Posted By Kyle J. Norton
Health article writer and researcher;
Over 10.000 articles and research papers have been written and published
on line, including world wide health, ezine articles, article base,
healthblogs, selfgrowth, best before it's news, the karate GB daily,
etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com
Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some
articles have been used as references in medical research, such as
international journal Pharma and Bio science, ISSN 0975-6299.
Recipe contributed by eat well and lose weight by better Holmesd and
Gardens (more than 500 delicious satisfying recipes), published by
Houghton Miffin Harcourt. You can view its website at www.hmhbooks.com
Preheat oven to 450 degree F. In a bowl toss together 2 cup cubed acorn
squash; half of large onion. sliced; half of a red sweet pepper, diced;
1/2 cup cherry tomatoes; 1tablespon olive oil; 1 clove garlic minced; a
pinch salt; and a pinch of chili powder. Spread mixture on a parchment
lined baking sheet. Roasted for 25 to 45 minutes or until squash is tender
and vegetables are slightly browns on edges. Serve over 1/2 cup cooked
whole wheat couscous. Sprinkle with 2 tablespoon feta cheese and black
pepper. Drizzle with 2 tablespoon light balsamic vinaigrette salad
dressing.
Per serving: 436 cal., 11g aft( 4g sat. fat) 17 mg chol., 666 mg sodium, 79g carb. 12g sugar, 3g fiber, 13g pro.
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