|Wild and long grain rice mix||6 ounces|
|Olive oil||2 teaspoons|
|Brussels sprouts, trimmed and outer leaves removed||2 cups|
|Green beans, trimmed||2 cups|
|Part-skim mozzarella, shredded||¾ cup|
|Goat cheese, crumbled||4 ounces|
|Dried cranberries||2 tablespoons|
|Walnuts, chopped||2 tablespoons|
- Cook rice according to package directions, but omitting salt and spice packet (if included).
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and sauté for 2-3 minutes. Cover and reduce heat to medium; cook, stirring occasionally, until tender, about 5-6 minutes. Add green beans and sauté another 2-3 minutes, uncovered. Season with salt.
- Layer the rice, vegetables, cheeses, walnuts, and cranberries in a baking or casserole dish. Bake at 350˚F for about 25 minutes, until cheese is melted.
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat
|Serving Size||¼ of recipe|
|Saturated Fat||7 g|
|Dietary Fiber||5 g|
A randomized trial found that fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery