Though the temperatures outside have been cool, according to the calendar, it is spring! Time to switch our focus from squash to salad greens! Eating with the seasons ensures you’re getting more nutritious and flavorful produce, plus it benefits the environment, too. Seasonal produce grows with less human “assistance” and is more likely to be produced locally, which reduces the environmental impact of transportation and storage. Also, changing up your weekly produce haul as the seasons change increases the nutrient variety you are consuming while challenging your creativity in the kitchen! Here are a few of FEED’s favorites for this time of year:
Spring Morning Muffins
Whole grain amaranth adds fiber to these carrot cake muffins– a nutrient-dense way to start the day!
This spring-y salad from FEED dietitian Amanda Lemein proves you don’t need meat for a protein-packed meal! The feta, peas and mushrooms provide 10 g of protein alongside an abundance of seasonal veggies including radish, mint and arugula.
Enjoy this lentil salad with fresh herbs for a quick lunch or dinner. The added heat from the jalapeño may even have you thinking summer!
Break out of your winter rut with this bright and refreshing blackberry arugula salad. It also makes a great addition to a bridal or baby shower spread.
Satisfying Side Dishes
Once it’s warm enough to cook outside, we recommend these grilled artichokes for an alfresco appetizer or vegetable side dish. One medium artichoke has 7 grams of fiber and 4 grams of protein!
Did you know our mini sessions are still available? These 45-minute meetings are perfect for the beginning of a new season to change up your eating and exercise habits. Book an appointment with Lara, Amanda or Kristin today to jumpstart a new warmer weather routine!