Freshen up your plate with healthy habits

By Jacqueline Gomes, RD, MBA

While there’s still a chill in the air, we can feel spring approaching! I don’t know about you, but I’m already craving the fresh, vibrant flavors of the warmer months. The good news? We don’t have to wait—we can start embracing the taste and energy of spring right now!

Here’s how to refresh your routine:

Load up on produce: Add seasonal fruits and vegetables to your meals for a burst of flavor and nutrition. Think leafy greens, citrus, berries, and asparagus!
Elevate simple proteins: Give basics like chicken breast or fish a boost with plenty of herbs, spices, and citrus zest for a fresh twist.
Add more crunch: Raw veggies like cucumber, bell peppers, and carrots bring texture and nutrients to your salads, wraps, and bowls.
Soak in the sunshine: Even in cooler temps, stepping outside for 5-10 minutes a day can boost your mood and energy.
Stay hydrated: Warmer days are coming, so get ahead by sipping on infused water with lemon, mint, or berries for a refreshing twist.

Let’s embrace the transition to spring with delicious, nourishing foods and simple daily habits!

Tangy Cucumber Chicken Salad

Prep: 10 minutes
Cook: 10 minutes
Makes: 2 Servings

Ingredients

2 cucumbers, sliced thin
3 Tbsp soy sauce
2 Tbsp toasted sesame oil
2 tsp Worcestershire sauce
1 tsp sugar
2 garlic cloves, grated
4 scallions, sliced
2 Tbsp sesame seeds, toasted
½ pound boneless, skinless chicken breast
Salt & pepper

Avocado or olive oil for cooking

Directions:

Placed sliced cucumber in a bowl, add soy sauce, sesame oil, Worcestershire sauce, garlic, scallions and sesame seeds. Mix well to combine, refrigerate.
Meanwhile, season chicken breast with salt & pepper and a drizzle of avocado oil or olive oil. Heat a grill over medium-high heat. Cook chicken 4 to 5 minutes per side, until cooked through.
Remove from pan, rest for 5 minutes. Cut into cubes.
Add chicken to cucumber salad, toss and enjoy.