In just a handful of days, May will be here. That means that spring is definitely underway here in the US and new things are springing up, from flowers to a fresh bounty of produce in your local grocery store. May also means that this semester is wrapping up, which for me translates into spending countless hours studying for finals. Needless to say, I don’t have too much time in the next 2 weeks to sit down and spend time on the computer, which is why I’ve decided to feature a few guests posts. If you have one you’d like to share—please email it to [firstname.lastname@example.org]. It’s a great way to give your blog some extra exposure as well!
This guest post is written by Donna—check out her blog here.
It's springtime in the U.S., and many people are looking to incorporate elements of their spring garden or produce from their local farmer's market into their meals. Some of the best garden offerings that are emerging this time of year are the three A's: asparagus, artichokes and avocados. Not only are these foods widely available in the spring, they are healthy additions to spring meals.
The Los Angeles Times recently featured an excellent recipe for Grilled Lamb Asparagus Pitas that incorporate asparagus into a meal in the most refreshing way. This is important considering asparagus is not always the most sought-after veggie. Even so, asparagus has been described as one of nature's most perfect foods, as it contains no fat or cholesterol and is low in sodium, not to mention packed with folic acid, potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Even with the heavier flavor of the lamb, the taste remains light and airy because cucumbers and mint are incorporated into this delicious spring recipe.
As for artichokes, a great resource online is artichokerecipes.org. It's a helpful site because most people think the only artichoke recipes out there that are any good are fattening spinach-artichoke dips. My personal favorite on this site has been the recipe for Penne Pasta with Artichoke Hearts. This delicious vegetarian recipe incorporates spinach and fat-free ricotta cheese, keeping the meal healthy and light. I personally like to use whole wheat penne pasta for this recipe, and meat-eaters can add grilled chicken if they wish. The great thing about incorporating artichokes is that they are packed with fiber, potassium, calcium, iron, phosphorous and certain trace elements that we need.
Avocados get a bad rap because of their fat content, but they are packed with so many nutrients and they're so tasty, you can't help but want to use them for far more than just guacamole, especially with Cinco de Mayo so close! My favorite avocado recipe is this one I discovered online for Crispy California Avocado Tacos. You serve these bad boys open-faced. Poppy seeds, sesame seeds and quinoa lend a delightful crunch to balance out the soft avocado, and the recipe includes a flavorful corn relish that's simply to die for! Besides a healthy spring meal, you're getting 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid, when you incorporate avocados.
This guest post is contributed by Donna Moore, who writes on the topics of massage therapy schools. She welcomes your comments at her email Id email@example.com.