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.
In honor of Halloween and the season of pumpkin everything, we’re replacing bad monsters (300 calorie, 38 grams of sugar pumpkin lattes) with good monsters by inviting this recipe into our kitchen.
The creamy shake is packed full of nutrition and fill-you-up fiber, making it a great choice to add to your weekly, or even daily, breakfast rotation.
Feel free to play around with any toppings, as well as the thickness by adjusting the amount of soy milk you add to the blender. Sometimes we let this green monster spread its mighty power to a bowl, and dive in with our spoon instead of a straw. Regardless, get this good guy on your (table)side.
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.
Watermelons are synonymous with summer.
Like the first jump into a lake or pool, the fruit creates a cool, crisp and refreshing experience for the hottest of days. And since it’s made up of 92% water, that experience is a light and hydrating one, too.
These latter traits are ones ice cream just can’t match. Hence why when it comes to choosing between watermelon juice vs. sticky vanilla dripping down our hands, 9 times out of 10 you’ll find us reaching for the melon. That little bicep workout we get from doing so is just an added benefit. (The average melon is 20 pounds, 14 of those pounds being sweet, juicy deliciousness.)
Aside from the obvious benefits of keeping watermelon your summer snack of choice, below are 3 other reasons to chow down. Click here to keep reading…