In fact, once you pop open the bag, only a few steps remain: Crack open a can of black beans, drain it, dump the contents onto the salad mix, and toss everything together. With the beans, you’re getting “healthy carbs and protein and fiber,” Averett says. Besides, the addition will help beef up and stretch out the salad for a more filling and long-lasting meal overall. To further increase the bulk, you can also add some avocado slices, as the creamy-textured fruit (yep, avocados are fruits, not vegetables) happens to be an acclaimed source of healthy fat.
Whatever direction you choose, you have a couple different serving options: Eat the mixture as-is for the quickest option, nuke a bag of microwaveable rice to turn it into a bowl, or spoon it into a tortilla or taco shell to act as a filling. “I’ve done all sorts of crazy things with it,” Averett says. If you want something snack-y, you can even turn it into a nacho topping. Just spread a portion over a sheet of tortilla chips, sprinkle on some shredded cheese, and bake the whole thing in the oven.
Even though this Asian-inspired soup is super easy to make, the array of textures and flavors makes it feel “elevated,” Christine Byrne, MPH, RD, a registered dietitian and the owner of Ruby Oak Nutrition in Raleigh, North Carolina, tells SELF—like something that took longer to prepare than a handful of minutes. With its peppery zing, the broth base is a particular highlight. “It really adds a lot,” she notes.
Start by cooking the noodles in the broth, then add the tofu sheets (which are a solid source of protein and major minerals like calcium and selenium, FYI). “Anyone who likes tofu will like these,” Byrne says. If you have any leafy green veggies stashed away in your fridge (like spinach or bok choy), toss those in too for a burst of color (and a boost of fiber), according to Byrne.
Veggies or no veggies, this soup may be especially well-suited to wintertime. With flu season in full swing, many people are dealing with gnarly respiratory symptoms, and some soothing broth could come in clutch. “It’s warm, and everything in there is soft, so it’s easy on your throat,” Byrne says.
With this combo, you can make a delicious meatball sub in no time at all. For the most basic version of the recipe, start by reheating a baguette or two (a good source of carbs). “You can actually put them in the air fryer and they’re so fast [to cook], and they taste just like fresh-baked bread,” Dada says. Meanwhile, the meatballs will contribute some protein and fat to help promote fullness, and can be reheated in either a microwave or conventional oven. (Not into meat? A plant-based alternative made with soy is available, too).
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