, Cuisine of the Southwestern United States, Cuisine of the Western United States, Enchilada, Hallee's Galley, Hospitality, Jalepeno, Mexican cuisine, New Mexican cuisine, Recipe, Recipes, Tex-Mex cuisine, Turkey
Flavorful, friendly refried bean dip seasoned with garlic, peppers, and cumin. You make these in your slow-cooker so they are healthy and delicious.
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Tags: Bean, Chili pepper, Colby-Jack Cheese, Cuisine, Cuisine of the Southwestern United States, Cuisine of the Western United States, Dip, Food and drink, Geography of the United States, Hallee's Galley, Healthy, Hospitality/Recreation, Medicinal plants, New Mexican cuisine, Recipe, Recipes, Refried beans, Snacks, Spices
This spicy salsa is perfect as a snack with chips or as a topper for your favorite Mexican dish.
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Tags: American cuisine, Anaheim, Capsaicin, Chili pepper, Chili peppers, Cilantro, Cuisine of the Southwestern United States, Cuisine of the Western United States, Cumin, Food and drink, Gardening, Garlic, Hallee's Galley, Harvest, Hospitality/Recreation, Jalepeno, Mexican cuisine, New Mexican cuisine, Onion, Recipes, Salsa, Spicy, Tex-Mex cuisine, Vinegar
Posted by Hallee on Sep 8, 2009 in
Hallee's Galley,
Recipes,
Soups One evening, with company arriving less than three hours from the time that I held four frozen solid pieces of chicken in my hands, I decided that white chili was probably the best route to take. So, I plopped them in the big stock pot, covered them with water and proceeded to make white chili. Though a recipe that I put together on the fly with only the ingredients I had on hand, it really ended up tasting quite good.
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Tags: American cuisine, Chili con carne, Chili pepper, Chili Recipe, Cuisine of the Southwestern United States, Cuisine of the Western United States, Hallee's Galley, Hospitality/Recreation, New Mexican cuisine, Recipes, Turkey
