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Swiss Chard With Yellow Squash Ap World History Homework Help

Swiss Chard with Yellow Squash

Here is another way to get in your veggies for the day. This bright, colorful side dish can also double as a quick, super-nutritious lunch.

INGREDIENTS | SERVES 4

1⁄8 cup sliced almonds

1 tablespoon extra-virgin olive oil

2 medium yellow squash, diced

1⁄8 teaspoon ground red pepper

1 bunch Swiss chard

1⁄4 cup water

1⁄8 cup freshly grated Parmesan cheese

Preheat broiler. Toast almonds in a rimmed pan for 3 minutes. Set aside to cool.
Heat oil in a large skillet over medium heat. Add squash and ground red pepper. Sauté 5 minutes.
Add Swiss chard to pan, stirring for 1 minute. Add 1⁄4 cup water, cover, and cook for 5 minutes. Uncover and cook 3 minutes more, stirring occasionally.
Remove from heat. Top with almonds and Parmesan cheese before serving.

Swiss Chard

Swiss chard is sometimes called “rainbow chard,” as it comes in the most beautiful colors. As you make this dish, be aware of all of the amazing phytonutrients—health-filled plant chemicals—that you will be putting into your body.

PER SERVING | Calories: 77 | Fat: 6g | Protein: 3g | Sodium: 134mg | Fiber: 1g | Carbohydrates: 4g | Sugar: 2g

Toasted Coconut Almond Millet apus history essay help: apus history essay help

Toasted Coconut Almond Millet

Missing couscous on a low-FODMAP diet? Give delicious, versatile millet a try. You are sure to love its sweet, nutty flavor.

INGREDIENTS | SERVES 4

1 cup millet

11⁄2 cups filtered water

1⁄4 cup orange juice

1⁄8 teaspoon pure vanilla extract

1⁄8 teaspoon freshly ground black pepper

1⁄2 teaspoon sea salt

1⁄2 cup sliced almonds

1⁄4 cup shredded unsweetened coconut

1 teaspoon pure maple syrup

Heat a medium saucepan over medium heat. Add millet and sauté 2–3 minutes or until fragrant.
Add water, orange juice, vanilla, pepper, and salt. Bring just to a boil and then reduce heat to low. Simmer, covered, 25–30 minutes or until all water is absorbed.
Meanwhile, preheat broiler. Line a baking sheet with foil. Toss almonds with coconut on the baking sheet. Spray with coconut oil spray and toss to coat. Broil 1–2 minutes or until mixture starts to turn light brown. Remove from broiler, transfer to a bowl, and toss with maple syrup.
When millet is cooked, fluff with a fork. Divide evenly among serving plates and sprinkle with toasted coconut mixture.

Meet Millet

Here is another gluten-free grain that you will want to get to know as you follow the low-FODMAP diet. Millet is packed with fiber. It is also a good source of protein, B vitamins, copper, magnesium, manganese, and phosphorus. Millet can be used for baking or cooked like rice.

PER SERVING | Calories: 287 | Fat: 10g | Protein: 8g | Sodium: 300mg | Fiber: 6g | Carbohydrates: 43g | Sugar: 3g

Veggie “Meatballs” summary do my history assignment

Veggie “Meatballs”

Taking advantage of eggplant’s naturally meaty texture, you can create a satisfying alternative to traditional meatballs. This recipe pairs well with Traditional Tomato Sauce (see recipe in Chapter 9).

INGREDIENTS | SERVES 4

Skin from 1 medium eggplant, insides discarded or repurposed

1 cup baby carrots

1 cup canned brown lentils, drained and rinsed

2 slices gluten-free toast

1 medium egg

1⁄2 cup grated Parmesan cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1⁄2 teaspoon sea salt

1⁄4 teaspoon freshly ground black pepper

1⁄2 teaspoon psyllium husks

Process eggplant skin, carrots, and lentils in a food processor to a coarse consistency.
Add toast, egg, cheese, basil, oregano, salt, pepper, and psyllium. Pulse until combined (and large chunks of bread are no longer visible).
Preheat broiler. Form mixture into 16 equally sized balls and place on a foil-lined baking sheet. Broil for 5–8 minutes, until tops are evenly browned.
Remove sheet. Carefully turn balls over and broil for another 3–5 minutes, until browned on all sides and insides are fully cooked. Serve.

PER SERVING | Calories: 173 | Fat: 5g | Protein: 12g | Sodium: 594mg | Fiber: 5g | Carbohydrates: 19g | Sugar: 2g

Umami Risotto summary history assignment help online: history assignment help online

Umami Risotto

Sadly, mushrooms are not allowed on the low-FODMAP diet. But this risotto captures their umami flavor with a drizzle of aromatic white truffle oil just prior to serving.

INGREDIENTS | SERVES 4

2 tablespoons Garlic-Infused Oil (see recipe in Chapter 9)

1 cup Arborio rice

1⁄2 cup dry white wine

6 cups Vegetable Stock (see recipe in Chapter 8)

1⁄2 cup grated Parmesan cheese

1 teaspoon white truffle oil

Heat oil in a large, high-sided skillet over medium-low heat. Stir in rice and sauté for 5 minutes.
Add wine and stir until fully absorbed.
Add 1 cup of stock, increase heat to medium-high, stir, and bring to a boil. Lower heat to medium-low and simmer uncovered, stirring often, until broth is absorbed. Add more broth, 1 cup at a time, simmering uncovered and stirring often, until all broth is absorbed. This process should take about 25 minutes from start to finish.
Stir in cheese, drizzle with oil, and serve.

What Does Umami Mean? do my history homework

What Does Umami Mean?

Our tastes of bitter, salty, sour, and sweet are rounded out by umami. It is typically described as savory; a strong and pleasant flavor detected by the taste buds in our tongues. Slowing down to focus on all five senses as you eat can not only enhance your enjoyment, but is also important for optimal digestion.

PER SERVING | Calories: 455 | Fat: 16g | Protein: 17g | Sodium: 705mg | Fiber: 1g | Carbohydrates: 54g | Sugar: 6g