Surprising Ways to Sneak in Your Veggies: Healthy Spring Recipes
By Kristin Sidorov
Spring has sprung, and with it comes a fresh crop of seasonal produce. In-season veggies pack in the best of both worlds: optimal nutrition and incredible flavor. Extend your spring cleaning into your diet and cast winter’s heavy fare aside—these springy recipes feature some of the season’s most delicious bounty.
Spring Lemon Risotto with Asparagus and Fiddlehead Ferns (The Kitchn)
Benefits: Fiddlehead ferns are a super-rich source of vitamins A and C. They’re also low-calorie, fat-free, and provide a good dose of iron and potassium.
Roasted Beet Sandwich (Matchbox)
Benefits: Lo-calorie and full of fiber, vitamin-C, folates (when raw), and potassium, beets also have betalains, which gives them their unique red color, and can function as an anti-inflammatory and an antioxidant.
Tomato Ramp Pasta with Chicken (Wishful Chef)
Benefits: Ramps pack a ton of Vitamin A, Vitamin C, folate, and selenium, a trace mineral that can work as an antioxidant, help with thyroid function, and may even work to repair damaged cells.
Spring Arugula, Maché, and Strawberry Salad (Spicie Foodie)
Benefits: This salad packs a wallop. Mache greens are a natural source of omega-3s and vitamin B9 (folic acid). Arugula has vitamin A, vitamin K, folate, and iron. And last but not least, strawberries have loads of Vitamin C, manganese, and are an antioxidant.
Spaghetti with Fava Bean Pesto and Maitake Mushrooms (Black Dog Food Blog)
Benefits: Fava beans are high in protein and fiber, helping fill you up without weighing you down.
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