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What to eat on the weekend

I hope you're feeling well enough to join the fun this Labor Day weekend.

When everyone else reaches for chips & dip, reach into your picnic basket instead for these yummy snacks recommended for people on an anti-inflammatory diet:

Celery and carrot sticks, or radishes with hummus. Raw veggies are better for you at room temperature, and not cold straight from the fridge.
For a delicious protein snack, spread tahini or almond butter on rice crackers.

For breakfast, cook steel cut oatmeal. A generous dollop of coconut oil keeps it from sticking to the pan, and imparts a delicate sweetness to the oats. Try fresh spinach in the morning along with scrambled eggs. Greens are fresh and tasty, and will satisfy without giving you that over-stuffed feeling.

For lunch or dinner, soup and sandwiches are quick and casual.

Rye bread can be a tasty substitute for wheat bread, but read the ingredients to make sure there is no wheat flour. Good sandwich fixings include sliced turkey (or tofurky, my fave), avocado, tomato, ground mustard and goat cheese or feta. Feta is reportedly much easier to digest than cow cheeses. Add fresh chopped greens from your garden, or layer on the sprouts - use mung bean for a delectable crunchiness, clover, or broccoli sprouts.

If you're a soup nut like me, make a delicate butternut squash soup, or a fragrant tomato bisque. Fresh corn soup is also delicious paired with a spinach, beet, walnut and goat cheese salad.

Mexican food is fast and festive. Make fish tostadas, using tilapia or salmon, piled onto corn tortillas, with dark green leafy lettuce, ripe slices of tomato, black beans, fresh salsa and guacamole, if you like.
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