Spring has sprung—it’s that time of year when you want to burst out of layers of winter clothes and feel light and fresh. After spring-cleaning your house, it’s time to spring-clean your body.
Enjoy foods that offer the sweetness of spring without the heaviness of winter’s comfort foods. Here are four recipes that revamp delicious classics without being laden with calories. These recipes offer the flavors of spring and energize you for all your springtime adventures.
Read on to start cooking now!
Do you love pancakes but not the heavy, bloated feeling you get after eating them? Try these banana crepes made with only a few ingredients and no flour or refined sugar. They are high in protein and fruit sugars, which will leave you feeling fit rather than full.
Begin with two very ripe bananas; peel and mash in a bowl. Add three eggs and whisk until smooth. Stir in a few drops of vanilla extract and a dash of cinnamon. Heat a pan with a drizzle of vegetable oil and pour a bit of batter smoothly onto the pan. Spread the batter so that it thinly covers the whole pan and let it get crisp about three minutes. Flip and cook the other side.
Serve these crepes warm with a drizzle of maple syrup, a dollop of plain Greek yogurt, and fresh raspberries.
Crunchy Cucumber Chickpea Salad:
For lunch, whip up this crunchy cucumber salad, which can be served with shrimp, roasted chicken, or a hardboiled egg for extra protein.
In a large bowl, mix two thinly sliced English cucumbers with one cup of thinly sliced radishes and half a cup of thinly sliced red onion. Mix in a cup of rinsed chickpeas. Chop a handful each of parsley and dill and adds. In a separate bowl, mix one-third cup lemon juice and a half-cup olive oil. Add ground black pepper, sea salt, and a pinch of red pepper flakes. Mix well and pour onto salad.
For serving, top each plate of salad with a dollop of fresh ricotta cheese and lemon zest.
One-Pan Roast Chicken with Spring Vegetables:
This healthy and satisfying dinner menu requires minimal cleanup, so you can spend more time outside in the spring evenings.
Heat oven to 475º. Cut in half a pound of radishes, a pound of parsnips, and a pound of organic purple and orange carrots. Chop a large bunch of scallions into bite-sized pieces. Toss vegetables with a half-cup olive oil and a squeeze of lemon juice, and sprinkle with salt, pepper, thyme, sage, and a dash of cayenne pepper. Arrange in a large baking pan. On top of the vegetables, arrange four to six chicken thighs, skin on, that have been rinsed and patted dry. Season the chicken with salt and pepper and more thyme. Cover with foil and roast for 20 minutes. Then remove foil and roast for 20 additional minutes or until the chicken is cooked through.
Serve chicken on a bed of the roasted vegetables and sprinkle with chopped parsley.
Roasted Pineapple with Coconut Sorbet:
This roasted pineapple is simple yet elegant.
Preheat the oven to 450º. Peel and core a large pineapple and slice it into rings. Line a baking sheet with parchment paper and arrange the pineapple on it. Sprinkle with turbinado sugar and cinnamon. Roast for 12–15 minutes, and then remove from oven.
Place two rings on a plate and top with a scoop of coconut sorbet, and then add another dash of cinnamon. Drizzle with melted dark chocolate or Coconut flakes.