After a particularly rough winter, I couldn’t be more excited to discover that as of yesterday at 7:21 p.m. EDT, we are finally finished with the coldest season! To celebrate, I’m hitting the kitchen this week to whip up a few of these seasonal, nutritious, but still satisfying meals and snacks.
- Strawberry Bruschetta: It may be a few more weeks before the best berries hit stores, but I just had my first taste and can’t wait for more! This dish will make an ideal snack, dessert or even a decadent breakfast. (203 calories, 5 g fat)
- Garden Fresh Asparagus Soup: Call me crazy, but it doesn’t feel like spring without asparagus. This bowl can be served heated or chilled, and feel free to substitute low-fat Greek yogurt for the creme fraiche. (203 calories, 13 g fat)
- Marinated Garden Lentil Salad Pita: Simply toss, mix and eat! Vegetarians and meat-eaters alike will enjoy how simple, tasty and fiber-filled this recipe is. (396 calories, 11 g fat)
- Barbecue Chicken Chopped Salad: Pack all your vegetable servings for the day into one meal (hey, it’s OK to go a bit overboard on the veggies!). The chicken gives this meal some serious staying power. (337 calories, 13 g fat)
- Raspberry-Mango Sundae: Round out your dinner—or snack on—nonfat frozen yogurt topped with a fruity, sweet sauce. The best part, besides the excellent nutrition stats? Frozen berries are recommended, so they’ll keep for weeks in your fridge. (167 calories, 2 g fat)
What foods signal spring for you?