Have a fatty-food craving? Try these veggie based recipes for that satisfying treat you’re wanting.
1 Asiago Roasted Potato Wedges With Sour Cream and Chives
Potatoes have a reputation for being high in carbohydrates and are often shunned in the cutthroat dieting world. It’s time to stop shaming the potato and recognize it as one of the most versatile and tasty veggies available. One medium red potato will give you 36 percent of your recommended daily amount of vitamin C, and when you leave the skin on, you get more than three grams of fiber. When roasted in the oven on high heat, they develop a crispy texture that easily rivals fried potatoes, without the unhealthy trans fat. Skip the sugar-laden ketchup and opt for a low-fat sour cream or protein-filled Greek yogurt mixed with fresh herbs.
Recipe & Nutritional Info: Asiago Roasted Potato Wedges With Sour Cream and Chives
2 Mediterranean Zoodles With Creamy Feta Dressing
So long, boring zucchini! Oven-roasted zucchini is no longer the preferred way of eating this versatile vegetable. The zucchini is now the darling of the farmers market. If you still haven’t tried making vegetable noodles with a spiralizer, it’s time you did. It’s a great way to increase the amount of vegetables in your diet. Zucchini has a neutral taste, it’s a low-carb alternative to pasta and it takes on the flavor of any food it’s combined with. It pairs perfectly with cherry tomatoes to give a double dose of vitamin C in this dish. Whip up the yogurt and feta dressing to add a little protein and calcium and some great flavor.
Recipe & Nutritional Info: Mediterranean Zoodles With Creamy Feta Dressing
3 Sweet Potato Maple Pecan Breakfast Cookies
Sweet potatoes lend moisture and sweetness to this healthy and light breakfast cookie. Plus, they give you a kick of beta carotene to start your day. Whole-grain rolled oats and pecans will help fill you up with a good dose of fiber. Most adults don’t get the recommended amount of fiber per day (25 grams for women and 38 grams per day for men), but these cookies are a fun way to help meet your goal. Sweet potato cookies can be made with milk or nondairy milk (for those with allergies or intolerances). Maple syrup adds a less refined source of sugar that has just the right amount of sweetness. You won’t skip breakfast again with these waiting for you.
Recipe & Nutritional Info: Sweet Potato Maple Pecan Breakfast Cookies
4 Cruciferous Trio With Peanut Ginger Lime Dressing
Nutritionists often say you shouldn’t eat foods that you can’t pronounce. This salad is one exception to that rule. Cruciferous (kroo-sif-er-us) vegetables are a class of healthy foods like broccoli, cabbage, Brussels sprouts, kale, cauliflower and many others. A 2016 meta-analysis published in JRSM Cardiovascular Disease found that eating cruciferous vegetables daily decreased the risk of cardiovascular disease. You could eat regular high-fat cole slaw to get in your daily dose of cabbage, but this updated version uses a dressing comprised of peanut, ginger and lime that will make you want to eat cruciferous vegetables all day, every day.
Recipe & Nutritional Info: Cruciferous Trio With Peanut Ginger Lime
5 Mexican Street Corn With Avocado Dressing
Did you know corn can be considered a vegetable and a whole grain? According to the Whole Grains Council, fresh corn is usually considered a vegetable, while dried corn — think popcorn — is a whole grain. Either way, you’re getting a good amount of fiber.
Mexican street corn is a favorite summer dish for grillers everywhere. Traditionally, it’s slathered in mayo and grilled straight on the cob. But this twist adds more tasty veggies and spices. A creamy avocado dressing takes the place of mayo and adds healthy monounsaturated fats and no cholesterol. It’s great as a side dish or as a topping for grilled fish or chicken.
Recipe & Nutritional Info: Mexican Street Corn With Avocado Dressing
6 Pickled Carrots and Cucumbers With Fresh Dill and Black Peppercorns
There is no better way to elevate ho-hum carrots and cucumbers than to pickle them in a delicious brine. Pickling is an age-old process of food preservation. While experienced picklers love using a canning preservation method, these pickled veggies use the refrigerator to keep them tasty and crispy. It’s possible to eat these pickled veggies after a day or two, but their flavor is much better after the full week. Worried about soggy veggies? Don’t be! Thin and evenly sliced carrots and cucumbers stay crunchy in the refrigerator for months with a nice dill pickle flavor.
Recipe & Nutritional Info: Pickled Carrots and Cucumbers With Fresh Dill and Black Peppercorns
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