Plus 9 low carb plant-based recipes
At this point, I’m ready to put the snow and frigid temps of winter behind me and I start craving fresh and colorful spring dishes featuring vegetables. If the weather is still unbearable outside, it’s also the perfect time to give your kitchen a spring clean. In other words, if that wilting piece of broccoli lurking in the back of your fridge does not spark joy, it’s time to toss it and follow my 3 tips for organizing your kitchen.
Once you’ve gotten your kitchen in order, you can give your meals a low carb spring makeover, and start shopping for low carb spring vegetables in season. In fact, buying vegetables and fruits that are in season cost less and are better for you because they are usually grown locally, so there is less time and money spent on transporting them across the country, and they are also able to maintain more nutrition and flavor.
If you’re ready to add more low carb plant-based meals with spring vegetables into your weekly menu, try these low carb vegetarian recipes:
I love to start the day with eggs, and this omelet features nutrient-rich spinach and nice boost of healthy fats from the avocado.
Mushrooms are a considered a superfood, and are also rich in nutrients. The zucchini adds a burst of green to this scramble.
Grabbing breakfast on the go? You can blend up this shake in seconds.
A slice of this cheesy recipe works great for breakfast, lunch, a snack or even dinner if you serve it with a side dish or salad.
Pepitas (roasted pumpkin seeds) and pumpkin seed oil add crunch and a unique flavor to this side dish.
Fresh mint adds a burst of slightly sweet, herbaceous flavor to this light salad.
This salad also pairs well with Miso-Soy Glazed Salmon.
Fresh asparagus shines in this springtime soup.
This cheesy and hearty dish is packed with veggies, including tomatoes, bell peppers and collard greens.