Here’s a healthy side dish that’s quick and easy to prepare. From Kroger.

Ingredients

• 1 1/4 pounds Brussels sprouts, trimmed and “shaved” or sliced thin (about 7 cups)
• 3 tablespoons olive oil
• 4 cloves garlic, sliced thin
• 1/2 teaspoon hot pepper flakes
• 1/4 teaspoon sea salt
• 1 lemon, zested and cut into 8 wedges

Directions 

• Step 1
  Preheat oven to 450°F. When the oven is hot, drizzle a large sheet tray with olive oil and place in the oven to heat it. Heat pan 5 minutes. Toss the shaved Brussels sprouts onto the hot pan; scatter garlic, pepper flakes, and salt evenly over the sprouts and return the pan to the oven.
• Step 2
  Roast the Brussels sprouts until just beginning to brown, about 20-25 minutes, stirring once halfway through baking time.
• Step 3
  Toss the Brussels sprouts with lemon zest and juice squeezed from 4 of the lemon wedges. Serve the Brussels sprouts with remaining lemon wedges on the side. Refrigerate leftovers.

Nutrition Facts
Recipe makes six servings.
Per Serving: 190 calories; 7g total fat; 1g saturated fat; 0mg cholesterol; 280mg sodium. 9g carbohydrates; 3g fiber; 2g sugar; 3g protein

Here’s a new salad that’s refreshing and packed with healthy fiber to help you achieve your fitness goals. Chopped salads are a fun departure from ordinary salads and are quite simple to make. Always add a side of lean protein for a perfect meal.

What You Need
Serves 1

• 1 cup cabbage
• One carrot
• 1 green onion
• One Tablespoon fresh cilantro
• 1 Tablespoon sliced almonds
• 2 teaspoons sesame low-fat dressing
• ½ cup cooked chicken breast

Instructions

1. Chop the cabbage, carrot, onion, and cilantro into very small pieces. Add the almonds and toss with dressing.
2. Top with chopped chicken breast.

Nutrition
One serving equals 276.5 calories, 7.5g fat, 468mg sodium, 27g carbohydrate, 7g fiber, and 26g protein.

How often does your dinner mostly consist of fresh, vibrant produce? The nutrients and fiber found in greens and veggies are vital and delicious! Give this salad a try and add some sliced, grilled chicken breast for added protein. Hopefully this recipe will inspire you to include more veggies and greens in every meal!

Courtesy of RealHealthyRecipes.com

What you need
Serves 6

3 mandarin oranges
2 tablespoons olive oil
3 yellow beets
⅛ teaspoon Liquid Stevia
3 red beets
2 tablespoons apple cider vinegar
3 grapefruits
1 teaspoon sea salt
¼ teaspoon black pepper
6 cups Baby Arugula, fresh
¼ cup pistachios, chopped

Instructions

1. Preheat oven to 350 degrees F. Trim the beets, wash and place in an 8×8 casserole pan with ¼ cup of water. Cover with aluminum foil and bake for an hour, until tender. Remove from the oven, uncover and cool completely. Peel the beets and slice into wedges.

2. Cut the ends off the grapefruits, and slice off the peel and the white pith. Remove cut into segments and peel the membrane off each slice. Reserve ¼ cup of grapefruit juice.

3. Whisk together the olive oil, stevia, vinegar, sea salt, black pepper and reserved grapefruit juice. Toss the dressing with the beets and grapefruit wedges.

4. Arrange the arugula on a platter. Top with the beet and grapefruit mixture and sprinkle with pistachios.

Nutrition
One serving equals 142 calories, 6g fat, 15g carbohydrate, 4g fiber, and 2g protein.