Eat WELL, Live Strong

Eat WELL, Live Strong 10-week series of In-Person and Facebook LiVE talks, sharing Gardening and Eating Tips for health.

12/31/2023
12/29/2023

What a Blast collaborating with my friend, Chef Sebastiano Lenares to present an interactive, hands-on planting workshop.
I was reminded of just how FUN playing in the dirt, and connecting with other gardeners is.
















This recipe looks like a keeper!!
12/27/2023

This recipe looks like a keeper!!

ZERO POINT CABBAGE SOUP
Ingredients
1 tablespoon olive oil
2 carrots peeled & diced
2 stalk celery diced
1 yellow onion peeled & diced
2 cloves garlic peeled & minced
4 cups low-sodium beef broth (or vegetable broth)
28 ounces canned diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
4 cups green cabbage chopped
3 cups cauliflower rice (fresh or frozen)
1 cup green beans chopped (fresh or frozen)
Chopped fresh parsley for garnish
Instructions
Place a large stockpot over medium heat. Add the olive oil. Once the oil is hot add the carrots, celery, onion, and garlic. Cook for 5-6 minutes, or until vegetables start to soften, stirring frequently.
Add the beef broth, tomatoes, basil, oregano, salt, and pepper. Stir everything together and then bring the soup to a light boil.
Add the cabbage, cauliflower rice, and green beans to the pot. Stir the veggies in, cover the pot, and reduce the heat to medium-low. Allow the soup to simmer for 15-20 minutes or until the cabbage is tender.
Give the soup one more stir and check the seasoning. Portion into bowls and garnish with a little fresh parsley if desired. Serve warm.
Nutrition Calories: 111kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 929mg | Potassium: 1067mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3792IU | Vitamin C: 73mg | Calcium: 112mg | Iron: 2mg

11/17/2023
10/23/2023
10/02/2023

The Blue Zone Diet Plan captures the healing secrets of the world's longest-lived cultures.

Ya GOTTA try this!!😎😎👨‍🌾👨‍🌾
08/12/2023

Ya GOTTA try this!!😎😎👨‍🌾👨‍🌾

Chopped Southwestern Salad is a fresh and colorful, well-rounded salad that's cool, crisp and full of zesty Tex-Mex flavor! Vegan + wfpb recipe.

08/11/2023

So excited to have our very own Master Gardiner, Jan Mallett of Jan-yourgardenguru back at our 2022 Healthy Living Festival and she is ready to get "down & dirty"!! She'll have Free Hands-On demo's throughout the day at her booth so make sure you stop over and get your "Green Thumb" on!! 👍 🌺🌷🪴🍃🌱🌿

07/06/2023

I had a similar hummus appetizer at the potluck dinner at Jamie Copeland’s in Orange County made by Erin DiDomizio. Hummus topped with garden onions, tomatoes, bell peppers, cucumbers, Kalamata olives, toasted pine nuts. It’s a Forks Over Knives recipe. It’s a good way to use my cucumbers too. The grandsons loved it and so did their parents.

07/03/2023

INGREDIENTS:

4 zucchini, quartered lengthwise
1/2 cup freshly vegan Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sea salt pepper to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Bake at 350 for 40 minutes

07/03/2023
07/02/2023

VEGAN ZUCCHINI LASAGNA.I love this quick & easy recipe and it’s a treat for Beginners.... Must express something to keep getting my recipes.... Thank you
Recipe in (c.o.m.m.e.n.t).

This looks YUMMY, gotta try it as soon as my Zucchini starts producing!! What’s YOUR Favirite Zucchini recipe??
06/17/2023

This looks YUMMY, gotta try it as soon as my Zucchini starts producing!! What’s YOUR Favirite Zucchini recipe??

Vegan Zucchini Lasagna
Lasagna that’s made with zucchini “noodles” in place of pasta. Packed with vegan ricotta, cheese, and sausage for a hearty and delicious gluten-free vegan meal.

