You’ll Fall in love with this delicious recipe…ha, I crack myself up. Did you know Wednesday is the first official day of Fall!?
Bring it on…just not the snow.
1 1/2 Cups wild rice cook (or a blend of wild rice and other varieties)
1/2 Cup fresh parsley, chopped
2 T olive oil
1 medium onion, chopped
3 Cups 1/2inch cubed butternut squashed
2 Granny Smith apples, unpeeled, cored, cut into 1/4-1/2 inch cubes (best to buy organic when purchasing apples)
1 T dried thyme
1 Cup chicken broth (Watkins is the best)
1/2 Cup walnut pieces
Heat oil in large skillet and saute onion over medium high heat until translucent. Add squash, apples, and thyme, and saute 5 minutes. Stir in broth. Combine cooked rice, parsley, and sauteed mixture into an oils 9×13 baking dish. Sprinkle walnuts over top (these turn out to be sooo tasty and rich so be generous). Bake 425F for 20-25 minutes. Serves 10.
Of course, J likes his with Robert’s 1% cottage cheese mixed in so it gets ooey and gooey!
~ Initial consultation
~ Detailed food log review
~ Initial caloric calculation
~ Pantry makeover (in your kitchen)
~ Grocery store tour
~ Additional nutritional education as needed
Week 3 and 7: One-on-One follow-ups (45 min each)
Weekly: Q&A through phone or email & goal tracking
Until next time…
look good, feel good, do good