Gateway

Traditional English dish, a ground beef version of Shepard's pie, which is made with Lamb.

Ingredient:
Serves 2.

• 1 1/4 lbs lean ground beef
• 1 medium onion - diced
• 1 medium carrot - diced
• 1 leek - sliced
• Extra Virgin Olive oil
• 2 teaspoons Oregano
• 1/2 teaspoon Tarragon
• 1 lb potatoes
• 3 cloves Garlic

Preparation:
Dice Carrots and Onion.
Cut and Leak into slices 1/8 inches thick.
Slice or crush Garlic

Instructions:
Cook Potatoes as per usual to make mashed potatoes.
In large skillet over medium heat, sauté leaks, onion and carrot, turning frequently.
Add Garlic and pepper.
Stir fry, continually turning ingredients over heat until cooked.
Add Ground Beef, breaking up into small pieces and mix well.
When beef is no longer pink, add mixed gravy mix, and heat for a minute or two.
Pour contents into casserole dish.

Mash the cooked potatoes and layer on to of beef mixture.
Top with low cholesterol cheese (optional), paprika and pepper.
Preheat oven to 350 and cook for 30-40 minutes.

To get the nutrients you need, you have to eat a variety of foods. Choose from the list below of the various food groups to fit your dietary needs and goals.

Text extracted from Joe's web site for your information.

If you’re reading this, you’re no doubt asking yourself, “Why did this have to happen?” The simple truth is that it is complicated and has been coming for a long time. The writing process, started many months ago, was intended to be therapy in the face of the looming realization that there isn’t enough therapy in the world that can fix what is really broken. Needless to say, this rant could fill volumes with example after example if I would let it. I find the process of writing it frustrating, tedious, and probably pointless… especially given my gross inability to gracefully articulate my thoughts in light of the storm raging in my head. Exactly what is therapeutic about that I’m not sure, but desperate times call for desperate measures.

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I have never been one to stuff my face with whatever is handy, preferring to let my body tell me what to eat. I am not saying that my diet is perfect or has even been nutritious most of the time, as has come to light during a recent and rare visit to the medical profession, what I am saying is that if I am in the mood for a particular epicurean delight, I indulge myself. I figure my body knows better what it needs than do I.

Whilst working in the RV, installing some more network hardware, I could feel my blood pressure rising and started feeling faint. With hindsight, it was probably an anxiety attack, but a trip to the MD seemed appropriate. I had blood, and pressure, taken and an EKG. The EKG "showed nothing to be concerned about", which concerns me as to what the nothing I should not be concerned about was. The result of all this is that I am now on medication to lower my BP and several weeks later, after the blood tests had been done, received notification that my cholesterol was high and a diet sheet of foods to eat and the ones to avoid.
I have many, many issues with the medical profession, and now I have some more. Firstly, a total cholesterol level is fairly useless information, there's HDL and LDL, one is good and one is bad, I need to know that I have of each. Secondly, telling me what to and what not to eat might be a little more constructive if you actually know what I eat and do not eat now.
The upshot is I am no longer using butter, whipped cream in my coffee, or cheese. We will have to wait and see if this is enough to lower my cholesterol from 265 to below 200.

A light meal of fresh vegetables, stir fried with marinara sauce and served over a bed of Penni Pasta.

Ingredient:
Serves 2.

• 1 x Zucchini
• 1 x Leak
• 1/2 x Bell Pepper
• 4 x medium Mushrooms
• 1 x medium Onion
• 2 cloves of Garlic
• Olive Oil
• Pepper
• 1 cup Marinara Pasta sauce
• 1 1/2 cups of Penni Pasta

Preparation:
Cut Zucchini and leaks into slices 1/8 inches thick.
Cut Onion, Pepper and Mushrooms as preferred.
Slice or crush Garlic

Instructions:
Cook Pasta as per packet instructions.
In large skillet over medium heat, brown layer of Zucchini, turning frequently.
Add Garlic and pepper.
Break leaks into rings and add to skillet with Mushrooms, peppers and Onion.
Stir fry, continually turning ingredients over heat until cooked.
Add Marinara Sauce and mix well.
Turn heat down to warm sauce through.
Serve over bed of pasta.