Eating In Season Produce for Spring
  • May 11, 2017
  • Even though it might not feel like it in Chicago, spring is here! Spring is a time of new beginnings, growth and fresh starts. Sometimes, new changes can also bring a sense of imbalance or scattered feelings, due to the quick adjustments our bodies and minds have to manage.

    Adapting to mother nature by making small lifestyle changes tailored to the season can help you ride the wave of change that comes with the transition from winter to spring. Eating produce in season is a great way to adapt to the season, fills your plate with bright colors and flavors and gets in some nutritious fruits and vegetables at a cheaper price.

    When it comes to spring fruits and vegetables, most people think of asparagus and strawberries but there’s an array of fruits and vegetables that flourish into season in the spring. Explore some new recipes with these two tried and true in season fruits and vegetables!

    Mango

    This tropical fruit is high in vitamins A and C, antioxidants that help your body fight off infection, boost immunity and keep your skin and tissues healthy. They’re also  good sources of fiber, which aids in satiety. Here’s some delicious ways to enjoy mangos:

    • Add a punch of sweet to a savory poke bowl, just like The Foodie Dietitian
    • In a bright and cheery mango smoothie, like this one from The Blender Girl as featured on Oh She Glows
    • You’ll love mango chutney to top off a spicy Indian dish, like this recipe from aSweatLife’s Lunch Bunch
    • As a tropical topping for a coconut chia pudding, just like Nutrition Stripped

    Tips:

    • A ripe mango will give a little when it’s gently squeezed. A firmer mango will ripen on your counter at room temperature over a few days.

    Broccoli

    This cruciferous vegetable (a nutrient-rich plant family that includes veggies like kale, cauliflower and brussel sprouts) is also high in vitamin A, vitamin C and fiber, as well as vitamin K (helps your body make proteins for your blood and bones) and many cancer-fighting phytonutrients.

    Here are some fun ways to enjoy broccoli:

    • In a light and fresh spring-themed pita, like this one from Cookie and Kate
    • As a creamy (yet dairy-free!) vegetarian soup made in the blender
    • As a healthier stuffing for a twice-baked sweet potato, like this one from Love and Lemons
    • In a spring green power quinoa bowl, like the one in aSweatLife’s Lunch Bunch

     

    Happy spring-eating!

    About Catherine Borkowski

    Catherine Borkowski, RD, LDN is a Chicago-based Registered Dietitian, yoga lover and nutrition nerd. As a self-proclaimed “flexitarian", Catherine’s nutrition philosophy promotes living a plant-based powered life, practicing moderation, not deprivation, and cultivating a healthy relationship with food. Catherine has focused much of her career working in corporate wellness and behavior change, helping others develop healthy, sustainable lifestyle changes. Outside of her passion for yoga, Catherine loves to bike, tone with Pilates, and dance it up in cardio hip hop.