In Season! Fruits and Vegetables (Spring), Part II

This is the Spring Collection of fruits and vegetables commonly found in most places around the U.S. Of course, as previously stated in the Winter collection published in January (as seen here), some of these fruits and vegetables grow year 'round or close to year 'round due to climate. Yay!

Let's remind ourselves why we should do our best to eat "in season" below:

Why do we want to eat produce that's grown in season? 
1) Higher nutrient value; they fully ripen 
2) Lower impact on the environment; reduce food miles 
Bonus: 
3) Costs less!

Now, I should ask you --- how are you doing on your goal of eating at least 5 different fruits and 5 different vegetables a day? Understand the importance of eating the [real] rainbow. Each color and type make up an array of vitamins and minerals that your body knows exactly what to do with them! When we eat the colors of the rainbow every day, the real foods work together (synergistic) and do amazing things in our body and for our wellness. 

If you're new to eating a variety of fruits and vegetables, you may want to incorporate a new fruit and a new vegetable each week until a month has passed and you're eating 3-4 extra ones a day. Keep adding new (and / or different) fruits and vegetables moving forward and before you know it, you'll be eating upwards of ten a day. 

Let's get started for an awesome collection of real food recipes. I bet you'll find some of your favorites - don't forget to pin the collection - thanks!! 

Egg Muffins for Breakfast

Preheat oven to 350º F.

Line a muffin pan using a preservative free meat like Hormel or Oscar Meyer Selects. 

I suggest Hormel turkey or chicken breast (free of preservatives, no nitrates/nitrites) then add diced vegetables of your liking (I used zucchini and broccoli florets) to the lined pans. 

*Beat 4 eggs with 1 T of milk (you can omit) and S&P then pour over the veggies. Add cheese to the top of eggs (optional). Bake for about 14 minutes. Check to see if cooked thoroughly with a toothpick in the center. Let cool in pan on wire rack for 3-5 minutes then serve! 

* 4 eggs will yield 8 egg muffins.

You may substitute or omit any ingredients. If you make yours different, please share. I'd love to share your healthy substitutions with my subscribers. 

Choose, eat, and live well! =)