It’s little secret that eating more nutritious veggies is an essential element of healthier eating. Fortunately, finding ways to boost the veggie content of your favorite dishes may be easier than you think.
Put a creative twist on your meals from breakfast through dinner with these tasty tips:
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Experiment with new flavors to enhance the dishes you enjoy regularly. If a ham and cheese omelet is your standard breakfast fare, try adding fresh tomato, peppers and mushrooms for a whole new taste. If you tend to keep things simple, get creative when it comes to topping your morning toast, such as this version that features avocados and radishes. Then at dinner time, give basic pasta a bump by adding broccoli or spinach to your sauce.
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Look for veggie-rich versions of your favorite condiments, dips and sauces. For example, Sabra’s Veggie Fusions Guacamole has tons of added vegetables with 30 percent less fat than classic guacamole. Available in Garden Vegetable and Mango Lime, you can also opt for the Southwest flavor and get your fiesta fix with a hearty combination of guacamole, sweet corn and rich black beans – the perfect complement to a spicy steak taco.
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Find new flavor combinations by swapping out calorie-laden carbs. Ditch the bread and instead use leaves of lettuce to wrap your sandwich. Traditional cold cuts, chicken salad and even burgers taste great nestled in fresh, crisp leafy greens.
Get inspired with more ideas to up your veggie intake at sabra.com.
Avocado Toast with Radish and Cotija Cheese
Recipe courtesy of The Lemon Bowl
Yield: 4
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1/2 medium red onion, thinly sliced
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1 lime, juice only
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salt, to taste
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4 slices crusty, whole-grain bread, toasted
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1 cup Sabra Veggie Fusions Southwestern Guacamole
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2 ounces Cotija cheese, crumbled
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4 large radishes, thinly sliced
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cilantro sprigs (optional)
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In small bowl, toss together onion slices with lime juice and salt, to taste; let sit 5 minutes, or as long as overnight.
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Top each piece of toasted whole-grain bread with 1/4 cup guacamole.
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Place equal parts pickled red onions, crumbled Cotija cheese and radish slices on top of each piece of toast. Garnish with cilantro, if desired, and serve.
Spicy Steak Tacos with Southwestern Guacamole
Recipe courtesy of Emily Bites
Yield: 8
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1 tablespoon chili powder
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon dried oregano
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1/2 teaspoon paprika
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1 1/2 teaspoons ground cumin
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1 teaspoon sea salt
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1 teaspoon black pepper
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1 pound raw lean, trimmed flank steak, cut into thin strips
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1 tablespoon canola oil
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8 tortillas (6 inches each)
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1 cup chopped lettuce leaves
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8 tablespoons Sabra Veggie Fusions Southwestern Guacamole
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4 tablespoons clover sprouts
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4 grape tomatoes, sliced
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1 radish, thinly sliced
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In small dish, combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.
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Place uncooked steak strips into re-sealable plastic bag and add spice mixture. Seal bag and shake/turn until steak is coated with seasoning.
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Pour oil into large skillet and bring to medium heat. Add seasoned steak strips and stir to coat steak with oil. Cook, stirring and flipping occasionally, about 5 minutes, or until steak strips are cooked to taste. Remove from heat.
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Warm tortillas slightly in microwave then lay out to fill. Divide lettuce and steak between tortillas and top each with 1 tablespoon of guacamole. Sprinkle each taco with sprouts and slices of tomato and radish.
SOURCE:
Sabra