Spring into Fresh Flavors
Move over crock pot, Spring is officially here! It’s that time of year when fresh produce seems more crisp, vibrant and flavorful. The vegetable section is overflowing with a variety of colorful and tasty options. The temptation to stock your refrigerator with countless vegetables can be impossible to overcome. By the middle of the week, you may be scrambling to deplete your produce supply before it spoils. We have a few ways you can put those veggies to good use:
Make kale chips for a healthy snack packed with potassium, calcium and fiber.
Create a stir-fry with broccoli and fresh ginger for an easy dinner filled with vitamin C and anti-inflammatory nutrients.
Roast carrots and sweet potatoes for a delicious side dish that is full of vitamin A, which promotes healthy teeth, tissues and vision.
Assemble homemade spring rolls using your favorite vegetables and choice of protein. Follow the recipe below for a healthier version of a takeout favorite.
Prep Time: 10 mins I Cook Time: 15 mins
1 tbsp olive oil
1 lb. boneless, skinless chicken breast
½ tsp sea salt
¼ tsp ground black pepper
1/8 tsp garlic powder
¼ tsp turmeric (optional)
½ cucumber, thinly sliced
1 avocado, thinly sliced
2 bell peppers, thinly sliced
6 leaves of fresh red leaf lettuce
Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, garlic and turmeric. Once fully cooked, remove from heat, allow to cool and slice thinly.
Slice cucumbers, avocado and peppers.
Place chicken, vegetables and avocado in the center of the lettuce leaf.
Fold the bottom of the lettuce leaf over the chicken, then fold the uncovered sides inward. Don’t worry about making it perfect- they will be delicious either way!