Ep. 69 | You need a Dietitian... Here's Why! Meet Dawn Noe, Dietitian, Nutritionist, Certified Diabetes Care and Education Specialist
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Dawn Noe Nutrition and Consulting
Facebook/Instagram: Dawn Noe RDN
Twitter: @dawnnoe2
www.dawnnoerdn.com
Recipe of the Pod Cast: Julia Child’s sautéed mushrooms in butter INGREDIENTS
2 tablespoons butter 1 tablespoon oil 1⁄2lb fresh mushrooms (sliced) 2 tablespoons minced shallots DIRECTIONS
Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside. Add the mushrooms and saute for 4-5 minutes or until they begin to brown. Add the shallots and saute over moderate heat for 2 more minutes. Serve.
Spaghetti Squash Crust Pizza
Cals:303
Protein:28
Carbs:18
Fat:17
Ingredients Crust:
▢ 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash
▢ 1 large egg
▢ 3/4 cup finely shredded part-skim mozzarella cheese
▢ 1/4 cup shredded Parmesan cheese, not grated
▢ 1 teaspoon minced garlic
▢ 1 teaspoon dried oregano
Toppings:
▢ 1/3 cup tomato-basil marinara sauce, or pizza sauce
▢ 1/2 cup shredded part-skim mozzarella cheese
Instructions
To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
Cut it open, remove the seeds and scrape the squash out with a fork.
Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
Try the Diabetes Plate Method
https://diabetes.org/healthy-living/recipes-nutrition/eating-well
