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  1. Crispy Potatoes With Green Beans and Eggs Recipe
    Makes 4 Servings Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
    • 1 cup green beans, fresh or cooked, cut into 1-inch pieces
    • 2 tablespoons extra virgin olive oil
    • 5 cups potatoes, cooked and diced, or 2 pounds boiling potatoes, peeled and cut into 1/2-inch dice
    • 2 cloves minced garlic
    • 1/8 teaspoon crushed red pepper
    • 1/2 teaspoon salt
    • Ground black pepper, to taste
    • 4 large eggs
    • 1 pinch paprika, (optional)

    Note: If needed, substitute spices with ones you know your stomach can handle.
    Preparation 1. If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
    2. Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked.
    3. Stir in the green beans, garlic, crushed red pepper, salt, and pepper.
    4. Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.
    Nutritional Info (Per serving): Calories: 315, Saturated Fat: 3g, Sodium: 371mg, Dietary Fiber: 5g, Total Fat: 12g, Carbs: 42g, Cholesterol: 212mg, Protein: 10g Carb Choices: 2.5
    Recipe Source:
    ©2011 Everyday Health, All rights reserved.

  2. Healthy Recipes
    Egg and Salmon Sandwich Recipe
    Makes 1 Serving Prep Time: 10 mins Cook Time: 2 mins Total Time: 12 mins
    • 1/2 teaspoon extra virgin olive oil
    • 1 tablespoon fnely chopped red onions
    • 2 large egg whites, beaten
    • 1 pinch salt
    • 1/2 teaspoon capers, rinsed and chopped, (optional)
    • 1 ounce smoked salmon
    • 1 slice tomato
    • 1 whole English muffn, 100% whole-wheat, split and toasted

    Note: If you’re experiencing a fare or your digestive system has trouble processing grains, skip the whole-wheat muffn and pair your egg whites and salmon with a fruit salad instead.
    Preparation 1. Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute.
    2. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
    3. To make the sandwich, layer the egg whites, smoked salmon, and tomato on English muffn.
    Nutritional Info (Per serving): Calories: 214, Saturated Fat: 1g, Sodium: 670mg, Dietary Fiber: 3g, Total Fat: 5g, Carbs: 25g, Cholesterol: 7mg, Protein: 19g Carb Choices: 1.5
    Recipe Source:
    ©2011 Everyday Health, All rights reserved.

  3. Thanks Brandy, I hope you enjoy the blog.


  4. Thanks Brandy, I hope you enjoy the blog.



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