We are coming to the end of October, and I am coming to the end of the boxes in my new office. All the furniture and tables from the former office have been sent to homes of people who can use and enjoy them; and I am so grateful for that. My husband is calling this “The NEW Renaissance” so while I get the pictures hung and the address changes made and the food plan book rewritten, I want to ask you: what would you like? What can I do that would help you?
I am debating about the holiday program I always do to help people handle the chaos of the end of the year. We could start the 9th or 16th of November and end the week of the third or tenth of January. That would support you through the holidays and the end of the year. Or would you prefer a one day three- or six-hour event? These would be virtual of course! Please will you comment on this email (or call or email me directly) and tell me what you want or need?
And tell me how you like these recipes – are they helpful to you to have them in the blog? What other topics would you like to talk about?
I need to tell you what we can do with spaghetti squash! Do you know how your starch serving is doubled with spaghetti squash? We can weigh and measure the squash, put it back in the shell, or in a baking dish, add your serving of cooked chicken, then top with sugar free tomato sauce and parmesan and bake at 375 degrees for a half hour to 45 minutes. It is delicious!
Have you ever used celery as a side dish? I had not ever tried it; then I came across this recipe from Claire at sprinklesandsprouts.com, and I knew I needed to share it. Just call it a vegetable!
12 stalks of celery
2 tbsp butter
¼ tsp salt
¼ tsp pepper
½ tsp thyme (optional)
¾ cup vegetable stock
Wash the celery then top and tail it, reserving any leaves for later. Cut the celery, on the diagonal, into one inch chunks. Melt the butter in a heavy based skillet or pan (one that has a lid). Add the celery, salt and pepper, then saute gently for 5 minutes until it has started to soften. Add the stock and bring to a simmer. Cover the pan and cook for 5 minutes. Remove the lid and cook for another 5 minutes so the liquid can evaporate. Serve garnished with any reserved leaves.
And then there is this crab salad with celery: from Lidia’s Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.
Crab Salad with Celery:
2 eggs, hard-boiled and roughly chopped
4 stalks celery, diced
1 (6.5 oz) can jumbo lump crab, drained
1/4 cup cherry tomatoes, halved
1/3 cup freshly chopped parsley
2 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
coarse salt and freshly ground pepper
In a large bowl combine the eggs through the parsley. In a small bowl whisk together the oil, lemon juice, a pinch of salt and pepper. Now this is hard stuff, so pay attention. Drizzle the dressing over the crab and celery salad. Toss it. That’s . . . it.
So, half this salad as written will be 4 oz protein and 14 to 16 gm fat.
Take time for self-care NOW. With the holidays coming we are all going to feel overwhelmed. There will be a lot to do. So, take some time to do what YOU enjoy!
Blessings to you,