It's finally that time of year when fresh, local vegetables are mature and waiting to be devoured- and some of the best ones at that. I have a love affair with root vegetables like beets and carrots, and we all know how much our bodies thank us when we fill up on leafy greens like kale, spinach, and swiss chard. My CSA bag has been imploding with more vegetables than I know what to do with, so I have been in the process of compiling a list of recipes that'll put them to use. I have found that the hardest obstacle to overcome when it comes to eating healthy is planning ahead, so coming up with weekly meal plans and recipes makes it much easier to stay healthy. I suggest allocating one or two days each week to prepping food. Roast your vegetables while a casserole or these mini frittatas bake; dice ingredients to go in a salad as a pot of soup or stew simmers on the stovetop. It definitely takes a little bit of practice, but once you find your groove food prep will seem so much easier!
Here is a list of what is fresh and in season for the Spring.
- Lettuce (various varieties)
- Brussel Sprouts
And here are some delicious seasonal recipes that'll be sure to get you excited about your next trip to the farmers market.
2. Kale Chips via Smitten Kitchen
3. Asparagus Soup via Cook Eat Paleo
4. Beet & Brown Rice Salad via Whole Living
5. Green Smoothie via Simple Green Smoothies
6. Strawberry, Arugula & Asparagus Salad via The Back Burner
7. Warm Spring Salad via Oh She Glows
One of the best ways to sneak in your daily leafy greens is to throw them into a smoothie. I like to start with 1 cup almond milk then add in 1 cup frozen fruit, 1 scoop protein mix, and a handful of greens. The website SimpleGreenSmoothies.com has a plethora of smoothie recipes and also discusses the benefits of adding juices and green smoothies to your daily routine.