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ESSENTIAL DIET FOR DIVERTICULITIS: A 3-STAGE NUTRITION GUIDE TO MANAGE AND PREVENT FLARE-UPS

3.Place the carrots on the prepared baking sheet and drizzle with half of the
maple syrup mixture. Toss the carrots until they are coated in the glaze. Roast for Molasses Cookies
15 to 20 minutes, or until the carrots start to caramelize. Makes 2 dozen cookies
Prep time: 20 minutes / Cook time: 10 minutes
4.Flip the carrots, pour the remaining half of the glaze over the top, and roast for
another 15 to 20 minutes, until the carrots are tender and cooked through. These gingery, cinnamony cookies are the perfect ending to any meal, not only because molasses
has lower sugar content than most processed sugars. It also has the added bonus of being a
Helpful Hint: I really like the beautiful restaurant-style carrots at Costco that are peeled and are about 3 inches long. They look so amazing in this
dish.
source of calcium, iron, and magnesium.

¼ cup sugar
Per serving: Calories: 83; Fat: 3g; Carbohydrates: 15g; Fiber: 3g; Protein: 1g; Sodium: 85mg; Vitamin B12: 0%; Iron: 2%
12 tablespoons (1½ sticks) butter or margarine

Molasses Cookies
1 cup brown sugar
¼ cup molasses
1 large egg
Makes 2 dozen cookies 2 cups all-purpose flour
Prep time: 20 minutes / Cook time: 10 minutes 2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
These gingery, cinnamony cookies are the perfect ending to any meal, not only because molasses Pinch ground cloves
Pinch salt
has lower sugar content than most processed sugars. It also has the added bonus of being a
source of calcium, iron, and magnesium.

¼ cup sugar
1.Preheat the oven to 375°F. Line a baking sheet with parchment paper. Put the
12 tablespoons (1½ sticks) butter or margarine sugar in a small bowl and set aside.
1 cup brown sugar
¼ cup molasses
1 large egg 2.In a stand mixer fitted with the paddle attachment, beat the butter and brown
2 cups all-purpose flour
sugar on medium speed until light and fluffy.
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
3.Add the molasses and egg and beat until well combined. With the mixer on low,
Pinch ground cloves
Pinch salt add the flour, baking soda, cinnamon, ginger, cloves, and salt and mix until well
combined.

1.Preheat the oven to 375°F. Line a baking sheet with parchment paper. Put the 4.Take about 2 tablespoons of dough and roll it into a 1-inch ball. Roll the ball in
sugar in a small bowl and set aside. the sugar, and place it on the prepared baking sheet. Repeat with the rest of the
dough, spacing the balls 2 inches apart. The cookies will spread while baking.
2.In a stand mixer fitted with the paddle attachment, beat the butter and brown
sugar on medium speed until light and fluffy. 5.Bake for 8 to 10 minutes. Let cool on a wire rack.

3.Add the molasses and egg and beat until well combined. With the mixer on low, 6.The cookies can be stored in an airtight container at room temperature for up
add the flour, baking soda, cinnamon, ginger, cloves, and salt and mix until well to 5 days or frozen for up to 3 months.
combined.
Per serving (1 cookie): Calories: 128; Fat: 6g; Carbohydrates: 20g; Fiber: <1g; Protein: 1g; Sodium: 156mg; Vitamin B12: 1%; Iron: 4%

4.Take about 2 tablespoons of dough and roll it into a 1-inch ball. Roll the ball in
the sugar, and place it on the prepared baking sheet. Repeat with the rest of the
Mini Cheesecakes
dough, spacing the balls 2 inches apart. The cookies will spread while baking. Makes 12 cheesecakes
Page 91 Prep time: 15 minutes / Cook time: 25 minutes
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