Spring is right around the corner, and what better way to embrace your healthy nutrition goals than by cooking up some delicious, seasonal spring recipes.  Not only is eating seasonally better for your health, but it is also easier on your wallet as well as the planet.  Eating in season makes it easier to find locally grown produce that doesn’t have to travel as far, which saves you money, but also reduces fuel emissions into the environment.  To top it all off, produce picked at peak season is more nutrient dense and also tastes better because it is able to ripen naturally.  Hungry yet?  Let’s dive into a few delicious fruits and vegetables you can use in many ways this spring.

Peak season: April through June How to store: Store strawberries in a partially closed container (where air can still get in), preferably in a single layer on a paper towel. Store in the refrigerator for up to four days. 5 ways to use strawberries:  Spinach Salad with Strawberries and Pecans This light and refreshing salad is loaded with flavor and healthy fats.  You can try using walnuts as well!  We recommend throwing some of your favorite protein on top such as salmon or grilled chicken for a protein boost. If you’re watching sugar, you can omit it from the balsamic vinaigrette. Recipe via The Spruce Eats

Strawberry Shortcake (Vegan, Gluten free) This recipe is vegan, gluten-free, and refined sugar-free, and just as delicious as traditional strawberry shortcake! (Without the blood sugar crash.) Recipe via Eating By Elaine

Strawberry Overnight Oats A perfect breakfast on-the-go that you can make the night before.  These are loaded with protein and fiber to help keep you full and satisfied for longer.  We suggest you make them ahead of time and store them in a glass jar or container that you can grab on your way out the door! Recipe via Life Made Sweeter

Healthy Cheesecake Bars These sweet treats are gluten-free and refined sugar-free—a healthier take on a traditional favorite. Recipe via IFOODREAL

Strawberry Quinoa Feta Salad Strawberries, feta, greens, and mint come together to brighten up this spring salad.  Quinoa provides some additional protein and fiber to this delicious vegetarian meal, and can be enjoyed as an easy weekday lunch or dinner. Recipe via Love & Lemons

Peak season: Comes into season in January and is sweetest during spring months through early summer. How to store: In the crisper drawer in your refrigerator. 5 ways to use grapefruit: Grapefruit, Avocado, & Salmon Salad A delicious and nutritious salad that has everything you need to feel full and satisfied: Healthy fats, fiber, and protein!  Recipe via Wild Greens & Sardines

Grapefruit & Ginger Chia Seed Pudding This recipe is refreshing and rich all in one.  You can enjoy this as a quick breakfast or a more nutritious dessert option.  We recommend adding a natural sweetener like maple syrup, honey, or stevia to keep this refined sugar free. Recipe via Real Food-Whole Life

Spiced Broiled Grapefruit A healthy snack or breakfast addition that’s ready in only a few minutes!  Cinnamon and ginger come together with a bit of coconut oil to give this healthier take on broiled grapefruit an additional flavorful punch… without the added sugar. Recipe via Happy Healthy Mama

Roasted Salmon with Shallot Grapefruit Sauce This delicious dinner is packed with healthy omega-3’s, Vitamin C and flavor.  We recommend pairing it with a small portion of your favorite whole grains (such as quinoa, couscous, or brown rice) for some additional fiber! Recipe via Food Network

Grapefruit Paloma Mocktail Spring weather calls for refreshing beverages, and this healthy grapefruit mocktail is the perfect choice. We love that it’s refined sugar-free and comes together using just a few ingredients. Recipe via All The Healthy Things

Peak season: March through June How to store: Stand them upright in a jar of water (like flowers), wrap the ends in damp paper towels and store in a bag, or blanch and freeze for later use.  5 ways to use asparagus: Shrimp Stir-Fry with Asparagus Stir fry is a simple and delicious way to pile on the veggies while only using one pan, and it’s easy to customize to your own preferences!  We love this recipe because it is packed with color, flavor, and nutrients. Recipe via A Couple Cooks

Crab & Asparagus Omelet A simple, protein-packed spring breakfast recipe that will keep you full and satisfied as you start your day! Recipe via BBC Good Food

Simple Asparagus Salad This light and flavorful recipe is a nutritious addition to your dinner.  We recommend pairing this with fresh grilled chicken or grass-fed steak to round out your meal. Recipe via Love & Lemons

Asparagus & Spring Pea Risotto Risotto is classic comfort food, and this one uses not only one but two spring vegetables: asparagus and peas. We love this one because it is naturally gluten-free. If you’re watching your sodium, use low-sodium broth or homemade stock. Recipe via The Spruce Eats

Grilled Asparagus with Parmesan This simply grilled asparagus recipe comes together for the perfect side to your favorite protein. Recipe via The Recipe Critic

Peak season: Spring through Summer Ways to store: Store pods in a plastic bag in the crisper drawer of the refrigerator and use them within a couple of days. Once they have been shelled, the best way to store them is to freeze them.

