Nutritious vegetable recipes for weight loss after the holidays

After the big Christmas party and in the winter cold, not only can our mood be gloomier than usual, viruses also put a hard test on our immune system, which is why it is especially important to reach for healthier foods. Fortunately, even in winter there is a large selection of fresh domestic vegetables and fruits available in stores, with a little imagination and attention it is possible to eat a balanced diet while keeping the calories you consume in check. In addition, for example, it is worth buying domestic paprika because it also has a higher vitamin content – so it is not only worth paying attention to how many vegetables we eat, but also to where they come from.

Roasted and boiled is even better

According to DélkerTÉSZ research, the largest part of Hungarians, 34 percent, only eat vegetables 2-3 times a week, and only 31 percent eat fruit 2-3 times a week. Of course, it’s no wonder that during this period we want raw salads less, we prefer something cooked, warm and spicy. The good news is that there are vegetables that benefit from heat treatment and not only lose their value, but become even healthier as a result of cooking. Such is the case with kale, which contains so-called goitrogenic substances, and these can worsen the functioning of the thyroid gland. By steaming and cooking, these substances evaporate, but the immune-boosting and anti-inflammatory effects of the vegetable with high antioxidant and calcium content are not significantly impaired. In addition, cabbage is a popular ingredient in various diet diets, thanks to its high fiber and low calorie content. Similarly, experts strongly recommend that tomatoes be eaten boiled or fried, as the effect of lycopene, which is a strong antioxidant, increases during these processes. Lycopene – to which tomatoes owe their color and which can also be found in smaller quantities in red peppers – has a tumor-preventing effect, which is now confirmed by numerous research results.

With hot soup against the cold

Tomato soup should not only be made from concentrate or bottled sauce. The end result is more exciting if the halved tomatoes are sprinkled with olive oil and placed in the oven, and baked in about 25 minutes until the edges are browned, this little meat gives the extra flavor. Simmer onions in a pan, then, when soft, add garlic and chili, add fried tomatoes and season with salt and pepper. When pureed, a thick puree is obtained, which can be diluted with water or stock to improve taste. A similarly healthy and delicious soup can be made from roasted capsicum. The steps are almost the same as making tomato soup, but the skins and seeds of the peppers must be removed after roasting, and the flavors can be fooled by adding a little balsamic vinegar. At the end, you can pour cream into the almost ready soup, so you get a more calorie-rich and filling dish.

It is also perfect with meat

Roasted peppers and tomatoes are not only excellent for soup, they can be used to make a very delicious cream to accompany meat. Pureed with a stick blender, with minimal seasoning, we get an exciting cream from the vegetables prepared in the oven, which can also spice up a hamburger patty or csevapcicsa. But if you’re still tempted by a bigger carbohydrate bomb, it’s also great as a pasta sauce. With a little toasted bacon, we can make a real filling winter dinner.