Spring is all about beginnings and bloomings. We normally think of colorful flowers as a start to the season, but we often forget that new vegetables, fruits and flavors are also taking stage. Read on for our Fabletics Masters’ three delicious and quick recipes (for every meal of the day, including snacks!) that incorporate some of your favorite seasonal ingredients.
Willa’s Buckwheat Flapjacks with Triple Berry Sauce
I created this pancake recipe for my oldest daughter, but I love it too for fueling up before a morning run or boot camp. The medley of berries in the sauce adds a fresh touch to a spring breakfast. Any leftover sauce is amazing served over yogurt or cottage cheese!
Makes 18 pancakes (3 flapjacks per serving)
1 cup buckwheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 tablespoons light brown sugar
1/4 teaspoon salt
13/4 cups 2% milk
1/4 cup coconut oil
1 large egg, whisked
cooking spray, for the pan
TRIPLE BERRY SAUCE
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh strawberries, hulled and sliced
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1. Combine the flour, baking soda, cinnamon, brown sugar,
and salt in a large bowl. In a separate bowl, whisk together
the milk, oil, and egg. Make a well in the dry ingredients
and stir in half of the wet mixture. Add the remaining wet
mixture and combine thoroughly.
2. Spray a large nonstick pan with cooking spray
and heat over medium-high heat. Using a 1/4-cup
measure, spoon the batter onto the hot pan. Cook each
flapjack for 3 minutes until bubbles begin to form on the
surface, then flip and cook for another 2 minutes.
3. Serve the flapjacks with the Triple Berry Sauce.
FOR THE BERRY SAUCE
1. Put the berries—with water still clinging to them—in a medium saucepan over medium-high heat. Pour in the maple syrup, cover, and bring to a simmer.
Simmer for 8 to 10 minutes, stirring occasionally. Turn the
heat off, stir in the vanilla, and skim off any foam that may
2. Serve warm over pancakes, waffles, ice cream, or yogurt,
or transfer to an airtight container and chill. The sauce will
keep for 3 days in the refrigerator.
Nutrition Facts (per 3 flapjacks)
Fat: (13g sat 2.6g mono 7g poly 3g)
Recipe courtesy of Eating in Color, by Frances Largeman-Roth, RDN
Mango Strawberry Grilled Chicken
Adding fruit to a protein is a great way to liven up your lunch for the season. The coolness of the fruit also nicely balances a hot dish. This meal will feel light, but you are still getting all the nutrients you need to fuel your hectic spring schedule!
¼ cup mango
½ cup strawberries
1 whole chicken breast
½ cup cooked quinoa
1) Use a rice cooker to cook quinoa, add to the bottom of serving bowl.
2) Chop the fresh cilantro and mix into the cooked quinoa.
3) Grill or bake chicken breast, then chop or shred, adding to the top of the quinoa.
4) Cut an avocado in half, then slice and lay on top of chicken.
4) Cut mango and strawberries into chunks and place on top! ENJOY!
Protein: 28 grams
Carbs: 38 grams
Fats: 11 grams
Recipe courtesy of Sara Sutherland
Strawberry Mango Avocado Salsa
Two of my absolute favorite fruits begin their peak season in April through June. Strawberries and Mangos are fruits that I love to enjoy all year round, but are particularly delicious in the spring. While both fruits are considered to peak in the spring, they have a second peak in the fall as well, and are in their prime again between June and October, too.
Just for our Fabletics community, I’ve whipped up my very own springtime salsa recipe: Strawberry Mango Avocado salsa. This is the perfect blend of salty, sweet, and tang, and will sure to be a healthy hit for gatherings with friends. Pair this recipe with chips or slices of apple, carrots, and celery sticks, or enjoy it as a side to a fresh omelet or atop a salad. This is definitely a recipe you’ll find yourself making again and again and again!
1 pint finely chopped strawberries
2 ripe mangos finely chopped
1 finely chopped ripe avocado
¼ to 1/3 cup finely chopped red onion (depending on preference)
½ lime for fresh-squeezed lime juice
2 teaspoons finely chopped seeded jalapeño pepper (optional)
1 tablespoon chopped fresh cilantro (optional)
1 tsp. sugar, stevia, or brown sugar
½ tsp. salt
Combine all chopped ingredients in a large bowl and stir gently until combined. Refrigerate for freshness.
Prep Time: 10-15 minutes
Total Time: 15-20 minutes
Serving Size: 1 cup
Recipe courtesy of Sarah Bergstein
Ground Turkey Chickpea Pasta Primavera
Mint and sweet peas are fresh and very reminiscent of spring. Adding them to a hardy pasta strikes the perfect balance between heavy and light. This is a great meal for an al fresco dinner!
Total Cook Time: 45 min
Prep: 30 min
Cook: 15 min
Yield: 4 servings
1 box spiral banza chickpea pasta
1 package (1lb) lean ground turkey (93% lean, 7% fat)
1 cup sweet peas
1 cup broccoli, chopped
1 cup asparagus, chopped (peel the steams first with a peeler)
1 cup carrots, shredded
1 orange bell pepper, cut into thin strips
4 cloves garlic, thinly sliced
1 cup Classico spicy tomato sauce (or any other tomato sauce)
¼ to ½ teaspoon red pepper flakes
½ cup roughly chopped fresh mint
4 ounces goat cheese, crumbled
Bring a large pot of water to a boil. Add the banza pasta and cook as the label directs. Add the peas, broccoli, asparagus, carrots, and bell peppers to the boiling water during the last 3 minutes of cooking. Reserve ¼ cup cooking water, then drain the pasta and vegetables, and return to the pot.
Meanwhile, spray a little olive oil in a large skillet over medium heat. Add the ground turkey and cook till there is no pink left. Add garlic and cook until just golden, about 30 seconds. Add the tomato sauce, and red pepper flakes; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint and half the goat cheese and toss to combine.
Divide the pasta among bowls. Top with the remaining goat cheese.
Protein: 51 grams
Carbs: 52 grams
Fats: 20 grams
Recipe courtesy of Casey Stahl, owner of Fueling Fitness LLC