Now that the weather seems to be warming up, consistently for more than a day at a time, I’m feeling like I need to make my family’s meals less stodgy. I don’t know about you, but for me, there’s something about warm weather and eating light that go hand and hand.
I find the change in season motivates me to cook up new recipes and meal ideas. After a long and cold winter, I’ve lost my oomph for making healthy and warming meals.
The week before Easter, I attended a networking evening for nutritionists (yes there is such a thing), and the speaker led us through the month long cleanse that she does with her clients. I’ve never been a fan of putting my clients on a cleanse, as it can be really harsh for some, but after hearing her ideas, I wondered if it was something I should try out. I picked up the recipe book she’d suggested and started whipping up some new, easier to digest meals. They weren’t all well received, but everything was eaten which was a relief.
Before the Easter choco-fest, I thought I’d nutrify the family and whipped up a new kale and avocado recipe that was a huge hit (yes, I said kale was a hit) and a raw carrot and parsnip soup made in my blender. Served with some leftover rice from the night before, dinner was made in about 15 minutes. Although there weren’t requests for seconds, or leftovers the next day, everyone ate what they were served, and plates were cleared without a fuss!
Making your diet lighter may offer all sorts of benefits, including less time spent in the kitchen! Try out this adapted recipe below to get you going.
* Adapted from Enlightened Eating by Caroline Dupont
Lianne Phillipson-Webb has over 10 years experience helping women and families eat better. She runsSprout Right, a Toronto-based nutrition company passionate abouth the health of mom, baby and family. Lianne is a registered nutritionist, author, and mother of two.