When you eat a healthy diet, you're bound to look better and feel rejuvenated. You may also live longer, with less disease. The following easy recipes for side dishes low in ingredients that can hurt us, like sugar, salt, and fat and can lead us into becoming increasingly beautiful people with increased health.

Not only are these recipes heart healthy and appropriate for many diabetic diets, these side dishes are delicious and and add a bit of a change to the holiday table or any meal of the year

Fast Garlic Broccoli

Serves 8

INGREDIENTS

• Large pan of boiling water, salted with Kosher or Sea Salt
• 4 cups of broccoli florets
• ½ teaspoon of minced garlic
• 1 Tablespoon of minced shallots or tender young green onions
• ½ teaspoon ground red pepper or pepper flakes
• Cooking spray

INSTRUCTIONS

• Blanch the broccoli in boiling water for 2 minutes, only until it is tender-crisp.
• Drain the broccoli well and plunge into cold water for 1 minute to stop cooking.
• Cooking spray a skillet and turn the heat up to medium.
• Add the garlic and shallots to the skillet and cook for only 10 seconds.
• Remove from heat, add in the broccoli and red pepper and toss to coat.
• Salt and pepper to taste and place in a serving dish.

15 calories, 1 gram fiber, 1 gram carbohydrate

Serves 8

INGREDIENTS

• Fresh tender green beans:10 oz.
• Kosher salt or sea salt for boiling water for blanching beans (I use spring water)
• 1/2 cup dried cranberries and 1/4 cup pecan halves
• 1 red onion sliced in thin rings

FOR THE DRESSING

• ¼ cup extra virgin olive oil
• 2 Tblsp red wine vinegar or balsamic vinegar; 1 Tblsp lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey; salt and pepper.

INSTRUCTIONS

• In a large pot of salted boiling water, blanch the green beans for about 2 minutes.
• Beans should still be crunchy -- drain them and plunge into a bowl of ice water for 60 seconds.
• Drain beans again and spread on paper towels on a clean countertop to dry, then slice in half diagonally.
• Put sliced beans into large salad bowl; add cranberries, onion rings, and pecans.
• Drizzle the dressing by single tablespoonsful over yegetables and toss after each spoonful. Serve chilled or at room temperature.

134 calories, 12 grams fat with 2 grams saturated fat, 13 mg sodium, 6 grams carbohydrates

Serves 8

INGREDIENTS

• 6 Tbls extra virgin olive oil
• 8 shallots or tender young green onion, sliced thin; 2 or more additional shallots for garnish.
• 6 garlic cloves, chopped fine
• Salt and pepper to taste
• 2 Tblsp unsalted butter
• 3 pounds baby spinach leaves, washed and dried
• 2 teaspoons grated lemon zest and 2 teaspoons lemon juice

INSTRUCTIONS

• In a large, heavy pot heat 4 Tablespoons of the oil over medium-high heat.
• Sauté shallots 3 - 4 minutes, just until tender. Don't over cook. 
• Add the garlic, salt, and pepper, and sauté for 1 minute and then remove the mixture into a small bowl and set aside.
• In the same large pot you first used, over medium heat, add remaining oil and the butter.
• Next, add in half of the spinach and push the leaves down and turn with kitchen tongs.
• Cover the pot and steam 2 - 3 minutes, turning spinach with tongs after the first 60 seconds.
• Add the remaining spinach and turn it with tongs in the same manner.
• Next, cover the pot again and cook 2 minutes, just until spinach slightly wilts.
• Season with salt and pepper.
• Uncover and cook the spinach for 60 seconds while turning with tongs. The spinach will be wilted and bright green.
• Drain excess liquid, then remove spinach with a large slotted spoon.
• Place in a serving dish and sprinkle with lemon zest & juice. Toss well and re-season.
• Serve with a garnish of thinly sliced shallots sprinkled on top.

130 calories, 9 grams fat with 2 grams saturated fat, 380 mg sodium, 15 grams carbohydrates, 6 grams fiber