What’s a better pairing than strawberry and rhubarb? Sweet and tangy, and both ready at the same hopeful time of year – Spring! This seasonal recipe helps you celebrate the return to sun and fresh produce in delightful, high-fiber cookies. An extra bonus? They’re egg-free and very easy to modify to vegan with your favorite plant-based milk!

Here I place my pledge to never make you scroll through 24 paragraphs about what I did the day I first made this recipe, 14 variations on the recipe, and how this was my grandmother’s sister’s favorite food. You will find the recipe directly below. Happy cooking!

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Strawberry Rhubarb Cookies

Quick, easy, and egg-free, these delicious cookies will celebrate the flavors of Spring and can be vegan with a swap to your favorite plant-based milk!

Course Dessert

Keyword cookies, rhubarb, Spring, strawberry

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 18

Calories 99kcal

Author Down Home Dietitian

Ingredients

• 1 cup 1 c. whole wheat flour
• 3/4 cup oats
• 2/3 cup raw sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 tsp cinnamon
• 1 Tbsp chia seeds
• 1/4 cup avocado oil
• 1/2 cup fat free milk substitute plant milk for a vegan recipe
• 1 tsp vanilla extract
• 1/2 cup strawberries stemmed and diced
• 1/2 cup rhubarb sliced into 1/4" slices

Instructions

• Preheat oven to 350° F (175° C).
• In a large bowl, mix flour, oats, baking soda, baking powder, cinnamon, and chia seeds until well blended.
• In a separate bowl, combine oil, milk, and vanilla extract.
• Stir wet ingredients in to dry ingredients and mix well.
• Fold in diced strawberries and sliced rhubarb.
• Place in 2 Tbsp dollops on a cookie sheet 2" apart. Bake for 22-25 mins or until center is no longer gooey.

Notes

Each cookie contains 15.7 g carbohydrate (7% DV), 1.7 g protein (2% DV), 3.6 g fat (7% DV), 1.5 g fiber (6% DV), .4 g saturated fat (0% DV), 8.1 g sugar, and .1 g omega 3 (12% DV).

This delicious chimichurri salmon recipe could hardly be easier to make, and the herby, aromatic sauce takes plain ol’ salmon several notches up the flavor scale. Celebrate the fresh leafy green herbs of Spring with this powerfully anti-inflammatory dish. Follow it up with some Strawberry Rhubarb Cookies to harness the delicious flavors of the season!

Here I place my pledge to never make you scroll through 24 paragraphs about what I did the day I first made this recipe, 14 variations on the recipe, and how this was my grandmother’s sister’s favorite food. You will find the recipe directly below. Happy cooking!

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Chimichurri Salmon

Anti-inflammatory and bursting with flavor, this Spring seasonal recipe will not disappoint and is so quick and easy!

Course Main Course

Cuisine Mexican

Keyword anti-inflammatory, salmon, Spring

Prep Time 7 minutes

Cook Time 30 minutes

Active Time 7 minutes

Total Time 37 minutes

Servings 6

Calories 163kcal

Author Down Home Dietitian

Ingredients

• 3 Tbsp apple cider vinegar
• 1 Tbsp dijon mustard
• 3 whole garlic cloves
• 1 1/2 cups fresh parsley loosely packed
• 3/4 cup fresh basil loosely packed
• 3/4 cup fresh mint loosely packed
• 3/4 cup fresh cilantro loosely packed
• 1/2 cup olive oil
• salt and pepper to taste
• 1 full side salmon

Instructions

• Preheat oven to 350°F (175° C).
• Place all ingredients except salmon in blender and blend until well-mixed.
• Using a spoon or rubber spatula, spread sauce evenly over side of salmon.
• Bake for 30 minutes, or until salmon flakes easily and is opaque all the way through. Cut into fillets and serve.

Notes

Each serving of this recipe contains 2.8 g carbohydrate (1% DV), 16.6 g protein (22% DV), 9.7 g fat (19% DV), 1.5 g fiber (6% DV), 291 g vitamin K (323% DV), 1785 IU vitamin A (76% DV), 23.2% vitamin C (31% DV), 1 g omega 3 (87% DV).

Twice-baked potatoes are one of the epitomes of comfort food in my mind. These fluffy potatoes could be a meal in themselves – they’re loaded with protein, potassium, fiber, and of course, cheese and bacon. You’ll make use of seasonal broccoli and be wrapped up in cheddar broccoli goodness in this hearty, filling Spring recipe. Follow it up with Strawberry Rhubarb cookies! Mmmm…

Here I place my pledge to never make you scroll through 24 paragraphs about what I did the day I first made this recipe, 14 variations on the recipe, and how this was my grandmother’s sister’s favorite food. You will find the recipe directly below. Happy cooking!

