May you always fill your…
- Days with those you love & care for
- Belly with nutrient-dense, delicious foods
- Eyes with the wonders of the world
Hi! I’m McKenzie and I'm so excited to share three of my favorite spring recipes with you! We leave the months of Winter and heavier food behind us and welcome in the fresh, light foods that grow abundantly in Spring. Crisp peas, long asparagus, crunchy radishes, fresh greens, all nourishing foods that hold so much goodness and radiate vibrant colors. Starting to implement these lighter, brighter foods back into our meals is like a breath of fresh air. Allow these foods to fill your plate and fuel your body with nutrients and energy.
The recipes I've prepared are chock-full of nutrient-dense and delicious ingredients that will have you feeling your best. I practice seasonal eating, which is eating produce that is naturally in season. Seasonal eating allows you to source your food locally, which gives you the opportunity to eat food quickly after harvesting. This means you are ingesting the produce at the height of its nutritional value instead of days or weeks after harvest, which is the case for most foods at the grocery store. If you haven’t found a local farm near you to support, I highly encourage you to find one today. It will change what you put on your plate, the way you feel, and how you live your life!
Follow me on CityLifestyle.com for more recipes and where I share simple and realistic holistic health tips... Now, let’s get to the good stuff!
Spring Avocado Toast
1 slice of sourdough bread
2 hard-boiled eggs, sliced
Everything But the Bagel seasoning
Extra Virgin Olive Oil
Toast the bread, smash the avocado, and start layering the radishes, eggs, and micro-greens. End with the bagel seasoning and dill, then drizzle with olive oil.
Miso Salmon Bowl
1 large piece of salmon
1 TBSP white miso
2 TBSP Olive Oil
1 Cup cooked Basmati Rice
1 jar sliced pickled Ginger
Miso Sesame Dressing
1 TBSP Sesame Seed Oil
1 TBSP Miso
2 TBSP Rice Vinegar
1 TBSP pickled Ginger
Preheat oven to 350 and line a sheet pan with parchment paper. Use blender to make dressing and set aside. Whisk one TBSP miso with two TBSP olive oil, spread on salmon and bake for 15 minutes. Slice veggies. Layer all ingredients, drizzling with dressing.
Veggie Nicoise Salad
12 oz haricot verts (green beans)
1 lb fingerling potatoes
1 lb asparagus, trimmed
2 hard-boiled eggs, halved
Kalamata & Castelvetrano olives
White Balsamic Dijon Dressing
4 TBSP Extra Virgin Olive Oil
3 TBSP White Balsamic
1 TBSP Dijon Mustard
1 TBSP honey
Sea Salt & Black Pepper
Preheat the oven to 350 and line a sheet pan with parchment paper. Slice the potatoes in half. Place potatoes, haricot verts and the asparagus on the pan. Drizzle everything with olive oil, sprinkle with salt and pepper, and place in the oven for 15 minutes, or until fork-tender. Hard-boil eggs while you wait. Place all dressing ingredients into a blender or whisk in a bowl and set aside.
Using a serving dish, place the arugula down first and then layer the other ingredients on top, sprinkling the dill and microgreens on last. Serve the dressing as you individually portion out the salad.