bluethunder63

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Mother’s Day

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Meatless Butternut Squash Casserole w/Rice

Meatless Butternut Squash Casserole with Mid Eastern Rice

Rice:

Take 1 cup rice Jasmine or Basmati (fragrant)

1 teaspoon sumac spice (found in Indian/Mid East grocery)

1 pinch of saffron

Olive oil

Sea salt/pink himalayan or black salt

Keep this aside.

Casserole:

1/2 butternut squash sliced or cubed/diced

1 medium onion sliced

2 stalk of celery cut thin pieces

1/2 cup shredded carrots

Fresh parsley ¼ bundle sliced

2 teaspoon ground poultry spice

Or use thyme & sage mixed

Sea salt

Set aside.

Mixture:

⅓ cup maple syrup or honey

⅓ cup apple cider vinegar

⅓ cup coconut aminos liquid (substitute for meat boullion or soy sauce or worcestershire sauce)

Mix and taste if all even in flavors and set aside.

1 container of goat crumbled cheese

Pieces of walnuts/nuts

Take Rice and boil as directed til done and set aside to cool. In frying pan put olive oil 2 Tablespoons and medium heat. Add the cooled rice with the saffron, sumac spice, sea salt. Turn frequently til all rice is evenly coated with the sumac and saffron. Set aside.

Cut off the top tip and bottom tip of the butternut squash. You then take fork and poke all around and put in microwave 3 to 5 minutes and let cool. Take the seeds scooped out at bottom and either peel or cut in cubed/diced pieces and set aside.

In separate frying pan, add the onions and celery and carrots with sea salt and parsley

With spices. Cook til all tender on medium heat and turn off and set aside. Add the rice to the vegetables and mix well

Take a baking tray and olive oil that. Add the squash with the other vegetable mixture and add the sauce and mix well. Spread flat on the rectangle baking pan and then sprinkle the nuts and goat cheese.

Bake over 400 degrees Fahrenheit and for 20 minutes. Serve with rice at bottom and the vegetables on top. Enjoy. Note: If you are a meat eater; then add your lamb, pork or beef to the plate on the side and cook as directed.

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Didgeridoo. First 10 days beginner. Hoping to do more. 

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Fish Sushi Burrito Gluten Free

Fish Sushi Burrito

Toufayan Gluten free tortillas

1 sheet of Seaweed  (for Sushi rolling) packet

Cup water just to wet hands for seaweed moistening 

Foil wraps

Condiment preparation: You can make more easily if needed depending how much condiment you love.

4 Tablespoons veganaise

¼ teaspoon wasabi

½ to 1 teaspoon tamari or soy sauce gluten free brand

Mix together and set aside in small bowl.

Mix salad

Cucumbers small one or two large diced

Shredded carrots 

Fish Preparation

1-2 lbs or filet of fish

Marinate like a teriyaki

2 Tablepoons tamari or soy sauce

Dried granulated ginger just from a shaker top just sprinkle

Dried granulated garlic just from a shaker top just sprinkle

You can add any type of a 1-2 Tablespoons bbq seasoning or Ethiopian / cajun shaker mode sprinkle sparingly

Set fish aside 30 minutes.

Cook fish on grill 15 minutes. Set aside and cool then crumble even if skin on it to cook. This eliminates a sharp knife to remove skin as it is cool to peel away and crumble with hands.

Set aside.

Take on frying pan dry non stick the tortilla and heat 30 seconds each side. Have one sheet of seaweed on open faced tortilla placed in center. Dip clean hands in water to moisten and wave edge of hands to moisten seaweed not perfect on one side and flip in center of tortilla and swipe moisten hand.Then take the condiment teaspoon and plop some one teaspoon in middle of seaweed. Take the rounded bottom of teaspoon and spread small layer not perfect over seaweed sheet lightly...doesn’t matter if moves a little can just wave gently with finger the seaweed back into position. Then take the salad and spread layer, some cucumbers and sprinkle carrots. Then add the crumbled fish in up and down middle section and add 1 to 2 teaspoons of condiment. Roll the tortilla in a burrito and take a sheet of foil once rolled and wrap around the ¾ of burrito and seal end of foil.You can add soy or more condiment. Eat and be well.

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Grilled Chicken /Fish Mediterranean Salad

Grill Chicken / Fish Quinoa Mediterranean Salad

1-2 lbs Chicken tenders/Fish

½=1 cup Paul Newman’s or organic Mediterranean or Italian dressing - Gluten Free

½ or 1 cup quinoa (cooked and drained) set aside

2 Tablespoons Olive Oil (Virgin)

1 package of Spring salad or Proteins Green Pea Green Girl mix

½-1 package plum/grape/cherry tomatoes or 1large one diced

2 small or 1 large cucumber sliced

Cook the Quinoa separately when done with tail ends and translucent, drain, set aside to cool.

Marinate Chicken or Fish in 30 minutes to 1 hour with dressing in bowl. Grill til done and set aside to cool on a plate removed from pan/baking sheet. (15 minutes for fish). Chop chicken or diced and crumble fish in a separate bowl.

Take the salad bowl to put quinoa and add salad, cucumbers and tomatoes with the chicken or fish. Taste and add more dressing and mix. Serve chilled or right away.

