Weekend Weigh-in

Don’t have a taste for “rabbit food” but want to add the nutrition of fruits and veggies to your diet? Try sneaking them into the dishes you already love for unique texture and flavor!

Svelte Bunny

Imagine chicken salad. Now imagine it’s Waldorf chicken salad. Go, imagination train! You just threw grapes in!

I love doctoring chicken salad (tuna salad, too!). I cut back on gluten by putting the salad over lettuce rather than on bread. Romaine or raw spinach leaves add lots of nutrients, but iceberg will work in a pinch. Be creative in your toppings — I’ve found that grapes, blueberries and sliced apples all work well. Sometimes I’ll even throw a few cashews on top (use sparingly).

Another easy way to add nutrition is to pick a staple. Choose something versatile that you can throw into a variety of different meals: I chose tomato. For example, I like to make instant rice dishes (ones that say that a serving or two of vegetables is included in the bag), and while the rice microwaves (I’m a master chef), I slice two tomatoes into bite-size chunks. Once the rice has finished cooking, I throw these tomato bits on top. The cool temperature as well as the flavor and texture set the tomato apart from the steamy rice, which makes for a tasty combination in each bite.

Mmm, pasta. Chef Curtis Stone made a great suggestion on this episode of The Biggest Loser: Replace half of your pasta with sliced vegetables like cooked zucchini. In his words, “Much less calorie, you still get all the benefits from the pasta, and of course, all the goodness from the vegetables.” This tasty replacement cuts 248 calories from a single serving of pasta!


et cetera