Wednesday, October 18, 2017

Anti-Inflammatory Recipe of the Week

In September of 2015, I started Dr. Weil's Anti-Inflammatory Diet after being diagnosed with Stage 4 Endometriosis.  I share a new recipe each week to help those who may need to modify their eating habits to better their health. 
Food is medicine - You are what you eat 

You can find out more about the Anti-Inflammatory Diet by going here

Snacks can be tricky, sometimes.  I mean, I can only do so much fruit and veggies before I want something crunchy, and I'm not talking celery sticks either.  Let's talk Roasted Chickpeas, shall we?  1/3 cup, which is one serving, will give you about 5 grams of fiber and 6 grams of protein.  Dietary fiber is SO important!  And, you need to get it from the foods that you consume, not a chemical cocktail that you add to a drink each day.  The general guideline is 14 grams of fiber per 1,000 calories consumed.

Typically I'm eyeball deep in tomatoes and zucchini at this time of year.  With a warm up in the area allowing for a bumper crop, this year would have been the year to make a few batch of these awesome Salt and Pepper Zucchini Chips.  That is had my garden grown.  *it did not*

Frugal Living Mom did an awesome job on these.  If you are not a fan of the pepper flavor, omit or lessen.  And, she is totally right, 1 lb of zucchini does not yield a whole lot.    

Now, go forth, and eat great food.  Your dietary limitations should not limit you from enjoying great food. 


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