Warning: You may wish you had a time machine after reading this post. Because what you’ll discover is that, for years, you’ve been missing out on a ridiculously tasty treat — baked vegetable peels.
When prepping potatoes, carrots, parsnips, and other root vegetables, it’s common practice to first wash and then remove the outer layer of skin. But the next time you ready these ingredients for a recipe, throw out old habits instead of the scraps. And then set those peels aside to bake into a crunchy, chip-like snack to enjoy between meals or while making the meal.
A new study shows it pays to eat a more-vegetable-than-meat diet. But what if you’re not a fan of the green stuff? Here are some “gateway veggies” to consider.
Can’t cut meat completely? You don’t have to. People who follow a “pro”-vegetarian diet — which involves eating more plant-based foods than animal products — have a lower risk of dying from heart disease and stroke, says new research from the American Heart Association EPI/Lifestyle meeting.
In fact, people in the study who ate the most pro-vegetarian(so that 70 percent of their food came from plant sources) had a 20 percent lower risk of dying from these causes, compared with those who ate the least plant-based foods (where 20 percent of food came from plant sources).
Sweet potatoes aren’t the only challenger to the conventional potato’s French-fried dominance. In fact, there are many fruits and veggies that make for a great alternative to french fries (or what our British friends might call chips).
So, if your comfort food cravings demand a little more creativity, or you’re just looking for a new way to serve some winter CSA staples, try these fries.