How to Make Asian Style Grilled Vegetables
Grilled fresh vegetables have a wonderful smoky flavor and vegetables cook really well on the grill. A grilled vegetables recipe makes a great meal or side dish and there are lots of ways to grill vegetables.
Ideas for Exciting Grilled Vegetables
If you want to add some Asian spice to your grilled vegetables recipe, what about chopping the vegetables and making foil pouches? Add some herbs, spices or seasoning to the pouches and grill the vegetables in there. You can use soy sauce, sesame oil, coconut, lemongrass or any of your other favorite Asian seasonings.
Another way to flavor your vegetables is to marinate them before you grill them. Marinated grilled vegetables can be given any flavor you like, depending on the marinade you use and you can use ingredients like lime juice, soy sauce and honey for a wonderful Asian flavor.
Recipe for Grilled Thai Style Vegetables
This mouthwatering grilled vegetables recipe makes enough for two people as an entree or four people as a side dish or appetizer. If you are making this as an entree, serve it with boiled rice.
The vegetables should marinate for at least ten minutes but you can leave them in the marinade for up to an hour if you like. Acidic marinades do not tenderize vegetables, like they tenderize meat, so a long marinating time is not required.
What you will need:
- 1/2 sliced eggplant
- 2 sliced Portobello mushrooms
- 1 chopped red bell pepper
- Juice of 1/2 lime
- 2 teaspoons sugar
- 1/2 teaspoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
For the Marinade:
- 1 tablespoon sugar
- 4 tablespoons soy sauce
- 3 tablespoons sherry
- 1/2 teaspoon ground coriander
- 2 teaspoons minced garlic
- 2 tablespoons lime juice
- 1/2 teaspoon black pepper
How to make it:
Combine the marinade ingredients, and then add the vegetables, tossing them well to coat them. Let them marinate for between ten minutes and an hour in the refrigerator. Preheat the grill to hot and grill the marinated vegetables, basting them with leftover marinade as they cook.
The vegetables should be ready at more or less the same time. The bell pepper will be bright red and still a little crisp. The eggplant and Portobello mushrooms will be slightly shriveled and soft.
Stir the remaining ingredients together and pour this mixture over the grilled vegetables, tossing them well so they are evenly coated. Add more sugar if the vegetables taste bitter or more soy sauce if they need more salt. You can add some more cayenne pepper if you want them spicier.
As summer gets nearer, more and more people want to know how to make perfect grilled vegetables. You can serve marinated grilled vegetables as a side dish or entree and this healthy recipe is truly delicious.
GrilledVegetableRecipe.com - The Veggie Side of Grilling
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Cooking Light Recipes - 2 Easy Quick and Healthy Recipes For Your Dinner
If you already had a full meal for lunch, you most likely don’t feel like something so filling again for supper. If you want to eat healthy and balanced, then it’s a great idea to choose something light for dinner, especially if your lunch had quite some calories today. And seeing that you already cooked, you definitely don’t want to stand behind the stove again, so it should be an easy non-cooking recipe.
Here are 2 easy quick dinner recipes which are light and healthy. Both of them make four servings.
- Mixed salad with whole grain rolls
- Noodle and mushroom soup
Light dinner recipe #1: Mixed salad with whole grain rolls
Ingredients
- 1 medium lettuce
- 2 red and 2 yellow peppers, sliced
- 250 g fresh mushrooms, sliced
- 200 g feta cheese, cut into small cubes
Dressing:
- 4 tbsp. olive oil
- 2 tbsp. lemon juice
- ¼ tsp. salt
- 1 pinch freshly ground black pepper
- 1 tsp. thyme
- 4 whole grain rolls
Wash the salad, tear it into pieces and drain it. Then mix it with the other ingredients. For the dressing, simply mix all ingredients well, pour over the salad and mix thoroughly. Serve with the rolls. This recipe won’t take you more than half an hour, and it doesn’t require any cooking.
Light dinner recipe #2: Hawaiian Toast
Ingredients
- 8 slices of brown toast
- low-fat margarine
- 8 slices lean ham
- 1 large can pineapple rings or peach halves (should contain 8 rings or halves)
- 8 slices low-fat cheese
- yellow curry powder
Preheat the oven on maximum temperature. Spread the margarine on the toast and place it on a baking tray covered with baking paper. First put a slice of ham on each toast, then a pineapple ring and a slice of cheese. Grill the toast for approximately 5 minutes until the cheese has melted and slightly browned. Sprinkle a bit of curry on and serve. Done within half an hour, too.
