Cauliflower is a great vegetable you can use to make savory dishes a little lighter: grate it and substitute for cheese in sauces, for parts of flour in pies, pizza and dumplings or instead of rice. Here’s how to use it for pizza.
with Broccoli, Sweet Pepper, Arugula and Almonds
This easy dish is perfect for weeknight eats. It gives you at least 2 servings out of your 5-a-day making sure you’re getting all the vitamins and minerals to stay fit. Use up any vegetables in your fridge – almost anything works for this dish.
The creamy texture of avocado is the perfect spread for a sandwich. No butter, margarine, mayo or ranch is needed if you have a fresh avocado at home. And there is no need to prepare it in any way–just use a butter knife and spread the nutty deliciousness right on your toasted bread, add toppings to your liking and load up on vitamin C, thiamine and riboflavin!
This elegant member of the cabbage family comes in white, green and also purple (who would have thought?). Cauliflower is a nutritious vegetable as it is a good source of vitamin C and has a fair amount of iron. You can eat it raw or cooked–I prefer to quickly steam it to make it more digestible and keep its delicate flavor, crunchy consistency and bright color. I find that cauliflower is the perfect ingredient to make almost any dish a little lighter and healthier–like in this light gnocchi recipe.
The light and delicate flavor of zucchinis makes this vegetable extremely versatile. I love to use it in an array of different ways: as veggie noodles, in casseroles, tempura fried, stuffed and baked, on the grill, in pancakes, cupcakes and cakes. This time, I used the kitchen all-rounder instead of lasagna noodles to make the typically indulgent dish a bit lighter, healthier and packed with vitamins.