When money is tight, it can be challenging to maintain a healthy diet that includes a variety of fruits and vegetables because of their higher cost. The good thing is there are many methods to save costs without sacrificing a diet rich in natural ingredients.
Following these guidelines, you may eat healthily without breaking your wallet and lessen your chances of developing costly health problems down the road.
Vegetarian diets are super healthy. High-fiber diets minimize cardiovascular disease risk, enhance digestive health, and stabilize blood sugar. Vegetables are high in fiber, water, and calories and are ideal for weight loss regimens. Vegetables include vitamins, minerals, and plant compounds. For example, lycopene in cooked tomato carotenoids prevents cancer and boosts immunity.
Simple and Healthy Recipes
Looking for some inspiration on how to use your beautiful harvest? Just couple some veggies with some nutritious grains or legumes, and you’ve got yourself a healthy and easy supper. The following dishes are suitable for such an occasion.
Gazpacho and vegetable pita
- Blend together some bread crumbs, olive oil, and the juice of half a lime. Add in a couple of tomatoes, a cucumber, a green pepper, and half a red onion, and blend until smooth. If you like your mixture chunky, feel free to keep blending. Blend for a few seconds more after adding salt, pepper, and cumin to taste. Give it time to chill.
- Spread a spoonful of hummus inside an open whole-wheat pita.
- Slice some zucchini and carrots and throw in some salad greens, arugula, or anything else that seems good to you.
- Put the gazpacho in a small bowl and serve it with the pita.
Reverse-stuffing red peppers with quinoa
- Peppers should be halved, seeds removed, and laid open-side up on a serving plate.
- Combine corn on the cob with diced tomatoes and cooked quinoa.
- Blend in some low-fat grated cheddar cheese, some canned black beans, one egg, and some seasonings like cumin, chili powder, salt, and pepper, to taste.
- Fill the peppers with the mixture and roast them for about thirty min in a grilling basket.
Grilled Eggplant Steaks with Chickpeas and Salad
- Thinly slice an eggplant so that you get steaks that are three inches in length. Spread some olive oil and freshly ground black pepper on both sides. Cook on a hot grill, turning once until done.
- Chop up two tomatoes, a cucumber, and half a red onion. Throw in a can of chickpeas that you’ve already drained and washed. Dress with olive oil, a splash of red wine vinegar, and some oregano to taste.
- Prepare the eggplant steak as you would normally, and then top it with the salad.