5 ways to use peas: Split Pea Soup with Ham This hearty recipe is packed with savory flavor and is sure to keep you full and satisfied! Recipe via Once Upon a Chef

Green Pea Hummus Hummus is loaded with plant-based protein, healthy fats, and fiber, and is the perfect snack choice.  We love this one because it is incredibly versatile and can be used as a dip, spread, or eaten by the spoonful! Recipe via Serious Eats

Green Pea Salad A traditional favorite and simple side to your spring lunch. We love this because it calls for Greek yogurt (which is full of protein) rather than sour cream and mayo, while providing the same creamy, tangy taste. Recipe via Well Plated

Pasta with Peas This is a simple dinner idea that can come together in a pinch!  We recommend using a whole grain pasta or plant-based protein pasta (such as Banza, Jovial, or Ancient Harvest) for additional nutrients and fiber. Recipe via The Clever Meal

Pea Pesto Many of us love pesto, and this one comes together in just 5 minutes. This pesto is dairy-free and delicious on pasta, chicken, or fish. Recipe via Life as a Strawberry

Peak season: Best harvested in the spring months, as they can turn bitter when it gets too hot. How to store: Wrap in a layer of paper towels and store in a plastic bag in the crisper drawer (best to avoid excess moisture).

5 ways to use kale: Crispy Kale Chips Get the satisfaction of a crunchy chip while also getting some extra veggies with this delicious snack!  While there are many variations of kale chips on the market, you can make your own right here. Recipe via Spruce Eats

Raw Lemon-Garlic Marinated Kale Salad We love this recipe because not only is it delicious and nourishing, it also calls for only a few ingredients to make.  Recipe via Spruce Eats

Blueberry Kale Smoothie This refreshing smoothie is packed with protein, antioxidants, and greens for a perfectly balanced breakfast on the go! Recipe via Joyful Healthy Eats

Kale Omelet If you love a savory breakfast, this nutrient-dense and low-carb omelet is a filling and satisfying way to start your day!  We love it because it comes together quickly using all real, whole foods. Recipe via Sweet as Honey

Tuscan Sausage & Kale Soup This soup is hearty and nourishing, and a great way to get in those leafy greens.  You can also modify this to make it your own. Recipe via Simply Whisked

Peak season: Late spring through Summer How to store: Store carrots in water in the refrigerator

5 ways to use carrots: Healthy Carrot Cake Bars These bars are a healthier take on an all-time favorite: Carrot Cake.  They are gluten free, plant-based, and refined sugar-free as well.  This is a great dessert option for those leftover carrots this spring! Recipe via Self Health & Wellness (Coach Caroline)

French Grated Carrot Salad This simple and delicious salad is a traditional French staple.  We love that it calls for a homemade vinaigrette, and recommend using only extra virgin olive oil rather than vegetable oil to help reduce inflammation (and give you those additional healthy omega-3 fatty acids!). Recipe via Once Upon A Chef

Carrot Soufflé A healthy, filling side that is so good it could be eaten as dessert!  This gluten free recipe is jam-packed with carrots, and will also go over well with the kids. Recipe via Self Health & Wellness (Coach Caroline H.)

Quick & Easy Peas & Carrots This easy recipe comes together in just a few minutes by using baby carrots (no chopping or peeling) and frozen peas. A simple and healthy side to add to your weeknight dinners. Recipe via The Spruce Eats

Carrot & Ginger Soup Cooler months call for soup, but this one can (and should) be enjoyed all year round!  Refreshing ginger and carrot come together in this flavorful and gut-friendly soup.  We recommend topping with a few pumpkin seeds for crunch! Recipe via Toby’s Plate

Peak season: Fall through spring How to store: Cut the large roots from the stalk and place the leaves and stalks in a plastic bag in the crisper. (The beetroots can be stored loose in the crisper). Do not wash either until directly before use.

5 ways to use beets: Three-Beet Salad with Orange-Yogurt Dressing This refreshing, cooling salad is jam-packed with color and flavor. Recipe via Saveur

Roasted Beet Hummus Loaded with healthy fats, fiber, and flavor, this delicious (and beautiful) hummus is a party pleaser. We love pairing it with fresh-cut veggies for an additional nutritional boost. Recipe via Minimalist Baker

Balsamic Roasted Beets Made with just 5 ingredients, this simple recipe comes together beautifully as a side dish or tossed on top of a salad. Recipe via Joy Food Sunshine

Beet Smoothie Packed with fiber, flavor, and antioxidants, this smoothie is super easy to make and one that even your kids will enjoy. Recipe via Well Plated By Erin

Roasted Beet Salad with Goat Cheese & Pistachios This hearty salad includes a simple homemade vinaigrette and is the perfect side to your protein of choice. Recipe via Cookie & Kate Peak season for fruits and vegetables depends largely on your location.  Here is a resource for finding out what’s in season in your area.