Eat it Sweet, Eat it Savory: 7 foods that are equally delicious both ways
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Eat it Sweet, Eat it Savory

April 10, 2017 by McKenna Dustman

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Eat it Sweet, Eat it Savory

Nobody likes to be put into a box, and that includes these ingredients. Who says that a young cauliflower can’t dream of being in a dessert one day? Why should a sweet potato be limited to a marshmallow-topped Thanksgiving casserole? ISN’T THIS THE LAND OF THE FREE? That’s why we’re letting these ingredients loose and giving them their shot at being whoever they want to be. We present to you 7 foods that are equally as wonderful in their sweet and savory forms.

Zucchini

Eat it Sweet: Throw it in literally any baked good for a super moist dessert. Breads? Scones? Cakes? Cookies? THROW A ZUCCHINI ON DAT! Standard zucchini bread is a classic, but if you’re ready to get a little rowdy, here are 18 more zucchini dessert ideas or some healthier versions.

Eat it Savory: Slice ‘er up and saute, roast, or spiralize it. Can’t go wrong with a little olive oil, salt, and pepper (perhaps some parm?) for any of these options.

Cauliflower

Eat it Sweet: Put it in a smoothie, a la Jeannette Ogden. For the least weird texture, your best bet is to steam it, let it cool, then freeze it. Add it to any smoothie in place of bananas for a lower sugar option with quadruple the fiber.

(Image Credit: @emmy_bean)

Eat it Savory: Of course you can go the traditional raw, steaming, or roasting routes, or get a little trendy with a cauli pizza crust or riced cauli, but when it comes to making cauliflower the main event, this Curried Coconut Quinoa with Roasted Cauliflower is a winner winner cauli dinner (sorry, worst joke ever).

Sweet Potatoes and/or Squash

Eat it Sweet: You can take this so many directions, but we prefer to keep it simple and let these beauties’ true character shine through. Slice, dice or halve your roasted sweet potato or squash and top with nut butter, yogurt, your fave granola, berries, nanners, chia seeds, hemp hearts – Go nuts!

(Image Credit: @themidwestveg)

Eat it Savory: Again, these are best in their purest form. Roast them up with some ghee or olive oil, a sprinkle of salt and pepper, and maybe some turmeric, garlic, or crushed red pepper flakes.

Quinoa

Eat it Sweet: Give the oatmeal and granola a day off and try a sweet quinoa bowl for breakfast. You can prep it the same way you take your oats (apple cinnamon with almond butter, anyone?), or try out something new like this Chocolate Quinoa Breakfast Bowl.

Eat it Savory: Go the classic route and cook it up in some broth and #putafriedeggonit or mix it up into a big salad or stir fry using whatever veggies you have on hand.

Ricotta or Greek Yogurt on Toast

Eat it Sweet: Whole grain toast + ricotta cheese/yogurt + your choice of: pears and honey, jam, bananas and nut butter, strawberries and cashews, figs, raspberries, bluebs, etc.

Eat it Savory: Whole grain toast + ricotta cheese/yogurt + your choice of a fried egg with red pepper flakes, avocado and tomatoes with lemon juice, mushrooms sauteed in ghee, etc.

Greek Yogurt in general

Eat it Sweet: Nut buttah, honey, granola, fruit, toppings on deck.

Eat it Savory: Greek yogurt is the perfect base for a yummy dip that you can use with crackers, veggies, sandwiches, kale chips – almost anything! The easiest version? Plain greek yogurt, juice of half a lemon, lemon zest, olive oil, salt and pepper.

Avocado

Eat it Sweet: If you fancy, this cacao avocado mousse. If you lazy enjoy life’s simple pleasures, the space where the pit was is practically asking to become an almond butter reservoir.

Eat it Savory: Do we even need to help you out here? Avo is a lifestyle.

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