My favorite reason for the spring through fall months is easy: fresh foods. And while my family loves browsing at the St. Paul or Minneapolis farmers' markets at least once a week, this year we stepped up our love for veggies by planting a garden. This dream-come-true experience has been educational and so much fun! So far the garden has produced peas, tomatoes, cucumbers, zucchini, yellow squash, cilantro, yellow peppers, basil, and a lot of jalapeño peppers, and the best part is they taste delicious (without any chemicals to boot!).
My registered dietician, Heather Wallace, suggested I take advantage of all of the available fresh foods by giving me “food challenges" each week, such as trying a variety of new grilled menu items, creating three new salads, and eating protein-packed snacks. Here are a few of the easy, healthy recipes my husband and I have been dabbling in that each have fresh, organic ingredients.
New Grilled Recipe: Grilled Salmon
Season fresh-caught salmon with dill and lemon juice, then grill 20 to 30 minutes until flaky.
RELATED: 12 Suprising Foods to Grill
New Salad: Mozzarella
Toss 8 ounces diced mozzarella cheese, 12 cherry tomatoes, and 2 to 5 basil leaves with 1 tablespoon olive oil and 1 dash salt.
Protein-Packed Snack: Celery and AB
Slice celery and dip in almond butter