|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 meta-analysis found that mothers participating in a prenatal exercise group were less likely to have a large newborn, less likely to need a cesarean section, and no more likely to have a low birthweight baby than those who did not exercise. The study supports proper prenatal care advice which advocates for mothers to exercise during pregnancy if allowed by the physician.
Chewing Gum After Surgery May Improve Digestive Tract Recovery
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children