Welcome to Cookie’s Healthy Delectable Delites
Cookie – that’s her real name – has an inspirational story to tell, which could benefit some of you out there in cyberspace.  Perhaps one day she’ll tell it in detail in her new column. But, in short, Cookie was given – to be blunt – a death sentence four years ago. Her liver had shut down, which, in turn, did a number on the rest of her body. With the help of a very caring husband, and unusual self-determination, Cookie literally returned to the living, shocking doctors by bringing her vital signs back to near normal. The only thing, besides sheer determination this could be attributed to is her diet. Cookie cut out salt and fried food from her diet, while finding healthy substitutes.  Perhaps Cookie’s doctors should take a lesson  – or recipe or two – from Cookie to give to their other patients in similar situations as Cookie was in.  But that’s only a fraction of her story. Chapter 2 to come. Here’s the first edition of Cookie’s Healthy Delectable Delights. Let us know what you think – or contact Cookie directly at leonardmichelson@yahoo.com. Perhaps she’ll even get you some coupons.
Week 1 LOW SODIUM POTATO BURRITO
3 white Baker potatoes
1 Tbsp extra virgin olive oil
1 Tsp dried thyme
1 Tsp dried marjoram
3 medium spanish onions
8 oz frozen roasted corn
1 cup Low sodium cheddar cheese shredded
1 Tbsp unsalted butter
1/4 to 1/2 cup half n half
4 burrito sized flour tortillas  100 mg or less–Clarks Organic
Daisy sour creme (optional for topping)
low sodium salsa Peach is low sodium– clarks organic
Cholula hot sauce  low sodium
Small or medium sized baking dish or foil baking pan
Pre-heat oven to 350″
