Going Green Casserole
3 oz green beans, cut into bite-size pieces and steamed (set aside)
3 oz Brussels sprouts, cut into bite-size pieces
3 oz Broccoli, cut into bite-size pieces
1.5 ounces of raw whole walnuts.
2 tablespoon soybean oil
1/2 teaspoon fresh dill, chopped
1/4 teaspoon sage
Juice of 1/2 lemon
pinch cayenne
Roast, at 350F, the brussel sprouts and broccoli for 25 minutes or until tender. Place into serving dish.
Combine steamed green beans and walnuts with remaining ingredients and 2 ounces water and transfer to blender and puree until smooth. Pour sauce over vegetables.
This recipe makes three servings Each serving provides:
191.5 kcals 6.5g carbs 18g fat 10g protein 3.5g fiber 8.5 mg sodium
Serve hot or cold. Enjoy!
Nutrition information:
Susan Weiner, RD, CDE
www.susanweinernutrition.com
Author of “The Diabetes Organizer,” Spry publishing 2013
Judy and Joy the Twice Baked Twins are lifestyle, foodie partners who are helping to make busy women’s lives easier in and out of the kitchen. They got their start showing traditional and cheaters versions of fabulous recipes on Food Network and have teamed up with the Diabetes Research Institute Foundation to spread the word and raise money through mouthwatering recipes and timesaving tips and tricks for families.
Judy, who does not claim to be an “expert” on diabetes, now cooks and bakes for her family differently since her husband’s recent diabetes diagnosis and after noticing the terrible-tasting, sugar-free desserts. She and Joy have put a stop to that with a new TBT 2 Bite DeLite product line that utilizes a proprietary process, making sugar-free taste real and delicious! The 2013 product line launch will designate part of all proceeds to the DRIF.
Stay tuned for more announcements about this growing partnership and look for Judy and Joy at some upcoming DRIF events.