Now, enjoy your light dinner and come up with more ideas yourself. You can put anything into your salad, be it vegetables that can be eaten raw or fruit, or both. Just choose foods that go quick to prepare. You can also adapt the toast. Maybe you prefer the grilled chicken stripes that you got in your fridge from yesterday’s lunch with tomato to ham and fruit. Many light soups are also very quick and easy to make if you use canned veggies and leftover rice or soup noodles.
Bettina Berlin is a health professional specializing in healthy nutrition and quick cooking. Eating healthy and thus maintaining a healthy weight can significantly improve your health and help prevent many diseases. Is your life so hectic that preparing healthy food often seems impossible? Then visit http://www.elishas-quick-recipes.blogspot.com TODAY and get your FREE fast cooking tips and much delicious quick easy recipes!
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Ten Healthy Salad Recipes For Dinner This Week
Looking for some quick, easy and healthy salad recipes to accompany your meals this week? I searched high and low through the blogosphere and found the following ten healthy salad recipes most interesting. This recipes are packed with vital nutrients that we all need for healthy lifestyle. I hope you enjoy!
Recipe for Ellie Krieger’s Easy Crab Salad With Mangoes
Healthy & Easy Crab Salad Elie Kruger The Food You Crave. I stumbled upon this easy crab salad while flipping through Ellie Krieger’s cookbook The Food You …
This uniquely-flavored pasta shrimp recipe is a great-tasting recipe that will really make your mouth water. It is also very easy o make. Additionally, the delectable taste of the shrimps in this salad recipe will really make your day. …
Salads that are based with grains instead of leaves, however, are the perfect compromise; they’re hearty and healthy at the same time. This Citrus Bulgur Salad is one of which I’m particularly fond during this time of year when root …
Mediterranean Pasta Salad Recipe
This special salad recipe is made from the finest ingredients that pronounce the Mediterranean flair. The food choices that are included in this salad recipe are all exquisite and mouth-watering. This salad treat is one of the …
Rice Salad with Smoked Salmon Recipe
But sometimes you haven’t all the necessary ingredients for sushi or you have no time to get down to preparing it; still you want a tasty and healthy meal. This salad with boiled rice and smoked salmon will help you to get one done …
Three Pepper Pasta Salad Recipe
At times when we want to indulge in cold and healthful food choices but we are not that hungry, a salad is our best choice. This three-pepper pasta salad recipe is a rich and creamy recipe that has a delicious taste and a wonderful …
Chicken and cashew may not be a typical food combination but we’re assuring you that it indeed a great tandem. This recipe proves just how delicious a chicken and cashew salad ecipe could be. Try this dish for yourself and see what …
Caramelized Onion and Grapefruit Salad
Make this grapefruit salad recipe for a satisfying salad any time of the year. … Nuts About Almonds. These heart-healthy dishes are packed with protein and flavor. Recipe Slideshows. Special Features - Recipes. Primo Pasta Dishes …
Charlotte’s Tortellini Salad Recipe
Get a bowl and mix the dressing with the rest of the ingredients in this recipe. Put in the refrigerated pasta as well. Season to taste and chill the salad dish once again. Serve chilled and enjoy!
Baby Spinach Salad with Toasted Hazelnuts, Pear, and Parmesan …
I like this dressed with just a drizzle of olive oil and a squeeze of fresh lemon; feel free to use your favorite healthy vinaigrette recipe, if you prefer. spinachsalad3. Baby Spinach Salad Recipe Serves 2-4. Ingredients: …
Vegetarian Chili Recipes - 5 Tips to Making Great Vegetarian Chili!
Well, we all know that vegetarian chili has not meat in it! That is a give in. The old saying of “fat is where the flavor is” well, that does hold true does it not? So what do we do when we want to add flavor to vegetarian chili recipes? We add chilies for a bit of heat and some flavor, remember that there are many chili pepper varieties out there and being familiar with as many as you can and the properties of each will only aid in your chili cooking endeavors.. There are of course other things that can be added and we will cover them. In this article we will look at 5 simple tips to making great 
vegetarian chili recipes.
Tip 1. Know thy chili peppers! Getting to know the chili peppers that you will use will help you in figuring out just how much heat you can take in your chili dish. So the trick is to know which types of chili peppers are the hottest. We all know that a bell pepper is not going to impart heat at all in our recipes, but we do know that a jalapeno or habanero are some of the hottest chili peppers around. They make pepper spray for the police out of habanero chili, so you can imagine how hot it is! So if using this type of chili in your dish use it sparingly and work your way up to the heat level that you are satisfied with. In most cases, most people use the good old standby of the Jalapeno chili pepper and that is fine. They have a mild/medium heat and most people can handle that. It is my opinion that you should learn and experiment with other types of chilies in your various recipes.
