Health PinUp, Issue 1, Vol. 1: Spring Awakenings, April 2009

Seasonal Eats (March, April, May)

Fruits: Apricot, Cherimoya, Honeydew, Mango, Orange, Lime, Pineapple, Strawberries

Vegetables: Artichoke, Asparagus, Belgian Endive, Broccoli, Chayote Squash, Collard Greens, English Peas, Fennel, Green Beans, Lettuces, Morel Mushrooms, Mustard Greens, Pea Pods, Radicchio, Rhubarb, Snow Peas, Sorrel, Spinach, Sugar Snap Peas, Swiss Chard, Vidalia Onions, Watercress

Legumes: Fava Beans

Meat and Fish: Lamb, Little Neck Clams, Sea Trout, Salmon

Year-Round Fruits and Vegetables: Avocado, Bok Choy, Broccolini, Cabbage, Carrot, Celery, Leek, Lemon, Lettuce, Onion, Parsnip, Bell Pepper, Potato, Banana, Coconut, Papaya

Recipe of the Month: Prep Once, Eat Multiple Times

Here is a simple recipe that adds almost every color of the rainbow, vitamins, and nutrients to your meals:

Step 1: Julienne (cut into long thin strips with a Julienne Peeler) Fennel, Parsnips, Red & Yellow Peppers, Carrots, Zucchini, Yellow Squash (Note: Zucchini and Yellow Squash are not in season, but still delicious)
Step 2: Put raw veggies into a tupperware and store in the fridge (stays fresh for 5 days)
Step 3: Enjoy all week...

As a Side:
Sautee in olive oil (depending on your tastes, also add garlic OR salt/pepper OR mint leaves) OR Simply Steam with seasonings

Or Add to:
Soups, Sauces, Omelettes (whole or whites only), Whole Grains, Bean Salads, Left-over Pizza. Note: For soups and sauces there is no need to saute the veggies first.

Get Outdoors

Sign-up for a running race or try trail running; Take the bike for a spin; Share a hike with family and friends; Go camping; Visit a national park; Start to walk everywhere (commute by foot); Or simply do something you loved to do as a kid (kickball anyone?)