Multiple Sclerosis Cookbook: 40+ Side Dishes, Soup and Pizza recipes for a healthy and balanced Multiple Sclerosis diet

By Sussane Davis

Do you want to learn about Multiple Sclerosis recipes? Do you want to know how to prepare the most delicious meals that fit your diet? This cookbook is your answer!        

In this cookbook, you will find:

   

Soup recipes like:

Roasted Butternut Squash Soup

Lentil and Vegetable Soup

Creamy Spinach and Potato Soup

Pizza recipes like:

Spinach and Artichoke Pizza

Roasted Red Pepper and Goat Cheese Pizza

Vegan Mediterranean Pizza

           And many other recipes!        

Here Is A Preview Of What You'll Learn...

   

How to cook healthy meals

Comprehensive Dietary Advice & Guidance

Recipes with detailed instructions

Each recipe contains the exact amount of calories, protein, carbohydrates and fat

Fast and easy prep that requires no additional steps to prepare your meal

Tips and Tricks

Much,much more!

 

Don’t miss out on Multiple Sclerosis Diet! 

Then you can begin reading Multiple Sclerosis Diet: 40+ Side Dishes, Soup and Pizza recipes for a healthy and balanced Multiple Sclerosis diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Aug 29, 2023

Book preview

Soup:

Roasted Butternut Squash Soup

Serves: 4

Preparation Time: 15 minutes

Total Time: 1 hour

Ingredients:

1 butternut squash, peeled and cubed

1 onion, chopped

2 carrots, peeled and chopped

2 cloves garlic, minced

4 cups vegetable broth

1 tsp dried thyme

Salt and pepper to taste

2 tbsp olive oil

Instructions:

Set the oven's temperature to 400°F (200°C).

Spread the cubed butternut squash out on a baking pan and toss it with 1 tablespoon of olive oil.

Roast until fork-tender and slightly caramelized, for about 25 to 30 minutes.

Heat the final tablespoon of olive oil in a pot.

Include the diced carrots, onion, and garlic. Sauté the vegetables until they are tender.

Fill the pot with the roasted butternut squash, veggie broth, dried thyme, salt, and pepper.

Bring to a simmer, then cook for ten to fifteen minutes.

Puree the soup using an immersion blender until it is smooth.

Serve the soup made from roasted butternut squash.

Nutritional Facts (per serving):

Calories: 180

Protein: 2g

Carbohydrates: 35g

Fat: