just try it

Give these nutritional powerhouse foods a fresh look or try them for the first time.

This once-dreaded side gets a tasty overhaul as a crunchy and nutritious flatbread topper.

brussels sprouts

If you avoided them as a kid, it’s time to give Brussels sprouts another try. It’s all in how they’re prepared. Get them crisp and caramelized by roasting or sautéing. If they turn Army green, they’re overcooked—and you’re in for a plate of bitter and mush. For no-fuss nutrition, try them raw. Just ½ cup contains two-thirds of your daily value of vitamin C and 4 grams carb.

Brussels Spouts and Goat Cheese Flatbread

Bake 1 Flatout Artisan Thin Pizza Crust Rustic White at 425°F 5 minutes or until crisp. Spread with 1 oz. soft goat cheese (chèvre). Top with ½ cup thinly sliced fresh Brussels sprouts, 3 Tbsp. snipped dried apricots, and 2 Tbsp. toasted chopped walnuts. If desired, bake 3 to 5 minutes more. Top with ½ tsp. each honey and lime zest.

serves 2 (½ flatbread each) CAL 255, FAT 13 g (5 g sat. fat), CHOL 13 mg, SODIUM 333 mg, CARB 34 g (4 g fiber, 11 g sugars), PRO 10 g

beets

Colorful beets are exactly what health experts are talking about when they say to “eat the rainbow” for heart-healthy and cancer-fighting benefits. Buy beets with smooth skin and fresh stems. To store, remove stems and place in a plastic bag in the fridge up to three weeks.

Beets are sweet, but they can taste a little earthy. If that turns off your taste buds, we have you covered with this recipe: Tangy Greek yogurt, garlic, and lemon bring the best of beet flavor into focus. For optimal results, roast beets to maximize their natural sweetness. Save time by cutting them into chunks and boiling until tender, about 25 minutes, or just buy precooked beets.

Add a pop of color to your grocery cart with beets. They star in this flavor-packed dip that makes it easy to reach your five daily servings of fruit and vegetables.

Beet Hummus

In a food processor combine 1 lb. cubed cooked beets; 15 oz. canned reduced-sodium chickpeas, rinsed and drained; 3 Tbsp. each tahini and lemon juice; 2 cloves garlic, minced; and ¼ tsp. salt. With processor running, add 3 Tbsp. canola oil. To serve, swirl in 2 Tbsp. plain fat-free Greek yogurt.

serves 10 (¼ cup each) CAL 131, FAT 7 g (1 g sat. fat), CHOL 0 mg, SODIUM 250 mg, CARB 15 g (4 g fiber, 4 g sugars), PRO 4 g

turnips

The humble turnip seems an unlikely candidate for a resurgence, but the lavender-skin root vegetable is getting a second look. It’s versatile (bake, boil, roast, or mash), high in vitamin C, and has just 4 grams of carb per ½ cup. Peeling is optional, too—just give turnips a good scrub if you plan to eat the skin.

This quick and easy one-pan recipe will reacquaint you with the turnip. Pair this dish with pork, chicken, or steak for a hearty meal.

Don’t toss those greens! Cook them as a side. Boil the greens 20–25 minutes, drain, then season with a little salt and lemon juice.

Honey Butter Turnips

Heat a 15×10-inch baking pan in a 400°F oven 5 minutes. Spread 1 lb. turnips, peeled and cut into 1¼-inch pieces, in hot pan. Drizzle with 3 Tbsp. honey and 2 Tbsp. unsalted butter, melted, and sprinkle with ¼ tsp. salt. Roast 35 minutes or until turnips are tender, stirring once. Transfer to a serving dish. Sprinkle with ⅛ tsp. black pepper and snipped fresh thyme.

serves 5 (½ cup each) CAL 105, FAT 5 g (3 g sat. fat), CHOL 12 mg, SODIUM 178 mg, CARB 16 g (2 g fiber, 14 g sugars), PRO 1 g

avocados

Avocados contain monounsaturated fat, which reduces cholesterol levels when it replaces some of the saturated fat in a diet. But the calories add up quickly: ½ cup avocado slices equals 117 calories. Still, its fiber content—5 grams per ½ cup—slows digestion, so you’ll feel full longer. Toss it into salads and salsas or mash for guacamole (just add lime juice to prevent browning).

Avocado and Pesto Stuffed Tomatoes

Step One Cut a thin slice from the tops of 30 cherry tomatoes. (If necessary, cut a thin slice from the bottom of each tomato so it stands upright.) Using a small spoon or a melon baller, carefully hollow out tomatoes. Invert tomatoes on a baking sheet lined with paper towels. Let stand 30 minutes to drain.

Step Two For filling, in a food processor combine ½ of a medium avocado, peeled and cut up; 2 oz. cream cheese, softened; 2 Tbsp. basil pesto; and 1 tsp. lemon juice. Cover and process until smooth. If desired, line a serving platter with fresh basil leaves. Spoon filling into tomatoes and place on platter. If desired, sprinkle with cracked black pepper. Serve immediately or loosely cover with plastic wrap and chill up to 4 hours.

serves 15 (2 stuffed tomatoes each) CAL 36, FAT 2 g (2 g sat. fat), CHOL 4 mg, SODIUM 32 mg, CARB 2 g (0 g fiber, 2 g sugars), PRO 0 g