(Almost) Spring Recipes

It’s the middle of March…it’s almost Spring…the days are getting longer….but you still don’t know what’s for dinner? Am I right?!

Don’t worry, I got you! Check out these recipes perfect for this transition time from winter to spring. I hope you enjoy them as much as we do!

Black Bean & Sweet Potato Chili

(makes about 4 servings)

• 2 Tbsp extra-virgin olive oil

• 1 large sweet potato, peeled and diced

• 1 large onion, diced 

• 4 cloves garlic, minced

• 2 Tbsp chili powder

• 2 tsp ground cumin

• ¼ tsp salt

• 1-2 dashes of your favorite hot sauce (to taste)

• 2½ cups (590 ml) water

• 2 15-oz (425 g) cans black beans, rinsed

• 1 14.5-z (411 g) can diced tomatoes

• 2 Tbsp lime juice 

• Handful chopped fresh cilantro

Heat the olive oil in a large pot over medium-high heat. Add the onion and sweet potato and cook for 4-5 minutes, until the onion begins to soften. Be sure to stir frequently.

Add the garlic, chili powder, cumin, and salt to the pot and cook, stirring constantly, for 30 seconds. Add water and hot sauce and bring to a simmer.

Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender, 10 to 12 minutes.

Add the beans and tomatoes and cook for 10-15 minutes, until slightly reduced. Stir in the lime juice and cilantro and remove from heat. 

This keeps in the fridge for 3-4 days… and bonus: it tastes better the next day.

Salad Niçoise with Asparagus

(Makes 2 servings)

• ½ lb small red potatoes (about 5), cut in half

• ½ lb fresh thin asparagus, trimmed

• 2 -2½ oz pouches albacore tuna in water

• ½ cup pitted Nicoise or Greek olives, halved

• 2 Tbsp extra-virgin olive oil

• 1-2 Tbsp apple cider vinegar (to taste)

• 2 handfuls salad greens

• Salt & pepper, to taste

Put the potatoes in a saucepan and cover with water. Place on the stove at medium-high heat and bring to a boil. When it’s boiling, reduce heat slightly to a simmer and cook until tender, about 10 minutes. Add the asparagus during the last 3-5 minutes of cooking.

While it’s cooking, whisk the oil & vinegar together in a small bowl and add salt & pepper to taste. Set aside.

Place a handful of salad greens on two plates or in containers. When the asparagus and potatoes are tender, carefully drain them before plunging them into ice water to cool. Drain again and divide between the plates.

Add the tuna and the olives to the plates, and drizzle with the oil & vinegar dressing.

Enjoy!

Berry Kefir Smoothie

1 serving

• 1 cup (240 ml) low-fat plain kefir

• Big handful baby spinach

• 1 scoop of vanilla protein powder (optional)

• ½ frozen banana, cut into slices

• ½ cup (70 g) frozen berries

• ½ tsp flax meal (optional)

• ¼ cup (70 ml) your favorite milk (optional)

Place the kefir and spinach in a high-speed blender and blend until smooth. If you’re using protein powder, add it now and blend.

Add the rest of the ingredients and blend until smooth. Add milk if the mixture is too thick. Pour into a glass and enjoy!

If you haven’t tried kefir yet, it’s time! It’s like a thinner, more liquid version of Greek yogurt. 

Kefir is packed with probiotics and protein, and that means it’s a GREAT base for a breakfast smoothie.

TIP: Make sure you buy plain low-fat kefir, as the flavored versions are often packed with sugar.