But first some announcement/reminders:

• Sale of supplements through 1/31/09
• Freebie Friday on Friday 1/30 from 4-6PM for patients with arthritis I will be doing free mini consults that evening.
• Special Visit promo:  $99/79 through 1/31
• I will be doing "Freebie Fridays" with free mini consults every Friday am from 9:30 to 12Noon, for new patients or exisiting patients wanting information for a different problem...IE a naturopathic patient who wants a consult regarding acupuncture treatment for a back condition.  No appointment is needed.  The clinic will also be open during those hours for product purchases.  Thanks!
• Lastly, if you have lost your job and need care please call me I do not want you to neglect your health due to my fees!  Our relationship is important to me, so do not neglect the health that you need to preserve to get through these tough times.

  Vegetable Skillet lasagna

 

Ingrediants:

1/2 pound hot turkey sausage

1/2 pound ground sausage

1/3 chopped onion

2 cups marinara sauce

1/2 C water

4 ounces whole grain bowtie pasta

1 medium zucchini cut into 1/2 inch pieces

3/4 c green or yellow pepper

1/2 c ricotta cheese

2 tablespoons grated parmesan cheese

1/2 c mozzarella cheese

 

Remove sausage from casing, stirfry sausage, turkey, onion in a large skillet until turkey is browned.  Drain and discard fat, stir in marinara sauce and water, bring to a boil, stir in pasta, reduce to low heat,  simmer on low for 12 minutes.

 

Stir in zucchini and pepper.  Cover and simmer for 2 minutes covered and uncovered for 2 to 6 minutes until vegetables are tender.

 

Combine cheese in a small bowl, drop by rounded spoon on top of mixture, and sprinkly parmesan on top.  Let stand covered 10 minutes.

Calories 300 per 1.5 c serving, 4 grams of fiber 750 mgs sodium.

 

Middle Eastern Lentil Soup

 

1 c dried lentils

2 TBSP olive oil

1 /3 c chopped onion

1 chopped red bell pepper

1 teaspoon whole fennel seeds

1/2 teaspoon ground red pepper

4 c water

1/2 teaspoon sea salt

1 tablespoon lemon juice

1/2 c greek plain yogurt

2 tablespoons chopped parsley

 

Rinse and drain lentils, heat oil in large saucepan over medium high heat and add onion and pepper stirfrying until tender. Lastly add the herbs, stirring for one minute.

 

Add water and lentils, bring to a boil and simmer covered for 30 minutes.  Stir in seasalt, and lemon juice.

 

ladle into individual bowls topping with a dollup of yogurt and fresh parsley.

 

Makes 4 1 cup servings 266 kcals, 16 gms fiber and 320 mgs sodium.

 

 

 

I hope your family enjoys these recipes. Have a great week.

 

Taryn DeCicco

1/22/09 

 

Best of Health!

 

Visit our Natural Product Pharmacy for top prices and FREE SHIPPING on hundreds of natural products from professional brands like: Metagenics, Douglas Laboratories, Pure Encapsulations, Integrative Therapeutics, Thorne Research, and Carlson Labs!

 

Taryn DeCicco, ND, LAc, LDN

Naturopath

Acupuncturist

Clinical Nutritionist

Professional Vitamins and Supplements

Chinese Herbs

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Arlington Heights, IL

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