Time for healthy eats!

Naturally, Springtime and Summer time  is the time of year we all want to get outdoors and a little more, start excersising a little more and most of all eat a little bit healthier. The sun just gives us the motivation that we lack during the cold, dreary winter months. Spring and Summer time also means more BBQ’s – which could potentially mean more snacking on unhealthy foods. Here are a few tips and recipe suggestions on how to get creative this Spring as well as give you a kickstart to eating healthier.

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Mujaddara With Spiced Yogurt: This Middle Eastern staple combining lentils, rice and onions has a perfect mix of flavors and textures, with a minty yogurt sauce that ties everything together.

Seven Vegetable Tagine: This fragrant Middle Eastern dish is perfect over couscous. Don’t skimp on the harissa, which gives the dish its heat and complexity.

Braised Baby Artichokes With Carrots and Dill: You can find baby artichokes at many farmers markets this time of year. This dish is vegan if you use vegetable broth in place of the chicken broth.

Frittata of Wild Mushrooms and Muenster Cheese: If you’re keeping strict kosher-for-Passover, your cheese choices may be limited. Look for kosher for Passover cheeses at Albertsons supermarket on Southwest Beaverton-Hillsdale Highway and at Safeway on Southwest Barbur Boulevard.

Hannah’s Cuban Black Bean and Vegetable Soup: Hannah Kullberg’s invented this quick soup using Better Bean Co.’s Cuban Black Beans, a simple mirepoix, yellow peppers and chard, but she says the recipe is a great way to use up just about anything in your crisper.

Chicken-Mango Tacos: These chicken tacos are very low in fat but loaded with flavor since the meat is grilled.
Baby Romaine and Seared Salmon Salad With Pear Vinaigrette: Salmon and local fresh vegetables make a delicious lunch. The pear vinaigrette is actually more like a sauce; it gets its creaminess from puréed and poached pears, not a lot of oil, so it’s good for you.

Cold Provencal White Bean Salad: Cold bean salads are common in Provence in southern France. This recipe features the classic combination of white beans, olives, garlic and Dijon mustard with a slow-cooker twist. Good olives are important here: Make sure they are firm, briny and bright-tasting.

Cooked Tomato, Pepper and Eggplant Salad: This slow-cooked dish simmers for two hours, so it can bubble away while you do something else, like enjoy your spring garden.

Braised Chicken With Kale, Olives and Polenta: This rustic dish is perfect for weekend suppers, when home cooks have a bit more time to spend in the kitchen. Make it with kale from the farmers market.

 http://www.oregonlive.com/cooking/2014/04/10_light_and_healthy_recipes_f.html

 

Do you have any favorite spring or summer recipes you would like to share?

Which one of these recipes is your favorite??

How do you stay eating healthy and living healthy all year long?

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