AUTHOR:
Kim C.

DATE:
January 3, 2017

CATEGORIES:
Healthy Life

READING TIME:
2 minutes

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Recipe Series: Side Dishes

AUTHOR:
Kim C.

DATE:
January 3, 2017

CATEGORIES:
Healthy Life

READING TIME:
2 minutes

If you are anything like me, my favorite part of the meal is often side dishes. While the main dish is delicious, a complementary vegetable makes the meal complete. And a few extra vegetables never hurt anyone, right? They are also great as leftovers heated up in the microwave at work to keep your energy from slumping mid-day. If you feel good, your work only gets better.

I have included two recipes that are easy to create but still have some of those starches we aren’t supposed to overdo, but love to eat.

Recipe – Roasted Winter Vegetable Medley

Serves: 6

 Ingredients
2 parsnips, peeled and cut into 1-inch pieces
3 cups peeled, cubed butternut squash
1 fennel bulb, trimmed and cut into 1-inch pieces
1 onion, cut into wedges
3 tbsp. olive oil
1 1/2 tsp. ground cumin
1 tsp. ground cinnamon
1 1/4 tsp. chili powder
1/2 tsp. turmeric

 Directions

Preheat oven to 450 degrees F. Combine parsnips, squash, fennel, and onion in a large bowl. Combine the remaining ingredients in a small bowl; then sprinkle the mixture over the vegetables and toss until coated. Roast for 20-25 minutes or until the veggies are tender.

Recipe source IDEA Health and Fitness Association.

Nutrition Per Serving: 170 calories; 7 g total fat; 1 g saturated fat; 6 g fiber; 30 mg sodium; 0 mg cholesterol; 26 g carbohydrates; 2 g  protein

Recipe – Skinny Cumin Potatoes

Serves: 8

Ingredients

2 pounds potatoes, peeled, cut into 1/4-inch thick pieces
1 tbsp. olive oil
2 tbsp. ground cumin
2 tsp. ground turmeric
2 tsp. curry powder
1/2 tsp. chili powder
1 tsp. ground black pepper

Directions

Place potatoes in a saucepan and add enough water to cover them.

Boil water and allow potatoes to cook until just tender. Check potatoes by sticking a knife in them and seeing if the knife comes out easily. Pour off water and cut potatoes into quarters. Set aside to keep warm until use.

In a large skillet add the oil and heat over medium-high heat. Sauté the cumin, turmeric, chili powder, and curry powder for one minute. Add potatoes. Cook until covered evenly with all spices and lightly browned. Toss with fresh cracked pepper. Serve warm and enjoy.

*You can also refrigerate these and serve them as a cold potato salad—which is much lighter and healthier than the traditional version!

Recipe source the Nutrition Twins

Nutrition Per Serving: 77 calories; 2 g fat; 0 g saturated fat; 8 mg sodium; 13 g carbohydrates; 2  g fiber; 1 g sugar; 2 g protein

This brings a close to our recipe series. I hope you’re able to enjoy these easy-to-make, healthy, and plain delicious meals soon.

Bon appétit!


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Kim C.

Kim works as the Fitness Specialist at Reynolds Headquarters where she helps employees better understand the steps to developing a healthy lifestyle. She graduated from Hope College in Holland, Michigan, with a degree in Exercise Science and is an American Council on Exercise (ACE) certified group instructor and an American College of Sports Medicine (ACSM) certified personal trainer. Her passion is running, and she regularly participates in 5k runs in the Dayton area.