RECIPE OF THE MONTH | JANUARY | bestrong24
Makes 1 serving
INGREDIENTS:
1/2 cup carrots julienned
1/2 cup beets julienned
2 tablespoons parsley chopped 1 tablespoon olive oil
1/4 teaspoon apple cider vinegar
1 tablespoon walnuts toasted and chopped
2 ounces ricotta
1 teaspoon honey
2 slices sprouted rye bread
DIRECTIONS:
1. In a small bowl, combine carrots, beets, parsley, olive oil, vinegar, and walnuts. Adjust seasoning as desired.
2. In another small bowl, combine the ricotta and honey. Apply to each slice of bread and top with beet/carrot slaw.
NUTRITION:
Calories: 465kcal
Carbs: 51g
Protein: 15g
Total Fat: 25g
Saturated Fat: 5.5g
Sodium: 544mg
Fiber: 8.1g
Added Sugar: 5.3g
Fruits: 0 servings
Vegetables: 1.06 servings