Frittatas are just about one of the easiest, nutrient-dense meals you can make....and they can be whipped up in minutes! Serve a frittata for breakfast, lunch, or dinner. I frequently make frittatas to use up the odd bits of leftovers or random veggies in the fridge. I love using leftover salmon and roasted potatoes in a frittata. Green onions, chives, sausages, red bell peppers, yellow or red onions, olives, zucchini, basil, and broccoli are also wonderful ingredients to add to your frittata!

Your grandmother was right…chicken soup is one of the best medicines when you are sick. In fact, you might want to consider gathering ingredients for homemade chicken soup before reaching for that over-the-counter cold medicine.

Seaweed? Yep, that's right, those beautiful vegetables that grow in the ocean. They're really quite tasty! I realized recently that I had not yet highlighted this wonderful, mineral-rich plant. Did you know that sea vegetables offer a concentrated source of trace minerals, particularly iodine? Iodine is needed to make thyroid hormone.

Somehow soup and stew weather has crept into July; the temperature isn't even 60 degrees right now! I crave warming, soothing cooked foods in cold weather. This rich mushroom soup is perfect! Cremini mushrooms contain high levels of anti-inflammatory polysaccharides. These compounds help to increase levels of secretory IgA in the gut—the immune system's first line of defense against pathogens and other antigens! People with low levels of secretory IgA can develop leaky gut and dysbiosis (gut bacterial imbalance and overgrowth of opportunistic microbes). Cremini mushrooms are also a good source of selenium, manganese, and zinc—all needed for proper immune function and for antioxidant enzymes in the body.