Hah, well I have an in :-) A calcaneus fracture can be slow to heal, and they are very painful because your Achilles's tendon attaches at the point where most fractures of the calcaneus tend to occur. And the fracture frequently involves the subtalar joint, which again, complicates the healing process. It's a severe fracture anyway you look at it. And really severe fractures can take a long, long time to heal (up to 1 to 2 years). It's a tough rehab, Mike. So sorry you're going through this. But, for a yummy recipe that you can use some of your citrus in, here you go. Very healthy for you too, especially if you can use Quinoa pasta. This is about 450 calories per serving, so just the right amount for a meal: Chicken & Citrus Pasta Salad Serves 6-7 (about 1 1/2 cups each) 3 cups medium-sized pasta, uncooked (farfalle, penne, rigatelli, etc.) 2 cups cooked chicken breast, cubed 3-4 mandarins, peeled, sectioned & de-seeded 1 Cocktail, Melogold or Oro Blanco peeled, sectioned, de-seeded and membranes removed if bitter (be sure it's a sweet one) 1/2 red onion, sliced and separated into rings 1/2 cup chopped celery 1/2 -2/3 cup lowâÂÂfat mayonnaise or low fat Greek yogurt (start with 1/2 cup, and add a Tbsp. or more at a time if too dry) 1/3 cup frozen orange juice concentrate, thawed dash paprika Cook pasta according to package directions. Drain; rinse with cold water and drain again. In a large bowl mix chicken, mandarins, grapefruit, celery and onion. Add pasta and gently mix. In a separate small bowl, mix together mayonnaise or yogurt, orange juice concentrate and paprika. Pour dressing over salad mixture and mix gently. Chill until serving. Patty S.

I bought the liquid lecithin at my local health food store. I really don't know how important it is to the recipe. I know that many bakers advocate adding it to baked goods. According to Pleasant Hill Grain.com, "As a 100% natural emulsifier, lecithin improves moisture tolerance and uniform suspension of ingredients and shortens mixing times. Bread texture and elasticity are improved, and crusts are more tender. Fats and oils are stabilized, reducing rancidity and prolonging freshness." I've also included a link to the Bob's Red Mill fact sheet about lecithin. I wanted to experiment with adding it to my homemade breads, but never got around to purchasing it. When I saw it listed as an ingredient in the Laurel's Kitchen recipe, I finally decided to break down and visit the health food store. I'm assuming that the dry milk powder adds some body to the butter spread and the lecithin helps emulsify & stabilize the spread a bit. Here is a link that might be useful: Bob's Red Mill Facts about Lecithin

Oh boy, Judy, good luck. First, I'm going to tell you that I use the websites of Cooking Light, Eating Well and Diabetic Living. Yes, I knowk we're not talking about diabetes, but they have a lot of low fat/low carb dessert ideas. Side dishes? Well, vegetables are the easiest and healthiest, without a bunch of added fat, of course. I like roasted vegetables so I'll do a big sheet pan of whatever I have. That ould be potatoes, sweet potatoes, winter squashes, green beans, cauliflower, tomatoes, carrots, celeery, onions, nearly anything. Drizzle with just a little olive oil and some salt and pepper. Mixed herbs if you like, I like fresh ones but have been known to use an Italian blend or Fines Herbs, etc. Quinoa is good and low in fat, as is brown ricePIckled things are good too, like three bean salad. Baked beans, scalloped potatoes made with skim milk, make mashed potatoes with skim milk or with some chicken broth. You can make a passable gravy with broth too, although I avoid soup bases because of the sodium. If you stay away from the creamy/cheese/mayo based salads and vegetables, you'll be good to go on that. For dessert? Grandma's Blueberry Crisp, so darned healthy you need ice cream. Low fat ice cream, of coure. Baked apples, fruit filled crepes, the less crust the better. Phyllo/filo dough can be good for desserts, if you stay away from the butter layer. Chocolate pudding made with skim milk and dark chocolate is a possibility too. So, here's the dessert recipe to get this started. Heck, I found this posted in 2003, was it THAT long ago? Wow.... Blueberry Crisp ================ annie1992 (My Page) on Sun, May 25, 03 at 1:50 Cindy Mac, this is the only blueberry crisp recipe I've ever used, the one my grandmother used. It's not very sweet, which I like because I like the flavor of the berries better than the flavor of the sugar, LOL. It's really good warm with vanilla ice cream, but it's also good cold for breakfast (it's a FRUIT, Mom). Blueberry Crisp 3 cups blueberries, fresh or frozen, unsweetened 2 tbls lemon juice 2/3 cup brown sugar 1/2 cup flour 1/2 cup quick oats 1/3 cup butter, softened 3/4 tsp cinnamon 1/4 tsp salt Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as cranberries. That's why I need ice cream with them, they are just too darned healthy! Meringue type cookies and biscotti are pretty low fat too. Annie

