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Title : Making vegetables the star of your holiday table
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Making vegetables the star of your holiday table

meals parties are not exactly known for their health value, but what if there is a way to still celebrate the great feasts of foods that you love without completely destroying all the good work you have done in your health and fitness journey? ! You're lucky! It is entirely possible to sit with friends and family this Easter or any upcoming celebration to a delicious, nutritious and festive food.

at the end of winter is a good time to turn your focus to vegetable-based dishes. The weather is starting to warm in colder climates and cool weather vegetables like peas, asparagus, spinach, carrots and are beginning to appear in the markets in early farmers. And there is plenty of room to be creative! Here are two plates of vegetables-tastic and attractions that will be perfect for your meetings.

parmesan risotto with asparagus

6 servings

Ingredients

• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup arborio rice
• 1/3 cup white wine (can sub more vegetable broth)
• 1 pound asparagus, ends trimmed and cut into 1 "pieces
• 1 tablespoon butter
• 1/3 cup grated
parmesan
• Salt and pepper, to taste

Directions

1. put a pot with the vegetable broth and began to simmer .
2. in a second pan, heat olive oil over medium-high heat. Add the onion and rice and cook, stirring frequently, until onion is fragrant and tender (about 3 minutes).
3. Remove the pan from heat and add the wine. Replace the back pan over the heat and stir until the wine is absorbed mostly. Then add in a cup of hot vegetable broth 1/2. Stir until the broth is absorbed mostly, then repeat with another 1/2 cup.
4. Continue adding broth, 1/2 cup at a time, until rice is tender and creamy (may not use all the broth). It should take about 20 minutes. With just a few additions of broth left, add the asparagus in rice.
5. Remove from heat, add butter and Parmesan cheese. Then season to taste. Serve immediately.

nutritional per serving

253 calories, fat 8.5 g, carbohydrates 30.7 g, 11.7 g protein

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Orange honey glazed carrots

4 servings

ingredients

• 1 tablespoon salt
• 2 liters of water
• 1 pound small carrots, peel and tops trimmed
• 2 tablespoons butter
• 2 tablespoons honey
• Zest and juice of 1 lemon
• freshly ground black pepper, to taste

Directions

1. Fill a large pot with salt and water. Bring to a boil, then add the carrots. Cook until carrots are tender fork, about 5 minutes. Remove carrots to a plate, then discard the cooking water.
2. Place the pot back over medium-high heat. Add the butter, honey and lemon juice and zest. Once the butter is melted, add in cooked carrots, and stir gently until well coated. Season to taste. Serve immediately.

nutritional per serving

129 calories, 5.8 g fat, 19.8 g carbohydrate, 1 g of protein

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