Healthy Eating-A Mysterious Fever, A Burning Bush Moment and a Doctor’s Advice: Inspiration for a Low-Fat Diet and Healthy Lifestyle

In a previous post I told you the story about Pops.

My father-in-law, David Miller Sr. (“Pops”), is an inspiration.  South Island Living magazine’s May issue includes his story about the mysterious fevers that plagued him for 10 years.  His “burning bush” moment when he heard the voice and hoped he would be cured.

The doctors at Yale Medical were baffled with these fevers, but suggested a low fat diet.  This back in the 1960’s.

When I met Dave, Jr. his father was a very big proponent of eating healthy.  Dave’s mother, “Glo” cooked fish for him almost every night… And lots of vegetables and salads.

In our youth, most of us can eat anything and everything.  As we age most of us must learn to adjust our eating habits or risk gaining weight…Lots of it.

Once you make the change in diet it is amazing how your body adjusts.. and maybe you don’t quite like what you used to like!

These recipes are ones that have mostly healthy ingredients

One of my favorite body foolers….Spaghetti squash instead of pasta or potatoes.

Spaghetti Squash cut in half photo by Kathy Miller

Spaghetti squash casserole photo by Kathy Miller


  • 1 spaghetti squash, smaller can be easier to cut in half
  • olive oil
  • fresh ground pepper
  • paprika
  • 1 package mushrooms, sliced
  • minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 1 package fresh baby spinach
  • freshly shredded parmesan cheese


  1. Cut spaghetti squash in half. Spoon out seeds. Drizzle with olive oil. Sprinkle with fresh ground pepper. Place on baking sheet cut sides down. Bake in 350 degree oven, 30-40 minutes. Let cool slightly to handle.
  2. Scrape inside squash with a fork. Strands will come out similar to spaghetti. Place in a greased casserole dish, sprinkle with paprika. Can prepare ahead of time.
  3. Bake in 350 degree oven until hot.
  4. In a skillet saute mushrooms in olive oil 5 minutes. Add garlic and red pepper flakes. Cook 1 minute.
  5. Add wine and spinach. Cook just until spinach is wilted.
  6. Top spaghetti squash casserole with spinach mixture and sprinkle with freshly shredded Parmesan cheese.

By KathyMillerTime


Recipe Printed from

I also like to fool the body by substituting butternut squash for a potato or pasta.

I buy the precut butternut squash, drizzle with olive oil and roast in a 350 degree oven for 30-40 minutes.  I sometimes sprinkle with fresh rosemary before cooking.  The bright orange color looks beautiful on your plate.

Salmon is one of the healthiest fish and is easy to prepare.  I prefer a little thicker cut (3/4-1 inch) so as not to overcook.  Dave likes to blacken it on the grill and actually uses my mother’s old cast iron skillet.  Dave heats our well-seasoned pot on the grill until hot and lightly sprinkles the salmon fillets with our favorite seasoning, Louisiana Cajun Blackened Seasoning.  Cook 3 1/2 minutes per side.  Do not overcook.  After the cast iron pot cools, clean and be sure to season with oil.

I always include a salad with every meal.  This apple and avocado salad is  light and refreshing.

Go lightly with the dressing…a little bit goes a long way…

Apple, Avocado, Cucumber Salad with Mint Dressing photo by Kathy Miller

A summer storm approaches….life on the marsh!

Apple, Avocado Salad on the deck with a storm approaching photo by Kathy Miller


  • 1 lime, grated zest and juice
  • 1 tablespoon white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh mint leaves
  • 1 tart apple peeled, cored and sliced 1/4 inch thick
  • 1 avocado, peeled, pitted and sliced 1/2 inch thick
  • 1 cucumber, peeled, halved,seeded and sliced 1/4 inch thick
  • 4 cups arugula (or watercress, washed and trimmed of tough stems)
  • sea salt and pepper to taste
  • 3 ounces feta cheese, crumbled


  1. Stir lime zest, juice and vinegar together. Slowly whisk in olive oil until incorporated. Stir in mint.
  2. In a separate bowl, combine apple, avocado, cucumber and arugula. Drizzle with vinaigrette. Season with salt and pepper. Toss and serve.


The apple gives it that fall feeling. If transporting to a game you might want to squeeze lime juice on the avocado first to keep from turning brown. Also can use any lettuce.

By Jane MacDonald (one of Pops' triplets)


Recipe Printed from

I could not live without olive oil and my saute’ pan.  There are very few vegetables that will not taste great after a quick saute’ in olive oil.

What are some of your favorite healthy recipes?

Come celebrate with me!  I’ll save you a seat at the table.


  • Bob Tapp says:

    Dave’s a lucky man!

  • leslie terry says:


    Just printed both of these recipes and looking forward to making them. I really appreciate that they are healthy, light, and not complicated. I need all the help I can get! 😮 Congrats on the sale of your house! See you soon.


  • Joy says:

    Hi Kathy,
    These recipes look fabulous and so different. I can’t wait to try them.

  • Nina Johnson says:

    Wow -because I looked at these recipes I created a Yumprint Book and saved to my bookmarks. Pretty Cool.
    Already love spaghetti squash, but this recipe looks great. ‘Cooked up’ some Barley last night and Farro -some grains I just love but you don’t see out on menus at all. They are great warm or as ‘cold salads’ with any additions! I added a spoonful of each, mandarin oranges, pine nuts and sliced scallions and some fig balsamic! Stored the plain barley and farro separate in Frig for use all week.

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