{Gluten-free, paleo, whole food recipes}
Spring is my favorite season of the year for many reasons. #1 is that I love planting and eating Spring vegetables and fruits!
Right now my garden is still very young, but I’m getting many seasonal foods in my weekly organic CSA and am eager to try out some new meal ideas in the kitchen.
Here’s some recipes I collected that I’m determined to try this weekend! You should try them too, and please let me know what you think!
Breakfast
Paleo Pancakes with Superfood Toppings by Further Food
It’s a good idea to eat a filling breakfast to prime your metabolism and sustain you well until an afternoon lunch. Seasonal fresh berries lighten up this meal and you’ll be getting a huge dose of vitamins, minerals, and antioxidants.
Lunch
Apple Walnut Rainbow Chard Salad by An Edible Mosaic
This salad is a hearty, stand-alone meal! In Spring, we naturally eat lighter foods and have more digestive power to eat colder, raw foods. As long as you don’t have GI issues like bloating, loose stools, or gas (which would indicate that your digestion is not strong enough and you could use help with digestive enzymes or herbs), this is a great Spring meal.
Dinner
Poached Cod in Spring Vegetable Broth by The Hungry Goddess
The lean protein, flavored with fennel pollen, lemongrass and seasonal vegetables make this the perfect Spring meal. You can order fennel pollen if you can’t find it in your health food store.
If you can’t find lemongrass either, you can substitute with a drop of lemongrass essential oil to add the flavor to the broth (only Certified Pure Therapeutic Grade oils that are safe for ingestion). It’s good to have this oil in your toolkit since it has many health benefits, in addition to improving digestion, like toning skin, soothing sore muscles, elevating your mood, and repelling insects.
Sweet Treat
Strawberry Lemon Coconut Cream Parfait
Of course we need to have new, yummy desserts in our seasonal meal rotation too! For my family, we try to make them a weekly treat though and eat them earlier in the day to avoid insulin spikes and sugar crashes!
Instead of using the lemon extract called for in the recipe, I plan to use lemon essential oil instead since there’s greater health benefits (again, only CPTG oils safe for ingestion).
