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Return to your roots.
Root veggies like potatoes, beets, rutabagas and parsnips are rich in slow-digesting complex carbs and fiber (a medium-size baked sweet or white potato with the skin on delivers nearly four grams). Red beets have an added benefit: Their color comes from pigments called betalains, antioxidants that help bind toxic substances in cells and usher them out of the body. Make a root veggie coleslaw by tossing shredded cabbage, carrots and beets with canola oil and white wine vinegar.