It’s important to have a ‘go-to’ soup to enjoy with friends and family, especially during the holidays. Food and nutrition expert Frances Largeman-Roth shares the recipe for her tasty roasted butternut squash soup using only squash, virgin olive oil, salt, fresh ground pepper, a yellow onion, fresh thyme, low sodium vegetable broth, crème fraîche, and ground cinnamon.Take 1 pound of peeled and cubed butternut squash and place on tray. Drizzel with 1 tbs of olive oil and season with a 1/4 tsp of salt and pepper. Place in oven for 40 minutes. While squash is cooking, sautee one small yellow onion, this will boost the flavor of the squash. Add two sprigs of fresh thyme to the pan. Once your squash has cooked for 40 minutes take out of oven and place in blender. Add sauteed onions to the blender as well as 1 liter of low sodium vegetable broth, a dash of cinnamon and 2 tbs of creme fraiche to give it some richness. Make sure to remove the middle part of the blender so steam can escape, cover with kitchen towel then blend until smooth. If the soup has cooled simply warm up on the stove then enjoy!
Nutritionist and author Frances Largeman-Roth shares her recipe for making an herb-roasted turkey breast. If you’re serving between 4-8 people, opt for this easy to create turkey breast instead of preparing the whole bird. Half the preparation with all of the taste!
Food and nutrition expert Frances Largeman-Roth shares her version of sweet potato casserole. This healthier, lighter recipe includes sweet potatoes, unsweetened almond milk, brown sugar, ground nutmeg, ground cinnamon, vanilla extract, eggs, pecans, salt, and mini marshmallows.Take two pounds of sweet potoes, peel them, cube them and cover in water to bring to a boil for about 20-25 minutes. In a bowl take three quarters of a cup of unsweetened almond milk, half a cup of brown sugar, half a teaspoons of vanilla extract, a quarter teaspoon each of nutmeg and cinnamon and one egg. Add in sweet potatos and blend. Once whipped, take a 9x13 tray and spray with cooking spray. Transfer potatos into dish. Top with pecans and mini-marshmallows. Place in oven at 375 degrees for 20 mintues. Enjoy!
Food and nutrition expert Frances Largeman-Roth shares her modernized version of the classic green bean casserole. Not only is this recipe lighter, but it is easier than usual to make! Ingredients include unsalted butter, flour, whole milk, crème fraîche, dried thyme, salt, pepper, virgin olive oil, white mushrooms, green beans, French fried onions, and shredded Parmesan Cheese.