On the Side
The best thing about Thanksgiving
The star of the holiday table is the turkey, but the supporting dishes steal the show.
They bring variety to your plate and zing to your palate, especially these two sides.
Cornbread is like barbecue: Just about every region of the country has its own variation. My version is California-style, made with healthy ingredients like spelt flour and olive oil. The lemon zest allows me to put the word “beyond” in the name.
Now, the vegetables. There’s increasing scientific evidence that the more vibrant the color, the more nutritious the food. So I set out to create the most colorful salad ever, using beets and carrots.
If I’d had a vegetable crisper instead of crayons as a kid, this would’ve been the result. Happy Thanksgiving and happy, healthy eating!
Try the Healthy Cook's sides!
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Shredded Carrot and Beet Salad
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Beyond Just Good Cornbread
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For more ideas on how to stay healthy during the holidays read Shaped by Faith by Theresa Rowe.
Try our Thanksgiving menu!
Look for Rebecca Katz's new book, The Cancer-Fighting Kitchen at bookstores nationwide.
Get more cooking tips from the Healthy Cook here!
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