Overhaul Your Diet For Spring!


As most American’s are cleaning their homes from top to bottom, inside and outside, it’s time to clean your diet! Winter takes a toll on our bodies. From the lack of sunshine (Vitamin D) and people tend to pick hearty food options during the winter months.

Spring is a great time to restructure your diet because there are many more nutritionally valued foods available. Fruits and vegetables can be found easily at grocery stores and farmers markets. So what kind of foods should your start including in your diet?

Strawberries

Yes, you can get strawberries all year round, but late spring is their season for perfect ripening! Just one cup of strawberries is 100% of your daily vitamin C and contributes to 3.5 grams of fiber.

Asparagus

Asparagus is a great spring veggie. They are packed full of iron, B vitamins, and vitamin C! Asparagus like the colder months but are ready to be picked from March to June. Fun tip, if you decide to grow your own, after harvesting the stalks, they will continue to grow until the end of their growing season. Just be sure to cut them just above the roots.

Beans and peas

Beans and peas are very easy to grow and offer a lot of fiber and plant protein to your diet. Dark green peas will give you plenty of B vitamin and zinc. While snap peas or snow peas offer a good source of vitamin C.

Apricots

Apricots are a great source for beta-carotene, potassium, vitamin C, and fiber. An apricot is about 50 calories of sweet and juicy fruit. There are many uses for apricots too, from salsas, snacks, jams, salads, and sandwich additives.

Artichokes

Artichokes are usually available throughout the year but the time to buy is now. Artichokes are packed full of fiber, iron, potassium, magnesium, folic acid, and vitamin C.

Rhubarb

If you have ever grown rhubarb, you know that it grows in abundance. That’s a good thing since one stalk of rhubarb packs vitamin C, potassium, and manganese. It’s very important to remember that only the stalk should be eaten. The leaves of rhubarb are toxic and should not be used for cooking or eating.

Morel mushrooms

Morel mushrooms pop up every spring. They are related to truffles and are easily spotted. They are spongy and appear to have a honeycomb design. Morels are great for soaking up flavors of the dish they are prepared in. Most farmers markets will have them for sale. But remember, if you go “morel hunting”, be sure you are picking the correct mushroom. Many mushrooms are toxic and deadly and only professionals should pick wild mushrooms.

These are just a few healthy options to help kick start a healthy spring diet.


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