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Tax Relief For Celiac Sufferers
Good morning..hope everyone had a great weekend.
Good news for people suffering from Celiac Disease. Did you know that Revenue Canada will allow you to deduct a portion of the cost of your gluten free products? This is some good tax news and makes sense for everyone whose grocery bill has increased due to their diagnosis.
We spend a lot of time talking about fitness routines and what our weekly workouts look like, but did you know that you can prevent and even reverse facial aging through facial exercises? I started doing some facial exercises, and I swear they do work, and when you think about it...why shouldn't they?!?
I use the site below to guide me through a series of exercises that will work different areas of your face and neck. Besides some of the odd looking pictures, be sure to read the instructions carefully and do the exercise as described. Be consistent (several days a week, maybe when you wash your face at night) and you will start to see a positive change in both your complexion and muscle tone. It's easier than a chemical or surgical change, so why not give it a try.
It's Friday!! Time for a cocktail and a nibble. As part of our gluten free recipe series, we are pleased to offer up......Gluten Free Stuffed Mushrooms. This is a recipe from Suzanne Somers, Sexy Forever Recipe Bible. Most of her recipes are fantastic, simple and many are gluten free.
1 pound large white mushrooms
4 tablespoons unsalted butter
4 shallots, finely chopped
1 tablespoon chopped lemon thyme (or parsley or tarragon)
Sea salt and freshly ground black pepper
1/4 to 1/2 cup dry white wine (use vegetable or chicken stock for Detox)
1/2 cup freshly grated Parmesan cheese
2 tablespoon olive oil
Trim the ends off the mushroom stems and discard. Carefully pull the stems off the mushrooms and finely chop, set aside. Select 12 of the largest mushroom caps and set aside. Thinly slice the remaining mushrooms, then chop.
Melr butter in a large skillet over medium heat. Add the shallots and saute until golden, until 5 minutes. Add the mushroom stems, chopped mushrooms, lemon thyme, and salt and pepper to taste. Saute until the mushrooms are brown and crusty, about 10 minutes. Add the white wine and let it cook off for about 3 minutes, scraping the bits from the bottom of the pan to release the flavor. Remove from the heat.
Preheat the broiler.
Place the mushroom mixture in a mixing bowl with 1/4 cup of the Parmesan cheese. Stir until well combined.
Lightly rub the reserved mushroom caps with olive oil and place on a cookie sheet with the cavity side up. Fill each cavity with a heaping mound of the mushroom stuffing. Springkle the remaining 1/4 cup Parmesan over the top.
Place on a cookie sheet under the broiler for approximately 5 minutes. Keep an eye on them to prevent burning.