Calories
198 cals
Fat
8 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
27 g
Sugar
4 g
Fiber
4 g
Protein
5 g
Sodium
508 mg
this recipe is vegan. If you are not, you can use 1/2 butter and 1/2 olive oil, and chicken stock instead of vegetable.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.