Recipes

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)