This is a quick post today, because, well the sun is shining and I need to get outside for a few minutes. I wanted to share another awesome change that our family has seen due to the food we choose to eat!
My husband had his eye exam today, and his eyesight is actually getting better! Simple, I know, but so very cool. At 42 years of age, the typical person often sees a degradation in their vision, not Bernie.
He went from -2.75 to -2.50! What???!!! How is it possible that an aging man, now in his 40’s, is actually obtaining better eyesight?!?!
Nothing gives me greater joy than sharing stories like these, from real people, who live in my house!!!!!!!!
Oh and here is one of the recipes that we made this week for dinner; and it was awesome for lunch today!
Hasta La Vista Pasta Lasagna
In the cookbook Everyday Paleo by Sarah Fragoso she has a great recipe for pasta-free lasagna, using zucchini instead. It turned out great!
1 red onion, diced
4 cloves garlic, minced
2 tbsp. coconut oil, or pastured butter
1 pound ground beef
1 pound mild Italian sausage (we used ground pork from Eva’s Farm Organic Butcher Shop, and added my own “sausage” spices))
2 tb. dried oregano
1/2 cup fresh basil, chopped
1/2 tsp. sea salt
1/2 tbsp. black pepper
1 (14 1/2-ounce) diced tomatoes, juices drained (I use Pomi in the carton)
1 (6-ounce) can tomato paste
5 – 6 zucchinis, thinly sliced long way with a mandolin slicer (we did this by hand, as we don’t have a mandolin, and I used summer squash as well as zucchini)
Preheat oven to 350 degrees. In a large soup pot sauté the onions and garlic in the extra-virgin olive oil for about 3 minutes. Add the ground beef and sausage and brown.
Season the meat mixture with all of the dry ingredients, add the drained diced tomatoes and tomato paste, and mix well.
In a 9 x 11 glass baking dish place a layer of sliced zucchini, making sure to overlap the long slices, ladle on a thick layer of the meat mixture, and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini, and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and bake for 30 minutes. Let the lasagna sit for 10 minutes before slicing and serving.
For more tips, tricks, and friendly chatter check out my Facebook page https://www.facebook.com/pages/Full-Circle-Health-Counseling/255083377858100.