Who is ready for Springtime Recipes and Festivities?
Spring is in the air and it is so important to eat seasonally. It’s a time for healthy spring meals full of spring greens, spring vegetables, spring desserts, and many more healthy spring recipes.
What is a Spring recipe blog without a Spring Roll Recipe?
If you live at 10,200 feet like me, or anywhere that is not near a larger city, you may not have access to fresh and delicious Asian foods. Being more isolated from restaurants that represent various cultures and their delicious foods has me being more creative in my search for recipes that I can easily make in my home. I love fresh spring rolls and peanut sauce and there is nowhere to easily pick that up in Leadville, CO. Most of the ingredients can be picked up in a mainstream grocery store or ordered online. Check out this gem from Cookie and Katie (https://cookieandkate.com/fresh-spring-rolls-recipe/).
Now, who else is a huge fan of slow cooker and crockpot recipes?
Easy Spring Crockpot and Spring Slow Cooker Recipes?
If you have been following me or reading my blogs for any length of time you know that I like easy and healthy recipes. What is easier than throwing a bunch of ingredients into a machine and waiting for them to be done? It is seriously like magic. Many of my favorite slow cooker recipes are spring recipes with chicken. I feel like chicken is one of the easiest things to throw in a crockpot at any time of year.
One of my favorite food options for spring (or any time of year) parties is a good old fashioned taco bar! This is also insanely easy when you have a crockpot.
Step 1: Throw some free-range chicken breast in a crockpot with your favorite salsa. If you have two crockpots, I would do one red and one green to provide variety. Cook on low for about four hours and then shred with a fork.
Step 2: Get the side fixings ready! Think outside the box, not just traditional rice and beans. Think colorful bowls of fresh tomatoes, spring mix salad, shredded carrots, avocado, crema, cheese, black beans, lime wedges, sauteed onions with mushrooms, mango, pineapple, jalapenos, bell peppers, and anything else that sounds “muy delicioso” to you!
Crockpot Quinoa Chicken Primavera
Primavera means spring! So, of course, I am going to include a recipe with our very subject in the title. Pinch of Yum is one of my favorite blogs and they know what they are talking about with this recipe. It includes many seasonal healthy ingredients to keep you going on the healthy easy meals train.
To go in the crockpot:
- 1 1/2 cups quinoa, uncooked
- 1 lb. boneless skinless chicken breasts
- 4 cups chicken broth + 3 more cups chicken broth (SEE NOTES)
- 4–6 cloves garlic
- Salt, pepper, and other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into bite-sized pieces
- 6 ounces pesto (I like 3 bridges or you can easily make your own)
- 2 1/2 cups frozen peas
- A squeeze of lemon juice
- Watercress, fresh parsley, chives, or any other herbs for topping
- Parmesan or Asiago cheese for topping
- Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
- Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt, pepper and other seasonings in the crockpot. Cover and cook on low for 3-4 hours.
- When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) – now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes until the asparagus is lightly browned and tender-crisp. Add the asparagus to the crockpot and stir to combine.
- Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.
Simple pesto recipe: Basil, oil, garlic, walnuts, pepper, salt (blend)
Spring Recipes for a Dinner Party?
Spring may have you thinking of picnics and Easter, but some of us like hosting a good old fashioned dinner party. My dad would always get the Honeybaked Ham and make his mom’s famous cheese potatoes (a very special recipe I am not able to share in this platform). While this meal is delicious and nostalgic it is not the most healthy. So here I am again, offering some alternative yet traditional meal options for Spring.
The Beachbody blog is my go-to resource and a staple I use in my home daily. Here is a timeless easy recipe to get in all of those seasonal vegetables.
Vegan Buddha Bowl with Spring Vegetables
- Parchment paper
- 2 Tbsp. tahini (sesame seed paste)
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. water
- ½ tsp. ground turmeric
- ½ tsp. pure maple syrup
- ¼ tsp. hot pepper sauce (optional)
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 2 Tbsp. + 2 tsp. olive oil, divided use
- 2 cups 2-inch asparagus pieces
- 2 cups sliced zucchini
- 2 cups cooked quinoa (or cooked brown rice)
- 2 cups chickpeas (garbanzo beans), drained, rinsed
- 2 cups raw baby spinach
- 2 cups halved baby heirloom tomatoes (or cherry tomatoes)
- 2 Tbsp. hemp seeds
- 2 Tbsp. sesame (or black sesame) seeds
- 1 cup fresh sprouts
- Preheat oven to 425º F.
