Well Hello, Little Veggies!
Welcome Spring with the Season’s First Bounty
At Healthy Nest Nutrition, we ask our clients to eat A LOT of veggies. We believe vegetables make the body go-round, and you should have 6-9 servings per day — which is a very lofty goal, we know.
So, as the seasons change, we like to switch up the vegetables we eat in an effort to keep them engaging and interesting.
This week, spring has sprung, and yet I find myself still eating sautéed swiss chard, kale chips and a lot of roasted carrots — all common winter options. But I’m starting to think about and buy some different options.
Last night’s salad had some signature spring veggies: snap peas, scallions and some delicious fresh herbs. The first inspiration came from Andrew Weil’s Fast Food Good Food Cookbook, but I did modify the original recipe based on what I had on hand. You can do the same.
Thai Dinner Salad
2 English cucumbers, peeled and thinly sliced
1 ½ cups sugar snap peas, cut into ½ inch slices
2 carrots, sliced thinly
½ cup fresh mint, sliced
½ cup fresh basil, sliced
½ cup fresh cilantro, sliced
3 scallions, sliced
¼ cup chopped cashews, salted
- hard-boiled eggs
- scrambled eggs
2 garlic cloves, sliced
3 tbsp fish sauce
¼ cup lime juice
½ tbsp. maple syrup
¼ cup olive or avocado oil
Combine all veggies and set aside. Whisk together dressing ingredients, set aside. Toss the salad with the dressing. Top with the protein of your choice and serve.
Healthy Nest Nutrition pays attention to seasons. If you’re needing ideas, want to cook delicious seasonal food, or have any other questions, please reach out. You can put yourself on our calendar for a complimentary chat to see if diet changes will help you meet your health goals. Schedule here.