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“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Ellie's Zucchini Parmesan Crisps

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper








  Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Recipe courtesy of Ellie Krieger





Roasted Seasonal Vegetables

2 pounds seasonal vegetables ( e.g. asparagus, Brussel Sprouts, peppers, zucchini, eggplant, onions)

1/3 cup olive oil

Salt and Pepper to taste

1/3 cup fresh herbs (e.g., rosemary, oregano, parsley, thyme, Optional)

Aged Balsamic vinegar (optional)

  Preheat oven to 425 degrees.

Cup up large vegetables into pieces. Spread vegetables in a roasting pan with tinfoil bottom. Drizzle with olive oil liberally over the vegetables, then use clean hands to mix them so the are well coated with oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast vegetables for 35-40 minutes, or until the y are cooked through and browned. Just prior to serving drizzle lightly with aged balsamic vinegar, if desired

Recipe courtesy of Brain Brain by David Perlmutter, MD



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