Chilis and stews have treated us well, but SPRING is finally here and I’ve been craving lighter and brighter meals. I love living in a place with four seasons because just when I don’t think I could take another blustery day, the sun comes shining through. Here are some spring meal ideas I’ve been eating and loving lately!
Kale Pesto Salad with Roasted Butternut Squash – This kale pesto salad is a hearty, one-bowl meal that is packed with healthy ingredients and delicious flavors. Plus, you can make the pesto and the salad ahead of time so it’s ready to dish up and eat even on busy days!
Baked Haddock with Roasted Asparagus and Kale and Quinoa Pilaf – This meal comes together in less than 30 minutes. Coat the fish in your favorite seasoning and bake at 350 for 25 minutes, or until it flakes easily. Meanwhile roast the asparagus on it’s own baking sheet for about 15 minutes while putting together the pilaf.
Chopped Kale Salad with Walnut Vinaigrette – I use the linked recipe as my base, then doctor it up with whatever I have on hand. This lunch was topped with strawberries, avocado, micro greens, and hemp seeds.
Veggie-Heavy Coconut Wraps – Coconut wraps from Thrive Market are a staple for me come spring. You can wrap anything up in them for a quick and tasty lunch, from fajita leftovers to greens and tuna to Greek salad.
Spaghetti Squash with Marinara and Sauteed Mushrooms with Fresh Basil – Not just for the cool months, spaghetti squash makes for a great base for a light but filling spring dinner. Try the combo below, which was delicious, or give this chickpea and kale variety a try!
Toast Two Ways – Hold onto your hats because this might just be my go-to lunch for the spring. I ate it all this week and IT IS SO GOOD! Toast #1: Food For Life 7 Sprouted Grain bread, toasted, topped with mashed avocado, squeeze of lemon, salt, pepper, and crushed red pepper flakes. Toast #2: Same bread, toasted, topped with Kite Hill chive cream cheese spread, sliced cucumbers, red onion, and broccoli sprouts.
Veggie Fajitas with Marinated Portobello Mushrooms – We eat Mexican at least once a week, no exceptions. I’ve been playing around with different marinade combinations to make kick-butt veggie fajitas and I found one that’s been rocking our world. We eat it on tortillas, over rice, or cauliflower rice topped with salsa, guacamole, and cilantro.Print
This simple and tangy marinade for steak-like portobello mushroom strips will elevate your vegetarian fajita nights to the next level. Use the marinade for bell peppers and onions as well to really pack in the flavor!
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lime juice
2 garlic cloves, minced
1 tsp dried oregano
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Whisk ingredients together in a bowl, then transfer to a large Ziplock or shallow baking dish.
To the marinade add 3-4 sliced portobello mushrooms, 1 sliced green bell pepper, and 1 large sliced onion.
Let marinate in the fridge all day, then just dump into a large, heated skillet and saute for 8-12 minutes until tender.
Serve warm on a tortilla or a bed of rice and finish it off with your favorite Mexican-inspired toppings.
Golden Red Lentil Dal over Cauliflower Rice – Though spicy Indian dishes sometimes feel more like a cold weather food to me, this red lentil dal is light and filling, especially when served over cauliflower rice (a staple in my dinners lately as I started decreasing the amount of grain/carbs in the evening after completing the Women Code Cleanse).
Beyond Meat Burgers – Have y’all heard of these meatless burgers? I finally got around to trying them last night and it’s bizarre how beef-like they are! The texture was spot on, hearty and slightly firm, and though they were slightly bland, when loaded with toppings, it turned into a pretty legit meatless meal. They are made with pea-protein and are soy and gluten-free. Though they won’t be an everyday food for us, it’s going to be a pretty cool quick-grab option to have for grilling season!
Chopped Italian Salad with Chickpeas and Provolone – There would have been a time I would have laughed heartily if someone told me I could just make a huge salad and call it dinner for my family, but that’s what this salad was. I made the girls a grilled cheese to go with it just in case, but David, the girls, and I all happily devoured this over-sized Italian salad and felt satisfied. Be warned, it’s a lot of chopping but it made for a delicious spring meal!
Has the weather begun to warm up where you are?
What spring weather foods are your favorite?