Tip 2. When you are cooking your vegetarian chili recipes, it is a good idea to start adding your chilies toward the end of the dish around the last two hours of cooking. This lets the other flavors blend and then you add the chilies and you add another layer of texture as well as flavor. Add slowly and taste often with your spoon until the desired hear level is reached. The best part about chilies is that they are loaded with vitamin C and antioxidants that are good for your immune system. Chilies are also thermogenic and help in losing fat if you use them in your diet.
Tip 3. Chilies are rated by Scoville heat units. This means that some chili peppers can actually burn the skin, eyes or nasal passages. Do not handle chili peppers with your bare hands! If you have cooking gloves, use them! If you do not have cooking gloves, get some! If that it is not possible at the moment, then coat your hands in olive oil to add a layer of protection from the chili pepper juices. Of course if you do not want to chop your chili peppers then you can grind them in any number of ways and with any number of kitchen gadgets.
Tip 4. How much heat from chili do you think you can handle? If not much there are a couple of things that you can do. The first thing is to get the seeds out of the chilies you will use. Another tip is to cut out or remove the “ribs” inside the chili peppers. There is much debate as to what is the hotter part of the chili pepper, the ribs or the seeds? I personally do not care because in my humble opinion they are both real hot! Taking these steps will reduce the heat of many chilies to something a bit more mild in heat for your vegetarian chili recipes.
Tip 5. You know the old saying “Man, and Woman cannot live by bread alone.” Well, Man, and Woman cannot live by chili alone, either! Chili is a synergistic food. They taste fine by themselves, but only enhance the tastes of other elements in a recipes and the other elements of the recipe enhance the flavor of the chili. Chili peppers that are added to things like onions, garlic, various beans, hard tofu or tofu products, and fire roasted tomatoes can really make your vegetarian chili recipes fly! You do not add all these ingredients together at the same time. In fine dining it is called building layers of flavor. So you need to start by mixing and sautee’ of the items that are not hot and slowly adding in your chili peppers keep in mind always a little touch of salt and a little touch of either black or white pepper.
This article looked at 5 simple tips for making great vegetarian chili recipes. I hope you enjoyed reading it. If you would like to learn more about recipes for chili please visit: http://bestchilirecipes.net/
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Fast Healthy Recipes - Asian Green Bean Stir Fry
If you work all day, the last thing you want to do when you get home is to slave in front of a hot stove to prepare dinner. However, you don’t want to fall to temptation and drive through the take out window for some sub-standard fast food. If you are trying to eat healthy and watching your weight, you want to eat foods that are nutrient rich, giving the most goody for the calories you consume.
The below recipe is great for a quick snack or as an accompaniment to a main entrée. It’s a great complement to chicken, fish, pork or beef.
Asian Green Bean Stir Fry
1 teaspoon sesame oil
1 pound green beans, cut 1-inch portions
Pinch of crushed red pepper
1/2 cup water
1 1/2 cups fresh or frozen mixed stir-fry vegetables (thaw if frozen)
1 tablespoon black bean-garlic sauce (found in Asian food section of most large grocery stores)
Directions:
1. In large frying pan heat sesame oil over medium-high heat.
2. Add green beans and crushed red pepper.
3. Cook 2 to 3 minutes until seared, stir often.
4. Add water, cover, reduce heat to medium.
5. Cook 3-6 minutes, stir occasionally, cook longer for tender vegetables.
6. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce.
7. Cook until heated through, stirring often.
8. Dish is ready when the majority of the liquid has evaporated.
Serves approximately 4,1 cup servings.
Health Benefits:
Beans are rich in fiber and protein but also a great source of iron and Vitamin B6. Low in fat and calories, providing antioxidants that protect the heart.
Karen Ficarelli is the founder and CEO of Fitness4Her.com, a diet, exercise program and women’s fitness blog, developed especially for women. A sports nutritionist and personal trainer, Karen has a treasure chest full of healthy recipes that will keep you eating healthy and lean.
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Healthy Low Calorie Dinner Recipes
Looking for healthy low calorie dinner recipes? I know it can be difficult to find healthy and delicious meals to make when you are counting calories, so I did a bit of searching for you to hopefully make things a bit easier. Below are videos and other resources that will teach you how to make healthy low calorie dinner recipes. Enjoy!
Quick and Easy Recipe: How to Make a Healthy Seafood Dinner
Watch as weight management consultant Darlene Nicholson prepares her easy and healthy lime salmon dinner. Be sure to check out Darlene’s website, www.healthygrocerystoretour.com, for more!
