Welcome! Log In | Register

Get Your Spring Produce Fix

Written on April 20, 2011 at 12:29 pm , by

You’ve all heard about our You Can Do It! Beach Body Boot Camp program kicking off in our May issue, right? (In case you haven’t, go click now!) You’ll get the skinny on finding ultimate swimsuit confidence, along with the diet and workout plan that will make that happen.

To make sure that you’re eating well and feeling satisfied, registered dietitian Dawn Jackson Blatner designed a delicious mix-and-match meal plan exclusively for FITNESS readers. Any diet that includes banana-nut pancakes and sesame chicken stir-fries—not to mention tasty snacks and restaurant options—is one that I can stick with!

I spoke with the super-creative Dawn to learn what she’s eating these days. She told me that her favorite spring eats include seasonal ingredients, especially asparagus and strawberries. Of course, I had to ask for her favorite recipes. Lucky for us, these family-friendly dishes are easy as 1-2-3!

Fried Brown Rice with Asparagus & Almonds

Fried Brown Rice with Asparagus & Almonds
Serves 8

  • 6 cups brown rice
  • 1 bunch of asparagus, steamed and cut diagonally into 2-inch pieces
  • 1 can (15 oz.) garbanzo beans, rinsed, drained
  • 1/2 cup almonds, slivered and toasted
  • 4 green onions, chopped
  • For sauce: 2 tablespoons each of rice vinegar, sesame oil, light soy sauce, minced garlic and minced ginger
  1. Whisk together sauce ingredients in a small bowl.
  2. In a skillet, add sauce and rice. Stir fry for 2 minutes.
  3. Add remaining ingredients to skillet. Mix until heated.

Nutrition facts per serving (1-1/2 cup): 272 calories, 10 g. fat (1 g. saturated fat)

Strawberry Rhubarb Fool
Serves 4

  • 1 cup chopped fresh rhubarb
  • 1/4 cup fresh orange juice
  • 2 cups chopped fresh strawberries
  • 3 tablespoons honey
  • 12 ounces (1-1/2 cups) plain low-fat Greek yogurt
  1. Saute rhubarb and O.J. for 6-8 minutes, until thick and saucy.
  2. In a blender, puree cooked rhubarb, strawberries and honey until smooth.
  3. Layer strawberry-rhubarb mixture with yogurt in 4 glasses, swirl together with a knife. Refrigerate and serve cold.

Nutrition facts per serving (3/4 cup): 140 calories, 2 g. fat (1 g. saturated fat)

More from FITNESS: Fresh & Fit: 24 Seasonal Spring Recipes