As the weather warms up, your meals may be cooling down.
More salads, a smoothie here and there, and lighter meals overall.
In May in the Northeast US we’re starting to have more opportunity to eat seasonally:
- Arugula
- Spinach
- Swiss chard
- Radishes
- Lettuces
- Baby Bok choy
- Kale
Great news: Dark, leafy greens contain folate, which is important for mamas-to-be, as well as Vitamin C. Spinach is a good source of iron.
Later in the month we’ll have:
- Chard
- Asparagus
- Garlic Scapes
- Fava Beans
- Scallions
- Parsley
- Stinging nettles
Asparagus is also high in folate.
What’s the big deal about eating locally?
- The food is fresher and better quality
- It tastes better (think spring strawberries vs. winter strawberries – no comparison, right?)
- It has a higher nutritional value
- It’s better for the environment
- You’re naturally eating with the season
And by eating seasonally this spring, all those greens I mentioned help your body reset after a winter of heavier foods.
An added benefit of eating seasonally is that you’ll get variety in your diet, which means lots of different nutrients – important for pre-conception and whole-body health.
I challenge my clients to think about adding greens – particularly dark, leafy greens, to every meal. A handful of kale or spinach in your smoothie won’t change the flavor but will add nutritional value. Or add spinach or arugula to your scrambled eggs.
Want more info about nutrition and fertility? Download your free guide.
xo,
Jennifer