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Heart happy oats

Bagels, lox and cream cheese loaded with capers make my belly do a happy dance. Cheesy grits and eggs are a warming comfort food on brrrrrrr cold New England days. Yet, neither do much to lower my high cholesterol, a genetic gift from both my folks. So bah humbug I…
Heart disease, High cholesterol
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Eat a rainbow of color

And I don’t mean Skittles! Phytonutrients are chemicals produced by plants. Phytonutrients give plants their pigmentation, which simply means the more colors you eat, the more phytonutrients for your body. A good way to tell whether a fruit or a vegetable is rich in phytonutrients is by the depth and…
Fruit, Newsletter, Vegetables
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Berry Quinoa Power Bowl 

3/4 cup cooked rainbow quinoa 2-3 tablespoons vanilla plant-based yogurt (i.e., soy, almond, coconut) Pinch cardamom 2 tablespoons chopped walnuts 8 fresh blackberries 2 large fresh strawberries, sliced 18 fresh blueberries 1 tablespoon chia seeds 1. In a single serve bowl, stir together cooked quinoa, yogurt, and cardamom until smooth.…
Protein, Recipes
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Winter Warmth – Curried Chicken Coconut Soup

              INGREDIENTS 1 tablespoon extra virgin olive oil 1 sweet yellow onion, finely chopped 3 cloves garlic, minced 1 2-inch piece of ginger, peeled and grated 2 large boneless, skinless chicken breasts, cubed 1 tablespoons red curry paste 2 tablespoons turmeric 1 teaspoon curry…
Uncategorized
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Brussels’ sprouts and cabbage salad

Brussels’ sprouts and cabbage salad Ready to leap from a plant-based foundation in 2017? This recipe is ready to take you on a colorful journey. Prep time is about 20 minutes, for all the chopping, yet it yields enough for a couple of meals. Thumbs up worth it! Ingredients: 4…
Uncategorized
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