Russ and I headed to Tangerini’s Spring Street Farm this weekend to pick up our first winter share. Wow! We came home with 2 FULL bags filled with produce from the sweetest carrots ever, pounds of potatoes (both sweet and white), butternut squash, broccoli, radishes and the largest beet I have ever seen, really…
I decided I would whip up some soup. Butternut squash or potato?
With a few tweaks this recipe can be made low FODMAP. I did use leeks in my recipe BUT scallions (green part only) or chives could easily be substituted. I also served my soup in a bread bowl for fun. FODMAPers could use an appropriate GF roll or special soup dish. Today, I worked on a very fun blog post with a dietetic intern, Lauren, from Beth Israel Deaconess Hospital…. Stay tuned, Lauren came up with a very fun recipe just for YOU…we’ll post her recipe later this week!
I hope you are all having a great week. In the spirit of November and the upcoming holiday, Thanksgiving, I would like to add a note of THANKS….Today I am thankful for the Australian researchers for creating a diet that has been life changing for many of my clients.
What are you thankful for? Good health, wonderful friends, a warm house, cute pets, a nice husband/wife/partner? HOPE it’s all that and more!