This staple in our household is from Dr Connor’s book. He was a pioneer in the field of nutrition and I was lucky enough to meet him in 2008 when I was visiting Portland, OR. Yield: 6 servings of 2 enchiladas each Filling: 1 t vege oil ½ c diced carrots 1 ¼ c sliced mushrooms ½ cContinue reading “Recipe: Butternut Squash Enchiladas with spicy peanut sauce”
Syrah McGivern, MS RD 