Swiss Chard ‘Cabbage Rolls’

Swiss Chard 'Cabbage Rolls'  

Swiss Chard ‘Cabbage Rolls’

 By: Dr. Peggy Malone

 When I was a kid, I thought that everyone ate cabbage rolls. It was just a normal part of my existence with a Hungarian/Czechoslovakian grandmother. When I think of cabbage rolls, I think of her….in the kitchen, cooking. That’s what she did and she was good at it. When I got older, I realized that not everyone had a grandmother that made these delicious cabbage wrapped meat goodies and it made me feel just a little bit sad for all...
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Roasted Veggies

  Roasted Veggies

Roasted Veggies

 By: Dr. Peggy Malone

 This is a simple and delicious side dish that can go with almost any meal.  It’s perfect for the fall and winter as root vegetables are in abundance.  I have made this as a side for Thanksgiving and Christmas dinner and I also make it weekly to go with pork chops or steaks on the barbeque.  I usually cut up the veggies and put them in the fridge the night before or in the morning before I leave for work and then they just need...
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Spaghetti Squash Spaghetti AKA: Squa-ghetti

Spaghetti Squash Spaghetti. AKA: Squa-ghetti

by Dr. Peggy Malone

Spaghetti Squash

Spaghetti SquashIngredients:
  • 1 spaghetti squash
  • 1 lb grass fed ground beef
  • 1 jar organic tomato sauce
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • pinch of sea salt
Directions:
  1. Preheat oven to 375 degrees
  2. Wash and rinse the spaghetti squash
  3. Cut it in 2 lengthwise (be careful…you may have to wrestle with it a bit)Cut Spaghetti Squash
  4. Scoop out the seeds with a spoon
  5. Place the 2 halves cut side...
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