The 8 Best Veggies to Spiralize If You’re Trying To Lose Weight


Women's Health |

By Kirsten Granero

You think you know veggie noodles, but you have no idea.

For many, veggies have long been regarded as dinner’s sidepiece. That is, until the spiralizer made it possible and trendy to spin everything from courgette to broccoli (yeah, broccoli!) into the foundation of a satisfying meal.

Read on for the best veggies to spiralize if you’re looking to shed a few kilos—and easy, nutritionist-approved ways to whip up those veggie noodles tonight (and the next night, and the next).

1. Courgette 

Why: “With roughly 83 kilojoules per cup, courgette linguine is the perfect addition to a weight-loss menu,” says registered dietician Joy Bauer, author of From Junk Food to Joy Food: All the Foods You Love to Eat… Only Better. That’s because it’s packed with filling fibre, so you feel satisfied for less kilojoules.

Try: After spiralizing your courgettes sauté them in a pan with garlic powder and onion powder for a couple minutes. Then, top with your favourite ostrich mince meatballs and marinara.

2. Sweet Potatoes 

Why: Sweet potatoes are naturally sweet (hence the name) and can keep you from overeating—thanks to that filling fibre, says registered dietician Kara Lydon, author of Nourish Your Namaste and founder of The Foodie Dietitian Blog.

Try: Bake spiralized sweet potatoes at 200 degrees for 25 minutes. Serve with salt and pepper for a healthier version of shoestring fries.

3. Carrots

Why: Carrots are sweet and starchy without being high in kilojoules and carbs, like pasta, says Bauer.

Try: Sauté 1 to 2 cups of carrot noodles with 1 to 2 teaspoons of whipped butter, which has less kilojoules than regular, and a dash of cinnamon for eight to 10 minutes.

4. Beetroot

Why: Beetroot is a great source of (you guessed it) fibre. And they’re low in kilojoules and taste great, says Bauer. “That makes them a great addition to any weight-loss plan,” she says.

Try: Spread beetroot noodles on a baking sheet. Roast at 200 degrees for 25 to 30 minutes—until noodles are tender. Let them cool at room temperature, then toss with crumbled goat cheese, toasted walnuts, 2 to 3 tablespoons olive oil, and salt and pepper to taste.

5. Butternut

Why: “This root vegetable is a nutrition powerhouse and a solid source of fibre,” says Lydon. Plus, nothing says, “Hey, fall! I missed you!” like butternut squash. Yum.

Try: For comfort food that won’t leave you bloated, sauté spiralized butternut squash “noodles” with olive oil and sage, then top with toasted walnuts and shaved pecorino romano.

6. Cucumbers 

Why: Cucumbers are made up of 95 percent water with only 167 kilojoules per cup. So it’s the perfect low-kilojoule, hydrating snack when the 4 p.m. muchies hit, says Bauer.

Try: Toss spiralized cucumber noodles with 1 cup of sliced white onion, 1 tablespoon of fresh chopped dill, 2 tablespoons of white wine vinegar, and sea salt and pepper to taste.

7. Broccoli stalks 

Why: “The fibre found in broccoli provides digestive support by protecting the health of our stomach lining and regulating gut bacteria,” says Bauer. And healthy gut bacteria can fight bloating and keep your digestive system on track (which is always good, right?).

Try: The key to spiralizing broccoli is using the long stalks, not the heads (just FYI). After turning your stalks into noodles, steam or sauté the broccoli pasta, and toss it with your favourite pesto or red sauce. Then, top with diced tomatoes and freshly chopped basil.

8. Red cabbage 

Why: “Red cabbage is bursting with antioxidants, which may help reduce inflammation in the body,” says Lydon. And that’s great news since studies show that abdominal obesity is associated with chronic inflammation, she says. Though it sounds weird, spriralizing one of these babies is easier than you think!

Try: Mix spiralized red cabbage, Greek yogurt, apple cider vinegar, Dijon mustard, and green onions for a healthy coleslaw alternative.

Looking for more? Here are seven insanely delicious ways to eat ‘zoodles’ for dinner.

This article was originally published on www.womenshealthmag.com

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