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Spring Nutrition – Delicious and Nutritious Recipes Using May Seasonal Produce

Spring Nutrition – Delicious and Nutritious Recipes Using May Seasonal Produce

With May observed as the Global Employee Health and Fitness Month, it aims to improve the health and wellbeing of the entire workforce across the globe. The #EmployeeHealthAndFitnessMonth promotes workplace initiatives for a healthier, productive, and engaged workforce.

Employee wellness programs have now become an integral part of most workplace strategies. These workplace programs encourage employees to adopt wholesome lifestyle habits by engaging in wellness challenges and healthful activities, and educating them through various tools and resources.

While regular physical activity is the key to an active and fit body, nutrition also plays a huge role in maintaining a healthy body.

In addition to Employee Health and Fitness, May is also observed as the national month of Strawberries, Barbecue, Asparagus, Eggs, Mediterranian Diet, Salads, Salsa, and American Cheese. The other fresh seasonal produce includes Okra, zucchini, artichokes, radishes, rhubarb, spring peas, Swiss chard, cherries, pineapples, strawberries, apricots, and more.

Spring is a great time for some colorful and fresh produce. To ensure you make the most of the Spring produce, we give you 2 easy recipes using seasonal produce. 

Grilled Chicken Salad with Fruit

Celebrating National Barbecue Month, the grilled chicken salad with seasonal fruit is a low-carb dish. Using seasonal produce like strawberries, the dish makes an entire meal that is delicious, filling, and nutritious.

Ingredients:

  • Chicken breast – 1 pound skinless, boneless halves
  • Fresh strawberries – 1 cup, sliced 
  • Lettuce – 2 heads, rinsed, dried, and torn
  • Pecans – ½ cup

For the salad dressing:

  • Red wine vinegar – ⅓ cup
  • White sugar – ½ cup (or as per taste)
  • Vegetable oil – 1 cup
  • Onion – one half, minced
  • Ground Mustard – 1 tsp
  • Salt – 1 tsp
  • Ground white pepper – ¼ tsp

Method:

  • Preheat the grill to high heat. Slightly oil the grill grate.
  • Grill the chicken breasts for around 8 mins on each side or until the juices are clear.
  • Remove off heat, cool, and slice them.
  • Roast the pecans in a dry skillet on medium heat. Keep stirring them frequently for around 8 minutes or till they are fragrant. Keep aside to cool.

For the dressing:

Combine all the dressing ingredients in a blender. Blend until it is smooth.

To Serve:

  • Arrange the lettuce on the serving plates.
  • Top them with grilled chicken slices, strawberries, and pecans.
  • Drizzle the dressing just before serving.

This recipe makes 6 servings.

Nutritional Facts (per serving):

  • Calories – 566
  • Protein – 17.8 g
  • Carbs – 23.2 g
  • Dietary Fiber – 2.3 g
  • Fat – 46 g

Note:

  • For a much healthier version, reduce the white sugar and vegetable oil quantities.
  • Add any seasonal fruit like oranges, berries of choice, raisins, and other dried fruit.
  • Use roasted almonds, walnuts, or other nuts or seeds of choice.
  • Use white wine vinegar if red is not available.
  • Add more herbs like garlic, thyme, or rosemary to the dressing for the extra flavor.
  • Add small chunks of Feta cheese, if your calorie count permits.

Strawberry Chia Seed Pudding

Celebrating the fresh strawberries of Spring, the pudding is healthy and nutritious with no cooking or fuss. Chia seeds are rich in antioxidants, support weight loss, regulate blood sugar levels, lower certain heart disease risk factors, and have many vitamins and nutrients. Using almond milk gives that extra nutrition punch to the pudding. It not only makes a great dessert, but is also a wholesome breakfast in itself.

Ingredients:

  • Almond milk – 2 cups 
  • Fresh strawberries – 1 (16 ounces) package, hulled
  • Chia seeds – ½ cup
  • Honey – ¼ cup
  • Vanilla extract – 1 tsp

Method:

  • In a blender, combine the almond milk and strawberries. Puree until smooth and pour into a bowl.
  • Add the honey, chia seeds, and honey to the strawberry puree. Stir to combine well.
  • Cover the bowl with a plastic wrap and refrigerate for around 4 hours or until it is set.
  • Serve in individual cups topped with strawberry slices or nuts.

This recipe makes 4 servings.

Nutritional Facts (per serving):

  • Calories – 209
  • Protein – 3.7 g
  • Carbs – 37.2g
  • Dietary Fiber – 8.5 g
  • Fat – 6.3 g

Note:

  • Use coconut milk, soy milk, or Greek yogurt along with almond milk for extra flavor and nutrition.
  • Ditch the honey if you want to make it completely vegan.
  • Add any seasonal fruit of choice instead of strawberries.
  • Top it with nuts, seeds, or low-fat whipped cream, to satisfy your indulgence.

Recipes ideas and sources taken from allrecipes.com

Post Author: Admin