Healthy Spring Recipes for Nutrition Month
Although not all of the snow has melted, we have finally hit some sun rays and decent weather. That means spring is on the horizon! With that being said, it is time to get your beach body back and indulge in all fruits and vegetables the spring season has to offer. It is March, the last month of winter but also National Nutrition Month. The American Dietetic Association and its foundations have created this campaign to send a friendly reminder to Americans to kick the cookies and reacquaint our bodies with healthy foods and exercise.
Healthy eating at any age is imperative. Good nutrition leads to productivity at work, a lower risk of acquiring a variety of conditions and just overall makes you feel your best and better at the things you like to do. Staying healthy and fit increases your quality of life. When someone is in good health they have lower stress levels, have increased energy and a better mood. Proper nutrition and exercise also significantly reduce the risk for cancer, heart disease and diabetes and help make you the best you you can be.
This new season brings exciting new flavors and ingredients you should try to incorporate to your favorite dishes, or find new seasonal recipes too. This new produce carries different nutrients than some of the winter crops we’ve been eating the past few months so think outside the citrus and potatoes and go for the avocados and peaches this season. Happy Cooking!
Barbecued Salmon with Green Mango Salad Recipe
Another great fruit to try is mangos. This recipe combines mangos with salmon. Mangos are wonderful sources of antioxidants that can help fight cancer, lower cholesterol and help with eye health. The salmon in this recipe provides heart healthy fats (unsaturated fats). These omega-3 fatty acids have been associated with decreasing risk of several cardiovascular problems: heart attack, stroke, and high blood pressure. This recipe calls for green mangos, which are unripe mangos to provide a tangy flavor with the salmon.
Ingredients
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Directions
- In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk the ¼ cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 Tbsp. of roasted sesame seeds.
- Preheat the grill pan. Brush the salmon fillets with vegetable oil and season them with salt and pepper. Grill the salmon skin side down over moderate heat, turning once until the skin is very crisp and fish is opaque in the center (10-12 minutes). Transfer the salmon fillets to plates and sprinkle them with the remaining 1 Tbsp. of roasted sesame seeds. Serve salmon with the mango salad.
