Yellow squash and zucchini are abundant fresh summer vegetables, the sort that get left on your doorstep by an neighborhood gardener that bit off (or grew) more than they could chew. Even though these colorful beauties look nice, it can be hard to know what to do with them after a few days of roasted veggies and zucchini bread. Enter Zucchini “Pasta”— a fresh, summery take on pasta dishes. High in Vitamin C and low in carbs, this recipe from Shirley Fan, M.S., R.D., in The Endurance Training Diet and Cookbook by Jesse Kropelnicki, offers a fun way to sneak more veggies into your life and spice up old pasta recipes. Ingredients: 4 cups cherry tomatoes 4 tablespoons of olive oil 2 tablespoons
MAKES 45 SQUARES 1 cup light-colored natural cane sugar or granulated sugar 1 cup organic 100% fruit juice or fruit nectar, pulp-free (e.g., apple, cherry, mango, or berry) 1 3-ounce pouch liquid fruit pectin 1/4 cup honey, agave nectar, or DIY Glucose Syrup (see below) 1/4 teaspoon fine sea salt 2 teaspoons fresh lemon juice 1. Lightly spray a 9 by 5-inch loaf pan with nonstick cooking spray. 2. In a medium saucepan, whisk the sugar, fruit juice, pectin, honey, and salt until thoroughly blended. 3. Bring mixture to a full boil over medium-high heat, whisking continuously. Reduce heat to medium and continue whisking for 5 minutes longer. Remove from heat and whisk in the lemon juice. Pour
The Good Bad and The Ugly Since I have been whining about the negative side of peri menopause, I thought I would point out some of my rambling thoughts about what a lot of people think are negative, but I think are positives. Belief System We are told that in Peri-menopause and menopause we become less tolerate, moody, low sex drive, headaches, weight gain, and fatigue to list a few. This is my personal view on these points and how relates to me! Tolerance and mood swings This is not to be considered a bad thing. By the time we reach the age of Peri-menopause and menopause, we have lived and experienced alot. Most women are generally settled with who they are and have definded the path they
This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes." Ingredients 3 pounds new red potatoes 1 cup mayonnaise 3/4 cup sour cream 2 tablespoons dried dill weed 4 green onions, chopped salt and ground black pepper to taste (optional) Directions Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl. Combine mayonnaise,