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  • The indulgence of your favorite creamy Italian rice dish, but with a feel good finish.
  • Finely chopped fresh carrot, celery root, rutabaga and sweet potato with a decadent sauce made of apple butter, coconut flour and thyme.
  • Fun fact: Apple butter was conceived during the Middle Ages when the first monasteries appeared.
  • Nutrition fact: The fiber in apples slows the release of carbohydrates into the bloodstream, providing sustained energy without blood sugar spikes.
HEAT
1 tsp olive oil + pinch of salt in a large skillet over medium high heat
COOK
vegetables for 1 minute, then add 1/2 cup water and cook for an additional 4-5 minutes until the water has almost evaporated, stirring frequently
STIR IN
thyme apple butter then turn off heat
FINISH
with salt/pepper to taste and parmesan cheese if desired
WHAT'S INSIDE
  • 2
    Ready in 7 Min
  • G
    Gluten-free
  • P
    Rich in Fiber
  • V
    Vegan
Finely Chopped Carrot, Celery Root, Rutabaga and Sweet Potato, Thyme Apple Butter (Apples, Coconut Flour, Water, Thyme, Olive Oil, Sea Salt, Black Pepper)

Note: 75% less calories and 25% less fat than traditional risotto.

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