The Organic You, Glenn Dale, MD (2026)

01/25/2026

Before the rolling in of the massive snow storm, I was/am still in soup mode. I like to give mommy a variety of vegetable sources and easy meal options. This is the makings of Mediterranean Soup - Why Mediterranean, because of the vegetables used as the base of the soup: zucchini, yellow squash, cherry tomatoes, olives, red onion, bell peppers (green, red, yellow). The meat is ground turkey (browned and seasoned with oregano, basil, garlic, and fennel). To make this totally vegan, substitute chopped mushrooms for the ground turkey. When the ground turkey is completely cooked, add a thin tomato-based broth (non-chicken chicken broth and crushed tomatoes). You can thin a jarred tomato sauce if you don't want to make your own broth. Remember, it is a thin broth, not a thick sauce.

To maintain the vibrant color and texture of the vegetables, add them last to the turkey and tomato broth, allowing the vegetables to warm throughly, leaving a light crunch to the vegetables. This is a soup that requires being stored in an airtight container (I love gadgets), so that the vegetables remain crisp.

01/16/2026

Still in homemade soup mode.Mommy gets several menu items. An organic turkey breast is the protein that just keeps giving. I made turkey soup with carrots, peas, and noodles. Also made turkey pot pie, slices for quick turkey sandwiches, turkey salad and turkey and dressing casserole. Packaged for the freezer-stores well for 6 months.

Next up on the soup menu - garlic soup. My mommy and sister both love garlic. I mean everyday garlic consumption. For this soup you have to be above being just a garlic eater this soup has 5 cloves of garlic.
Anyhow it's up next

12/14/2025

It is SOUP Week. Making various soups for mom to have in her freezer for those cold evenings when soup and crackers, Cornbread or a rustic roll (maybe gluten-free sour dough) fills the stomach and warms the body.
We have beef STEW (light on the beef, a little for flavor) This actually leans more towards a vegetable soup) either way its a hardy,(tomatoes, carrots, sweet peas, pearl onions, corn, green beans potatoes) soup.
Then we have split pea(yellow split peas milder taste than the green split pea) carrots, chopped carrots, and tiny ham cubes.
Well, on to the next batch of soups!!! Next week!
Bon Appétit

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09/07/2025

I am blessed that my sister and brother-in-love (her husband) are globe trotters and they share there shopping finds with me. Having returned from Greece I received pure cold press olive oil from two different regions in Greece.

This is a long read because I want to share the benefits olive oil (Cold press) has for the body.
Now with the many many benefits the use must be moderated - Why. Daily use can significantly lower blood pressure and activate a sharp decrease in blood sugar. So what does this mean? Take your vitals (blood pressure, use your glucose monitor) when taking a daily teaspoon of the pure cold pressed olive oil.

I hope the photo I posted captured the beautiful hue of green that the oil has. The green is the very color of the olive, and the buttery flavor is noted.

The Creta Elone Olive oil has a peppery back note, a pepper finish lingers in the mouth.

Elea Creta's products have recently been awarded London's Great Taste Gold 2012

Cretan olive oil is special due to the island's unique microclimate and rugged, fertile terrain, which favor the Koroneiki olive variety known for its high-quality oil. The combination of long, sunny summers and dry periods, which increase polyphenol content, along with ancient and traditional cold-pressing methods that preserve nutrients, results in a robust, fruity, and peppery extra virgin olive oil with low acidity and significant health benefits.
(cold-pressing without chemicals or excessive heat, preserving its natural antioxidants and healthy fats. )

Health Qualities of Creta Elone oil
High in Polyphenols:
The dry summers increase stress on the olive trees, leading to a high concentration of polyphenols, which are powerful antioxidants with anti-inflammatory properties.

Robust Flavor Profile:
The oil is characterized by a grassy, peppery aroma, a silky, buttery texture, and a delicate hint of bitterness and spice.

Low Acidity:
The high-quality extraction methods result in an extra virgin olive oil with very low acidity.

We often think of cooking with beautiful oil like this but do you know that taking a teaspoon of the oil daily is a healthy lifestyle far beyond what western medicine can ach

07/20/2025

Can you guess what's happening in the TOUB Kitchen? Well, we are going old school. I have been thinking about my grandmothers a lot lately and strolling through some dishes I remember them for. This is from my grandmother on my father's side, Grandma W.
Do you have any ideas about what's to come? All the ingredients are in place? Stay tuned!!!!

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07/03/2025

Does anyone have a big mama, granny, and grandma who cooked southern style cuisine?
Although, noted as a European dish, when it landed in the US, the dish flourished, and with our historic southern artful food, styling has made it a classic.
Yesterday and today my grandmother was on my mind and what came to mind was making chicken and pastry (that's what we grew up knowing the dish as) never knew why, maybe because she made a pastry dough (AP flour, butter, baking powder, salt, water).
I altered the recipe to be vegan. (Gluten-free AP flour, Greek olive oil, pink Himalayan salt, poultry seasoning, and rubbed sage)
Most know the dish as chicken and dumplings.....
To make the base (for my mom), I cooked the chicken in chicken broth and seasoned with thyme, rosemary, sage, and poultry seasoning.
For my vegan version, I used vegan broth, non-chicken chicken broth, and the same seasonings (no protien).
I also seasoned the pastry with sage and poultry seasoning
Adding layers of seasoning is always the best to ensure every bite of the dish is flavorful.

