The emergence of spring signifies survival in my book. We have officially survived another brutal East Coast winter and I couldn’t be more thrilled for the blooming flowers, sunshine on my skin, outdoor workouts and longer days! Spring also provides new produce at the market, one of my very favorite things about the changing seasons! Here is a peek at what is in season and 5 beautiful recipes from across the web that I am excited to try in the coming months!
These are not the peas you were were forced to choke down as a child. Spring peas are sweet like candy and pack a real nutritional punch. They are packed with antioxidants like flavonoids, polyphenols and carotenoids, all of which help boost the immune system and improve energy. They also contain niacin, helping to regulate cholesterol and vitamin K, promoting strong bones.
*This can easily be made vegan by skipping the goat cheese and adding a sprinkle of nutritional yeast for that “cheesy” flavor.
Asparagus roasted to be perfection is sooooo right, but asparagus steamed or boiled is just SO wrong. This recipe is a total winner. Serve along side brown rice or quinoa and grilled chicken at your next bbq. Asparagus is an excellent source of fiber, folate and chromium, a mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells (this is a GOOD thing!). It is also high in glutathione, an important antioxidant and detoxifying agent that breaks down carcinogens and other harmful compounds in the body.
Bibb lettuce is delicate and offers a deliciously buttery flavor, perfect for wraps. Spring is an amazing time to explore different types of greens, including baby and microgreens. Remember that the darker the green, the more nutritious! Store your greens in the crisper in a plastic bag punched with small holes and do not wash until ready to use.
First of all, if you don’t follow Nutrition Stripped, you need to start! This recipe is no different than all of the her others, beautiful, simple and seriously nutritious. This lovely salad can be served as a side or a main dish with the addition of a healthy protein: think beans, shrimp, nuts and seeds. Yum. Artichokes peak in ripeness from March until June so now is the perfect time to experiment. They are packed with fiber, vitamins C and K, magnesium, copper and potassium.
Easter Brunch anyone?! I have made this crisp in the past and I can say with certainty, it WILL NOT disappoint!