Get a jump on looking and feeling great in the New Year with tips on smart feasting. From Dr. Oz's take on the best way to avoid hangovers to guilt-free party noshing, hear what the experts tell Fox News's Lilian Huang Woo. Take a LISTEN:
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Veggie-Loaded Lentil Soup
1 teaspoon olive oil
1/ 4 chopped yellow onion
1/ 2 medium carrot, peeled and diced
1/ 2 celery stalk, diced
1/ 2 medium zucchini, diced
4 green beans, halved
2 1/ 2 tablespoons dried green lentils
1/ 2 teaspoon dried basil
1/ 2 teaspoon dried thyme
1/ 2 teaspoon dried oregano
1/ 2 (15-ounce) can crushed tomatoes
1 cup low-sodium vegetable broth
2 Swiss chard leaves, torn (baby spinach also works)
Freshly ground black pepper
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery and sauté for 3 to 4 minutes.
Add the zucchini and green beans and sauté for 2 to 3 minutes. Stir in the lentils, herbs, tomatoes, and broth; bring to
a boil. Cover, reduce the heat to medium-low, and simmer for 25 to 30 minutes, until the lentils are tender. Toss in the
Swiss chard and season with salt and pepper. Carefully transfer the soup to a blender and puree.
340 CAL, 6 G FAT, 17 G PROTEIN, 56 G CARB, 13 G SUGAR, 14 G FIBER, 250 MG SODIUM
When you're having a crowd for a holiday feast, serve veggies in their fanciest party dresses. You'll love these sides so much, you'll want to make them your mains.
Roasted Brussels Sprouts with Grapes
1 1/ 2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1/ 2 teaspoon coarse salt
1/ 4 teaspoon freshly ground black pepper
3 large shallots, sliced 1/ 4 inch thick
2 cups red seedless grapes
1 tablespoon red wine vinegar
1/ 8 cup unsalted roasted almonds, coarsely chopped
Preheat the oven to 425°F.
On a rimmed baking sheet, toss the Brussels sprouts with 2 tablespoons of the olive oil, the salt, and pepper.
On a separate rimmed baking sheet, toss the shallots and grapes with the remaining 1 tablespoon olive oil. Roast the sprouts and grapes, turning when browned on one side (about 20 minutes for sprouts, 15 minutes for grapes), and roast until browned all over, 25 to 35 minutes total.
Combine the vinegar with 1 tablespoon water and add to the baking sheet with the grapes. As it steams, deglaze the pan, stirring up any browned bits from the pan with a wooden spoon. Toss the grape mixture and sprouts together, and top with the almonds.
149 CAL, 8 G FAT (1 G SATURATED), 4 G PROTEIN, 17 G CARB, 9 G SUGAR, 4 G FIBER, 142 MG SODIUM PER SERVING
MAKES 16; SERVING
SIZE 4 PIECES
4 ounces bittersweet chocolate, finely chopped
1/ 2 teaspoon canola oil
1 tablespoon unsalted nuts
1 tablespoon pomegranate seeds
1 tablespoon dried fruit (chopped, if large)
1 tablespoon candied ginger
Put the chocolate and canola oil in a microwave-safe bowl and microwave on high for 1 minute. Stir until smooth and cool to the touch. Line a baking sheet with parchment paper. One teaspoon at a time, dollop the chocolate onto the baking sheet, spreading each dollop out with the back of a spoon.
In a small bowl, mix together the nuts, pomegranate seeds, dried fruit, and candied ginger and spoon the mixture over the rounds. Chill until firm, about 1 hour. Keep the chocolates refrigerated until ready to serve.
188 CAL, 15 G FAT, 4 G PROTEIN, 19 G CARB, 12 G SUGAR, 4 G FIBER, 2 MG SODIUM PER SERVING
Broccolini is a hybrid of broccoli and kai-lan, with longer, thinner stalks and smaller, looser florets than regular broccoli. You can find it in most Asian markets and many supermarkets (where it may be labeled "brocolette" or "baby broccoli"). If you can't find it, regular broccoli also works well. (See Variations below for cooking time.)
2 tablespoons extra virgin olive oil, divided 1/4 cup bread crumbs, fresh and coarse 1 clove garlic, minced sea salt and freshly ground black pepper, to taste 1 pound broccolini 1 tablespoon flat-leaf parsley, finely chopped flake sea salt (for garnish)
Preheat oven to 425°F.
Heat 1 tablespoon oil in a heavy skillet over medium heat. Add breadcrumbs, garlic, and a pinch of salt and pepper, tossing to coat. Cook 2 minutes, or until crumbs are golden, stirring frequently. Remove from heat, and set aside.
Place broccolini in a roasting pan or on a sheet pan. Drizzle with remaining 1 tablespoon oil, and sprinkle with salt and pepper. Toss to coat, and spread in a single layer. Roast 6 minutes, turn broccolini, and roast 5 minutes. Sprinkle with breadcrumbs, and roast 1-2 minutes, or until crisp-tender and browned in spots. Sprinkle with parsley and flake sea salt.
Variations: Can't find broccolini? Substitute regular broccoli, cut into florets, and roast 20-25 minutes.