Unlikely Yum: Healthy Swaps For Your Winter Comfort Food Favorites

It’s freezing outside, and all I want to do is curl up on the couch in my yoga pants and delve into a piece of flaky white fish with a colorful array of steamed vegetables on the side… said no one, ever. Give me a heap of macaroni and cheese that I can dive into, and we’re talking. Comfort food is where it’s at this time of year, but how do I reconcile that with the New Year’s resolutions that I’m holding on to for dear life?

Fortunately, I’ve found a few tricks that are allowing me to sneak some goodness into the richest of my favorite cold-weather meals. It just takes an open mind and willingness to make some unconventional swaps. These veggie substitutes – yes, I said veggie – are absolutely saving me this season.

Sweet potato toast

No, I’m not talking about bread that is made with sweet potato ingredients, I mean taking a slice of sweet potato and literally toasting it! The best part is that when you get creative with toppings, this “toast” will make your kids forget they are eating a vegetable. Just cut a sweet potato lengthwise into 1/2-1 inch slices and run it through your toaster cycle 2 or 3 times, or until the middle is soft. Once it cools, top your sweet potato with your family’s favorites like seed or nut butter, fresh fruit, chocolate chips, or even chicken salad. This versatile trick makes for a perfect breakfast, post-workout treat or after school snack.

Veggie noodles

Spaghetti squash and spiralized vegetable noodles are a surprisingly authentic way to keep some of the “comfort” in your favorite pasta dishes. While spaghetti squash is easy because it actually comes out looking like pasta, sauteed spiralized vegetables are also an ideal swap. You can purchase sprializers in a variety of stores, but many grocers carry pre-packaged veggie noodles made from zucchini, sweet potato, and butternut squash. Just top your noodles with chicken and pesto, meatballs, or meat sauce, and you have the makings of a traditionally hearty winter meal.

Cauliflower rice

It’s hard to believe you can turn cauliflower into a rice substitute with the touch of a food processor, but it this is another seamless veggie switch. You can even save time by grabbing a bag already prepared in the produce or frozen food section of your local grocery store. To make, drizzle oil in a pan and saute your processed cauliflower for 5-8 minutes or so until softened to the consistency of cooked rice. This dish is great plain or spiced up with herbs or other vegetables like carrots, roasted mushrooms or sliced green onions.

Here are a few more things to keep in mind:

• You can mix it up. If your kids aren’t crazy about these substitutions, just start slow by combining the veggie version with the real thing. The first time I served my kids cauliflower rice, I will be honest – it did not go well. But, when I eased them in with a mix, they were much more willing to give it a try.
• Don’t get discouraged. You’ve probably heard this statistic a before, but studies show that kids may need to be introduced to a food 10-fifteen times before really taking to it. Just keep at it.
• Moderation is what it’s all about. Are you craving a piece of piping hot French bread or a full plate of the richest pasta you can find? Then go for it! Even if you change things up 50% of the time, you are infusing some serious goodness into your repertoire. That is progress.

Do you have any ideas for lightening up comfort food this season? We’d love to hear your recipes and tricks, so please share!