Tomatoes are a staple of the Mediterranean diet and for good reason. Delicious and healthy, this versatile fruit can be consumed raw or cooked. An easy recipe involves only a few ingredients but it’s perfect for a summer meal.
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Açaí Berry Smoothie
- 1 1/4 c. plain or vanilla soymilk, or almond milk
- 3/4 c. Orange juice
- 3/4 c. Acai juice
- 1 large Mango, peeled, seeded and cut into chunks (use frozen mango chunks for an extra thick smoothie
- 1 c. fresh or frozen blueberries
Courtesy of Beth A. Booker MS, MPH, RD, LDN
Açaí na Tigela (Açaí in a bowl)
- 1 1/2 scoops frozen acai pulp (about 1 cup)
- 1 banana
- 1 tsp guarana powder
- 1/3 cup orange juice
- 1 tbsp honey
- ¼ cup Granola
- 4 sliced strawberries
Pulse in blender until achieving the consistency of a soft ice cream.
Serve in bowl with halved strawberries and granola as topping.
Recipe courtesy of Maira Quillin
Sheila is a good friend and college classmate. Always an active person, Sheila’s world changed when she became ill with Lyme disease. In order to manage her health and post-Lyme neurological damage, she quit her corporate job and focused on treatments and healing. A large part of healing involved cleaning up her diet and experimenting with healthy recipes. She became well-versed in and knowledgeable about anti-inflammatory diets, vegan lifestyle, gluten free, Paleo, Keto, Whole30® , socially responsible ingredients, low carb/sugar, yeast free, and organic foods. Her quest for a healthy life and her desire to provide support to others battling chronic disease led her to open She She’s Bakery, a home-based alternate bakery which is completely vegan and yeast free. You can feel confident that what you are eating is home made, clean, and organic! Check out her online store and get inspired by her story.
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I borrowed a couple of cocktail recipes from one of my favorite hangouts in Knoxville, Sapphire, and I threw in a healthy green tea recipe from my favorite Japanese restaurant, TOMO, for good measure.
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Our first trip to Portugal was condensed into only six days, not nearly enough time to see and taste all there is. Some of the highlights included pasteis de nata, grilled octopus, and caldo verde. Since I am not brave enough to attempt recreating the first two, I ventured in making caldo verde upon my return to the U.S.
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