Prep Time30 mins

Cook Time1 hr 5 mins

Total Time1 hr 35 mins

Course: Main Course

Cuisine: Italian, vegan

Keyword: gluten-free vegan lasagna, vegan zucchini lasagna, veggie lasagna, zucchini lasagna

Servings: 9

Calories: 203kcal

Equipment
Mandoline Slicer
Ingredients
2 medium zucchini (about 8-10 inches long)
2 teaspoons salt
1 jar spaghetti sauce
2 medium tomatoes
2 cups baby spinach
1 cup vegan sausage crumbles (or vegan ground beef or vegan sausages chopped small.)
2 cups vegan mozzarella cheese
2 tablespoons vegan pesto or a handful of fresh basil
2 cups vegan ricotta (See ingredients and directions below or homemade or use store-bought.)
For the homemade tofu ricotta
1 14 oz. package extra firm tofu
2 1/2 tablespoons nutritional yeast
1 tablespoon light olive oil
1 teaspoon salt
1 clove garlic
1 handful fresh basil
Instructions
MAKE ZUCCHINI “NOODLES”
Wash 2 medium zucchini and cut off about a 1/2 inch from both ends. Use a mandolin to make long thin slices the length of the zucchini and about 1/4 inch thick. You can also carefully cut it with a knife if you don’t have a mandoline.
Place the sliced zucchini on a long sheet of paper towels (or a very clean tea towel) and sprinkle liberally with salt. Allow the slices to sit for 10 minutes. Then flip them over and sprinkle with more salt and let them sit for 15 more minutes. (This will extract the excess liquid out of the zucchini so that your lasagna will not be too watery. It is an important step to get the correct texture, so don’t skip this.)
PREP YOUR OTHER INGREDIENTS
After 25 minutes, your zucchini should have released a lot of liquid. At this point wash off the salt and pat the zucchini “noodles” dry with a clean paper towel.
While the zucchini noodles are sitting, fry up some vegan sausage crumbles, vegan ground beef, or chop up some vegan Italian sausages into bite-sized pieces. (If you don’t want to use vegan “meats,” you can use sauteed mushrooms instead.)
Wash and slice 2 medium tomatoes and 2 cups of baby spinach. and set them aside.
MAKE YOUR TOFU RICOTTA: (OR USE STORE-BOUGHT VEGAN RICOTTA IF DESIRED)
Drain and press a container of extra firm tofu getting out as much liquid as possible.
Crumble the tofu into a large food processor.
Add, 2 1/2 tbsp nutritional yeast,1 teaspoon salt, 1 clove garlic, 1 tablespoon olive oil, and a handful of fresh basil.
Blend well for 2 minutes in a food processor. Add a splash of soy milk or water if needed to thin out the ricotta to a smooth spreadable texture.
ASSEMBLE THE LASAGNA:
Cover the bottom of your lasagna dish with a thin layer of spaghetti sauce.
Then lay down a layer of the washed zucchini “noodles” so that they overlap each other a little.
Spread a layer of vegan ricotta on top of the zucchini “noodles.”
Add a second layer of zucchini and pour another cup of spaghetti sauce on it.
Sprinkle with vegan sausage, vegan ground beef, or sauteed mushrooms.
Add another layer of zucchini “noodles” overlapping them slightly.
Spread on a layer of vegan ricotta cheese, sauce, and top it with fresh baby spinach.
Layer again with zucchini and tofu ricotta, and then add a layer of sliced tomatoes.
End with one last layer of zucchini “noodles” and more sauce.
Sprinkle on some shredded vegan mozzarella cheese and vegan pesto.
Cover with foil and bake at 375° F for 40 minutes. Then take off the foil and bake for an additional 25 minutes until bubbly.
Notes
Be sure to take to time to salt the zucchini slices to get the excess water out of it or it will make your lasagna too wet.
You can put as many layers as you want, just be sure to frequently alternate in sauce to keep it moist and ricotta or mozzarella cheese to hold it together.
Be sure to bake uncovered for the last 25 minutes to allow steam to escape and let it dry out a little.
Nutrition
Serving: 1slice | Calories: 203kcal | Carbohydrates: 17g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 602mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 8mg

06/09/2023

This is a great yummy summer salad and can stay in your fridge up to 2 months.

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months
Makes 2 quart jars

03/24/2023

This is a great resource, amazing information and Free of Charge..😍😍

Senior Resources - Agency on Aging is a private, nonprofit organization that serves the needs of old

We hope that you can join us in-person, OR watch online at Facebook LIVE.Could you please LIKE and SHARE this event?We w...
03/12/2023

We hope that you can join us in-person, OR watch online at Facebook LIVE.
Could you please LIKE and SHARE this event?
We would really appreciate your support!!😍😍

Address

Foundry, 66 Franklin Street
Norwich, CT
06360

Opening Hours

10:30am - 11:30am

Telephone

+18608841145

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