Your Health Unbound
Happy 4th of July! To celebrate, we are having family over for lunch and a swim. To make enough food for this crowd, I tend to make plenty of extra sides. Today, I made a batch of coleslaw with my own dressing creation. It’s a large batch, so if you have a small crowd,… Read More“
At yesterday’s Clark’s Farm CSA, there was an abundance of zucchini. So I decided to make zucchini noodles two ways. I prefer zucchini to standard pasta, not only because of the gluten issue but because zucchini has so much more flavor! Ordinary pasta is just so bland. It lacks much of anything except excess carbs…. Read More“
A good way to stabilize your blood sugar is to remove refined carbs from your diet. With that in mind, revisit a simple taco-type recipe and use lettuce to replace prepared taco shells and viola – you have lettuce wraps with all the great Mexican fillings. Once you start to make these simple changes, you… Read More“
This is my family’s favorite zucchini bread. I’ve tweaked it over the years to make it gluten-free and limit the amount of sugar. But sometimes a treat is just too good to pass up. Even though I don’t have grains in my regular diet, I will break down and have a piece of this zucchini… Read More“
With the advent of the new CSA season, the new recipes are being developed. This season began with Pac Choi and Tatsoi. Pac Choi (bok choy) is a Chinese cabbage that’s nutrient dense – high in Vitamins A and C and potassium. Totsoi is also known as spinach or spoon mustard and is another type… Read More“
