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:
- Swiss chard
- Baby Bok choy
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:
- Garlic Scapes
- Fava Beans
- 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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