Spring Dinner Guide
As school drags on and homework, projects, and extracurricular activities continue to pile up, we often find ourselves busy, stressed, and too tired to think about dinner, let alone cook. Many fruits and vegetables aren’t in season, and we often aren’t motivated to spend time cooking healthy foods. To save time and energy, you might opt for take-out pizza, fast food, or canned soup. Sound familiar? If you have ever felt unmotivated to eat well during the cold days of March—this guide is for you!
Designed to help you continue eating healthy and seasonally and to take the guesswork out of meal planning, this guide focuses on family-friendly dinners that feature seasonal produce. It provides delicious iFit recipes, a shopping list for a family of six (with lots of leftovers), and nutrition macros to make reaching your health goals a little easier. We also wanted to make plant-based eating more of a focus, so many of our recipes are vegan or vegetarian. While we definitely encourage you to try and incorporate some plant-based meals into your diet, if you want to increase the amount of protein, you can easily add in meat, poultry, fish, or tofu to these recipes.
Whether you’re a novice or a very experienced cook, these recipes are easy to follow, healthy, delicious, and will be great additions to your recipe box. We hope you enjoy them as much as we do!
Recipes included in the Spring Dinner Guide:
- Chicken Asparagus Sauté
- Vegan Chipotle Chili
- Roasted Rainbow Salad
- One-Pot Pasta Primavera
- Instant Pot Spinach Dahl
- Baked Salmon and Asparagus
- Creamy Butternut Squash Lasagna
- Kale Conversion Bowl
- Roasted Spring Veggie Pasta Bake
- Creamy Chicken Enchiladas
- Instant Pot Chicken Leek Casserole
- Light Zuppa Toscana
- Slow Cooker Beef and Broccoli
- Sweet Potato Power Bowl
