An uber fast, sustainable, healthy option for a family dinner this week
1 green pepper
1 white onion
3 garlic cloves
4 cups of raw pumpkin or butternut squash
1 28 ounce canned tomatoes
3 cans of smoked clams or 2 cans of boiled clams
2 bay leaves
4 cups of vegetable bouillon *** see my make at home recipe here
3-4 strips of nori (optional adds flavor)
1 teaspoon salt
1 tablespoon olive oil (optional can skip if using clams packed in olive oil)
1. Chop all of the vegetable ingredients from the pepper to the pumpkin or squash and add to the crock pot. Add of the rest of the ingredients. Cook on low for 5-6 hours or high for 3 hours and enjoy.
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Rebecca Blatt md ms
This is my blog section about my personal experiences and academic experiences with nutrition