Recipe File: 5 Healthy Spring Recipes

Written by on March 27, 2014 in Food, Lifestyle - 4 Comments
Recipe File: 5 Healthy Spring Recipes

After a winter of overindulging, many of us are hitting the gym and trying to eat a bit healthier in anticipation of the warmer weather ahead! Our Editorial Director has partnered with Carlene Thomas, a registered dietitian who helps brides prepare for their big day, to come up with some healthy meal ideas that we could all benefit from! They’re sharing a meal plan to get you back on track, and we thought we’d give you the scoop on creating these fresh and easy recipes just in time for bikini season! Hop on over to Style Me Pretty to see a few of Carlene’s exclusive tips to making smarter choices.

Photography: Abby Jiu
Recipe Development: Carlene Thomas of Healthfully Ever After
Styling: Caitlin Moran
Florals: Intrigue Designs
Location: FA Design Build

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  • Breakfast: Berry Oatmeal

    -1/2 cup dry steel-cut oats
    -1 cup water
    -1/4 cup raspberries
    -1/4 cup blueberries
    -2 tablespoons walnuts
    -1/2 tablespoon hemp seeds

    Directions: Cook oatmeal per package instructions. Top with berries, walnuts and seeds.

  • Breakfast: Grapefruit and Oranges with Chopped Mint 

    -1 orange
    -1/2 grapefruit
    -1 tablespoon chopped fresh mint

    Directions: Peel and slice fruit into a dish. Chiffonade mint and sprinkle on top.

  • Snack: Apricots with Dark Chocolate and Sea Salt

    -dried apricots
    -70% cacao dark chocolate
    -sea salt

    Directions: Refrigerate dried apricots overnight. Melt dark chocolate slowly on the stove in a double boiler so as to not burn the chocolate. Dip one end of each apricot in the chocolate and sprinkle with a few crystals of sea salt before it hardens. Store in the fridge.

  • Snack: Berry Smoothie

    -1 cup frozen cherries
    -4 strawberries, tops removed
    -1/2 cup cantaloupe, cubed
    -1 tablespoon chia seeds
    -small handful fresh mint leaves

    Directions: Add ingredients to blender and purée until smooth. Top with mint garnish.

  • Lunch: Quinoa Salad (makes enough for leftovers)

    -1/2 cup dry quinoa
    -1/4 cup asparagus tips
    -2 tablespoons chopped red pepper
    -1/2 cup roasted chickpeas
    -1/4 cup snap peas
    -1 cup arugula
    -1 tablespoon fresh parsley
    -1 tablespoon fresh mint
    -1 tablespoon fresh basil
    -pinch of sea salt
    -3 oz salmon
    -cider vinegar and olive oil dressing
    -lemon

    Directions: Place salmon in oven at 350° for about 10 minutes (check depending on the thickness of the fillet). The salmon should flake when ready. Set aside while preparing salad. To prepare roasted chickpeas, place rinsed chickpeas in a pan. Pat dry and add a drizzle of olive oil. Toss to coat and roast at 350° until golden brown. To prepare quinoa, rinse dry quinoa and drain. (Rinsing is very important to remove the bitter coating!) Cook on the stove with one cup of water. Cover with a lid and bring to a boil. When mixture comes to a boil, turn heat to low and leave covered for 15 minutes. Turn off heat and leave lid on for another five minutes, then fluff quinoa with a fork. Once it has cooled, add the asparagus, red peppers, snap peas and chickpeas. Plate over greens with a side of salmon. Add chopped fresh herbs, a sprinkle of sea salt, a squeeze of lemon and an oil & vinegar dressing.

  • Beverage: Flavored Seltzer

    Directions: Add slices of lemon, crushed mint leaves and berry of choice to seltzer.

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