3 Eggs for sale OR learn how to cook vegetables

Wow.  Sorry to hear about that, Mickey. 

If I couldn't enjoy a good steak, I would just as soon be dead.  Unfortunately, Alzheimer's is worse than death so you must ball up and pay attention to your doctor, difficult as I imagine it will be.

I do cook veggies quite a bit on the Egg.  IMO, simple is better.  I will chop/slice/dice whatever I have.  Zucchini, squash, tomatoes, onions, carrots or whatever.  Throw it all together.  Drizzle with olive oil.  Add a little minced garlic, kosher salt and fresh pepper.  Stir fry in a grill wok.

My new favorite has been a variation of griffins zucunni boats.

Goat cheese, quinoa, roasted corn, black olives and topped with havarti.

Put in Pyrex dish and cook at 350 with apple wood.

On a more serious note, I'll gladly take on the burden of your egg ownership. I promise to send pics of them on their birthday. :ar!

Spider and wok for endless combinations.  I normally avoid veggies but once I learned not to over cook them on the wok that has started to changel.

This must be the diet du jour.  The Dr told the other half the same thing. We have started grilling veggies and I have found that most rubs play very well with veggies.  Found a recipe from Patti's Kitchen for chayote and will be trying that after we get back for Texarkana.  

Mickey,

That is a shame! If you like Indian food I have many recipes that contain no meat and to eat them you wouldn't even know or think about it. Let me know

Mickey, I asked people here their favorite veggie recipes, here is a link to that thread.  

Ah, Mickey, so sorry. Learning a new way to cook is tough. Roasted vegetables, indirect at 400 or so for 45 minutes, would be great on the Egg. Vegetarian chili can be just plain awesome -- and I image cooking it on the Egg will make it even more so. For that matter, any number of bean dishes would be great -- Cuban black beans, Caribbean pigeon beans with habanero, Texas ranch beans, they all would be fantastic on the Egg. (I'm giving myself ideas here.) Serve them with quinoa instead of rice for an added layer of nutrition. 

Mickey- hate to hear you received bad news. My uncle has a similar dilemma about eating beef and pork but for a different reason and by far not as serious as the news you received (he got bit by a lonestar tick). Talked with him this past Sunday and he stated that the first couple of months where a tough adjustment but he is used to it now. Plenty of good recipes on here for the veggies. On the meat note, sounds like you can still enjoy poultry. If so you can make turkey-q which really tastes like pulled pork. Just smoke a turkey with your favorite rub on it and chop or pull the meat then pour some eastern nc BBQ sauce on it and you are good to go.

looking at my initial post in this thread, it could seem to be callous, that was not my intent.  Sucks you had the stroke (several of my close family have had them, my grandad, my dad, and my aunt). 

However, what I was trying to point out (albeit in a roundabout, callous way) was that there is absolutely NO definitive scientific consensus declaration that eating meat = alzheimers. 

There are some studies which *suggest* a *possible* link, that ppl w/ alzheimers have higher concentrations of certain proteins found only in saturated fats, and some other suggestions regarding nitrates & nitrites (which are found in MANY, MANY, MANY different foods, not just meat). 

However, the question is regarding causation vs correlation, and the causation (ie, the *cause*) has not been scientifically proven.  That's why they say there "may" be a link, or it *could* lead to it - the point is, they don't know. 

And if your doc told you flat out that meat = alzheimers & that you had to stop eating meat or else you'd get alzheimers - then your doc is a quack, plain & simple (or at the very least, playing loose w/ scientific studies & data). 

Sorry to get all "preachy" regarding the topic, but it irks me to see people who are supposed to be versed in science (ie, doctors) give such reckless advice.  We (and they) do NOT know definitively that eating meat *causes* alzheimers, any more than not eating meat, or eating jelly-beans, or eating fish, or drinking milk, or drinking alcohol, etc, etc, etc. 

My great-grandmother lived to be 103 & she grew up on a farm in West Virginia & she ate meat & dairy every day.  And her mind was as sharp as a tack up till the day she died. 

Perhaps the most significant difference w/ today's generations vs those from 100 years ago is that our "meat" is factory farmed & injected w/ all kinds of hormones, chemical, antibiotics, etc, and is fed stuff the animals would NEVER eat in nature. 

I would say that the factory farming might play more of a role than just "meat" in general - that it's not necessarily the "meat" per say, but rather what our factory farming culture puts *into* the meat (both before and after it becomes "meat").  

Also, humans have only been eating "wheat" & "grain" based products (ie, breads, pastas, etc) for a lil over 10,000 years or so (plus or minus a few thousand).  Anyway, the point is that we've been eating meat for a LOT longer than processed carbs... so who knows, maybe that has something to do w/ it??

Anyway, sorry for the soapbox... it can never hurt to eat better anyway (unless of course in a few years they say that olive oil or fruits & veggies "causes" cancer or alzheimers)  @-)

So, where's that "bubble" I was talking about in another post - the one I'm gonna live in?? :-?

Mickey,

Don't toss those Eggs just yet. Chicken breasts, well, I suppose even those could be made well in an Egg. But if you have good fish, the Egg makes 'em better.

My eldest daughter is an "ovo-lactarian." She eats dairy products (which I guess you will need to limit)  and eggs. My elder DIL will eat stuff w. eggs or milk, she just can't know they are there. Any rate, I get to cook for both. I try to make stuff the meatatarians will like also. Roasted mushrooms and many toasted nuts will add a great savory flavor. I made a paté last Christmas that was mostly roasted walnuts, red lentils and miso sauce. It was so meat-like my younger son cautioned my daughter she could not eat it. 'cause it was meat. Not!

One of my Egg favorites for vegetables is a roasted pumpkin. Get a small one, cut it open,  seed and smear the inside we. oil, and stuff w. a mixture of lentils, rice, mushrooms, etc. Cook w.the top back on, and wait till frothy goo oozes out. Can be sliced then, and served steaming hot.

Check w. a nutritionist. Grass fed beef and bison may be OK. Likewise rabbit (made a couple of great bunnies this weekend, not fat at all) or dark meat turkey.

And, something I made even before getting an Egg, roast root vegetable packets. Double foil a bunch of peeled 'taters, onion, garlic, and carrot, maybe some rutabaga, add some salt and oil, and grill till you can hear the oil sizzling. Then open, and let brown.

Hope you can adapt. IO'm pretty sure I'll need to do so soon myself.

Tough news my friend.

With some modifications, I think it won't be all that bad.

First, DO NOT SELL THE EGGS.

Second, I agree that the mini + wok is your friend here. 

Quick marinating veggies as you would protein in stir fry using the same ingredients(Shinkiang, Soy, Fish, Sherry, etc) and adding chiles, minced garlic and ginger is golden.  The fresh and flavorful cuisine will keep it eggciting.  You could even add nuts into veggie stir frys.  Stir fry reheats are awesome at work, and can be portioned out during the workweek.  

Garden pizzas are good eats.  Dice up your favorites and toss it on.  Would also be ideal to stretch out the deck of cards (protein). 

Portabellas have a meat like appearance and texture.  Marinated or even stuffed are also, good eats.

I'm sure the Mrs will keep you on track.

Hell Mickey, after all these great tasty sounding posts I'm going to get a neurologist )

travisstrick said:

My new favorite has been a variation of griffins zucunni boats. Goat cheese, quinoa, roasted corn, black olives and topped with havarti. Put in Pyrex dish and cook at 350 with apple wood.

Made these as well, Very tasty.