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How to Make Fresh Vegetable Juice in a Blender

Posted on August 20 by
in Blog

Pick your veggies. I like to use up whatever is leftover.
Pop them in a blender.
Salt and pepper to taste (add jalapenos for kick).
Blend, blend, blend.
Pour over ice and serve!

Veggie-Juice-Collage

Friday Funny....

Posted on August 17 by
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Immunity Boosting Foods...

Posted on August 09 by
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Portabella Mushroom Lasagna

Posted on August 07 by
in Blog

Ingredients

4 large Portabella mushroom caps

4 tablespoon olive oil

1/4 cup low-fat cottage cheese

1/4 cup part-skim ricotta cheese

1/2 garlic clove, minced

4 tablespoons fresh basil, chopped

8 sun dried tomatoes, thinly sliced

4 tablespoon tomato sauce

1/2 cup part-skim mozzarella, shredded

Fresh ground pepper

Directions

Brush both sides of the mushrooms with olive oil, using 1 tablespoon of oil per mushroom. In a large skillet over medium-high heat, sear mushrooms on both sides until brown and most of the moisture has evaporated from the mushroom (about 4-5 minutes per side).  Remove mushrooms from skillet and place on a plate. In a small bowl, mix cottage cheese, ricotta cheese, and garlic. Fill mushroom with cottage cheese mixture, topping with basil, sun dried tomatoes, tomato sauce and mozzarella. Sprinkle with fresh ground pepper. Serve as is or place under the broiler for 1 minute to melt and brown the cheese.

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