By: Judy Creighton
Two bouts of breast cancer were just the impetus Gail Compton needed to turn her life around by starting to eat better and to get fit.
“I used to eat junk food and fast food constantly, so when I found a second lump in my breast I got scared and made the decision to change my lifestyle completely,” the 54-year-old Tennessee mother of one said in an interview. “It has been five years and the cancer is gone.”
The pair, who compiled the book using email, Skype and phone calls, thought creating healthy recipes for slow cookers was a unique way to help other busy cooks like themselves.
“When we started doing research into slow cooking we found that most books on the market used a lot of packaged foods and processed products that are high in sodium, refined sugars and artificial sweeteners,” says Compton.
Not wanting to go that route, she and McCauley sourced alternatives such as sucanat, an organic sugar, raw honey, maple syrup and an array of fresh and dried herbs and spices.
Readers will find mainstream recipes like Spicy Chili, which is made with lean ground beef and the usual kidney and black beans as well as fire-roasted tomatoes, but there is no added salt, just plenty of spice.
“In any of our ground meat recipes, cooks can substitute with ground turkey, chicken or pork,” says Compton.
Read More at Fort Frances Times.
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