The essential Asian entrée, stir-fry, provides fundamental nutrients to ensure a balanced diet. “Stir-fry is a very general term, but the great thing about it is that it is always very vegetable-heavy,” Dohm says. Diners can enjoy the fiber and vitamins found in stir-fry vegetables, but be sure to go easy on the rice.
The favorite Greek appetizer is made of chickpeas, tahini, lemon and garlic, all combining together to provide a burst of iron, vitamin C and fiber. “Hummus has some healthy fats in it too,” Dohm says. “It’s perfect to dip your vegetables in, as opposed to a type of bread.”
Increasing in popularity, quinoa is a seed from Central and South America rich in flavor and protein. “Quinoa is great because it has essential amino acids in it,” Dohm says. “Plus, it’s also a great source of protein, fiber, phosphorous and magnesium.”
About 80 percent of the world eats insects, and a new trend is embracing the crunchy culinary concept in America. “Insects are a great protein source, and there are a few American companies like Exo that are making cricket flour protein bars,” Dohm says. “They taste pretty good, I promise.”