- 1 cup lentils
- 1 small garlic clove
- 1 cup squash
- 1 cup water
- 1 cup low sodium chicken stock
- Salt and pepper to taste
Directions:Rinse the lentils and add to a saucepan with the garlic, salt, pepper, squash, and water. Bring to a boil for about 20 minutes, turn off the heat, and let it cool. Dig in!
HERB PORK LOIN WITH BROCCOLI
Ingredients: 6 oz pork tenderloin 2 Tbs olive oil 1 tsp paprika 1 tsp fresh thyme 1 tsp fresh rosemary...
BLUEBERRY SPINACH SALAD
Ingredients: 6 oz tofu or chicken 4 cups fresh spinach ¾ cup blueberries 1 peach, cubed ½ cup Italian...
GRAPES & PEPPERS
Ingredients: 1 cup red bell pepper, sliced 1 cup red grapes Directions: Mix together for a sweet and spicy fusion.
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