Autumn Roasted Root VeggiesDuring Autumn, some of the best root veggies become available and there's only one way to cook them - in the oven. Roasting veggies adds a unique flavor and texture while locking in all their nutrients, ensuring you are getting the most vitamins, minerals and fiber possible. Best part is the amazing aroma that spreads throughout your home when they are just about done. That's a little trick to know they are ready to eat!Roasted Brussel Sprouts with Butternut Squash and WalnutsIf your looking for a decadent side dish that is just as beautiful as it is nutritious, this recipe is sure to capture all that and more. High in fiber, protein and packed full of vitamins and minerals, this dish is not only tasty, but healthful.Slow Cooker Honey Garlic Chicken and Veggies by Mina Goodman, RDNGet up just 10 minutes earlier during your work week and toss these ingredients into your slow cooker and after a long day at the office, you'll come home to a delicious smelling home and a complete meal ready to eat by all. Flavorful and inexpensive, this dinner will warm you right up and the leftovers can go to work with you the next day.Simple Roasted Butternut Squash by Brandon Bolton, RDNAs fall begins to settle in, it's time to break out some of my favorite recipes. This one in particular is super simple to make and tastes delicious. The best part is that butternut squash is low in calories and high in many nutrients.
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