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March 1, 2024 | | Nutrition

March | Recipes to Inspire Seasonal Eating

Green Protein Smoothie

TOTAL TIME 5 minutes | SERVES  1

NUTRITION  461 Calories | 18g Fat | 44g Carbs | 40g protein


  • ½ avocado 
  • 1 cup baby spinach 
  • 2 tbsp lemon juice 
  • 1 cup frozen unsweetened pineapple chunks
  • 1 cup plain nonfat greek yogurt 
  • ½ cup unsweetened almond milk
  • 1 scoop vanilla protein powder
  • Ice (optional) 


  1. Place all ingredients in a blender and blend until smooth
  2. Enjoy!


Avocados have heart healthy fats that have been associated with a reduced risk of chronic disease due to their carotenoid, monounsaturated fat, potassium, and fiber content. Fun fact: half a medium avocado has more potassium than a banana!

Beets and Brussels Bowl

TOTAL TIME 50 minutes | SERVES 4

NUTRITION  449 Calories | 16g Fat | 45g Carbs | 32g Protein


  • 1 cup wild rice, uncooked 
  • 2 medium golden beets, peeled and cut into ½-inch wedges
  • 1 cup Brussels sprouts, trimmed and halved
  • 3 tbsp extra-virgin olive oil
  • ¾ teaspoon salt
  • ¾ teaspoon ground pepper
  • 1 lemon
  • 1 pound wild-caught salmon filet, cut into 4 portions
  • 2 rosemary sprigs, cut in half
  • 2 tbsp chopped fresh herbs mix, (thyme, basil, rosemary)
  • 1 garlic clove, minced
  • 1 tbsp chopped pistachios


  1. Preheat oven 425℉
  2. Cook wild rice blend according to package, set aside.
  3. Toss beets and brussels sprouts with 1 tablespoon oil and ¼ teaspoon each salt and pepper. 
  4. Spread vegetables on baking sheet and roast for 15 minutes until soft.
  5. Cut lemon in half, cut one half of lemon into 4 slices
  6. Sprinkle ¼ teaspoon of each salt and pepper onto each portion of salmon. Place salmon on same baking sheet as vegetables and bake for 9-11 minutes. Place lemon slice and rosemary sprig on each piece of salmon.
  7. Squeeze remaining lemon in a bowl and whisk the remaining 2 tablespoons of oil, herb, garlic, and ¼ teaspoon each of salt and pepper
  8. Divide cooked wild rice among 4 bowls and place cooked salmon in each, top with lemon seasoning and pistachios.


Roasting vegetables and salmon together on one sheet pan while the rice cooks makes an easy and satisfying meal packed with protein, whole grains, and veggies!

Sheet Pan Poblano & Corn Chicken Fajitas

TOTAL TIME 30 minutes | SERVES  4 

NUTRITION  500 Calories | 26g Fat | 39g Carbs | 32g Protein


  • 3 tbsp canola oil
  • 1 tbsp ancho chile powder
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 lbs boneless, skinless chicken breasts
  • 3 large poblano peppers, seeded and sliced into 1/2-inch-thick strips
  • 1 medium yellow onion, cut into 1/2-inch-thick slices
  • 1 ear corn, shucked
  • 8 (6-inch) fajita-size corn or flour tortillas, warmed
  • 1 medium ripe avocado, pitted and sliced
  • ¼ cup sour cream
  • ¼ cup chopped fresh cilantro


  1. Preheat oven to broil, with oven rack 7-8 inches from heat. Line a large rimmed baking sheet with foil.
  2. Stir oil, chili powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.
  3. Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place chicken in bowl with the spice mixture and toss to coat. 
  4. Arrange chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl. Arrange in an even layer on the baking sheet. Place corn on baking sheet.
  5. Broil until chicken is lightly charred and cooked through (7-8 minutes). Transfer chicken to plate and tent with foil to keep warm. Spread poblanos and onion out on the baking sheet and turn corn. Broil until vegetables are charred and tender, about 5 more minutes.
  6. Cut kernels from the corn cob. Toss corn kernels with the poblanos and onion. 
  7. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.


Fast and easy chicken fajita dinner packed with protein in just 30 minutes! Forget cooking on the hot stovetop, using only one sheet pan makes dinner fast and easy to clean up.

Cauliflower Crackers

PREP TIME 30 minutes | COOKING 45 minutes | SERVES  4

NUTRITION 166 Calories |11 g Fat | 8 g Carbs |  11 g Protein


  • 5 cups cauliflower florets (about 1 pound)
  • 1 cup reduced fat shredded cheddar cheese
  • 1 large egg, beaten
  • ¼ tsp ground pepper
  • ⅛ tsp salt


  1. Preheat to 425F°. Line one large baking sheet with parchment paper.
  2. Place cauliflower in food processor. Process until finely grated. Transfer to a microwave safe bowl. Cover loosely and microwave on high for 3 minutes. Let cool slightly. 
  3. Transfer cauliflower to kitchen towel and wring out excess moisture. Return to bowl and stir in cheese, egg, pepper, and salt until thoroughly combined. 
  4. Form eight 3-inch squares on baking sheet (about ¼ cup of cauliflower mixture for each cracker).
  5. Bake until the toasts are browned and crispy around the edges, about 22-25 minutes.


This snack requires simple ingredients that you may already have lying around in your refrigerator! This low calorie and high protein snack can be eaten anytime of day.