![]() RECIPE from Today’s Dietitian Magazine, COURTESY OF HEATHER GOESCH, MPH, RDN, LDN, AT HEATHER GOESCH NUTRITION,. Serve immediately.Ĭalories: 219 Total fat: 15 g Carbohydrates: 18 g Sugar: 10 g Sodium: 287 mg Protein: 6 g ![]() Garnish with the feta, and finish with a good drizzle of aged balsamic vinegar. Arrange the warm squash wedges and apple slices on top of the dressed greens, and scatter over the parsley and chives. Scoop the flesh out of the skin of the squash and add to the soup pot. When squash is finished roasting, remove from the oven and let cool for 5 minutes so you can handle it. Cook for about 15 minutes or until potatoes are fork tender. Drizzle lightly with the extra virgin olive oil, and add a sprinkling of salt and black pepper. Once boiling, cover and reduce heat to a simmer.
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