Monday, December 6, 2010

Bring Color to Your Veggie Dishes

Stir fry or steamed veggies can be a great entree or side dish for people with food allergies or other dietary restrictions. To make veggies as appetizing to the eyes as they are to your palette, try making the dish as colorful as possible. Whenever possible, use fresh vegetables instead of frozen or canned.

Pictured are mushrooms, sugar snap peas, and red, yellow and orange bell peppers cooked with olive oil, salt and pepper. Add any other seasonings or vegetables you have on hand to vary up the dish. If you are not allergic to soy, you can substitute the salt with tamari (wheat-free soy sauce) for an Asian flare. Or throw in fresh chopped tomatoes for more acidity. If you are not vegetarian, a lean meat dish would be a tasty accompaniment and would keep that meal low-carb and healthy.

No comments:

Post a Comment