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Twice-Baked Cheddar Broccoli Potatoes

A simple twice-baked potato recipe to celebrate the melding of comfort foods and seasonal broccoli. These fluffy potatoes could be a meal in themselves - they are loaded with protein, fiber, and heart-healthy potassium. Enjoy

Course Main Course, Side Dish

Cuisine American

Keyword baked potato, high-fiber, potato, Spring seasonal recipe, twice-baked

Prep Time 20 minutes

Cook Time 1 hour

Active Time 20 minutes

Total Time 1 hour 15 minutes

Servings 4

Calories 447kcal

Author Down Home Dietitian

Ingredients

• 4 whole potatoes medium
• 2 Tbsp olive oil
• 1 head broccoli medium
• 1 cup cottage cheese fat free
• 4 slices cooked bacon crumbled
• 1 cup cheddar cheese shredded
• 5 spring onions chopped
• salt and pepper to taste

Instructions

• Preheat oven to 450° F (230° C).
• Wash potatoes and pierce each potato a few times with a fork to release steam. Rub potatoes with a small amount of olive oil and sprinkle with salt.
• Bake potatoes for 45 minutes. While potatoes are baking, bring a large pot of water to boil.
• Cut broccoli into florets and steam or boil broccoli for 5-10 minutes or until tender when pierced with a fork.
• Removing potatoes from oven with an oven mitt, carefully cut a slit in the top of each potato. Scoop out the cooked potato flesh and reserve in a bowl. Place empty potato skins on a baking sheet.
• Combine potato flesh, cottage cheese, 3/4 c. cheddar cheese, 3/4 of the bacon, 3/4 of the chopped Spring onions, and salt and pepper to taste until mixed through. Fold in cooked broccoli florets.
• Fill each potato with the broccoli potato mixture. Top potatoes with remaining cheddar cheese and bacon.
• Bake the filled potatoes at 350° F (175° C) for 15 minutes. Top with remaining Spring onions.

Notes

Each serving of this recipe contains 447 calories, 47 grams carbohydrate (22% DV), 22 g protein (30% DV), 19.6 g fat (39% DV), 6.8 grams fiber (27% DV), 89% DV vitamin C, 53% DV potassium, 99% DV vitamin A, 157% DV vitamin K, and 14% DV iron.

Whether you’re longing for summer or simply searching for a refreshing sweet treat, strawberry shortcake never disappoints. This 6-ingredient make-ahead recipe is perfect to tuck in the refrigerator for a tasty Valentine’s Day dessert!

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6-Ingredient Strawberry Shortcake Parfait

Whether you're longing for summer or simply searching for a refreshing sweet treat, strawberry shortcake never disappoints. This 6-ingredient make-ahead recipe is perfect to tuck in the refrigerator for a tasty Valentine's Day dessert!

Course Dessert

Keyword dessert, shortcake, strawberry

Prep Time 10 minutes

Servings 2

Calories 253kcal

Author Down Home Dietitian

Ingredients

• 1/4 cup whipping cream chilled
• 2 tsp sugar
• 1/4 tsp vanilla extract
• 2 slices angel food cake 1" thick, cut into cubes
• 1/2 cup vanilla pudding
• 1 cup strawberries diced

Instructions

• Chill the bowl of a stand mixer or a separate glass or metal bowl in the refrigerator for 10-20 minutes.
• Pour whipping cream into chilled bowl. Mix on medium speed with a stand mixer or hand mixer just until bubbly.
• Add sugar and vanilla. Resume mixing until it reaches your desired whipped cream texture. This can take 3-4 minutes.
• Layer 1/4 of the cake cubes, 1/4 of the strawberries, and half of the pudding, followed by 1/4 of the cake cubes, 1/4 of the strawberries, and 1/2 the whipped topping in a jar or parfait glass. Repeat for second parfait.

Notes

Each serving contains 253 calories, 4 g protein, 11 g fat, 35 g carbohydrate, and 1.6 g fiber. Use these numbers as needed to follow a medical diet - otherwise, and particularly on holidays, use this rule of thumb: enjoy your food and the people you share it with. 🙂

If you’ve got a chocolate lover in your life (that includes yourself) this is absolutely the dessert for you! Smooth, creamy, fudgy chocolate mousse with a chocolate wafer cookie and some juicy raspberries. Oh, and there’s only 5 ingredients! What’s not to absolutely love? This make-ahead Valentine’s Day dessert will thrill your inner chocolate lover any time of year.

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Dark Chocolate Raspberry Mudslides

This 5-ingredient make-ahead delight will satisfy even the most diehard of chocolate fans.

Course Dessert

Keyword chocolate, dessert, raspberry

Prep Time 15 minutes

Refrigerating Time 8 hours

Servings 2

Calories 380kcal

Ingredients

• 1/2 cup whipping cream
• 1/4 cup dark chocolate chips 50% cacao or higher will work best
• 1/2 tsp vanilla extract
• 4 chocolate wafer cookies
• 1/2 cup fresh raspberries
• more chocolate chips for drizzling on top optional

Instructions

• Heat 1/3 cup cream in a small saucepan over low-medium heat, stirring frequently, until just starting to bubble around the edges.
• Place chocolate chips in a medium-size bowl. Pour hot cream over and let sit until chocolate chips are melted.
• Add vanilla and whisk until mixed. Add remaining cream and whisk until mixed. Refrigerate overnight.
• Using a stand mixer or handheld electric mixer, whip refrigerated chocolate cream until thick and fluffy.
• Place a chocolate wafer cookie in the bottom of two custard dishes. Top each with mousse and raspberries.
• Melt the remaining chocolate chips in the microwave on 70% power, stirring every 20-30 seconds. Drizzle over each mudslide, then top with another crumbled wafer cookie.

