I don’t know about you, but as the evenings are brighter, I am craving more outdoor walks and runs and healthier suppers. Goodbye to the winter comfort foods and hello spring vegetables and fruits. March is all about eating with color and with the produce isles brimming with new spring favorites, I am finding it easy to get in my recommended 5-9 fruits and vegetables each day. Eating with color is aiming for your plate or bowl to be filled with vibrant colors rather than the typical American diet which is beige. The top ten fresh fruit and vegetables buys for March are: apples, grapefruit, oranges, pineapple, strawberries, asparagus, broccoli, cabbage, lettuce and spinach.
Salads are light but filling and pretty easy to through together while guaranteeing a lot of color. Here are some great ideas to color our plates with yummy salads:
1. Start with Leafy Greens: arugula, red or green leaf lettuce, mixed greens, Napa cabbage, radicchio
2. Load some vegetables: bean sprouts, carrots, bell pepper, bok choy, corn, cucumber, onion, sugar snap peas, and zucchini
3. Add some fruit: golden raisins, chopped apricots, craisins, pear, apple, blueberries, strawberries, tomatoes
4. Top with some beans: black beans, chickpeas, edamame, red beans, white beans
5. Sprinkle on some extras: low-fat cheese, cashews, sliced almonds, walnuts, sunflower seeds
6. Make it a main dish meal: add lean ground beef, grilled chicken, hard-cooked egg, roasted salmon, sautéed shrimp or tofu.