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It's All Here. Or It's Not.
Thursday, February 21st, 2019

This is the personal website of Sherri Wheeler. Web developer, mom, gamer, geek, and owner of Avinus Web Services (among other projects).

OfItAll Network

I love this domain - OfItAll.com - it allows me to do all kinds of fun things with subdomains. Anyway, these are my personal websites and here you'll find all kinds of random info, links, and stuff I find interesting or I'm working on. Enjoy!

Spice-Free Recipes

I have IBD and for a while couldn't eat anything with any spices or anything acidic. That includes foods with ingredients like citric acid, sorbic acid, onions, vinegar, fruit juices, dairy, etc. It's a nearly impossible task to find recipes that don't have these things, so I usually wing it and make my own up. I'm not a great cook by any means, but I have stumbled on a few dishes I make well that I enjoy and are stomach/IBS/IBD friendly. I'll share them here with my fellow sufferers. Let me know what you think!

Surf-N-Turf Oriental Flavour Stir Fry

This is one of my favourite meals. It's quick, easy, and can be served on it's own, on top of noodles, rice or in a pita. It's healthy and has a great flavour. You can substitute the veggies for whichever ones you like the best.

Ingredients (rough estimates)

  1. Add oils to a large frying pan or wok. Coat pan.
  2. Add frozen chicken and seafood. Cook on med heat until totally un frozen.
  3. Add bean sprouts, water chestnuts, carrots and salt.
  4. You can add in the already cooked rice or pasta now if you want.
  5. Cook on med-low, stir around and coat everything in the oils and salt. Add a bit of extra oils if it's sticking to the pan.
  6. Cook until sprouts are soft and chicken is cooked all the way through.
  7. Remove from heat and serve on rice or noodles or in a pita.
  8. Sprinkle the cold cut up snow peas onto dish for some sweet crispness and contrasting temperature.
  9. Optional: add soya sauce to taste.

Sweet-Beef: Slow-Cooker Pot Roast

This is a non-spiced recipe for a beef pot roast. Depending on the size of your slow-cooker (crock pot) you can make a large meal in little time, with easy clean up.

Ingredients (rough estimates)

  1. Fill slow cooker 1/3 full with warm water.
  2. Add sugar, salt and oil. Stir well
  3. Put in roast and optional carrots and potatoes.
  4. Fill with water, but leave at least 2 inches from top of pot. If part of the roast sticks out of the water- that's ok.
  5. Pre-heat slow cooker on high for 20-30 minutes. Then switch to low (read your instructions!!).
  6. Let it cook for about 8 hours (while you're at work!).
  7. Later... check on carrots and potatoes- are they soft? Is meat cooked through? If not- cook on high for as long as needed.
  8. Turn cooker off and unplug.
  9. Remove meat and veggies. Make a gravy with the juices if you want.
  10. Serve hot as is, or on noodles. Add a dinner roll if desired.
  11. Soak the cooker insert/bowl in hot water immediately to make washing easy. Do not submerge the electric base.
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