November 20th, 2010
Here’s a great gluten-free, no-carb stuffing recipe for phase 3 HCG dieters, low-carbers and anyone looking to use leftover turkey that may have dried out a bit.
2 cups diced turkey or chicken
1 pound pork sausage
1 cup minced onion
1 cup minced onion
4 large eggs
½ cup cream
8 oz. shredded cheese
½ tsp salt
¼ tsp pepper
1/4 – 2 tsp sage to taste
Brown sausage, onion and celery. Drain, add seasonings, put in baking dish. Mix in chicken or turkey and cheese. Beat eggs & cream and pour over the top. Bake at 350 for 45 minutes or until set & browned.
This makes a very satifying main dish served with steamed broccoli or stir fried veggie mix.
September 24th, 2010
Welcome to the Diane’s blog for Health Wise Nutrition! Look here for recipes, recommendations and random ramblings about health and nutrition.
Beets are on my mind as we just received 3 bushels of the biggest beets I’ve ever seen from a friend. We steamed them whole, divided by size into accomodating pots, coolled in ice water. The peel practically falls off, then sliced and into freezer bags. These were cooked a little too well, so will need to defrost before quickly steaming for winter dinners. Cooked until not quite done is best.
I like to steam an extra large amount, serve some for dinner topped with butter, save the rest to be chopped smaller and dressed with olive oil/apple cider vinegar dressing for beet salad. Add a little cinnamon, clove, seasoned salt or italian seasonings or just use a prepared italian dressing. Similar to pickled beets without the high fructose corn syrup you’ll find in bottled pickled beets. Keeps several days in fridge.
Like all deeply colored produce, beets are rich in beneficial phytonutrients and are particularly nourishing for the liver/galbladder. When grated raw onto a salad (grate into container set down in the sink to contain the mess), beets are loaded with enzymes.
For the advanced or adventurous cooks,consider making beet kvass, a traditional fermented “tonic” drink.