Reinvent your veggies

We all know we should eat our veggies- but lets face it- most of us know only a few ways to prepare them. Heres some new ideas...

Spicy Sweet Potato Sticks

Peel 1 sweet potato and cut lengthwise into 3 or 4 pieces, then cut each piece lengthwise into finger-size slices. Add 1 tablespoon olive oil to a bowl and toss with potato to coat. Add a pinch of salt and pepper and 1 tablespoon chili powder blend, paprika, or chipotle steak seasoning. Toss again to coat. Spread potato sticks evenly on a baking sheet and roast at 400 degrees F for 30 minutes, turning them once halfway through. Makes 1 serving.

Crispy Cauliflower

Divide 1 head cauliflower into quarters. Chop each quarter into medium-size pieces and toss with 1 tablespoon olive oil. Make sure each piece is lightly coated. Add a pinch of salt and black pepper and sprinkle with 1 teaspoon cumin. Toss again to coat. Spread cauliflower evenly on a baking sheet and roast at 425 degrees F for 20 minutes, shaking the pan once or twice. Don't pile it up -- the more each piece touches the hot surface, the crispier it'll be. Makes 4 servings.

Mexican Corn

Pull most of husk off an ear of corn and discard, leaving a thin layer. Pull back remainder to remove silks but leave husk attached. Pour 1 teaspoon olive oil into your palm and rub into kernels. Then rub in teaspoon cumin mixed with a pinch of salt. Fold remaining husk back into place. Grill corn for 15 to 20 minutes, turning occasionally. You'll know it's done when kernels are golden with light brown grill marks. Makes 1 serving.

Grilled Greens

Rinse and dry 1 head red romaine lettuce and cut into quarters. Lightly drizzle each quarter with about 1 teaspoon extra-virgin olive oil and sprinkle with salt and pepper. Place on a hot grill, cut side down. Close grill lid to give lettuce a smoky flavor. Let cook about 3 to 5 minutes or until cut sides are just beginning to wilt. Remove from grill, drizzle each quarter with another round of olive oil, and dust with 1 tablespoon freshly grated Parmesan. Makes 4 servings.

Blueberry Balsamic Salad

Rinse and chop 2 cups peppery greens, such as arugula or watercress, and place in a bowl. Add 1/3 cup rinsed and dried blueberries, 1/3 cup chopped cucumber, 1/4 cup chopped scallions, and 2 tablespoons crumbled salty cheese like feta or ricotta salata. Top with bottled balsamic vinaigrette. Makes 1 serving.

BLT Salad

Microwave a strip of precooked microwavable bacon, cool, and chop into bits. Place 2 cups rinsed and dried arugula in a large bowl. Add bacon and 2 seeded, chopped Roma tomatoes and toss until mixed. Make your own creamy dressing: In a small bowl, whisk together 1 tablespoon plain low-fat yogurt, 1 tablespoon Dijon mustard, 1 teaspoon olive oil, clove crushed garlic, and a pinch of salt and pepper. Makes 1 serving.

Carrots and celery beg to be slathered in creamy goodness. Ditch ranch dressing and try:

Spicy Guacamole

Chop 2 avocados and throw in a bowl with 1/4 cup diced red onion, 1/2 cup seeded and chopped tomato, 1/2 seeded and chopped jalapeno, 1 tablespoon chopped fresh cilantro, juice of 1 lime, and 1/2 teaspoon salt. Mash mixture with a potato masher or a fork until it's the consistency you like. Makes 8 4-tablespoon servings.

Lemon-Fresh Hummus

Puree these ingredients in a blender or food processor: 2 cans rinsed and drained chickpeas, 2 cloves garlic, 2 tablespoons plain low-fat yogurt, 1 tablespoon sesame oil, 2tablespoons chopped fresh parsley, 2 tablespoons lemon juice, 1/4 teaspoon lemon zest, and 1/2 teaspoon salt. Makes 12 1/4-cup servings.

The phrase "a little sugar goes a long way" is usually a load of BS. Not so with these two treats;

Baked Brown-Sugar Squash

Halve 2 acorn squash and scrape out seeds. Place cut side down on a baking sheet and roast at 375 degrees F for 30 minutes. Remove from oven and flip. Place 1 tablespoon butter inside each squash. Sprinkle with 1 tablespoon brown sugar and a dash of cinnamon. Return to oven, cut side up, and bake 20 minutes more. Makes 4 servings.

Honey-Glazed Cashew Carrots

Using a steamer basket, steam 1 cup baby carrots. When carrots are just done (about 4 minutes), remove from heat, drain, then return to pot along with 2 teaspoons honey, a pinch of salt, and 1 tablespoon chopped unsalted cashews per serving. Toss to coat. (The residual heat from cooking will melt the honey to form the glaze.) Makes 1 serving.