In a video-gone-viral, Michelle Obama says, “Turnip for what?” We’re responding to that question with this roundup of healthful turnip-central recipes.
The late autumn crop is particularly low in calories among the root vegetable kingdom – just 34 cals per cup vs. 116 per cup of diced potatoes – and is packed with vitamin C and other antioxidants. This makes it a great filler and addition to lighten up traditional starchy dishes, like Turnip Mashed Potatoes (swap 1/2 the potatoes with turnips), and some of the recipes you’ll find below.
Both the turnip’s greens and bulb can be eaten. Each provide a nice bitterness that pairs well with sweeter veggies, meats, and spices. See for yourself as you turnip some music and your stove, and dive into one of the recipes below.
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.
Zucchini grows faster than your appetite does after an intense summer workout – and come August, there’s plenty of it. Gardener or not, now is the prime time to sneak this vitamin A filled veggie onto your dinner plate, and with it’s noodle-making abilities, it’ll be easy to do so.
Containing a mere 33 calories per medium zuke, the summer squash makes for the perfect pasta swap. Alas, a solution that lets you send a pile of pasta high onto your plate without feeling weighed down afterwards. All you need is a cheap julienne peeler and a few minutes of time. From our Meatless Monday columnist and food blogger Grace:
“You should find the julienne peeler rather easy to use. Simply place your zucchini on a flat surface, and slide its blade from one end to the other. Repeat until you get down to the end.”
With any leftover zucchini scraps from the process, Grace places those right into the blender with the avocado cream that tops this recipe. It lends a bit of decadence to this light and fresh, summer-in-a-bowl recipe. As Grace says:
“With a bowl full of the whole summer garden – sweet corn, juicy tomatoes, fresh herbs – this is a good place to start the zucchini noodle marathon that’s bound to follow. Here, you get a whole bunch of fresh ingredients to keep things light, but also a richness from the avocado that pulls it all together. For presentation purposes, keep it all separate like pictured [above]. But you’ll definitely want to give everything a good mixing with your fork before diving in.”
Head on over to FoodFitnessFreshAir for the recipe, and get ready for a Meatless Monday pasta party that’ll make you feel fresh.
Our LifeVest food blogger, Grace over at FoodFitnessFreshAir, is back again for today’s Meatless Monday. She brings us a colorful pasta recipe, lightened up with vitamin-loaded, shaved asparagus and roasted tomatoes. Naturally vegan, this meal will hold up well for picnics or dining al fresco. Here at LifeVest, we’re all about chowing down in the grand outdoors – especially when pesto’s involved.
Stick with whole wheat pasta to bring extra fiber to your plate, and serve with a side salad of early summer greens. Head on over to Grace’s blog for the recipe!