Posts Tagged ‘Kelsie’s Kitchen’

As a dietitian, I often encourage people to fill half of their plate with non-starchy veggies. Whenever I make zoodles, that goal is easy to meet, and I end up eating at least an entire zucchini. Spiralizers expand your veggie options and provide a noodle substitute if you need to cut out gluten or eat fewer carbohydrates.

Even as a health professional, I believe there’s still a place in life for decadently rich and sweet versions of our favorite foods. But there are small ways you can think like a dietitian and bake like a Grandma.

I am planting some spaghetti squash seeds in my garden this spring (best in early May for Central Missouri), specifically because this Pad Thai recipe made me fall in love with this winter squash. If you have never eaten spaghetti squash, it is usually around 3 pounds and pale yellow. After it is cooked the inside becomes a bowl of noodle shaped starchy veggies, it is pretty incredible! I enjoy telling my patients about this noodle substitute if they are wanting to find a lower calorie and lower carbohydrate substitute for normal pasta.

Lentils are a part of the legume family. Other common legumes include peas, chickpeas, beans, soybeans, and peanuts. Lentils are cheap and they pack many vitamins and minerals like folate, manganese, iron, phosphorous, copper, vitamin B1, and potassium. The energy from lentils sticks with you and keeps you satisfied due to its high protein and fiber content. Lentils aren’t complicated to cook, and to save time, you could cook them in bulk for the week and freeze what you don’t end up using.

The crispy sweet potatoes and creamy avocados, as well as the kick of flavor from the spices and Rotel, make for a very satisfying option to add to your Super Bowl spread!

In general it's best to keep the TV off when eating because it distracts you from utilizing of all of your senses to enjoy your food. That being said, the Super Bowl will likely be an exception to this rule!

This recipe has a nice balance of carbs (the starchy squash), non-starchy veggies (onion, spinach, mushroom, jalapeno), and protein (cheese, chicken). I like the simplicity and how it can be a surprisingly quick recipe if you are good at multitasking in the kitchen. Feel the freedom to switch up the veggies, use rotisserie chicken, and/or use whatever kind of cheese your heart desires.

Beets don’t have the best reputation because many people say they taste like “earth” …so basically dirt. But they are gorgeous and in my opinion have the potential to be delicious with the right preparation. Raw beets have a crunchy texture that turns soft and buttery when they are cooked and their greens are similar in taste and texture to Swiss chard.