Holy basil is related to the familiar sweet basil that's used in cooking. Its leaves are pale green and have a somewhat hairy appearance.
Holy basil has long been used as a traditional medicine in China and India. Some cultures regard the plant as sacred.
Add beans to soups, stews, and chili. Sprinkle them in salads, and add them to burritos or scrambled eggs. Or try blending beans with spices for great spreads or dips.
Smooth, creamy, and extra-thick, Greek yogurt is a great source of protein, potassium, and calcium and is also an important source of probiotics.
The nutrients in yogurt help build strong bones, aid digestion, and keep your immune system going strong. Along with having less watery whey than regular yogurt -- which helps make the Greek variety super-thick -- Greek yogurt also has less sodium and fewer carbs than regular yogurt and packs twice the protein.
Use plain nonfat Greek yogurt as a base for salad dressings, dips, and smoothies, suggests Evers, or try topping soups, stews, nachos, or chili with it. If you like your yogurt sweet, add a teaspoon of jam and sprinkle in some nuts or seeds and you've got a quick, healthy on-the-go breakfast.
One of the most nutritious vegetables you can eat -- especially if you leave the skins on -- sweet potatoes are rich in heart-healthy potassium and vision-boosting vitamin A. Fat- and cholesterol-free, sweet potatoes also have a rich, sugary flavor while still being low in calories.
Cubed sweet potatoes cook up quickly in the microwave, or you can toss them with a bit of oil and seasonings and roast them in the oven. Sweet potatoes can also give body to stews and a sweet flavor to lasagnas and other casseroles.