Susan M. Mudd, CNS Bio
Susan is a board certified, licensed nutritionist practicing in Gaithersburg, Maryland. She holds a Master of Science in Human Nutrition from the University of Bridgeport, CT. She consults with clients on a variety of conditions such as high cholesterol, hypertension, and diabetes. Her practice also includes an innovative approach to weight loss as well as food sensitivities and metabolic testing. Besides maintaining a busy practice, she also does research and writing for author Jonny Bowden, has written courses for Clayton College of Natural Health, runs weight loss groups, and speaks on nutrition. You can visit her website at www.susanmudd.com.
Chicken, Barley, and Bowtie Soup Applesauce Breakfast Cake Crab Canapés Steamed Brussels Sprouts and Cauliflower with Walnuts Peanut Butter and Jam Parfait Old Fashioned Dressing Molasses-Roasted Tenderloin with Mint Mango Relish Mini Eggplant Pizzas Mushroom Pizza Melts Mix-it-up Chicken Chili (Gluten Free)
Tsimmes is a simple, tangy-sweet stew made of beef, carrots, potatoes, honey, and prunes. Like most stews, it's carb-heavy, tasty, and filling. Making a tsimmes is a colloquial Yinglish (Yiddlish?) expression meaning "making a big deal out of nothing". While the similar expression "making a moutain out of a molehill" suggests exaggerating a difficulty, "making a tsimmes" has no "negative" baggage associated with it, just...