Written with love, by Nikki Lian
Feel like you’ve been busting your butt in the gym and not seeing the results you want to? Sprint to the finish line by adding some veggies to your diet. Vegetables contain copious amounts of vitamins and minerals you may be missing from your every day meal plan. Vegetables also contain fiber, that helps regulate the body’s sugars and will keep your blood sugar and cravings in check. Try replacing your rice and pasta this week with a couple of my favorite vegetables and let me know how they come out!
These wonderful little green cabbage look-alikes have a bad reputation if you’ve never tried one. But in my opinion, they are in fact, delicious. Not only do they have high levels of Vitamin C and K, they also contain sulforaphane, a phytochemical containing anti-cancer properties.
Here’s how I cook them:
Chop off the bottoms so their leaves start coming off. Spread the pieces out in a pan and shake on some salt and pepper. Sometimes I even spray a little olive oil. Bake them at 425 degrees for 12-18 minutes depending on your desire of crisp (I even put mine in the broiler for a few minutes so they get extra crunchy).
Here you have a nice little side dish that goes with any type of protein you want to add to it. Who needs complex carbs?
Yams contain antioxidants, which are compounds in plants that protect your cells from damage. Yams also contain a ton of fiber and Vitamin A, which are great for your immune system. You have to stay healthy with all this flu madness floating around! I like to eat these when I’m craving French fries. And believe it or not, it does the job.
Here’s how I like to prep them:
First I wash them really, really well, especially if I’m going to keep the skin on. Although the skin contains the brunt of the carbohydrates, it also has a lot of the fiber. If you’re not a skin-on type of person, then you can peel the skin off. Then slice them down. Again I like crispy, so I slice them thin. Sometimes I’ll feel a little fancy and cut them into the shape of French fries. Either way, spread them on a greased (with olive oil) pan and add some sea salt. These need to be in a bit longer than the Brussel sprouts. I usually leave them in for about 20 minutes at 425. You can stick these in the broiler as well, but make sure you keep an eye on them. Bake them to your desire of crunch.
Once prepared and cooled off a bit, you can eat them like that or, you can have your own home-made sweet potato fries and add some ketchup.
Look, I’m no Paula Dean, but I don’t have tons of time to be in the kitchen and like a lot of you, I get bored from the same old salads. Add a boost of nutrients to your meals and take some time to vegg out!!