Spring. New life, possibility, energy, potential. We’re all starting to shake of the sleepy winter blues and starting to think about long bright evenings. I don’t know about you but I instantly start looking forward to sunny days and BBQs. It’s also the time of year I start to panic and begin a major summer diet. I’m usually pretty motivated for a week or two and then Easter strikes. We’re bombarded by chocolate bunny’s and long weekends off work lead to overindulgence.
This year we’re taking our holiday in late April/ early May so I don’t have time to mess around. I need to knuckle down on the healthy eating front and stick to my guns. I’ve got a few healthy spring recipes & tips to share with you today that are simple and tasty enough to hopefully keep me on the straight and narrow.
The first thing I’m changing about our diet is cutting down the amount of pasta and noodles we eat. I’m not going to take them off the menu completely but a great way to still get that carb fix is to replace half of the pasta/noodles with spiralized courgette or carrots. I love doing this as you’re getting so many extra veggies without compromising on taste.
My favourite recipe is 50:50 whole wheat spaghetti & courgette with peas and a home-made light pesto. This might sound like it’s going to take a lot of effort but really all you do is throw a handful of spinach and basil in a blender with the juice of half a lemon, a glug of olive or avocado oil and 2 cloves of garlic. Next you just blitz it all and season to your taste. I cook the spaghetti according to the instructions on the packet and add spiralized courgette and the peas for the list 3/4 minutes. You can also throw in any other green veggies you like and garnish with rocket and / or watercress.
Another healthy spring recipe I love and used to make all the time when I was a well behaved Slimming World member is veggie frittata. Again this is my kind of recipe as it’s very much made from what you’ve got. The basis is obviously egg and as much veg as you can handle. I start out by beating 3-4 eggs and seasoning before adding finely chopped onion, peppers, tomatoes and spinach. The more careful you are about making sure the veg is finely chopped the better the frittata will slice at the end.
The whole mixture goes in the oven at 180 to bake until the egg is cooked through. You’ll know it’s ready when there’s no wobble! If you line the dish with baking paper it will make the process of slicing the frittata much easier. This makes a great breakfast or lunch and travels well if you want to bring a piece to work or on a picnic.
When it comes to meat there is a tendency to reach for lamb at this time of year but it’s not really my thing. For one it’s quite fatty and I just don’t really like the idea of it. I know that’s a bit silly but hey it’s my dinner right!? I much prefer to have a roast chicken with tonnes of lemon and herbs. I think it makes a tastier Easter alternative and it’s better for you too. My go-to recipe for roast chicken is always this one by my main man Jamie Oliver 😉
Tesco Direct have just launched their Spring bank holiday sale featuring loads of kitchen gadgets and appliances. Have a nosy and snag yourself a deal. We’re hoping to pick up some good quality knives to add to our collection and hopefully keep us focused on cooking healthy meals from scratch. I find that the satisfaction of making something yourself kind of makes dinner time into a game – maybe that’s a bit odd but having fun helps me to stay focussed.
Hopefully these recipes have given you a few ideas for healthy spring meals. If you have any tips for staying motivated I’d love to hear them!
**Collaborative post with Tesco Direct**