Every year, there comes a moment when I just can’t with winter anymore. Usually this happens sometime around the beginning of April, when it should absolutely not be snowing for the 500th time, and the last thing I want to eat is another bowl of sweet potatoes—or any winter produce, for that matter. During these dark times, the only thing that keeps me going is the promise of spring, and especially all the fresh fruits and veggies that come with it.
I love cooking seasonally for so many reasons, but mainly because it’s an easy way to switch up my eating routine, save a bit on groceries, and eat foods when they’re at their peak deliciousness. During the spring months, things like spinach, strawberries, and beets are all at their cheapest and most flavorful, and cooking with them is the perfect way to cleanse your palate when you cannot stand the thought of another hearty winter meal.
These 23 recipes take advantage of all the different spring fruits and veggies in exciting ways that will make you forget winter even happened. Get ready for lots of bright salads, green pastas, and red fruit-filled baked goods. And while you’re at it, enjoy the weather, too.
Start the day off on a spicy and savory note with this Mexican egg, avocado, and black bean breakfast bowl recipe. Packed with protein, fiber, healthy fats, and quality carbohydrates, it’s a delicious way to kick-start the day.
The majority of standard American breakfasts foods are sweet (too sweet) and set the day up for a carbohydrate load and sugar crash. Incorporating plenty of quality macronutrients into the first meal of the day not only prevents that crazy blood sugar ride, it also promotes satiety and the ability to make good food choices the remainder of the day.
Mexican Breakfast Bowl Recipe Ingredients
This breakfast bowl recipe is packed with all sorts of spicy and savory elements for serious breakfast goals.
Organic eggs are a delicious source of high-quality protein (roughly 5-7 grams per egg), vitamins, and minerals. These include vitamins A, B5, B12, and B2, folate, phosphorus, and selenium.
Specifically, eggs contain choline, a nutrient crucial for brain and heart health. Choline is especially important during pregnancy, as a deficiency in this vitamin has been linked to neural-tube defects.
Eggs also contain powerful antioxidants, known as lutein and zeaxanthin, associated with eye health. Having an adequate supply of these compounds is associated with a reduced risk of cataracts and macular degeneration, two common eye conditions, according to a 2006 study.
Along with nutrient-filled eggs, this Mexican breakfast bowl packs in plenty of fiber thanks to black beans and spinach. Spinach contains a powerhouse of vital nutrients including iron, vitamin K, and calcium. Just remember to choose organic spinach to avoid a plethora of pesticides.
Other delicious additions to this breakfast bowl are fresh salsa or tomatoes, hot sauce, and avocado. A healthy fat star, avocado is a delicious source of fiber, vitamins, minerals, and monounsaturated fat. Feel free to have slices of avocado or go full-on fiesta with a scoop of guacamole.
Eat this Mexican breakfast bowl recipe with corn tortillas to make mini breakfast tacos, if you’re feeling extra spicy. Because, what better way to start the day than with breakfast tacos?
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.
This three-tiered ice beverage is a copycat of the Starbucks Matcha Espresso Fusion, only it’s better because it’s homemade! Originally, Starbucks created the Matcha Espresso Fusion exclusively for Asian markets. However, ever since it was introduced in 2016, it has been creating quite a buzz on social media and we’re so leaning into it.
Because it may not be on the menu of your local Starbucks’ just yet, for now, we can only draw inspiration from the totally-sipping-with-our-eyes-first concoction. Luckily, it’s not difficult in the least to recreate it in your own kitchen. In fact, it only takes only a few minutes! The result is a delicious drink that combines two caffeinated beverages in one, married by your choice of milk (may we suggest homemade almond milk or oat milk?).
What You’ll Need
There are only a few ingredients in this recipe, which means you’ll need the best versions of each ingredient since each of their flavors will come through prominently.
Purchase a matcha powder that is organic and preferably ceremonial grade and derived from Japan. You should also have a sieve and a whisk on hand to properly dissolve the matcha (without clumps) into water.
Some of my favorite matcha brands that pass the quality test include:
Enzo Matcha is 100% pure organic green tea powder from Japan.
Once you have the matcha component sorted, next comes the sweetener. The maple syrup component is optional and can also be swapped easily with any other sweetener, like honey or coconut palm syrup. If I am in the mood for a lower-glycemic beverage, I use a few drops of liquid stevia instead of the maple syrup.
The trickier component of this recipe is the espresso. Not all of us have coffee machines (raises hand). You can keep a supply of cold-brew coffee in your refrigerator for regular use and add a concentrated version of that as the espresso shot. Or, you can simply utilize a French press. Simply add coffee grounds to a fresh press (double the amount you usually use) and pour in a splash of hot water into the French press. This helps to release the coffee grounds’ aromatics. After a few seconds, add in the rest of the water, filling up the French press. Do not stir. Close the lid without plunging. Let the mixture steep for about five minutes. Then press down the plunger and use the resulting solution as a makeshift (but delicious) espresso.
Look for a certified organic fair-trade espresso bean. My favorite include:
*Disclaimer: Help support Organic Authority! Our site is dedicated to helping people live a conscious lifestyle. We’ve provided some affiliate links above in case you wish to purchase any of these products.
Aylin is founder of GlowKitchen, a food blog with an emphasis on vegan and gluten-free fare. Aylin has been living in Istanbul, where she is founder and CEO of a cold-pressed juice and healthy foods company JÜS (www.jusistanbul.com).