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Get Your Spring Produce Fix

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