July 16th, Thurs @ 5:30 – 6:30pm *FREE* NUTRITION TALK by Amy Michael on PORTION DISTORTION. No reservation required to join this event at BW Primary Care.
July 20th, Mon @ 5:00 to 6:30pm Mind Body Empowerment Session with Julie Reisler. Please register at this link.
July 27th, Mon @ 5:00pm to 6:30pm Mind Body Specialty Session: Change Your Story with Julie Reisler. Please register at this link.
________________________________________
RECIPE OF THE MONTH:
CAULIFLOWER RISOTTO
INGREDIENTS
- 2 cups Cauliflower
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp chopped Shallots
- 1/2 cup Bouillon Vegetable Broth
- 2 tbsps Heavy Cream
- 2 tbsps Parsley
- 1/2 cup Parmesan Cheese (Grated)
DIRECTIONS
- Pulse cauliflower florets in a food processor until they are the size of grains of rice.
- In a skillet over medium heat cook shallots in the olive oil until tender.
- Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.
- Add cream, chopped parsley and cheese.
- Season with salt and freshly ground black pepper to taste.
Recipe makes 4 servings. Each Serving has NetCarbs: 2.9g, Protein: 5.1g, Fiber 1.3g, Fat 9.3g
More exciting offerings coming in August so stay tuned!