Eating Low with Amy: Tilapia with Soy Glaze
Eating Low with Amy: Zucchini Layered Quiche
Sweet Potato Shepherd’s Pie from the Kraft Kitchens
Here is a great recipe from the folks over at Kraft Foods that demonstrates how to make a low fat, low calorie Shepherds’s pie.
Chef Dave - Eating Right Every Bite
Here is a three part video series from Chef Dave that demonstrates how to make three healthy, low fat, low calorie salads. These salads will make great additions to your next meal, or enjoy them all on their own. These recipes were designed for people who have undergone weight loss surgery, but anyone can interested in a healthy lifestyle can make good use of these recipes. Enjoy.
Great Books on how to Eat Healthy Low Calorie Meals
Chicken Salad with Grapes and Nuts Recipe
Tired of the same old boring chicken salad sandwich? Spice things up a bit with this delicious 
chicken salad recipe with grapes and nuts. This recipe closely resembles a very popular salad served at an upscale restaurant in Lexington Kentucky. You can serve this as a salad or a sandwich. Enjoy!
Southwestern Chicken Salad Recipe
Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….
FARMERS MARKET
I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.
INGREDIENTS
Here are the ingredients you will need to make this wonderful 
southwestern chicken salad:
- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips - I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.
- Southwestern Spice Rub:
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano
- 8 Ounces of Mixed Salad Greens - I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.
2 Ripe Avocados Cut Into Small Chunks - It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.
1 Large Green Bell Pepper Cut Into Squares
2 Ears of Roasted Corn (Instructions Below)
Half of a Red Onion Sliced
A Healthy Bunch of Fresh Cilantro Chopped
1/2 Cup of Shredded Cheddar Cheese
Ranch Dressing
Step 1 - Soak the Corn, husks and all, in cold water for 30 minutes.
Step 2 - While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.
Step 3 - After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.
Step 4 - Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.
Step 5 - While the chicken and corn is cooling, add the remaining ingredients into a large bowl.
Step 6 - Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!
Step 7 - Slice the chicken into thin strips.
Step 8 - Add the corn and chicken to the bowl with the rest of the ingredients.
Step 9 - Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.
Your done! Serve and enjoy!
Cooking For a Healthy Heart
We all know that heart problems are one of the most common ailments ailing modern man and that a majority of people today suffer from one or another kind of heart problem. However, do you know that heart diseases are the number one cause of deaths in the United States with more than a million people dying of coronary and cardiovascular diseases every year? Another startling fact is that more than a third of these deaths would not have occurred if people had incorporated required changes in their lifestyles and diets. Making food choices that keep your heart healthy is not just a necessity for people who are already suffering from heart problems but for healthy individuals who want to avoid getting a heart disease in the future. Incorporating simple changes in your eating and cooking habits can make a large amount of difference to the health of your heart and help you in avoiding heart problems. Follow our tips below if you want to keep yourself and your family heart healthy for life.
Change Your Cooking Medium: An unhealthy cooking medium is one of the most important causes of clogged arteries and heart problems. For making your food healthier, banish all kinds of animal fat and switch to using vegetable oils for all your cooking needs. Instead of choosing just any cooking oil, go for olive and seed oils since they are known to be heart friendly.
Get Vegetable Friendly: Food products from animals generally have high cholesterol levels and therefore if your meal consists mainly of meats, milk, eggs, cream, butter and poultry, then it is high time that you incorporated a variety of vegetables in your diet. Make it a point to serve at least one portion of vegetables with every portion of meat or poultry and you will balance the bad effects of your high cholesterol diet instantly. You can do this by making salads, stir fries and steamed veggies a part of all your menus. They are easy and fast to make and are tasty enough to be consumed by even hardcore non- vegetarians without too much of a fuss.
Lower Your Salt And Sugar Intake: Sodium from salt in foods, specially fried and packaged snacks is a major cause of high blood pressure. Therefore, try to cook with the minimum possible amount of salt and substitute packed snacks for home made ones. While sugar does not directly cause any heart problems, it causes obesity which is another major reason contributing to all kinds of heart diseases. Start making desserts that constitute mostly of fruits and have a low fat and sugar content. Fruit salads, sorbets, low fat fruit yoghurt and raw fruit served with dips are great dessert ideas that are easy to make and healthy to boot.
