Slimming down after having my son last May took some work, but I had the season on my side. Summer’s glorious bounty of
vegetables made losing weight seem relatively simple: I’d pick whatever veggies looked fresh at the market and then throw
them on the grill with a lean source of protein, such as chicken or fish. Then, I’d round out the meal with a reasonable
portion of a healthy carb-based side, such as brown rice. But as fall creeps on and winter draws near, I’ve realized that my
secret weight-loss weapon—in-season vegetables—works all year round. Incorporating these five fresh-right-now vegetables into
your diet plan can help you win the weight-loss battle this winter.
They’ve gotten a bad rap for scoring high on the glycemic index—which reflects how
much blood glucose rises after eating a food—but a new study out of the University of California, Davis (funded by the Potato
Board) suggests that eating even a potato a day doesn’t sabotage weight loss so long as one is following a healthy
calorie-controlled regimen. One medium potato (5.3 ounces) has a surprisingly reasonable 110 calories.
Related Recipes: 21 Skinny Potato Recipes
At only 29 calories per cup, cauliflower is a low-calorie side—but, prepared
well, it feels substantial. Blend it into a creamy puree, roast it to draw out its nutty flavor, eat it raw in a chopped
salad. This veggie’s mild flavor makes it very versatile.
Related Recipes: Delicious Recipes for the Skinny Starch:
This vegetable is pretty much synonymous with good health—and for good reason: it’s a
great source of beta carotene, vitamin C and phytochemicals, called isothiocyanates, that amp up the body’s detoxifying
enzymes. Kale is also a great vegetable to have on hand when you’re trying to cut calories. Why? Kale is awesome in soups
and, according to several research studies, soups tend to be über-satisfying, which means you can feel full on fewer
calories. (Woo hoo!)
Related Recipes: New
Ways to Prepare Kale and More Winter Greens
Kids love spaghetti squash for its “magical” properties: bake it, flake it
and this seemingly typical vegetable transforms into “noodles.” You’ll learn to love it, too, once you realize it can save
oodles of calories. Serve spaghetti squash with marinara sauce and a sprinkle of Parmesan in place of regular spaghetti for a
dish that delivers less than a quarter of the calories. (Cooked pasta has about 200 calories per cup; spaghetti squash, 42
Related Recipes: Try new recipes for spaghetti squash (and
other winter squash varieties)
: Low in calories and a respectable source of fiber (28 calories and 2 grams
per half cup), these tender, sweet vegetables are a great side to serve every night—as well as an elegant dish to share at
Thanksgiving. Like kale, they’re a source of isothiocyanates. They also deliver vitamins A, C and K.
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