Spring Superfoods

These are in season and you should be eating them now!! Enjoy 🙂

Apricots

  • Very high in carotenoids (which are antioxidants).
  • High in fiber.

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Grilled Apricots with Honey Greek Yogurt

Yields 4 servings

4 ripe apricots, halved and pitted
1 tablespoon olive oil
1/2 cup Greek yogurt
2 tablespoons honey
Basil, for garnish (optional)

Brush tops of apricots with olive oil. The olive oil will keep the apricots from sticking to the grill.

Place apricots face down on a hot grill. Grill for 1-2 minutes before flipping apricots over and grilling the bottoms for another minute. Remove from grill.

Place a dollop of Greek yogurt in the center, drizzle with honey, and garnish with basil (if desired). Serve warm.

 

 

Arugula

  • Extremely low in calories.
  • High in Vitamins A & C.

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Arugula Salad with Roasted Cauliflower, Golden Raisins, Parmesan, and Toasted Pine Nuts with a Lemon Vinaigrette

1 head cauliflower, cut into florets
4 bunches baby arugula
2 tablespoons lemon juice (about 2 lemons)
3 to 4 tablespoons extra virgin olive oil
1/4 cup golden raisins
1/4 cup pine nuts, toasted
1/8 crushed red chili pepper flakes
2 ounces Parmesan cheese, shaved
Salt and fresh ground black pepper

Preheat oven to 400 degrees F.

Toss cauliflower with olive oil, salt and pepper, to taste. Place onto a large baking sheet and roast in the oven for 30 minutes, or until golden brown and tender. Remove from oven and allow to cool to room temperature.

In a small mixing bowl, whisk together the lemon juice, olive oil, and crushed red pepper flakes until emulsified. Season with salt and pepper. Set aside.

In a large bowl, toss together the arugula with the lemon dressing, toasted pine nuts, and golden raisins. Plate the salad, and garnish with shaved parmesan.

Makes 4 servings.

 

 

Boysenberries, Blackberries, Raspberries……

  • High antioxidant levels.
  • High in fiber
  • High in Folic Acid
  • High in Vitamin C
  • Umm, they are delicious 😉

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Recipe for Light Chicken Salad with Blackberries

2 roasted chicken breasts, shredded

1/4 cup blackberries, halved

1/2 apple, diced

1/2 scallion, finely chopped

1/2 cup celery, finely diced

1 tsp black pepper

1/2 tsp salt

3/4 cup non-fat plain yogurt

2 tsp dijon mustard

1 tbsp orange juice or freshly squeezed lemon juice

1. Shred the chicken and place into a bowl.

2. Cut the celery, scallions, apples, and blackberries and add to chicken.

3. In a separate bowl, mix together yogurt, salt, pepper, mustard, and orange juice.

4. Add yogurt mixture to shredded chicken. Toss the salad. Adjust seasonings if necessary.

5. Make sandwiches!

 

Radishes

  • High water content (to keep you full).
  • High in Vitamin C.
  • Contains calcium and iron.

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Pan-Seared Radish and Avocado Salad

1 bunch radishes (about 15), halved and trimmed
1 ripe avocado
4 ounces baby arugula (about 3 big handfuls)
1 lemon
vegetable oil
salt and pepper

Heat a cast-iron skillet over medium high heat. Add about 2 tablespoons oil. When hot, add the radishes. Season well with salt and pepper. Sear about 3 minutes per side until the radishes are nice and browned, and even blackened in places.

Place the arugula into a large salad bowl or coupe plate. Slice the avocado in half, cut it into slices, and then scoop out chunks of avocado flesh and add to the arugula.

When radishes are done, remove from heat. Squeeze in the juice of one lemon and toss with hot radishes.

Using a slotted spoon, remove the radishes and add them to the arugula and avocado. Drizzle with the lemon juice from the pan (This is the dressing. Don’t add it all at once – start with a little in case it’s too acidic). Toss the salad together with the dressing. Taste, and adjust seasonings if desired.

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