Thai Spicy Eggplant

I have to say that there is power in vitamins.  With gastroparesis comes gastritis and heartburn medicines such as Prevacid, Omeprazole, and Ranidine.  I have done the full gambit and have been on them for continuously three years.  Lately I have been really negative... every time someone asked me "how are you?" I couldn't say anything positive.  Work hasn't been effected, you can't be negative around my students, but everything else has been.  Then two days ago I took medicine and wasnt able to sleep all night.  You really can't work at my job without sleep so I drank a bottle of 5 hour energy.  It didnt give me more energy but it really improved my mood.  Suddenly I didn't have anything bad to say, it was great.  I looked up proton pump inhibitors and and vitamin B and found that they lead to to vitamin B deficiency.  For the last few days I have been taking large amounts of vitamin B12 and have been feeling so much better, its great!  If you have GP and have been struggling with your mood, check it out.

Back to recipes and food.  I think eggplants have been one of my main ingredients this winter.  I have made many dishes with them because they are so versatile.  This recipe is great because it allowed me to use the rest of my thai basil cubes that I froze in the fall.  Then there was a great recipe in this month's Bon Appetit that had me use the rest of my chives while combining them with potatoes, butter and grated lemon peel yesterday.  I only have a few more cubes of oregano pesto then I am ready for the fresh herbs in spring!  

Thai Spicy Eggplant

from Vegetarian Times

Ingredients
2 Tbs of oil
1 tsp of crushed red pepper
2 large eggplants, cut into bite size chunks
1 medium onion, diced
1 bell pepper, diced
4 cloves of garlic, minced
2 Tbs of nam pla
3 Tbs of soy sauce
2 Tbs of dark brown sugar

3 Tbs of chopped fresh thai basil
1 tsp of sesame oil

Heat a skillet over high heat and add oil, crushed red pepper flakes and saute for 10 to 15 seconds.  Add eggplant and stir fry 2 - 3 minutes.  Add the onion, bell pepper, and garlic and stir fry for another 3 minutes.  Add the soy sauce and nam pla.  Then sprinkle the sugar and toss for 2 minutes.  Take the pan off the heat and toss with basil and sesame oil.  Serve over jasmine rice.

Spicy Quinoa Salad

I hate gastroparesis. If you have it, you know why. I have a relatively mild case, my stomach is completely paralyzed but somehow I do not have the severe symptoms and can eat whole foods. I am grateful for that. But every few months I get a flareup that is debilitating. Monday I had so much pain that I could barely stand up and have had to take the last two days off of work (which for me, a type A personality, brings a whole lot of guilt and stress). One of the worse things is I also cannot eat anything I like. Last May it wasn't too bad because I didn't feel like cooking, but right now I feel like cooking new things and instead can only make plain rice, eggs, and pasta. Maybe I can use a little soy sauce but that is it. I do have a lot of recipes that I haven't posted yet, so I am going to have to go through them and wish I could eat something with flavor.

I saw this recipe as a post on Seriouseats. I was in the middle of reading Barbara Kingsolver's local food book and The Omnivore's Dilemma so I felt a bit guilty buying tomatoes and cucumbers at the beginning of October from the grocery store, but I wanted something healthy and light. I really like Quinoa. It doesn't have a strong taste and it is a great substitute for couscous. I used to make a similar couscous salad (Moroccan Couscous Salad) from Epicurious but couscous has gluten. Oh well.

Spicy Quinoa Salad

From SeriousEats

Ingredients
1 cup of dry quinoa
2 medium cucumbers
2 cups of tomatoes (I used cherry tomatoes)
1 jalapeno, seeded and chopped
3 Tbs of olive oil
1 small red onion, minced
2 Tbs fresh lime juice
1 tbs red wine vinegar
salt
ground black pepper


Cook the quinoa according to directions on box. While cooking quinoa, mix the cucumber, tomato, olive oil and a pinch of salt together. In a separate bowl combine the onion, jalapeno, lime juice, and vinegar. Let sit while the quinoa is cooking. Combine the sauce and vegetables and toss. Then stir in the quinoa. Add more salt, oil, ground black pepper or lime juice to taste.