Tasty winter recipes you'll love.
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Eat Your Veggies
Sure, fresh veggie options are less plentiful now than in the summer, but they're no less delicious. "You just have to know what to do with them," says New York City nutritionist Cynthia Sass, M.P.H., R.D., author of Cinch! Conquer Cravings, Drop Pounds and Lose Inches (Harper One). "Add small amounts of intense, pleasing flavors to your veggies and you can feel satisfied on fewer calories," says Sass. Her suggestions:
Remove the outer leaves and cut the sprouts in half, toss with extra virgin olive oil and roast on a cookie sheet for 20 to 30 minutes. Drizzle with fresh-squeezed lemon juice and garnish with cracked black pepper.
You can also use brussels sprouts in this hearty winter pot roast. Make recipe >>
Enjoy shredded cabbage in a vinegar- based slaw or in a stir-fry using brown rice vinegar, a splash of fresh citrus juice, fresh grated ginger, scallions and black sesame seeds.
Add in some protein and make your cabbage slaw an entrée portion with this Vietnamese Chicken Salad. Make recipe >>
Cut off the root and stem ends, peel and spread thin slices on a roasting pan, then mist or brush with extra virgin olive oil. Roast at 400° F for 25 to 30 minutes. Drizzle with balsamic vinegar. Or, shred peeled beets with a cheese grater and sauté in extra virgin olive oil with minced garlic until tender. Spoon warm beets over a bed of radicchio and garnish with cracked black pepper and chopped walnuts.
You can also serve them cold in this beet soup for an easy lunch or dinner starter. Make recipe >>
Wash and dry the leaves, place on a cookie sheet, mist with an herb-infused oil and bake at 350° F for about 10 minutes until crisp. Or sauté sliced red onion in a little low-sodium vegetable broth until slightly translucent. Add chopped kale, sauté until tender, then garnish with toasted pine nuts.
Easily incorporate kale into a main dish by serving it with whole wheat pasta, turkey sausage and mushrooms. Make recipe >>
Peel and cut into 1- to 2-inch chunks, and toss in a small bowl with garlic-infused extra virgin olive oil, white pepper and rosemary. Roast on a cookie sheet at 425°F until edges turn golden brown.
Combine celery root with heart-healthy lentils, carrots and apples to make a nutritious and easy soup. Make recipe >>