Healthy Spring Recipes

Spring Greens Smoothie


  • 1 cup coconut water or water
  • 1 large handful spinach or kale
  • ½ banana
  • ½ cup frozen blueberries
  • dash of cinnamon

Blend and enjoy!

Pancakes with Rhubarb Compote


  • 3 bananas
  • 2 eggs
  • ½ cup almond butter
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • dash of sea salt
  • 1 tablespoon coconut oil

Combine all ingredients except oil in a blender and blend until smooth. Heat coconut oil on a skillet over medium heat. Pour ¼ cup of pancake mix on skillet and cook until lightly browned, flip over and cook until other side is lightly browned. Serve with Rhubarb compote, recipe below.

Rhubarb Compote


  • 2 stalks of rhubarb, chopped
  • 1 pint of strawberries, chopped
  • Zest and juice of 1 lemon

Cook all ingredients over medium low heat until fruit is soft and jam like consistency about 15 minutes. Add a little water if necessary.

Spinach and Blueberry Salad with Lemon Basil Dressing


  • 8 cups baby spinach
  • 2 pint organic blueberries
  • 1 cup cooked quinoa or black lentils
  • ½ cup sliced almonds

Right before serving, mix all ingredients in a bowl and dress.



  • 6 tablespoons apple cider vinegar
  • 1 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • Zest and juice of two lemons
  • 3 tablespoons chopped basil
  • salt and pepper to taste

Whisk all ingredients together and dress your salad.

Spring Stir-Fry



  • 1 1/2 cup brown rice
  • 3 cups water or veggie broth
  • 1 garlic clove minced

Spicy Lemongrass and Garlic Sauce:

  • ½ cup vegetable broth
  • ½ cup Gluten Free Tamari
  • 1 teaspoon chili flakes (less or more depending on how much heat you like)
  • 2 clove minced garlic
  • 1 teaspoon minced fresh lemongrass
  • juice of 1 lime


  • 2 tablespoons coconut oil
  • 1 small white onion
  • 2 cloves of garlic minced
  • 2 teaspoons ginger minced
  • 1 package of Enoki or Shitake Mushrooms
  • ½ cup snow peas
  • ½  bunch of asparagus, cut into 1/2” pieces
  • 2 carrots, cut into ½” pieces
  • ½ bunch kale, cut into ribbons
  • 1 handful mung bean sprouts

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover.  Cook until all the liquid has been soaked in the rice about 45 minutes.

In a small saucepan combine all the ingredients for the spicy lemongrass sauce and simmer for 5 minutes to let the flavors meld. Remove from heat.

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of spicy lemongrass sauce and then top with sprouts.

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