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.

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