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RECIPES

Spring Has Sprung

This simple dish takes advantage of the abundant asparagus in Spring and pairs it with protein-rich lentils as well as perfectly cooked eggs. The arugula gives it a slightly bitter base and is dressed in a lemony dressing. When it's all combined it has all the flavors as well as the satisfaction that comes from clean eating!

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Shrimp & Asparagus Salad

When asparagus is in season, this salad is a MUST. The bitter of the arugula goes so spectacularly with asparagus and the lemon makes every ingredient in here pop. Shrimp is a super easy protein to prepare, is amazing with avocado and has a lot of bang for its buck. Vegan friends can use a can of rinsed garbanzo beans and it’s an amazing, hearty salad for all! 

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Can't Beet It

This is a riff on a favorite recipe of mine that I make every week. Sometimes I change up the legume or the greens, other times I change up the grain. This version uses barley, a high-fiber (with decent protein!) grain that is most commonly used in soups but has a nutty flavor that makes it amazing in salads. These salads feel like "shoulder season" salads to me, where I'm ready to move out of the heavier foods of winter but not quite ready for the light salads of summer.

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