Episode 033 Plenty of ripe tomatoes.  Either you grew them yourself (and the squirrel in your neighborhood did not eat them)  or you are fortunate enough to live near a farmer&apos;s market with the opportunity to purchase a half bushel (or a peck) at a reasonable price.  What do you do with your bounty? CIndy discusses ways to use tomatoes raw, cooked and cooked for later.  She shares her family&apos;s traditional recipe for Tomatoes, Onions and Peppers.  It only uses three ingredients and it is simple and delicious.   CindySullivan, MPH, RD, CHES highlights the benefits of tomatoes and their possible role in preventing heart disease, cancer, strokes, osteoporosis and vision problems. For the recipe with photos, and a transcript of this episode go to https:foodsensitivitykitchen.com/episode033

Mexican Squash - Without Corn

Cooking for multiple food sensitivities, food allergies, or food intolerances is challenging and exhausting. Episodes feature simple recipes, so you can put dinners on the table that meet your family's needs and are easy on your budget. Tune in for practical advice, favorite recipes, and personal encouragement.  Your host is Cindy Sullivan, a registered dietitian and a passionate nutrition educator, who has cooked for her food-sensitive family for more than 20 years.  Join her to learn about cooking delicious, nutritious meals for yourself and your family.  Use more fruits and vegetables.  Include whole grains and fermented foods. Try tasty dressings, herbs and seasonings.  Cindy will remind you to include all the nutrients needed for good health. Put an end to lying on the couch with belly pain or brain fog.  Cook to feel energized after eating and go out and change the world!  Click subscribe and join us on a new food journey.  Cindy will help you Cook to Enable Those You Love to Flourish!