Dr. Tracy's Blog

Salad, of course! In reality when we have Thanksgiving at my house we serve more than salad but in my quest to get my loved ones to eat more vegetables I always need to include a salad option complete with seasonal toppings such as pomegranate seeds, cranberries and Creamy Cranberry Dressing . Because our guest list includes a vegan, a dairy free individual and a gluten free individual among omnivores, I usually serve meals with the option to add dairy or gluten such as vegetable burritos that people can add their own toppings to (guacamole, salsa, cheese). And if guests want to exercise their rights as a carnivore I tell them to BYOM (bring your own meat) but most often, guests are satisfied with the veggie options (it is a holiday after all so we'll be ending the meal with a selection of dairy free, gluten free, vegan desserts too)! This soup would be great as a starter or main dish, topped with pumpkin seeds served with cornbread or fancy dinner rolls. Spi...

As the weather inevitably turns colder, grayer, and drier in November it's common to crave warm and satisfying "comfort foods". However, contrary to popular belief, comfort foods don't need to be heavy, bloat-inducing, cheese-laden, gluten-worshiping feasts. Here's a recipe that satisfies the comfort food craving by combining healthy lentils and vegetables with small indulgences of potatoes and red wine. Green Lentils and Wine Glazed Vegetables 1 ½ cups green lentils 3 cups vegetable broth 2 bay leaves 2 tsp olive oil 1 onion, diced 3-4 leeks, sliced 4 carrots, diced 2-4 small potatoes, diced 1 garlic clove, pressed 2 tablespoons tomato paste 1 1/3 cup red wine 2 teaspoons Dijon mustard fresh parsley Combine lentils, broth and bay leaves in a pot, bring to a boil, then reduce heat to simmer for 25 minutes, covered. Meanwhile, heat the olive oil over medium heat in a skillet, add onion, leeks, carrots and potatoes, cook for ...