Spring starts soon in many parts of the world which means the variety of produce at the markets will increase – yes! After roasting veggies all winter it’s fun to whip up crisp and light recipes featuring green veggies. We all know that fresh hue often signals “healthy foods” but it doesn’t have to sacrifice flavor. We’ve compiled four of our favorite ways to get in some extra greens into your repertoire – everything from soup to smoothies, and salad to even pancakes. Plus, if your family celebrates St. Patrick’s Day, you can comfortably cook any of these options up for a fun and festive meal.
#1 Tara Stiles’ Green Dream Smoothie
Blend this up first thing in the morning and enjoy a nutrient boost to start your day.
Ingredients
1 banana
1 large handful of spinach
1 cup of almond milk – sweetened or unsweetened
ice (optional)
Instructions
1. Blitz in a high-speed blender until smooth and creamy.
2. Enoy!
Makes 1 smoothie.
Nutritional info for 1 smoothie using sweetened almond milk*: Calories 205 | Fat 2g | Protein 3g | Carbs 47g
Nutritional information is provided by MyFitnessPal Recipe Calculator.
*Sugar Tip: If you’re looking to cut out extra sugar, you can substitute unsweetened almond milk, and make sure to use an overripe banana to bump up the natural sweetness.
#2 – Barigoule of Spring Vegetables
With wet weather in the forecast, soup is still a great option for springtime.
Ingredients
Kosher salt and freshly ground black pepper, to taste
4 oz. snow peas, trimmed
⅓ cup fresh peas
6 baby carrots with green tops, tops trimmed to 1″, carrots peeled and halved lengthwise
1 bunch pencil asparagus secured with cooking twine (or a rubber band), trimmed
½ tsp. coriander seeds
¼ cup plus 1 Tbsp. olive oil
10 cloves garlic, peeled and smashed
4 bulbs baby fennel, trimmed and halved, or 2 medium fennel, quartered
4 bulbs spring onions, greens thinly sliced, white onions peeled leaving stem end trimmed and attached, and halved
4 cups vegetable stock
10 sprigs thyme
5 whole black peppercorns
1 bay leaf
1 vanilla bean, split lengthwise
3 tbsp. sherry vinegar
Cilantro sprigs, for garnish
Maldon flake sea salt, for garnish
Instructions
1. Bring a 6-qt. saucepan of salted water to a boil. Working in batches, cook snow peas, peas, carrots, and asparagus until crisp-tender, about 1 minute each for peas, and 2–3 minutes for carrots and asparagus. Transfer vegetables to an ice bath until chilled; drain, discard twine/rubber band from asparagus, and set aside.
2. Wipe pan clean and toast coriander seeds over medium-high until fragrant, 1–2 minutes. Add ¼ cup oil; cook garlic until golden, 3–4 minutes, and, using a slotted spoon, transfer to a bowl. Cook fennel and white onions until golden, 6–8 minutes; transfer to bowl with garlic. Add sliced onion greens, the stock, thyme, peppercorns, bay leaf, and vanilla bean; simmer until reduced by half, about 30 minutes. Strain stock and return to pan; whisk in remaining oil, the vinegar, salt, and pepper, and heat over medium. Stir in all reserved vegetables; cook, covered, until vegetables are heated through, 2–3 minutes. Divide vegetables between bowls and ladle broth over the top; garnish with cilantro sprigs and sea salt.
Serves 6
Nutrition info: Calories 178 | Fat 12g| Protein 5g | Carbs 16g
Nutritional information is provide by MyFitnessPal Recipe Calculator.
#3 – Superfood Salad with Kale and Citrus
Between kale, avocado, grapefruit, and olive oil, this bright and light salad packs a superfood punch!
Ingredients
1 pink grapefruit
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 cups thinly sliced kale (center ribs and stems removed)
1 avocado, halved, pitted, sliced into 1/2-inch wedges
Instructions
1. Using a sharp knife, cut peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl.
2. Squeeze juice from membranes into another small bowl; add any accumulated juices from bowl with segments (there should be about 1/4 cup juice total). Whisk oil into juice and season to taste with salt and pepper.
3. Place kale in a large bowl and drizzle 3 Tbsp. dressing over. Toss to combine and let stand for 10 minutes while kale wilts slightly. Toss once more, then arrange grapefruit segments and avocado slices over kale. Drizzle with remaining dressing and serve.
Makes 4 servings.
Nutrition info: Calories 230 | Fat 15g | Protein 6g | Carbs 22g
Nutritional information provided by Bon Appétit
#4 – Go Green With Pancakes!
Want to make a meal extra festive while getting a nutrient boost? Eat your greens in pancake form. Try savory pancakes with veggies like spinach, zucchini, and spring onions. If you want a sweeter option, check out some of the batters blended up with spinach. Yum!
Savory
– Parmesan Squash Pancakes from Eating Well
– Savory Carrot and Zucchini Pancakes from The Kitchn
Sweet
– No-Dye Green Pancakes from Super Healthy Kids
-Zucchini Bread Breakfast Pancakes from Real Simple
– Spinach Pancakes from Weelicious
What’s your favorite way to sneak in more greens? Tell us in the comments below!
Keep Moving,
-Team FitStar
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