“They’re like French fries but without as many of the calories and fat,” said LifeVest member Laura Meier.
Bingo. Laura’s description of rutabaga fries sounded great to us, and it didn’t take us long before we set out to discover its truth.
Since joining the program, LifeVester Laura is over halfway to her goal of losing 50 pounds, and now has a new goal of maintaining a healthy lifestyle for the long run.
“We’re going to keep encouraging each other and thinking smarter so we can remain feeling good,” says Laura who set out on her journey to health in partnership with her husband. “You have to think long-term. Otherwise, it’s all for nothing. Why go back when you could feel good for life?”
Laura told us she loves finding new ways to transform some of her favorite recipes into healthier versions. It keeps her feeling both satisfied and excited about continuing on.
She has always loved french fries, and we do too, so we were thrilled to hear about her latest version that enables her to remain on the right track toward her goals.
Rutabagas have just 1/2 the calories and 1/2 of the carbs that potatoes contain. So, inserting them into the standard oven-baked fry equation sounded like a genius idea to us.
Often mistaken for a turnip, the root veggie has that same sweet bite of a turnip with the starchiness of a potato. This makes them perfect for slicing up into flavorful fries, ones that luckily come without too much detriment to your diet.
At just 65 calories per cup, the winter veggie (in season Oct. – March) has become no small fry in our recipe book. Rather, thanks to Laura, it’s our new fry-making go-to.
We were thrilled with the crispy results upon our first batch, and are excited to experiment with other spices and herbs. We’d encourage you to do the same after first trying the chili powder version below.
As Laura shares, “It makes us, especially my husband, think we’re having a burger and fries.” She serves her ruta-fries alongside turkey burgers with lettuce swapped for the bun, a combo we can get behind.
Let us know in the comments, how do you make your favorite comfort foods healthier? We’d love to hear what you’re doing to transform some of your favorite recipes, and thank you to Laura for sharing this idea with us!
The following easy-to-make recipe comes from LifeVester Angela Delgado, and offers a much lighter alternative to your traditional plate of pasta. Since Angela discovered zucchini could be turned into noodles a few months ago, she’s been making it every single week!
“It tricks me into thinking I’m eating pasta, which I’ve always been addicted to,” she says. “It’s really quick and has simple flavors that all come together to create a really fresh dish.”
With less than half the calories of regular pasta, and a whole lot of vitamin C and other nutrients, this is one pasta where building a healthy addiction would be well-warranted! Serve it up as a light meal or alongside a slice of whole grain bread and a salad.
The LifeVest office has been eating well lately, and we want you to join in with us!
For our last company lunch, our food blogger and LifeVester Grace brought us these Tofu Banh Mi Collards Wraps. Banh mi is a traditional Vietnamese sandwich, generally filled with some type of protein, and layered with cucumbers, cilantro, pickled carrots, and sometimes various other veggies. In its translation, the word “Banh mi” actually means loaf, or slice of bread, so generally, you’ll find all of those ingredients encompassed by an airy baguette. Grace’s version, however, is obviously a bit different — and healthier, too!