Switch To Low Fat “Everything”: Even salads can prove to be unhealthy for your heart if they are laced with cholesterol laden cream dressings. Apart from making a conscious effort to buy low fat milk and animal products for cooking, you should also do away with fat and cream products. Go for non-cream dressings for your home made salads and try to substitute non-cream gravies and dressings for cream ones in pasta and non-vegetarian dishes.
Cooking wholesome, healthy meals need not be time consuming and difficult. Try some of Lisa’s easy to follow crock pot recipes which are made from scratch. You can prepare something like her apricot ginger chicken crock pot recipe in minutes in the morning and enjoy a full meal at evening with no more work.
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Need a Quick, Tasty Meal? Open a Can of Tomatoes
Canned tomato products are rich in vitamins A and C. One half cup of canned tomatoes equals a serving from the vegetable group on the U.S. Government Food Pyramid. The USDA has posted recommendations for storing and using canned tomatoes on its Website. Canned tomatoes should be stored in a cool, dry place, the FDA says, on a shelf and not on the floor.
You should avoid freezing canned tomato products or exposing them to sunlight, the FDA adds, because temperature changes shortens their shelf life and speeds deterioration. Leftover tomatoes should be refrigerated in non-metallic containers that have tight lids. Use these leftovers in 2-4 days.
Never buy products in dented or bulging cans. Tomatoes are acidic and, to prevent a reaction between the acid and the metal, the inside of the cans has been sprayed with a protective lining. Dents may damage this lining and the product may be spoiled.
Tomatoes are a fruit and an adaptable fruit at that. There’s nothing like a bowl of Tomato-Basil Soup with Caesar Croutons on a rainy day. If you like fish you’ll like Sole Poached in Tomatoes and White Wine. As for Cheddar Scalloped Potatoes and Tomatoes with Bacon, they go with just about everything, including scrambled eggs. Got a can opener?
TOMATO-BASIL SOUP WITH CAESAR CROUTONS
INGREDIENTS: 1 large can of tomato puree (28 ounces); 42 ounces prepared chicken stock (the kind in the cardboard carton); 1 1/2 tablespoons sugar, garlic powder to taste (about 1 teaspoon); 1 tablespoon snipped fresh basil; Caesar salad croutons; grated Parmesan cheese
Pour tomato puree into soup kettle. Using the empty can as a mesuring cup, add 1 1/2 cans of chicken stock to the puree. Pour in a little more stock if the soup seems thick. Add remaining ingredients except croutons. Cover soup and heat until it starts to simmer. Garnish with Caesar salad croutons and grated Parmesan cheese. Makes 6-8 servings.
SOLE POACHED IN TOMATOES AND WHITE WINE
INGREDIENTS: 1 1/2 pounds sole fillets (or talapia); 3/4 cup diced canned tomatoes, drained; 1 medium onion, chopped; 2 tablespoons chopped Italian parsley; 1/8 teaspoon freshly ground pepper; 1 clove of garlic, minced; 1/2 cup dry white wine; 1/4 cup half and half; 1 tablespoon soft butter; 1 tablespoon Wondra flour
Place fish in a non-stick skillet. In a bowl combine tomatoes, onions, parsley, seasonings, and white wine. Pour over fish. Put lid on skillet, leaving a crack for steam to escape. Poach fish for 5-10 minutes or until it flakes with a fork.
Take lid off skillet. Drizzle half and half around fish. Work the flour into the soft butter and add this roux to the fish sauce. Move the skillet in a circular motion over medium heat until sauce thickens. Serve with rice and butter lettuce salad. Makes 4 servings.
CHEDDAR SCALLOPED POTATOES AND TOMATOES WITH BACON
INGREDIENTS: 3 medium potatoes, washed but not peeled; 14 1/2- ounce can of diced tomatoes with juice; 3/4 cup frozen chopped onions; 1 1/2 tablespoons Wondra flour; 2 cups mild cheddar cheese, grated (may use Velveeta); 2.8-ounce package of real bacon pieces (the precooked recipe kind)
Coat a shallow baking dish with cooking spray. Cut potatoes into thin slices. Combine tomatoes, onions, and flour. Spoon a little of this sauce on the bottom of the baking pan. Layer potatoes, tomato mixture, bacon, and cheese in dish, ending with cheese. You should have enough for two layers.
Bake, uncovered, at 425 degrees for 30 minutes or until the potatoes are tender. Tent the dish with non-stick aluminum foil if the cheese browns too quickly. Cool for five minutes before serving. Makes 6-8 servings.
Copyright 2005 by Harriet Hodgson
Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former “Rochester Magazine” in her hometown of Rochester, MN. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is avalable from http://www.amazon.com. A five-star review of the book is also posted on Amazon.
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