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Deep Immune Broth

Deep Immune Broth

September 10, 2019

Nutrients in broth are solubilized, easily absorbed from the intestines, and ready to be lapped up by your cells.  In fall, we're emphasizing broth's immune building potential by adding bones (for the omnivores among us), and a range of mushrooms and herbs traditionally used to ward off illness.

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Green Bird Burgers

Green Bird Burgers

November 26, 2018

Author: Lily MazzarellaI make a batch of these tasty turkey burgers and freeze them for my week’s lunches. Sometimes I add a finely chopped green, such as chard, to boost the veggie content further.

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chicken larb

Chicken larb

November 26, 2018

Author: Lily Mazzarella

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Hot & Sour Sore Throat Soup

Hot & Sour Sore Throat Soup

December 19, 2017

Author: Lily MazzarellaThis tangy, nourishing soup is equally delightful at the onset of a sore throat and chills, as it is simply at the end of a long work day. You’ll get a hefty serving of greens along with immune enhancement from garlic, mushrooms, and fire cider. Sauerkraut may sound like an odd soup addition, but trust me, it’s terrific — it gives immediate body and complexity.  

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Turkey Sage Breakfast Patties

Turkey Sage Breakfast Patties

January 13, 2017

Author: Lily MazzarellaI eat meat for breakfast. After years of experimentation (and holding on to my beloved toast and oatmeal for dear life), I have determined that animal protein is what fuels me best in the beginning of the day.

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Simple Proteins

Simple Proteins

June 29, 2016

Author: Lily MazzarellaThese can be added to bowls and salads, topped with sauces and herbs, and eaten with your green soup at lunchtime if you need some protein bites. Increase or reduce recipe size depending how many people you are cooking for, and whether you want leftovers!

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The Power Bowl “How To”

The Power Bowl “How To”

June 19, 2016

Author: Lily MazzarellaTo bowl or not to bowl…. I admit: my healthy skepticism got a bit of a workout in the beginning phases of the recent “bowl” craze. My Instagram and Facebook accounts were suddenly flooded with photos of bright, wholesome food bowls, accompanied by the usual social media hyperbole: “This tempeh-kimchi-bee pollen bowl is everything!” Bowl restaurants sprang up in cities like dandelions in springtime. After all, I thought, what is so different about eating veggies, rice, a...

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Inspired Salads

Inspired Salads

June 18, 2016

Author: Lily MazzarellaIt’s Summer, when fresh greens and herbs abound and we’re naturally drawn to lighter foods. Let’s keep with the “vegetable variety premise” from our bowls to make the ultimate inspired salad. Remember: the more vegetables you eat, the greater variety of inflammation-fighting phytonutrients your cells are exposed to!

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Roasted Sunchokes, Mushrooms, and Rainbow Chard with Sage, Rosemary & Thyme Turkey

Roasted Sunchokes, Mushrooms, and Rainbow Chard with Sage, Rosemary & Thyme Turkey

January 14, 2016

Author: Lily MazzarellaSunchokes, or Jerusalem Artichokes, are a rich source of prebiotic inulin—the preferred food of our healthy bacteria. They are a low-glycemic alternative to potatoes and can get crispy if you cook them long enough. Scrub them (no need to peel) and roast away!  

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Quick & Dirty Turkey Hash

Quick & Dirty Turkey Hash

March 31, 2015

Author: Lily MazzarellaOne of the biggest questions I get in my practice when re-working peoples’ diets: how do I get vegetables and protein at every meal without spending all day in the kitchen, chopping and cooking?  I answer: HASH!

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