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Brrrr! Baby it's cold outside!

 

About one in five Americans experience a form of the winter blues called Seasonal Affective Disorder (SAD), according to fastmed.com. Symptoms include anxiety, irritability, fatigue, a lack of energy and thoughts of suicide.

The causes of SAD are still unknown, but some experts link the condition to an imbalance in serotonin and melatonin, the chemicals in the brain that regulate sleep, mood and energy levels. 

 For people suffering from SAD, the recommendation is to get  outside during sunny days and participating in activities that boost mood. 


 Brrrr! It’s cold outside and it’s not just our nippy toes and frozen fingers that are complaining about the dropping temperature. Our bodies may be shivering on the outside but on the inside our sore joints and achy muscles are protesting too, with many of you telling me that your symptoms worsen in colder weather. 


Massage can help elevate your mood and also decrease muscle and joint pain.


Let us help you get through the dark cold days of winter!

TexMex Calzone

 1 yellow onion chopped - 1 cup

1 red bell pepper chopped - 1 cup

5 oz frozen corn

3 cloves garlic minced

2 tsp chili powder

1 15 oz can pinto beans

1/2 cup salsa

fresh cilantro

12 oz whole wheat pizza dough (I got mine at Trader Joe's)

Whole wheat flour for rolling out the dough


Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.


Make the filling:  Saute onions, bell peppers, corn, garlic and chili powder in a skillet over medium heat stirring occasionally, until onions start to turn translucent, 3 to 4 minutes.  Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to skillet.  Add half of the beans.  Mix well and remove from heat.


Make the Bean filling:  Using a fork, mash remaining beans in a bowl.  Add half the salsa and mash until mixture reaches a spreadable consistency.

Make the Calzones:  On a lightly floured surface, divide pizza dough into 4 pieces.  Roll each portion into a 9 inch circle. 

For each calzone, spread some bean filling over half of each dough round, leaving a 1 inch rim.  Top mashed beans with vegetable filling, then moisten edge of dough with water. Fold over top and seal edges with fingers or a fork.  Place on prepared sheet.  Make 2 to 3 slits in the top of each calzone to allow steam to escape.  

Bake:  Bake calzones until lightly browned on the tops and bottoms, 12 to 15 minutes.


Serve with sour crean or vegan sour cream and salsa.


The calzones reheat well in the oven!


This recipe is courtesy of Forks over Knives app.