Recipes

Poblanos Stuffed with Feta & Cilantro  recipe to be posted soon, along with many others.

WE ARE IN THE PROCESS OF ADDING NEW RECIPES, WHICH WILL BE CONTINUALLY POSTED.  COME BACK AND CHECK SOON!

Add some cinnamon spice to your heart-healthy meals with this new, easy Fall recipe from Chef Matthew Jansen, owner of the internationally acclaimed Boulder restaurant Radda Trattoria - created especially for BalancePoint.

This recipe will be featured in our forthcoming book, a review draft of which will be available soon for selected members to read and test recipes.  Let us know if you’re interested in this opportunity!

Tipo di Zucca

2 acorn squash, halved and cleaned (about 3.5 cups)
¼ cup extra virgin olive oil
2 T cinnamon
4 sprigs fresh thyme

Rub squash lightly with olive oil.  Place squash face down in roasting pan and bake for 45 minutes [450 degrees]. Slice each half in approximately six slices.  Dust with cinnamon.  Salt & pepper to taste.  Lightly toss with sauté pan in wood burning oven until caramelized [725 degrees] or conventional oven [450 degrees].  Arrange squash and finish with fresh thyme leaves and olive oil drizzle.  Serves 2.   Goes great on a bed of fresh greens.

(The following percentages may be a bit different in your Wellness Workspace.)

Fats = 71%
Protein = 7%
Carbohydrates = 22%                             Total Calories = 644   (322 per person)

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Read this article from the New York Times about the variety of salads - many of which are perfect for BalancePoint!