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Hi ,
I hope you are doing well.
Mondays come way too fast! I had a great birthday weekend with the family, and now it is back to work.
Today’s recipe (shown below) is a healthier variation of a breakfast classic. This veggie hash brown recipe uses carrots and zucchini instead of potatoes to create a gluten free version.
This recipe comes from the Fun With Gluten Free/Low Glycemic cookbook. Chef Debbie Johnson of The Golden Chalice Restaurant created this book for food sensitive people who want to enjoy delicious food again.

Did you know that at least 10% of the population has some form of gluten intolerance? This cookbook is essential for anyone with food sensitivities, but is also great for anyone who wants to start eating healthy.
Members of our Discount Cookbook Club have already received this entire cookbook with their membership. If you’re interested in joining the club, you can download this title and many others at:
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New Secret Recipe
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Veggie Hash Browns
1/2 medium organic red Onion
1 medium organic Carrot
2 small organic Zucchini
2 Tbsp Ghee or 2 Tbsp organic high-heat Oil (Grapeseed or high-heat Sunflower)
1. Thinly slice or julienne all Vegetables, Onion first, Carrot second and Zucchini third.
2. While slicing or using food processor, begin sauté of Onion, then toss in Carrots and last, Zucchini, as it needs the least cooking time.
3. Brown to your heart’s content! Serve hot and fresh, but will easily keep to warm later

Optional: Toss in 1 Tbsp fresh or 1 tsp dried organic Rosemary leaves while you saute the veggies.
Serves 2-4
Source – Fun with Gluten Free/Low Glycemic Foods

Until Next Time… Be Well!
Kind Regards,
Ron
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