Ingredients

-1 pound warm cooked chicken, skin removed and discarded,
-meat pulled into bite-sized pieces
-1/2 cup chopped celery
-1/2 cup sliced mushrooms
-1 1/2 tablespoons Dijon-style mustard
-2 1/2 tablespoons prepared white horseradish
-3 tablespoons olive oil
-1 1/2 tablespoons vinegar
-Favorite fresh seasonal fruit cut into bite-sized pieces, for fruit kabobs

Directions

Place the warm chicken in a mixing bowl. Combine with the celery and mushrooms.

In a small bowl, mix the mustard, horseradish, olive oil and vinegar until combined. Add to the chicken mixture. Let marinate for 20 minutes.

Make kabobs by threading an assortment of fruit on bamboo skewers.

Garnish each serving of the chicken salad with a fruit kabob.

Ingredients

1 avocado, peeled and pitted
1/2 cup milk
1/4 cup white sugar
1/2 teaspoon vanilla extract

Directions

Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.
Blueberries
Blueberries are one of the greatest health foods of all time, and they're a boon to anyone prone to varicose veins. Due to their high concentration of anthocyanins (flavonoid pigments), blueberries contribute to the health of the collagen matrix by neutralizing enzymes that destroy connective tissue and by scavenging free radicals. They also repair damaged proteins in the blood vessel walls and promote the overall health of the vascular system. On top of that, blueberries are a good source of both insoluble fiber and soluble fiber such as pectin. Furthermore, compared to other berries, blueberries (especially wild blueberries) are a good source of vitamin E.




Watercress

This ancient plant that most people either love or hate is a true superhero food that has been used to treat and prevent a vast range of ailments. Hippocrates, the father of medicine, called watercress the 'cure of cures' and located his first hospital close to a stream where he could grow watercress to help treat his patients. In modern herbal medicine, watercress is often recommended to people with varicose veins. Watercress is available in larger supermarkets year round, but you can also grow your own crop if you have a garden. With its unique peppery taste, watercress can make a delectable addition to salads, sandwiches, or even mashed potatoes!




Avocado

Avocados are brimming with natural compounds that fight varicose veins. They contain both vitamin C and vitamin E, two key vitamins for vascular health. Avocados are also at the top of the list of plant foods with the highest concentration of glutathione, a tripeptide molecule that protects the heart, veins, and arteries from oxidant damage. Glutathione also ensures vitamin C and vitamin E can function properly. As an additional bonus, avocados are typically low in pesticides and other harmful chemicals.




Rosemary

Rosemary stimulates circulation and may thus be beneficial in the treatment of varicose veins. Furthermore, rosemary contains rosmarinic acid, a plant polyphenol that can help protect the tissues from free radical damage. It also contains ursolic acid which strengthens the capillaries. In the kitchen, rosemary can be used to flavor fish, roast meats, and tomato sauces, but also fruits, especially oranges. Outside the kitchen, rosemary extracts are used in an increasing number of natural skin care products designed to treat varicose veins.




Ginger


Even before the term 'superfood' was coined, ginger has been enjoyed throughout the ages for its aromatic, pungent flavor and its health promoting properties. In herbal medicine, ginger is often used to treat varicose veins because of its ability to dissolve fibrin in blood vessels and to improve circulation. People with varicose veins have an impaired ability to break down fibrin (fibrin is what causes veins to become lumpy and hard). Fresh ginger, which is said to be the most effective form of ginger, is available year round in the produce section of supermarkets.




Beets

Regular inclusion of beets in diet may help prevent varicose veins. Betacyanin, a phytochemical compound responsible for beets' intense color, is known to significantly reduce levels of homocysteine, a naturally occurring amino acid that can damage blood vessels. Also the green leafy tops of beets are edible and highly nutritious, so don't throw them away; they can be cooked and eaten like spinach.





Asparagus

If you are concerned about varicose veins, asparagus is a good vegetable to add to your shopping list. It helps strengthen veins and capillaries and prevents them from rupturing. As a bonus, asparagus is typically low in pesticides, even the non-organically grown produce. When preparing asparagus, make sure you clean the shoots thoroughly as the bottom part of the plant often contains dirt. It is however not necessary to peel the asparagus shoots, especially if you have selected thin, fresh asparagus shoots.
 You've probably heard that carrots and other orange-colored fruits and vegetables promote eye health and protect vision, and it's true: Beta-carotene, a type of vitamin A that gives these foods their orange hue, helps the retina and other parts of the eye to function smoothly.

But eating your way to good eyesight isn't only about beta-carotene. Though their connection to vision isn't as well-known, several other vitamins and minerals are essential for healthy eyes. Make these five foods a staple of your diet to keep your peepers in tip-top shape.



Leafy greens

They're packed with lutein and zeaxanthin—antioxidants that,studies show, lower the risk of developing macular degeneration and cataracts.






Eggs

The yolk is a prime source of lutein and zeaxanthin—plus zinc, which also helps reduce your macular degeneration risk.







Citrus and berries

These fruits are powerhouses of vitamin C, which has been shown to reduce the risk of developing macular degeneration and cataracts.













Almonds

They're filled with vitamin E, which slows macular degeneration,research shows. One handful (an ounce) provides about half of your daily dose of E.









Fatty fish

Tuna, salmon, mackerel, anchovies and trout are rich in DHA, a fatty acid found in your retina—low levels of which have been linked to dry eye syndrome.

Ingredients

-1/4 cup butter, divided
-20 sea scallops, or more to taste
-16 shrimp, or more to taste, peeled and deveined
-20 reconstituted sun-dried tomatoes
-1 (14 ounce) can artichoke hearts, drained and chopped
-1 cup diced mushrooms
-1/4 cup prepared pesto sauce
-4 (8 ounce) bottles clam juice
-1/2 cup heavy whipping cream
-1/2 cup grated Romano cheese
-2 tablespoons dry white wine
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon ground black pepper
-1 pinch cayenne pepper
-1 teaspoon all-purpose flour, or as needed
-1 pound linguine

Directions

Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Ladle pasta into bowls and spoon shrimp mixture over the top.

Ingredients

-3/4 pound pasta
-1 tablespoon olive oil
-1 pound spicy Italian sausage
-1 onion, chopped
-4 cloves garlic, minced
-1 (14.5 ounce) can chicken broth
-1 teaspoon dried basil
-1 (14.5 ounce) can diced tomatoes
-1 (10 ounce) package frozen chopped spinach
-1/2 cup grated Parmesan cheese


Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Ingredients

-1 (18.25 ounce) package dark chocolate cake mix
-1 (18.25 ounce) package low calorie chocolate cake mix
-4 eggs
-2/3 cup vegetable oil
-1 (8 ounce) package cream cheese, softened
-2 cups confectioners' sugar


Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.