Spring has sprung and it’s time to start living like it. With so many tasty veggies in season there’s no reason we can’t all start eating healthy. These recipes are bursting with raw ingredients and are easy to make. Try them all!
Breaking into the gooey yolk of a fried egg engulfed in creamy hollandaise sauce is like biting into a river of goodness. Egg sandwiches have long been favored by breakfast addicts near and far and there’s nothing like one that incorporates crisp seasonal herbs.
Start with poaching your egg, toasting your english muffin and cooking your Canadian bacon until perfectly golden and crispy. Make the hollandaise by combining butter and egg yolks blended to bliss. Add just a few leaves of rosemary or chives and your entire sandwich will whisk you away to a fresh herb garden.
The salty crunch of the bacon seasons the simple splendor of the poached egg which, when smothered with decadent hollandaise make a sandwich clad with color, aroma and textures galore.
What better way to ease into the healthy food scene and off the gluten than with pita? Less condensed than your typical bread, this thin pocket is the perfect holder for all your spring veggies.
Marinate your chicken in a yummy soy sauce mixture or even some Italian dressing to keep it simple. After at least 30 minutes, plop it on the grill and wait for luscious marks to appear. Once cooked to perfection, chop up the chicken (try to refrain from devouring it), some tomatoes and cucumbers into chunks and coat them in olive oil, salt and pepper. Dip the pita in this same oil mixture and throw it on the grill until soft. Now that all your ingredients are finished you can assemble! Spread some tasty hummus made from chickpeas on the inside of the pita pocket and fill it with the chicken, cucumbers and tomatoes. You can even add some spinach and avocado on top for an extra source of nutrients.
Not only will this meal fill you, it graces your tastebuds with the perfect balance of simple seasoning and hearty substance. The hummus adds an important touch to the recipe, blending all the ingredients together in a nutty twang.
Egg pie? Who doesn’t love egg pie? Quiche can be found in many quaint and trendy coffee shops, but it doesn’t have to be limited to out of the house adventures. With so many blossoming spring veggies, it’s hard not to make a quiche. In fact, why not turn one of your favorite dips into a quiche?
Spinach artichoke quiche is light and pleasing with added favorites like bacon and cheese welded into one pie full of delight. Start with a basic pie crust pinned tightly to the sides of your favorite spring pie dish and fill it with a mixture of beaten eggs and milk combined with your favorite spring veggies and meats. Spinach, artichoke, bacon and cheese are always good together. Pop it in the oven at 350 degrees for 30-40 minutes and let the zesty tastes set into one yummy breakfast tart.
Perfect for breakfast or lunch, quiche is the dish that will make you look like the quintessential housewife when brought to that Sunday brunch party.
You may be thinking, “gross, kale” but get ready because all your kale trauma is about to be reversed. This superfood spring salad hits the top of the charts when it comes to healthy, filling and natural recipes.
Due to kales tough and spiky texture, it needs to be treated differently than most greens. The key to this salad is massaging it for 30 seconds with lemon juice, olive oil and salt. From there it’s easy to add whatever toppings your heart desires. My choice is grilled chicken, slivered almonds, dried cranberries and feta cheese. Drizzle in a light vinaigrette made from balsamic vinegar, honey and dijon mustard. The hearty kale leaves made soft by the marinade are well matched with the protein in the chicken. In a bind, it’s fine to pour on the vinaigrette early, letting the salad soak will only make it softer! Sweet vinaigrette meets nutty almonds elegantly cradled by the earthy crumble of feta cheese which centralizes the acid in the vinaigrette. Its smooth nuggets contrasting the crunch of the nuts.
Laced with nutrients, there is nothing shameful about reaching for seconds (or thirds) of this salad.
With your new myriad of ideas, it’s time to save your wallet and your body and cook fresh spring foods at home! All the power is in your hands so you can add or subtract whatever ingredients suit your fancy (or don’t). Get cookin’!