Give Your Diet a Veggie Boost
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:
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. 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. 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 CheeseRecipe courtesy of The Lemon BowlYield: 41/2 medium red onion, thinly sliced1 lime, juice onlysalt, to taste4 slices crusty, whole-grain bread, toasted1 cup Sabra Veggie Fusions Southwestern Guacamole2 ounces Cotija cheese, crumbled4 large radishes, thinly slicedcilantro sprigs (optional)In small bowl, toss together onion slices with lime juice and salt, to taste; let sit 5 minutes, or as long as overnight.Top each piece of toasted whole-grain bread with 1/4 cup guacamole.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 GuacamoleRecipe courtesy of Emily BitesYield: 81 tablespoon chili powder1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepper1 pound raw lean, trimmed flank steak, cut into thin strips1 tablespoon canola oil8 tortillas (6 inches each)1 cup chopped lettuce leaves8 tablespoons Sabra Veggie Fusions Southwestern Guacamole4 tablespoons clover sprouts4 grape tomatoes, sliced1 radish, thinly slicedIn small dish, combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.Place uncooked steak strips into re-sealable plastic bag and add spice mixture. Seal bag and shake/turn until steak is coated with seasoning.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.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.