These little tweaks really do add up to lighter and more nutritious meals.
All types of vegetable noodles, from beet to squash, are available in the produce aisle or make your own. Serve in place of pasta or mix with whole-wheat spaghetti to bump up the fiber and cut calories.
SAY YES TO YOGURT
Creamy and delicious, yogurt is a great way to add calcium and probiotics to dishes that require cream or mayonnaise. Enjoy it baked into muffins, stirred into sauces, or whisked into dressings.
Greens like kale, collards, and Swiss chard bring color and nutrients to your plate. Stir them into soups, sauté them for a side, or add them to sandwiches.
“Work With What You Got!”
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