Easy and Delicious Sheet Pan Salmon

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I roast Arctic Char (a great substitute for salmon) and Brussels Sprouts often, and always use two separate sheet pans. But it can be a hassle to trim and then halve fresh Brussels Sprouts and sometimes there’s not enough room in the oven. So a New York Times recipe for Roasted Salmon and Brussels Sprouts with Citrus-Soy Sauce caught my attention because the thinly sliced Brussels Sprouts roast along with (and under) the fish, all in one pan.

As I am not familiar with the recipe author, Ali Slagle, I was a little leery. Especially because I (daringly…brazenly…stupidly?) decided to try it for the first time when friends were coming for dinner.

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Adventures In Plant-Based Eating

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Have you heard of Veganuary?

No? I hadn’t either. So here’s a definition, from the Collins Dictionary: “Veganuary. (Noun) An annual event that encourages non-vegans to adopt a vegan diet during the month of January.”

Since its inception in 2014, more than half a million people in 178 countries have signed up for Veganuary, pledging to eat vegan in January. Why? In their post, Why Veganuary Is the Perfect New Year’s Resolution for Reducing Your Impact in 2020, Greenmatters explains that, “Eating plant-based has a significantly lower environmental impact than any other diet, including a vegetarian,

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Pre-Order my NEW Low-Cholesterol Cookbook!

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I’m excited to announce that I have a new cholesterol book coming out in 2019!

The 30-minute Low-Cholesterol Cookbook: 125 Satisfying Recipes for a Healthy Lifestyle is available NOW for pre-order on Amazon!  It will be officially be available for purchase in bookstores everywhere on September 24th.

Here’s a peek at what’s in store:

  • In the first chapter, I explain what cholesterol is and and how food and exercise can help lower it naturally.
  • I’ve included TIPS for how to stick with healthy-eating.
  • There are POINTERS for how to select heart-healthy dishes when dining out.

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Perfect Summer Side – Crunchy Ramen Cabbage Salad

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My friend Lisa makes the perfect summer salad: it’s colorful, crunchy, light and refreshing. Those who don’t love traditional green salads (like me) love it…and those who do love salad love it too. In fact, some of my friends even mixed this crunchy slaw/salad with a green salad!

Crunchy Ramen Cabbage Salad is a great lo-co side dish. It’s heart-healthy as it’s just veggies with cholesterol-lowering almonds and a zippy dressing made with heart-healthy oil. And it’s easy to make AND easy to bring to a picnic or pot luck. Plus if you take the time to slice up red cabbage (which is easier than I imagined) this red salad looks great on a summer table.

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Quesadilla Lasagna with Green Sauce

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Nutritionist Dana White’s fabulous Quesadilla Lasagna recipe is surprising, delicious, quick and easy to make, and a great source of lean protein, vegetables and fiber. Even my husband who does not usually care for ‘1-pot’ meals loves this hearty dinner.

Dana’s original recipe calls for traditional salsa but since that messes with my acid reflux, I modified to use her Green Sauce instead of salsa.

So give this recipe a whirl when you have about a cup of leftover Green Sauce. Or make some delicious Green Sauce first: it’s fantastic on proteins, vegetables, salad and as a dip.

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