3 ZeroPoint foods to fill you up on myWW+ Purple
ZeroPoint™ foods are super-flexible and can be used in lots of delicious (and unexpected) ways. Here are a few ideas to whet your appetite.
ZeroPoint Hero: Quinoa
Quinoa is a gluten-free plant-free source of high-quality protein.
Use it as a bowl base.
Layer quinoa in vegetarian bowls. You can treat it like a grain (it's really a seed), and it adds extra protein.
Try it out: Quinoa, squash and soya bean salad
Amp up your breakfast.
Put cooked quinoa in a bowl with skimmed free milk and a little honey. Microwave for a quick and satisfying hot breakfast.
Try it out: Coconut quinoa with mango
Use it instead of rice.
Quinoa makes a great stand-in for rice in so many dishes.
Try it out: Jerk chicken with quinoa, mint & mango salad
Quinoa contains a coating called saponin, which can make it taste soapy and bitter. Be sure to rinse it before you cook it.
ZeroPoint Hero: Sweet potatoes
Turn it into toast.
Toasted sweet potato slices make a nutrient-rich replacement for bread.
Try it out: Sweet potato toasts with halloumi & peppers
Add it to soup.
Sweet potato puree makes soups thick and rich, with almost no dairy. It also adds an antioxidant boost!
Try it out: Hearty golden vegetable soup
It works so well in sweet dishes such as muffins, cakes and even doughnuts!
Try it out: Sweet potato baked doughnuts with pecan topping
Not all sweet potatoes are the same. Japanese sweet potatoes have a thin, smooth skin, a milder flavour, and creamy yellow flesh.
ZeroPoint Hero: Chickpeas
Pro tip: Don't love the texture of chickpeas? Roast them in sheet-pan meals in place of starches. They'll get nice and crunchy.
Use them instead of eggs in sweet treats.
Pureed chickpeas add fibre and protein to sweet treats.
Try it out: Chocolate & peanut butter energy bites
Boost your burger.
Use chickpeas in veggie burger patties. It gives them a rich, slightly nutty taste.
Try it out: Sweetcorn, red pepper & chickpea burgers
Power up pasta.
Add them to pasta dishes for more fibre and protein.
Try it out: Chickpea & chilli fusilli with feta