Thursday, January 14, 2016

The Bright Side of Your Meal

What does your meal look like on your plate? 

I used to have plain white dishes that I loved because they matched every tablecloth, placemat, center piece, and holiday. I will never forget the night they matched my meal...the whole meal: baked skinless chicken breast, mashed potatoes, and cauliflower. 

Ever since then I try not to go for a monochromatic theme for my meals. 


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And since I try to eat more low calorie I like to fill up on veggies and healthy side dishes. So I'm always looking new ways to make this interesting and delicious. Because I have learned to really like vegetables.

So here are    side dishes I like to serve with my meals. Most recipes/directions for the things below can be found on my Side Dish Pinterest board here.

Variations of Waldorf Salad:
  • Celery, apple, walnut with a dressing of 1 part mayo, 2 parts lemon yogurt, 1/2 part Italian or raspberry walnut vinaigrette. *Remember this dressing. Use any flavor yogurt you like on any of these combos.
  • Chopped lettuce, apple, walnut, dried cranberry
  • Baby spinach, apple, walnut, raisin
  • Chopped cabbage, apple, walnut, (raisin, optional)
  • Or substitute your favorite green, pear for apple, pecan for walnut, grape halves for raisins or craisins.
Green Beans
  • Stir fry  with cut up multi color peppers
  • Stir fry with almond slivers
  • Stir fry with onion slices
  • Stir fry with mushrooms (whole or sliced)
  • Stir fry then stir in salted sunflower seeds
  • Stir fry then stir in sesame seeds
  • Roast with olive oil and garlic

Carrots
  • Roast--the best way ever to eat carrots!
  • Cook in orange juice
  • Cook with brown sugar
  • Shred and mix with apple or pineapple, raisins, peanuts, and a lemon yogurt dressing

Broccoli
  • Stir fry with onions and/or peppers
  • Stir fry with walnuts
  • Roast with garlic
  • Roast with onions and or peppers
  • Salad with apples, raisins, bacon, celery, spring onions, dried cranberries, nuts, or any combination of the above. My favorite dressing is always a combo of a fruit yogurt and a little bit of Italian dressing or olive oil with salt and pepper. You can add a bit of mustard to this one, too.

Sweet Potato
  • Roast in olive oil...mmmmm! My favorite way!
  • Baked and eaten with salt and pepper. (I forgo butter. It's great like it is!
  • Roast with onions and peppers
  • Roast with Brussel sprouts

Brussel Sprouts
  • Roast  in olive oil 
  • Roast with onions and peppers
  • Roast with garlic
  • Grill!

Cabbage
  • Coleslaw with apples or pineapple, raisins or dried cranberries, peanuts or cashews
  • Thai coleslaw--use two colors of cabbage, maybe grate some carrots in it. Make a dressing of 1 part rice vinegar, 1 part sesame or olive oil, some garlic, cilantro, and, a tiny bit of dried red peppers for zing! Toss in sesame seeds or chopped peanuts if you want.
  • Roast! Cabbage steaks--slice cabbage into 1/2 inch thick slices; brush with olive oil and minced garlic. Roast in hot oven till edges begin to brown. Better than you think! You can use wedges, too.
  • Grill! Same as above for roasting, but do it on the grill. Use a basket or grill pan.

Lettuce
  • Toss with just about anything. My favorite is fruit: blueberries, strawberries, orange sections, grapefruit sections, mandarin oranges, mango...or go more greco-roman and do black olives, tomato, feta, cucumbers, sweet multi-color peppers. Just be sure to get lettuce with color! the dark greens and reds will make your salad so much more appealing that iceberg alone.

Peppers
  • Roast (do you see a pattern here?) I think all these veggies taste best roasted with just a little olive oil and salt and pepper. Garlic and onions add a great deal.
  • Add them to just about any vegetable for a pop of color, extra vitamins, crunch, and taste!



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7 comments:

  1. I love finding creative ways to cook with veggies. You should try Brussels sprouts roasted with apples and bacon. It is SO good. When you get a chance I'd love for you to check out the spicy kale recipe I just posted. It's a fun and spicy way to get a great veggie like kale onto the plate. http://fearfultofearlessblog.com/spicy-kale-an-indian-inspired-superfood/

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  2. Skittle's Tagline is "Taste the Rainbow," but I much prefer to taste it in delicious whole food additions to meals than candy. What a beautiful reminder and fantastic practical ideas.

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    Replies
    1. Even when I could eat sugar, Skittles were never a temptation! Now I love this other rainbow! :-)

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  3. Found you on Titus 2sDay thank goodness. I love your creative ways to cook with veggies and fruit. I will be back to see more but thank you for sharing.

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  4. Wonderful suggestions for including more vegetable and a medley of flavors. Thanks for sharing! I like to roast carrots with a little red pepper jelly.

    ReplyDelete

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