The aroma was so triggering, the memories feeled the space.

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07/01/2025

Today was a cookie day. These are chunky oatmeal raisin cookies gluten-free (make sure your rolled oats does not contain wheat - read labe); rasins, Greek oil, cinnamon, vanilla flavor, light brown and raw sugar.
We like the whole oats to show.
These are great tasting chunky cookies.
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06/29/2025

An easy Sunday brunch menu item is waffles. We make apple pie, peach cobbler, butter pecan, blueberry, and of course (butter), plain gluten-free (as well as vegan) waffles.
The great thing about waffles is that they can be frozen and stay fresh in the freezer for 3 months (this is for homemade - not sure about the pre-packaged stuff)
Pure Maple syrup tops the waffle.
Our flavored waffles have been a hit every time we have served them.

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06/27/2025

If you grew up in the 50's-60's and you see these items in the kitchen, then you know dinner was goinh to be stuff bell peppers.
Great thing about this dish it can be vegan very easily. Just substitute cooked walnuts and sautéed mushrooms for the ground turkey (season veggie stock with gluten-free liquid aminos, and wostershire sauce) to cook the walnuts, the sautee mushrooms and sweet onions and follow the remainder of the recipe as is. Add oregano, thyme, rosemary basil, marjoram, tomatoes, onion, garlic(to taste- my mom loves garlic so this has 3 crushed cloves). When protien is cooked add in day old jasmine rice cooked I. Garlic infused stock (non-chicken chicken broth).
Oh! While you are working on the stuffing. Cut and remove seeds from bell peppers.
Bring stock (vegetable or non-chicken ) to a rapid boil. Turn down to medium and place bell peppers in pot, allow to cook for 15-20min (the is based on size) you want the peppers tender but sturdy to receive the stuffing. I layered the stuffing with cheddar and parmesan cheese (altering layers)
Cover with foil, cook 15-20 min in 350 oven and .....
Eureka! The 50"s and 60's heard your call. Stuff Bell Peppers
Bon Appétit!
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06/26/2025

Summer is a great time to go Mediterranean in cuisine choice.
This is an easy pasta salad with loads of healthy food choices for your body.
Bow tie pasta, olives, cucumbers, tomatoes, onions, feta cheese, bell peppers,.
Each layer seasoned with basil, oregano, thyme, rosemary, sage, marjoram, garlic
Salad dressing: olive oil, red wine vinegar, mint, Dijon mustard.
Mix, toss and you have a healthy meal in a bowl.

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06/25/2025

Soup Time, yes, we know it's 100 degrees with "feel like temps" above that. But did you know hot weather is the best time for eating soups?
Soups typically have a high water content, and coupled with the added electrolytes from vegetables, meat, and seasonings, they contribute to maintaining your body's fluid and electrolyte balance. This can be particularly beneficial in hot weather, when dehydration is a common risk.

This is broccoli and cheddar cheese soup. I used non-chicken chicken broth, coconut milk, vegan cheddar cheese, garlic, and the star of the dish, broccoli. Now I went the extra step and blended one portion of broccoli with the broth to infuse a balance of the cheddar flavor and the broccoli. There are pearls of garlic in the soup that, if you are a garlic lover (like my mom), you will get a little burst of flavor in each bite. Pieces of broccoli are cooked in the sauce.

Stay tuned, working on a soup I haven't made in years ( working off memory- it will come back to me.)
Bon Appétit

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06/22/2025

TOUB is about to chime in on the Meatball debate. Yes, the "debate" is about whether to place the raw protein ( can be beef, ground chicken, or ground turkey) in the tomato sauce and allow them to cook in the sauce. We stand firmly on COOKing the protein separately and then adding it to the sauce.

WHY, glad you asked. Problem - raw protein in a hot sauce poses temperature issues that allow bacteria to survive and contribute to health issues. Those who choose to cook their raw protein in their sauce hinge their decision on building the flavor and tenderness of the meatball.

Well, as you can tell from our photos, we heavily season our protein, and we allow our seasoned protein to sit overnight refrigerated.

As for tender, we form the shape of the meatball with food-safe gloves on, and the protein is chilled. This keeps the heat from our hands impacting the texture ( a mellonballer gives the best roundness, these pictured are old school, rolling around in the palm of the hand - rustic?)

So, cook your protein first in a separate saucepan. This is our health-based opinion, and we're sticking to it.

Stay tuned - Get ready, clutch your pearls, because we are going to dive into the "Washing" proteins controversy (chicken and other proteins)

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The Organic You

01/25/2026

01/16/2026

12/14/2025

09/07/2025

07/20/2025

07/03/2025

07/01/2025

06/29/2025

06/27/2025

06/26/2025

06/25/2025

06/22/2025

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