|Leeks, split in half lengthwise||6|
|Garlic cloves, crushed||3|
|Thyme sprigs||4 sprigs|
|White wine||1 cup|
|Pumpkin peeled||1½ pounds|
|Low sodium chicken stock||5 cups|
|Skim milk||½ cup|
|Fat-free half and half cream||½ cup|
- In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.
- Continue until the leek is fragrant and soft, but not brown.
- Add the thyme, parsley, and bay leaves. Cook 2 minutes.
- Turn the heat to high and add the wine.
- Reduce to 2 tablespoons; add the stock and the pumpkin.
- Simmer until the pumpkin falls apart, 20-25 minutes.
- Discard the herbs. Puree the soup; add milk and cream.
- If soup is too thick, add a little more broth. Stir and serve.
Fruit: 0; Vegetables: 4; Meat: 1; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Ida Rodriguez for Melissa’s Variety Produce Recipe
|Serving Size||¼ recipe|
|Calories from Fat||90|
|Saturated Fat||2 g|
|Dietary Fiber||6 g|
|Vitamin A||80% DV|
|Vitamin C||100% DV|
A systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children