Omega MeGo Manual página 15

SAVORY RECIPES
Butternut Squash Soup
32 oz. Container
• 1 ½ Medium butternut squash, peeled and chopped
• 3 Cloves garlic, minced
• 3 tbsp. Leaves fresh parsley
• 10 Leaves fresh sage
• ½ tbsp. Garlic powder
• 2 tbsp. Olive oil
• 1.5 Cups water
Directions:
• Preheat Oven to 400 Degrees
• Mix olive oil, parsley, sage, salt, pepper, garlic powder and fresh garlic together
• Add the squash and coat in the mixture
• Transfer the squash to a baking dish and roast for 50-55 minutes, or until the
squash is tender.
• Let the Squash Cool for 5 to 10 minutes.
Add all the ingredients to the 32 oz. container and blend for 30 to 45 seconds.
Serve and Enjoy!
Balsamic Vinaigrette Dressing
27 oz Container
• 1/4 Cup olive oil
• 1 tsp. Dijon
• ½ Cup balsamic vinegar
• 1 tsp. honey mustard
• Sprinkle of italian seasoning
Place all ingredients into the container and blend for 30 seconds. Enjoy!
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