Put into a soup pot 1 can of no-salt-added red beans (drained), 4 cups low-sodium vegetable juice like Knudsen’s Very Veggie Low-Sodium Juice, 2 to 3 teaspoons oregano or Italian-style seasoning, and 2 cups of any veggies you already have sitting in the refrigerator bin, such as carrots, celery, and onions. Rough-chop the vegetables into bite-size pieces and bring to a boil, simmering until vegetables are crisp-tender, about 10 to 15 minutes. If desired, top with a tablespoon of fat-free sour cream.
Grilling coaxes sweet-savory depth from endive and red onion in this delicious vegetarian side dish. Fresh figs lend a bright, jammy acidity in the summer, but don't hesitate to use dried come winter. Leave the root ends attached when trimming your onions and endive, so they hold together and don't slip through the grill grates. Serve as a salad, or eat alongside grilled chicken, steak, salmon, seared scallops or whole roasted fish.
Cynthia Sass is a registered dietitian with master's degrees in both nutrition science and public health. Frequently seen on national TV, she's Health's contributing nutrition editor, and privately counsels clients in New York, Los Angeles, and long distance. Her latest New York Times best seller is S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches. Connect with Cynthia on Facebook, Twitter and Pinterest.
Mansour, M. S., Ni, Y.-M., Roberts, A. L., Kelleman, M., RoyChoudhury, A., & St-Onge, M.-P. (2013, October 1). Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: A pilot study. Metabolism, 61(10), 1347–1352. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3408800/