I just posted this in one of the other treads This is a recipe for a meatloaf for dogs. They also have a vegetarian version on the site Mable's Meat Loaf - meat eater's version (makes two large loaves - 24 slices) 1 1/2 pounds Ground Beef , Venison, Chicken or Turkey 2 cups cooked & pureed Beans and/or Lentils- I use Pinto Beans 2 cups Corn Masa Harina Flour (corn flour)- Masa Harina is a fortified, fine ground corn flour that has been partially precooked in lime water (which makes it easier to digest). It is usually used for making tortillas and tamales and can be found in the ethnic (Mexican) section of most grocery stores. If you cannot find it, you can substitute regular corn meal. 1 cups Rolled Oats (I buy in bulk) 4 cups cooked rice (I buy in bulk) 1 cup wheat germ (I buy in bulk) 1 - 2 cups liquid (water, milk, whey, stock, etc) - This amount will vary depending on the moisture content of your other ingredients. 2 eggs 2 cups (1 lb.) vegetables, pureed - You can use any vegetable. It's good to vary ingredients because variety in diet contributes to good health. I usually use frozen mixed vegetables, peas or broccoli. I buy them is a really big bags (it's cheaper that way) , thaw, puree in my food processor, divide into 2 Cup portions and refreeze for future use. 3 tsp. garlic (granulated) 3 tsp. Calcium Citrate -OR- 6 tsp. egg shell powder - a source of necessary calcium 1/2 tsp. salt substitute (potassium chloride) - a source of necessary potassium - you can find this in any grocery store where they sell salt. 2 Tbsp Worcestershire Sauce 1/4 cup ketchup (optional- not for use with diabetics) 6 tsp. Herbal Nutritional Supplement (optional, but highly recommended) other optional supplements if necessary such as Arthritis & Joint Support mix, Glucosamine, MSM, Kelp, etc. (Mable got 1 1/2 tsp. of Glucosamine & 1 1/2 tsp. of MSM - Note: reports now suggest not giving glucosamine to diabetics) It is important that your dog should also receive a good dog multi-vitamin each day (a vitamin formulated specifically for dogs, not humans), either as a powder mixed into this loaf, or a tablet given as a treat. In a very large bowl. Using your hands, mix all the ingredients together very well. (Since ground meats differ in consistency, you may need to add more liquid). Put into two large loaf pans and spread out evenly. Bake at 350 degrees for one hour. Cool and store in the refrigerator. Makes 12 slices per loaf. To serve, slice and cut into bite sized chunks. You can also slice off servings, put in ziplock bags and freeze them for later use. Measurement of the loaf pans I use: measurement taken from bottom of pan: 8 1/4" X 4 1/4" measurement taken from top of pan: 9 1/4" X 5 1/4" height: 2 3/4" I bought my pans at Wal-Mart. Serving amount: You will have to adjust to fit the caloric needs of your own dog. See the Daily Caloric Requirements for Adult Dogs chart. Mable, who was a 60 pound Basset Hound got two slices, twice a day (a breakfast and a dinner for a total of four slices per day). She also received other nutritionally adjusted home made foods (such as Mable's Peanut Butter Bones) throughout the day which contribute to her proper daily caloric intake. Nutritional Breakdown for four slices (one sixth of total recipe) (made with ground beef) (this recipe makes two large loaves total and I divide it into 24 slices) Calories in four slices: 837 (one slice would have 210) 20% from Protein 33% from Fat 48% from Carb Vit C 7 mg Phos 659 mg Calcium 1849 mg Iron 10 mg Protein 41 g Sodium 534 mg Potassium 1350 mg Tot Fat 31 g Magnesium 179 mg Sat Fat 11 g Zinc 9 mg Mono Fat 12 g Copper 1 mg Poly Fat 4 g Manganese 4 mg Carb 100 g Selenium 64 ug Fiber 15 g Vit A 2739 IU Ash 5 g Vit E 1 mg ATE Cholesterol 167 mg Thiamin 1 mg Vit B6 1 mg Riboflavin 1 mg Folate 268 ug Niacin 13 mg Vit B12 3 ug Pantothenic Acid 2 mg Here is a link that might be useful: Molly's Herbals