- Line large baking sheet with parchment paper. Set aside.
- To make dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in a food processor (or blender); cover. Pulse to blend.
- Slowly add 2 Tbsp. oil as the food processor is running. Process until smooth and well blended. Set aside.
- Place asparagus and zucchini on a prepared baking sheet. Drizzle with remaining 2 tsp. oil; mix well. Spread evenly on a baking sheet. Bake for 12 to 15 minutes, turning once, or until tender-crisp. Cool.
- Divide quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.
- Drizzle evenly with dressing.
- Garnish with sprouts.
We all know I am a big fan of Autumn Calabrese and Fixate. Here is one of her gems for a Spring Orzo Salad.
Spring Orzo Salad
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 3/4 tsp. sea salt (or Himalayan salt)
- 1/4 tsp. ground black pepper
- 2 tsp. raw honey (or coconut sugar)
- 1 clove garlic, finely chopped
- 3 cups low-sodium organic chicken (or vegetable) broth
- 1 cup dry orzo, whole wheat
- 1/2 cup frozen peas (we skipped these!)
- 1/2 cup chopped carrots (1/2 inch)
- 1/2 cup sliced asparagus (1/2 inch rounds)
- 1/2 cup chopped zucchini (1/2 inch)
- 1/4 cup coarsely chopped fresh basil
- 1 Tbsp. finely grated lemon peel (lemon zest) (peel of approx. 1 lemon)
- Combine oil, lemon juice, salt, pepper, honey, and garlic in a medium bowl; whisk to blend. Set aside.
- Bring broth to a boil in a large pot over high heat.
- Add orzo; cook, stirring occasionally, for 8 to 10 minutes, or until tender and with a little bite.
- While orzo is cooking place a colander on top of the pot. Place peas, carrots, asparagus, and zucchini in a colander. Top with a lid. Let vegetable steam until orzo has finished cooking.
- Set vegetables aside. Drain orzo and rinse under cold water. Drain all excess water. Place in a large mixing bowl.
- Add steamed vegetables, basil, lemon peel, and dressing; toss gently to blend. Enjoy at room temperature, or refrigerate and serve chilled.
- Orzo can be cooked in lightly salted water instead of broth.
- Vegetables can be steamed separately.
- To make a more complete meal, add 1 Red container of cooked, pulled chicken breast to each serving.
Finally, here is a gem of a recipe I couldn’t keep to myself, an entire Easter dinner on two sheer pans from the Food Network (https://www.foodnetwork.com/recipes/food-network-kitchen/easter-dinner-on-two-sheet-pans-3558334).
Now, the moment you have all been waiting for…
Healthy Spring Desserts
Coconut Macaroons with Chocolate Drizzle
- 2 large egg whites
- 2 Tbsp. coconut whey protein
- ⅔ cup unsweetened shredded coconut
- 2 Tbsp. dark chocolate morsels
- Preheat oven to 325° F.
- Place egg whites in a clean medium mixing bowl; beat until stiff peaks are formed.
- Gently fold in whey protein and shredded coconut.
- Drop by rounded Tbsp. onto a prepared baking sheet.
- Bake for 13 to 15 minutes or until browned; cool.
- Melt chocolate in a small microwaveable bowl for 30 seconds at 50% heat. Stir and repeat until nibs melt.
- Drizzle melted chocolate over cooled macaroons.
Here is a link to many more healthy desserts for Easter or any gathering (https://www.beachbodyondemand.com/blog/21-day-fix-holiday-treats).
If you feel like you are wanting more recipes, tips, and tricks to living your healthiest life, I have lots more tips where those came from. All of my meal plans include access to hundreds of recipes and short, easy, all levels workouts. If you have any specific recipes you would like or fitness program questions, always feel free to reach out to me.
“Sarah Savino is my recommended Wellness and Nutrition Coach who resides in Colorado but has a community of clients she guides and manages nationally. She has her frequent retreats that her clients are encouraged but not required to attend and someone who knows first hand how it is to be overworked and overweight. She is a living truth that once within the right community and with the right guide, everything is possible. She can be reached email@example.com and facebook.com/sarah.savino IG- the_fit_philanthropist ”- Dr. Shakib, your Irvine Posture Chiropractor