Click above to Bookmark this page for yourself and/or share it with your friends
Click on the Links Below for "The Best" in:
The TBYIL Complete Supplement & Health Catalog
The Best Years in Life Recommends:
The Best Colloidal Silver on the
Planet!
NAC SUSTAIN is in a bilayer
Quick Release / Sustained Release format of N-ACETYL-L-CYSTEINE
(NAC), a powerful antioxidant amino acid and a precursor
to the critical antioxidant glutathione.
Glutathione is important for
DNA repair and exerts a variety of protective effects,
including detoxification and intracellular defense
against oxidative stress.
An
essential complimentary supplement for use with
Sutherlandia OPC or Rose Laurel OPC Plus.
The Best Years in Life
Healthy Recipes
Three Reasons to Eat More Squash
Besides
being a colorful side on your turkey plate, squash also
comes loaded with good-for-you nutrients. Here are three
good reasons to lap up that leftover squash:
1. Better blood pressure: Squash is rich in potassium, a mineral known for helping keep BP under control. 2. Healthier knees: Winter squash is high in beta cryptoxanthin and vitamin C, two nutrients credited with helping save joints. 3. Better appetite
control: Squash is low
in calories (as long as
you don't douse it in
butter and brown sugar)
and high in fiber -- and
together that can mean
you eat fewer calories
and feel fuller longer.
The extra fiber can also
be super helpful for
sluggish bowels.
Turkey
and Butternut Squash
Soup
2
teaspoons olive oil
1. Heat oil in a large
heavy pot over
medium-high heat. Add
leeks and pepper; cook,
stirring often until the
vegetables begin to
soften, 3 to 4 minutes.
Add garlic and cook,
stirring constantly, 1
minute more.
To see more
healthy recipes, click
Ingredients
Directions
2 leeks, trimmed,
thoroughly cleaned
and chopped (3 1/2
cups)
1 red
bell pepper, cored,
seeded and chopped
3 cloves garlic,
finely chopped
4 cups
reduced-sodium
chicken broth
1
1/2 pounds butternut
squash, (2 medium),
peeled, seeded and
cut into 1-inch
cubes
2
tablespoons chopped
fresh thyme, or 2
teaspoons dried
thyme leaves
1
1/2 teaspoons ground
cumin
1 pound
turkey cutlets, cut
into 1/2-by-2-inch
strips
2 cups
frozen corn kernels
2 tablespoons lime
juice
1/2
teaspoon crushed red
pepper
Salt and
freshly ground
pepper
2. Stir in broth,
squash, thyme and cumin;
cover and bring to a
boil. Reduce heat to
medium-low and cook
until the vegetables are
tender, about 10
minutes.
3. Add turkey and corn;
return the broth to a
simmer. Simmer until the
turkey is just cooked
through, 3 to 4 minutes.
Add lime juice and
crushed red pepper.
Gently warm the soup
until heated through.
Season to taste with
salt and pepper.
Calories: 241
Carbohydrates: 32g
Fat: 3g
Saturated Fat: 1g
Monounsaturated Fat: 1g
Protein: 25g
Cholesterol: 33mg
Dietary Fiber: 5g
Potassium: 617mg
Sodium: 370mg