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Better Than Vegetables?

Q10For those of us that love vegetables and all the nutrition they offer, you have to be asking yourself – ‘what could possibly be better than vegetables’…. right? This can be answered by David in 2 words – ‘vitamin pills’. I try to include as many fresh veggies in our meals as possible BUT that doesn’t mean David will eat them. I must give him credit – he will eat a little bit of most of them but prefers to take vitamins to get his nutrients. He’s even managed to convert me over the years to taking some vitamins – although I don’t take nearly an many as he does.

We got started on our vitamin regime about 15 years ago when David was having some dental issues – occasional bleeding gums. We talked to our friend Pat at the Antique Center who recommended taking Coenzyme Q-10. She had had the same problem and the Q-10 had seemed to help her so it should help David. We first did a little research to find out about Q-10 and discovered:

  • it is produced naturally by the body
  • its production decreases as we grow older
  • it is associated with soft tissues like the heart and gums
  • it is reported to be necessary for cell function.


David started taking the supplement daily (gelcaps are best) and has been taking them ever since – without any recurrence of the problem. I’ve been taking them as well for just about as long and I’ve not had any problems either. That is not to say Q-10 is a cure-all and one should stop seeing their dentist – but I’m pretty much sold on Q-10. It’s also been reported to help out with other medical issues and energy. If you want to read more on Q-10 visit this Wikipidea link.

Back to the veggies now – one of my all time favorites is yellow squash and I loved eating the squash casserole served at the Black-Eyed Pea. If you remember it, you might like having the recipe which I clipped from the Houston Chronicle many years ago.

Ingredients: 5 pounds medium-sized yellow squash; 2 eggs (beaten); 1 cup bread crumbs; 1 stick butter; 1/4 cup sugar; salt (as needed); 2 tablespoons chopped onion; and dash of pepper.

Cut off tips of squash and cut into 3 or 4 pieces each. Drop into boiling water, return the water to a boil and cook until tender. Drain in colander and mash. Combine mashed squash with beaten eggs, bread crumbs, butter (melted), sugar, salt, onion and pepper. Pour into a 3 quart lightly greased casserole, cover with a light layer of bread crumbs and bake at 350 degrees until lightly browned. Serves 10.

Don’t forget you can get lots of other delicious recipes at I Can’t Believe It’s Sugar Free!


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