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Chilled Beets & Potato (Optional Egg) Salad Gluten Free

Chilled Beets & Potato (egg poss) Salad

Take can of beets sliced or peeled whole and chill -  drain and sliced no sodium

Or fresh you must peel and boil...you can get pink stains on hands/nails til tender and drain

Cool and slice

4 to 5 medium potatoes peeled and diced

1-2 Tablespoons dried diced onion or 1 medium onion diced set aside optional

2 to 4 eggs medium or large  - boiled & peeled to cool

2-3 Tablespoons Veganniase (gluten/egg free mayonnaise)

2 - 3 teaspoons pickled relish - sweet or spicy

¼ cup or 3 teaspoons mustard, grain or spicy or plain

Sea salt & pepper ground to taste

Take the potatoes boiled til done, peeled and diced and drained in large salad bowl.

Add Vegannaise, mustard, onions (optional), sea salt & pepper to taste.

Chop the eggs (optional) and mix then add the beets gently folded or coated.

Chill and serve.

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Pasta Gluten Free Paul Newman’s/Pesto Salad

Pasta Gluten Free (Paul Newman’s dressing) / Pesto Salad

1 box to serve 6 to 8 people pasta gluten free - cooked and drained & cooled 

½ cup chopped pitted olives 

1 small package Mushrooms sliced

Diced large or 2 medium tomatoes or use plum/grape/cherry tomatoes unsliced

Fresh basil chopped

Fresh parsley optional

1 - 2 stalks Broccoli chopped the green tops

Parmesan sprinkled w lemons juice to taste

Crumbled cheese sheep, goat (optional) or vegan ‘parmesan’

 Options of dressings - Choose one.

 Use 2-4 Tablespoons Paul Newman’s mediterranean salad dressing or try pesto instead below.

or

Pesto salad dressing - Mix well below:

Pesto any brand 2 -4 Tablespoons

2-4 Tablespoons olive oil 

¼ cup redwine vinegar or unfiltered apple cider vinegar/vinegar

2 - 3 Tablespoons minced garlic or 2-4 teaspoons dried granulated garlic

Sea salt and pepper to taste

or

Homemade vinegar dressing

Leave the Pesto out and take the other ingredients.

 Take the pasta and cook til al dente or done. Drain and set aside to cool. Chop all herbs and vegetables and dressing of one of the above and mix well. Add the cheese.

 Again marinade fish or chicken tenders/tempeh and grill set aside or chop/crumble fish or dice the tempeh (hint use any of the dressings marinades on these before grill, fry or baking. Fish only takes 15 minutes.

 You can chill the salad and add proteins on top or  before serving or you must wait to cool then mix in salad.

 #allergyfreechef #bluethunder63 #salad #glutenfree #Pesto #Pasta

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Pesto Cream Plant Based Salad Gluten Free,Egg and Dairy Free

Pesto Creamy Pasta Salad Gluten Free - Plant based proteins

Take ground plant based protein (Impossible burger or ground)and marinate in olive oil garlic vinegar and herbs mixed. in then sauté on own and set aside breaking into small pieces

Take raw spinach and pea proteins greens

¼ cup. Pieces of sun dried tomato

½ cup whole or chopped pitted Olives 

Chopped 1-3 medium tomatoes diced - use once sliced for garnish

Take fresh basil chopped

2 Tablespoons fresh minced garlic or 2-4 granulated dried garlic

2-3 large Tablespoons Any type of vinegar 

2 - 3 Tablespoons chive faux cream cheese

2 Tablespoons faux mayonnaise 

2-3  teaspoons pesto (use kale pesto if allergic to nuts in food processor, salt, pepper, olive oil, lemon garlic til pureed) Set aside.

Sprinkle Parmesan or vegan ‘parmesan’

1 box pasta gluten free and drain

Sea salt & pepper to taste

Saute’ in frying pan with 2 Tablespoons olive oil the plant based protein or Impossible burger and put in separate bowl to cool and if ground; make sure you break these in small pieces and not clumped together.

Take a large mixing/salad bowl:

Add drain pasta and mix together the fake cheeses, Mayo and pesto, herbs and garlic. Then add sun dried tomato (optional), tomatoes, olives, vinegar and salt and pepper. Add the plant based meat folding gently these together until coated and mixed. Serve as is. Garnish with parsley and sliced in quarters the medium tomato. Bon appetit!

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Audio podcast ep 1

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Great read!

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ShoutOut Atlanta Magazine features Blue Thunder/Donna Peera

https://www.bluethunderhealing.com/single-post/shoutoutatlanta-magazine-features-blue-thunder-donna-peera-5-18-2021

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100 posts!

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Free Style Jam with Meta Bear, Sister and Darius at Sol Dance: Open Air Dance Community with Scott Houston and Maya Lemberg. So much fun. Finally a play time for me. 

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https://www.bluethunderhealing.com/single-post/meeting-dr-wayne-dyer

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#bluethunder63 #allergyfreechef #glutenfree #asiancooking #bluethunderhealing

https://www.bluethunderhealing.com/single-post/pork-viet-asian-spicy-noodle-by-blue-thunder-donna   YOU CAN SUB SEITAN, JACKFRUIT, VEG CHICKEN CHIPS OR ENJOY JUST VEGETABLES.

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Healing with Fire Journey

https://www.bluethunderhealing.com/single-post/merging-with-fire-2004-2005