The Mayo Clinic's website has recipes for various diets that might help those who need them...some of the recipes are quite good.
Farfalle with fresh tomato sauce
Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe olives
using no chemicals or heat. It's the least processed of the different
grades of olive oil. As a result, it retains the highest levels of
antioxidants found in the oil. Antioxidants appear to protect the body
from age-related changes and certain diseases.
4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
To make the sauce, in a large bowl, combine the tomatoes, basil, onion,
olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
Fill a large pot 3/4 full with water and bring to a boil. Add the
farfalle and cook until al dente (tender), 10 to 12 minutes, or
according to package directions. Drain the pasta thoroughly.
Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.
Protein10 gSodium463 mg
Carbohydrate58 gFiber5 g
Total fat12 gPotassium662 mg
Saturated fat2 gCalcium43 mg
Monounsaturated fat8 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
DIABETES MEAL PLAN EXCHANGES
DASH EATING PLAN SERVINGS
Grains and grain products3
Fats and oils2
Source: This recipe is one of 150 recipes collected in The New Mayo
Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor
House, and winner of the 2005 James Beard award.
Bonnie Zone 7/7 ETN
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