Stroke Free Cookbook

By Vickie Lyne and Richard Halta

This is a simple and easily understandable educational cookbook that tells people what to eat to reduce the possibility of a stroke. The authors explain the benefits of each recipe and why each recipe was chosen. The proven plan was adopted by authors as part of their own health regiment. Each recipe reduces salt and sugar while maintaining taste. Recipes are quick and easy to make. Ingredients dont cost an arm and a leg to buy, and your health will improve almost immediately.

• Language: English
• Publisher: AuthorHouse
• Release date: Aug 14, 2015
• ISBN: 9781504926225

Vickie Lyne

After fifteen years of sales and management, Vickie’s decision to become a chef had finally come, starting in New York at the French Culinary Institute in a six-month program for pastry arts. There she was able to work with some well-known chefs. The program was exceptional, but Vickie realized she preferred the culinary arts and enrolled in Florida Culinary Institute’s culinary arts program. Vickie graduated with a 4.0 and many honors, including 100 percent attendance. She worked as a personal chef for four years while attending school. After graduation, Vickie landed a job as an executive chef in a restaurant located in Delray Beach, Florida. The restaurant was sold when the proprietors retired (in their eighties). She moved to Wisconsin soon after and was married and worked as an event planner for a software company. Her husband died four years later, and she decided to go back to her passion—cooking. Presently, Vickie is the president of Tasty Impressions, LLC. She is currently cooking meals for clients on a weekly basis as well as teaching classes, Chef Vickie Live (similar to bringing a cooking channel to your home), and doing catering. Vickie is the personal caterer for some influential people in the Milwaukee area. With over twenty years’ experience as a chef, Vickie is able to help many people with their health concerns. Her hours of research for Tasty Impression’s clients have helped with different issues, including erectile dysfunction, heart-related symptoms, and weight loss. So far, Vickie is happy to say her hard work has paid off with positive results. That is why she wanted to share the information with you, the readers.

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AuthorHouse™

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Bloomington, IN 47403

www.authorhouse.com

Phone: [phone]

© 2015 Vickie Lyne; Richard Halta. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 08/03/2015

ISBN: 978-1-5049-2621-8 (sc)

ISBN: 978-1-5049-2622-5 (e)

Library of Congress Control Number: 2015912404

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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Contents

Arugula Salad

Asian Turkey Burger With Wasabi Mayo

Baked Chicken

Basic Salad Dressing

Bean And Cheese Burrito

Black Bean Soup

Breakfast Yogurt Parfait

Broccoli Almondine And Then Some…

Caprese Pocket

Chicken Salad

Chickpea Coins With Tahini Dressing

Cilantro Chicken

Couscous And Chicken

Crockpot Chicken Cacciatore

Crustless Spaghetti Quiche

Eggplant Burger

Encrusted Salmon

Escarole Soup

Flatbread Pizza

Frozen Chocolate Monkey

Fruit Smoothie

Garlic Shrimp

Granola

Grilled Chicken With Pinot Grigio Sauce

Grilled Fish Tacos

Halibut With Mustard Sauce And Collard Greens

Kale Smoothie

Lamb Chops With Fig And Red Wine

Lean Mean Green Frittata

Leek And Bacon Frittata

Marinara Sauce

Mediterranean Salad

Baked Pesto Chicken

Pomberry Ade

Pork Lettuce Wraps

Pork Medallions With Apple Slaw

Pork Skewers With Veggies

Portobello Egg Scramble

Portobello Mushroom Cheesesteak

Quinoa Tabouleh Style

Roasted Eggplant Lasagna

Salmon In A Brown Paper Bag

Salmon Salad

Santa Fe Salad

Shrimp Milanese

Spicy Lentil Soup

Spinach Enchiladas

Stuffed Baked Potato

Sweet Yogurt Dip

Thai Pork With 3 P’s

Tomato Basil Chicken

Turkey Chili

Turkey Meatballs

Tuscan Tuna Salad

Yogurt Dip

Disclaimer

No part of this publication may be reproduced in any form or by any means, including printing, scanning, photocopying, or otherwise without the prior written permission of the copyright holder.

The information presented in this publication represents the authors’ best efforts to provide a complete and accurate representation of the issues and solutions surrounding erectile dysfunction and how sufferers can benefit from a healthy diet. However, due to continuing improvements in available medical information about erectile dysfunction, the authors do not warrant or represent at any time that the contents within this publication are completely accurate.

While every attempt has been made to verify the information provided in this publication, the authors assume no responsibility for any errors, omissions, or differing interpretation of the subject matter present in this book.

THIS PUBLICATION IS NOT A SUBSTITUTE FOR MEDICAL ADVICE.

Readers of this publication agree to use the guidelines, advice and menus at their own risk. The authors will not be responsible for any injury that may result by following the information provided in this publication.

Individuals under any medication should consult their doctor prior to starting on any new diet or lifestyle program. There is no substitute for your doctor’s advice.

Why Write This Book

The first question that you are asking yourself is why would a lawyer write a cookbook with his chef sister? The simple answer is that at almost 60 years old I am tired of all the misinformation that continues to be shared and thought it was time to take all the information and put it in an easily understandable form. As a lawyer I am used to hearing every story and having to discern what is true and what isn’t. Whether we are talking to a jury, a client or even the IRS, it is what lawyers do- take reams of complicated information and summarize it into simple easy to understand facts. I have reviewed numerous books on nutrition and numerous cookbooks expounding the virtues of the diets they support. At 6’1" I have weighed as little as 165 lbs. and as much as 240 lbs. I have tried most of the diets out there and frankly was fed up that no one (Yes, No One) has put this problem into a simple understandable book that tells people what to eat and why, while providing recipes that actually taste good and are easy to make with ingredients that don’t cost an arm and a leg. Do we really think that there are only 20 foods you can eat and you should do it for 20 days? Please, if that is true put a gun to my head now and end it. Do we really believe that we don’t have free will regarding our food choices because a dastardly food industry has taken away our will to eat properly and we have only a fat chance of getting it back? And can every product we see really be a miracle cure; do we really live in the land of OZ?

The information is out there- we live in the age where anything you need to know is a WIFI connection away. So, this book digests all the hogwash and gives the information you need in a simple easy to understand form.

I was blessed to have a sister who is a chef. After four years at the Florida Culinary Institute, and over twenty years, consulting to restaurants, putting menus together and feeding a whole host of clients, I knew that she would take food I found worth eating and make it taste good. Let’s face it; if it doesn’t taste good you won’t eat it. If it’s not easy to cook, you won’t cook it. And if it costs you a fortune to buy, you can’t afford it. So what we needed to provide was a cookbook that tells you what to buy, and how to cook it so it tastes great and doesn’t waste too much of your time. There is no way you are going to give up every one of your food vices or replace all the items in your basket with homemade. Given your busy schedule, you are not going to make your own mayonnaise, ketchup, cheese, or yogurt. You simply don’t have time. So we needed to find a way to incorporate so called bad foods in a way that does the least amount of harm. The recipes are designed to offer you simple ways to eat healthy while still enjoying the