Healthy Spring Recipes to Lift Up the Lockdown

4 Healthy Spring Recipes

1. Springtime Spring Rolls with Peanut Sauce

Ingredients:

• 8 Rice spring roll papers
• 1 Beet, peeled and grated
• ½ Yellow bell pepper, sliced thin
• ½ Red bell pepper, sliced thin
• 1 Cup carrots shredded
• 1 bunch of chopped cilantro
• ½ cup all-natural peanut butter
• 1 ½ TBS soy sauce
• 2 TBS brown sugar
• 1 TBS lime juice
• ½ teaspoon chili garlic sauce
• ¼ Cup water
• Hot water to thin

Instructions:

1. In a shallow dish add enough hot water to cover and cook the rice papers
2. One at a time, take the rice paper and submerge into the hot water for about 20 seconds
3. Once the paper is soft lay it down on a wooden cutting board and spread it out
4. Add beets, yellow bell pepper, red bell pepper, carrots and cilantro to the center of the rice paper
5. Fold the bottom of the rice paper over the veggies then fold in each side and roll up until sealed
6. In a small bowl, add the peanut butter, soy sauce, brown sugar, lime juice, and chili garlic sauce. Whisk together and slowly add in water until the consistency is thick and pourable.

2. Grilled Lemon Chicken Salad

Ingredients:

• 2 Chicken breasts, boneless
• 2 Lemons
• 1 ½ Tablespoons oregano
• 1 ½ Tablespoons olive oil
• 2 Cloves garlic, minced
• 1 Tablespoon olive oil
• 8 ounces asparagus, chopped 2-inch pieces
• 4 Green onions, chopped 2-inch pieces
• ½ Teaspoon salt
• ½ Teaspoon black pepper
• 2 Tablespoons olive oil
• 1 ½ Tablespoons white wine vinegar
• 1 Cup Arugula

Instructions:

1. To a large bowl add the chicken, zest, and juice of 2 lemons, oregano, olive oil, garlic, salt, and pepper. Mix around to coat the chicken
2. Heat olive oil in a grill pan on medium-high. Cook chicken for five minutes on each side or until done
3. Remove the chicken from the pan and set aside
4. In the same pan, cook the asparagus and green onions for 4 minutes or until tender
5. To a large bowl, add the asparagus, green onions, arugula, salt, pepper, olive oil, and vinegar. Toss until well coated and mixed
6. Slice the chicken and add on top of the arugula mixture

3. Rainbow Spring Soba Salad

Ingredients:

• 1 Pound asparagus, trimmed
• 2 Cups shredded red or green cabbage
• 1/4 Cup sliced radishes
• 1 ½ Cups radish greens, chopped
• 1 Cup red onion, thinly sliced
• 1 ½ Cup snow peas
• 3 Tablespoons olive oil
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons honey
• 1 ½ Tablespoons rice vinegar
• ½ Teaspoon salt
• ¼ Teaspoon pepper
• ½ teaspoon chopped fennel seed
• ¼ Teaspoon ground chili pepper
• 4 ounces Soba noodles

Instructions:

1. In a large saucepan, add asparagus and water. Enough water to cover the asparagus. Cook until tender; about 5 minutes. Add to a bowl of ice water, drain and set aside
2. Combine the cabbage, radish greens, red onion and snow peas in a large bowl
3. Whisk together olive oil, lemon juice, honey, rice vinegar, salt, pepper, fennel seed and ground chili pepper to make a dressing
4. Drizzle dressing over cabbage mixture and toss in the asparagus and Soba noodles

4. Springtime Hummus Wraps

Ingredients:

• 4 Whole wheat sun-dried tomato wraps
• 1 Cup roasted garlic hummus
• 1 Red bell pepper, thinly sliced
• 2 Cup baby spinach
• 1/2 Cup feta cheese, crumbled

Instructions:

1. Spread ¼ cup of hummus on each wrap, leaving a half inch border on each side
2. Lay down pieces of red bell pepper, ½ cup of baby spinach and a few tablespoons of feta cheese to each wrap
3. Roll the wraps from the bottom about half way and then fold in the sides and continue to roll up until sealed. Cut each wrap in half and secure with a toothpick.

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