Spring and hallelujah. The two words that always come out of my mouth together when we get to this point in the year.
It’s time to lighten up people.
Let’s start today, shall we? With this. A little teaser recipe from the upcoming Spring Meal Plan, (which pssst, will officially open it’s doors next week for registration).
So you can shop, cook, and eat bomb, beautiful food (that’s good for you), all in under 3 1/2 hours per week. Yes, you read that right. Per week. For breakfast, lunch and dinner.
All planned out for you, creatively and juicy, so all you have to do is buy the ‘gredients and follow my easy cooking hacks for the week.
It’s like a life-saving blueprint for easy healthy cooking, that I wrote for my people, who get a little overwhelmed trying to cook, feel like they don’t know how, are stuck on the same boring recipes, or feel like they just don’t have the time. But, also want to be healthier, happier people.
With more CALM around food. Especially the shopping and prepping and cooking part.
Talk about more joy with food, right? If that’s not the definition of more joy with food, then I don’t know what is.
Um, hello. In other words, get on it. They are legendary around these parts for a reason. And spring is always one of the best, because, hello fresh things are in season now. And goodbye winter squash.
Plus, if you pre-order your meal plan here before this Monday, April 4th, you’ll get my bonus list of favorite brands, products and best heathy staples (hyperlinked for easy direct access and pictures) PLUS, a bonus list of extra recipes that will help you transition into late spring and summer too!
See the list of recipes here. All gluten-free, dairy optional, 100% real food, and easy to double for bigger households.
Apple, Fennel + Grapefruit Salad with Mint Poppyseed Dressing
Makes 6 servings
1 head butter or romaine lettuce, leaves torn
1/2 green apple, thinly sliced
1/2 grapefruit, skin peeled and membranes discarded (I love the Rio Red variety)
1/2 fennel bulb, thinly sliced
2 green onions, thinly sliced
For the dressing:
1 lemon juiced
1/4 cup olive oil
1 tablespoon + 2 teaspoons poppyseeds
1 tablespoon dijon mustard
2 teaspoons maple syrup
1 handful mint leaves, torn or roughly chopped
sea salt and pepper to taste
Add all salad ingredients to a large serving bowl.
Add all dressing ingredients to a small glass jar and shake well, until combined. Pour any amount you prefer over salad greens and toss well to combine.
Optional to garnish with extra mint leaves, and parmesan, feta or goat cheese.
Remember to pre-order your meal plan here before Monday, April 4th for the earlybird bonuses!
Healthy, happy, eating- made simple, efficient and delicious. This is your season!