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A good tangy vinaigrette is a real time saver
CPT codes for basic wound care Here is the birds eye view of the common CPT codes for basic wound care: 97597: Procedural code for open wound (e.g., devitalized epidermis and/or dermis, debris, fibrin, biofilm, exudate), debridement (e.g., sharp selective debridement with forceps, scalpel, and scissors), including topical application, use of a whirlpool, wound assessment, when performed and instruction for ongoing care, total wound(s) surface area
tastes better after a day in the refrigerator Equipment: stand blender or immersion blender Ingredients 1 cup full fat, low-FODMAP mayonnaise (I like my low-FODMAP Mayonnaise recipe, or Hellmans brand) Ensure no gluten, high-fructose corn syrup, onion or garlic seasonings in the mayo 1 cup Greek yogurt, plain (or lactose-free yogurt) Greek yogurts vary in lactose content, check for your tolerance to a particular brand 1 & 1/4 ounce (weighed) fresh basil leaves, finely chopped 1 tsp shallot infused or garlic infused oil (for hints on shopping for these oils, see my Low-FODMAP Recipe swap blog) 1/4 cup white wine vinegar 2 tablespoons light corn syrup (adjust more or less to taste) 1 teaspoon Dijon mustard (confirm gluten-free and no high-FODMAP additives) Pinch of kosher salt & coarse black pepper Directions In a tall jar (for immersion blending) or blender place all ingredients Blend until well combined Adjust syrup and salt/pepper to taste Transfer to a container, cover, and refrigerate for about 30 minutes prior to use Goes perfectly on a Low-FODMAP Cobb Salad or Low-FODMAP Tossed Salad
Onion & Celery: These create the aromatic base and essential savory backbone
These fit very solidly
Classic and timeless the subtle stripes add extra interest whilst the caramel hue is guaranteed to go with every outfit combo
