Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
1g
Fat
44g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 carrots, peeled
- 3 cups broccoli florets
- 4 cherry tomatoes
- 3 Tbsp parsley leaves
- =
Directions
1
1.To prepare dipping sauce, combine yogurt, sour cream, honey, and mustard in a small bowl.
2
2.Hold carrots against cutting board and trim off ends. Cut each carrot in half, crosswise, then lengthwise to make four pieces. Arrange each plate by putting two carrot pieces side-by-side in the center. Arrange broccoli around the carrots forming a cluster. Arrange the tomatoes at the top of the plate.
3
3.Spoon dip around the base of carrots and sprinkle with parsley.
Recipe sourced from
fandom