Chronically Grateful Me by Deb Andio
Life is hard enough,don't go through life with pain that’s keeping you clutching the steering wheel. Join me as I share with you my life of living chronically grateful while living with chronic pain.
White Beans and Escarole with Fresh Herbs and Lemon Ingredients: • 1 medium onion, finely diced • 3 large cloves garlic, minced • 15-ounce can white beans, rinsed and drained • 2 cups (or so) of escarole, roughly chopped • 1 cup chicken broth • 1/4cup (or so) mixed herbs (I used flat leaf parsley,... Continue Reading →
Gluten Free Vegetarian Chalupas Made this yesterday and it was delicious •1-2 tbsp extra-virgin olive oil•1 small onion, peeled and diced•1 4-ounce can chopped mild green chiles•1 14-ounce can diced tomatoes•10 corn tortillas•1 15-ounce can vegetarian refried beans•4 oz. Monterey Jack cheese, shredded•4 oz. cotija cheese (or feta), crumbled•2 scallions, chopped•Sour cream, for servingDirections1. Heat... Continue Reading →
Woke up this morning and it was 44 degrees in NE Ohio. Unseasonably cool for August.Today's menu homemade soupVegetarian Vegetable Bean and Swiss Chard Soup1/2 large onion, diced2-3 cloves garlic, minced2 tbsp. of oil or vegan margarine3 ribs celery, diced2 handfuls of fresh green beans stems cut off. 10 leaves of Swiss or Rainbow Chard... Continue Reading →
I would really appreciate your vote. Please read my story and why I became a patient leader and advocate. ThankYou. I am so excited to announce that I have been nominated for several of the WEGO Health Awards in the 6thAnnual WEGO Health Awards.WEGO Health is a mission driven company connecting healthcare with the experience,... Continue Reading →
This is a 20 minute virtually fool-proof dinner.While you get your sauce going by sauteeing garlic and shallot in a little olive oil, roast your tomatoes. When you roast tomatoes in a little olive oil and sea salt, it enhances their natural flavor and gives them an almost sweet yet smoky, fire-roasted taste, which pairs... Continue Reading →
Hi, I'm Debbie and I have Avascular Necrosis/Osteonecrosis, It's a rare disease/disorder where you have a temporary or permanent loss of blood supply to the bone.I developed my avascular necrosis/osteonecrosis after I suffered a meniscal tear. I'm lucky and very grateful because the doctors don't feel it will go to any other joints . Others... Continue Reading →
When you have pain and inflammation like I do you learn what to eat and what to stay away from. I have learned to manage my pain by eating healthy . With Bone problems I have tried many things but this way of eating is great It's easy to eat healthy and use lots of... Continue Reading →
I love tacos I usually make fish tacos with cod , but I had to try Mahi Mahi ....so delicious Try these delicious Blackened Mahi Mahi Tacos Recipe that are loaded with Avocado Crema, Mango Salsa, Cabbage and Cilantro on Corn Tortilla!Ingredients For the Blackening Seasoning: ... Continue Reading →
Bloodclots are very serious, even life threatening,because they may stop the flow of blood to the lungs, the heart, and the brain. And having a hereditary condition like Factor V Leiden like I do, I have learned to not just help my Osteonecrosis but also my inherited clot disorder. My husband who is on a blood... Continue Reading →
Zucchini and Veggie Summer Salad: serves 4 *4 medium tomatoes *1/2 bunch basil (remove leaves from stems tear it. You never really want to chop basil) *2-3 medium zucchini (sliced into 1/4 inch rounds) or you can spiral it I do that to. *1/2 red onion( sliced into very thin rounds) *1-2 ears corn (cooked... Continue Reading →
I have made these as little appetizers or in a larger tomato these Avocado Pesto-Stuffed Tomatoes are so delicious Ingredients 30 cherry tomatoes (about 1-1/4 pints) 1/2 medium avocado, pitted, peeled, and cut up 2 ounces cream cheese, softened 2 tablespoons homemade or purchased basil pesto 1 teaspoon lemon juice Snipped fresh basil (optional) Directions... Continue Reading →
Veggie Pasta Primavera Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 4 to 6 Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of vegetables that it makes quite a heaping helping. Ingredients * ½ pound short pasta such as rotini or penne, preferably whole grain... Continue Reading →
Chronically Grateful Me by Deb Andio 