Spring Into Veggies!

It has been a LONG time since I have been here! Well, I’m back and ready to blog to my heart’s content. There are a lot of topics that I have to catch up on! To include: The Let’s Move Movement, my becoming a veggie series, and Green eating. It is my intention, and desire, to bring these topics to you.

But until then, check out this recipe that is sure to get you into the spirit of spring! This is a simple  meal sure to impress even the pickiest eater. Also, take note that this meal is eco-conscious as the produce are seasonal. Take it one step further and choose organic products.

You will need

  • Yellow Spring Squash
  • Asparagus
  • Fist full of Cilantro
  • Half of a small Onion chopped
  • 1 tbsp Red Pepper Flakes
  • 1/2  Small Lime
  • Salt and Pepper
  • 2 tbsp Olive Oil


Cut Squash lengthwise down the middle. Slice halves into half-moon crescents. Cut coarse part from the bottom of the Asparagus. (Tip: Best way to achieve this is to bend the Asparagus until it snaps naturally from the bottom. This ensures that the coarse part is removed.) Cut into 1 inch pieces. The idea is to have the Squash and the Asparagus similar is size, makes for better eating. Set both items aside.

In a large skillet, sauté chopped Onions and Cilantro in Olive Oil. Season with salt and pepper. Add Asparagus and Squash. Add Red Pepper flakes. Add juice and zest of half the lime. Add salt and pepper to taste. (Remember that the lime juice acts as a flavor booster just as salt, so adding too much extra salt will over-power your dish.) Let mixture cook down to a tenderness being careful not to allow the Squash to get mushy.

Serve with brown rice, whole wheat pasta, or have as a main dish!

Bon appetit!

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