Notes

Each serving contains 380 calories, 4 g protein, 25 g fat, 27 g carb, 4.5 g fiber, and 111 mg sodium. Use this information only if needed for a medical diet - otherwise, use my rule of thumb: on holidays in particular, enjoy your food and the people you share it with. Don't worry about the rest. 🙂

This crisp is so easy to make and so delicious. With just a few ingredients and a few minutes of prep time, you can put a warm dessert that will thaw even the frostiest of hearts. I absolutely love frozen berries – this recipe is made using marionberries frozen from our local berry farm, but you can use any frozen berries you like. Mix it up with several different kinds of berries if your heart desires!

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Berry Almond Crisp

This crisp is so easy to make and so delicious. With just a few ingredients and a few minutes of prep time, you can put a warm dessert that will thaw even the frostiest of hearts. I absolutely love frozen berries - this recipe is made using marionberries frozen from our local berry farm, but you can use any frozen berries you like. Mix it up with several different kinds of berries if your heart desires!

Course Dessert

Cuisine American

Keyword berry crisp, dessert, frozen berries, fruit

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 6

Calories 180kcal

Author Down Home Dietitian

Ingredients

• 1/2 cup oats
• 2 Tbsp brown sugar
• 2 Tbsp butter softened
• 2 Tbsp almond butter
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 cups frozen marionberries
• 2 Tbsp chia seeds

Instructions

• Preheat oven to 375 degrees.
• In a medium bowl, mix oats, brown sugar, butter, almond butter, and spices using a fork or a pastry blender.
• Place frozen berries in a 6-qt casserole dish. Sprinkle with chia seeds.
• Spread oat mixture on top of berries. Bake for 35-40 minutes or until top is golden and berries are bubbly.

Notes

1 serving contains 181 calories, 25 g carbohydrate, 8.6 g fat, 3.9 g protein, 32.6 mg sodium, and 7.3 g fiber.

Japchae (pronounced jap-chay) is a savory, umami Korean noodle dish I always get whenever I visit a local Korean day spa. It is one of my favorite things to eat and always conjures feelings of healthy, relaxed self care for me. 🙂 Typically, japchae is made with sweet potato glass noodles (you should definitely try it that way also!) but I’ve made this spaghetti squash version because I have piles of spaghetti squash in my winter food storage left over from my summer garden.

It’s also a great dish to practice your chopstickin’ skills on! Enjoy – and let me know in the comments if you tried japchae for the first (or 50th) time!

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Japchae-Inspired Spaghetti Squash

Japchae is a delicious, umami Korean dish typically made with sweet potato glass noodles. This spaghetti-squash version is a great seasonal option since spaghetti squash stores great throughout the winter. Serve with a scoop of brown or white rice and enjoy!

Course Main Course

Keyword Japchae, Korean, spaghetti squash, stir-fry

Prep Time 20 minutes

Cook Time 9 minutes

Total Time 30 minutes

Servings 4 servings

Calories 271kcal

Author Down Home Dietitian

Ingredients

• 1/2 large spaghetti squash
• 3 stalks celery chopped
• 3 carrots cut into thin strips
• 4 garlic cloves minced
• 1 medium onion sliced thinly
• 3-4 mushrooms sliced
• 1/2 head cabbage shredded
• 3 chicken thighs sliced
• 1/4 cup low-sodium soy sauce
• 2 Tbsp brown sugar
• 3 Tbsp sesame oil
• 2 tsp sesame seeds
• sesame seeds, green onions, cashews optional - for garnish

Instructions

• Carefully slice spaghetti squash in half and scrape seeds and pulp. Place half in a microwave for 15 minutes.
• While squash is heating, mince garlic and slice onions, carrots, celery, mushrooms, cabbage, and chicken.
• In a heated skillet over medium-high heat, brown chicken pieces on all sides.
• When cooked through, add garlic, onions, and celery. Cook for 2-3 minutes until onions begin to be translucent.
• Add carrots, cabbage, and mushrooms, and gently stir fry until cabbage is softened.
• Add soy sauce, brown sugar, sesame oil, and sesame seeds. Stir until mixed through.
• Remove cooked spaghetti squash from microwave with a towel or pot holder (it will be very hot). Place paper towels or a kitchen towel on the spaghetti squash and press the extra water from the squash.
• Use a fork to scrape the spaghetti squash strands into the skillet with the rest of your ingredients. Stir to combine.
• Optional: garnish with sesame seeds, chopped green onions, and cashews

Notes

This recipe may contain too much sodium if you are on a low-sodium diet. To reduce the sodium by about half, exchange the soy sauce for coconut aminos.

 

1 serving contains 271 calories, 14.3 g protein, 22 g carb, 15.8 g fat, 742 mg sodium, 123% DV of vitamin A, 44% DV of vitamin C, and 33% DV vitamin K.