March may be a tease but these recipes deliver seriously delicious results and top-notch nutrition for the seasonal eater. While we continue to enjoy spring skiing and begin to catch more sunny days on the hiking trail, we realize that this time of year (winter lingering with true spring on the horizon) makes for some beautiful combinations.
Breakfast: Bulletproof Coffee
In usual fashion, we enjoy breaking our morning fast with fat and few things beat a seasonal take on coffee blended with healthy fats and adaptogenic herbs. Healthy fats like coconut oil and ghee increase the cognitive effects of caffeine while protecting our gut during absorption. The adaptogenic herbs chosen for this blend collectively enhance coffee’s natural antioxidant power, support digestion, balance hormones and boost performance of reproductive organs, alkalize the otherwise acidic drink, soothe potential over-stimulation, and provide the morning brew with anti-inflammatory properties.
What you’ll need: (makes 1 serving)
- 8-16 oz of your favorite coffee made from organic and freshly ground beans
- 1 tbs organic coconut oil or MCT oil
- 2 tbs organic heavy cream, ghee, or grass-fed butter
- ¼ tsp Ceylon cinnamon, ½ tsp ashwagandha, ⅛ tsp cardamom
- Optional ¼ tsp local honey or Manuka honey
Instructions: Just combine all ingredients in a blender and blend until frothy and smooth. Sip and enjoy calm, clear focus that will last throughout your morning and well past noon.
Lunch: Citrus Salad
No need to pine after summer waiting for flavor and color to return, take advantage of the season by incorporating citrus!
What you’ll need: (makes 4 servings)
- 1 head of organic red lettuce
- 1 navel or Cara Cara navel orange, 2 avocados, 4 oz organic onions
- 4 oz chevre, 2 oz shelled and salted pistachios
- 1 tsp organic lemon pepper, ¼ tsp Himalayan salt, 1 tbs organic dried Italian herbs
- Juice pressed from ½ organic lemon, 1 tsp local or Manuka honey, ¼ cup organic extra virgin olive oil
Instructions: Combine all fruits and vegetables in a large bowl and top with chevre and pistachios. Season with lemon pepper, salt, and herbs before dressing with lemon juice, honey, and olive oil.
Dinner: Roasted Butternut Squash with Brussels and Local Italian Sausage
What you’ll need: (makes 4 servings)
Roasted Butternut Squash:
- 1 medium sized butternut squash
- 1 organic red onion
- 6 cloves garlic
- ¼ tsp organic cumin, ¼ tsp organic paprika, ¼ tsp organic cinnamon, 4 sprigs fresh thyme, ¼ tsp pepper, ¼ tsp Himalayan salt
- 1 tbs grass-fed butter, 2 tbs organic avocado oil
- 4 cups brussel sprouts
- 2 cloves garlic
- ½ tsp lemon pepper, ¼ Himalayan salt
- 2 tbs grass-fed butter
Local Italian Sausage:
- 6 links local, organic Italian sausage
- 1 tbs grass-fed butter
- ½ organic yellow onion
- 1 sprig fresh rosemary
Preheat oven to 400 degrees Fahrenheit. Grease a large baking sheet with butter. Slice butternut squash thinly and spread evenly onto the baking sheet. Add chopped garlic and red onion sliced into eight equal portions. Season thoroughly with dried herbs, salt, and pepper. Drizzle avocado oil over the mix. Finely chop three sprigs of fresh thyme to add to the rest and save the fourth for garnishing the final product. Roast in oven for 20-25 min or until squash is tender and lightly browned.
Slice brussel sprouts into quarters and add them along with 2 cloves garlic pressed into a large pan with butter. Season evenly and saute covered on medium heat for 10 minutes while stirring every few minutes. Position brussel sprouts around the edge of the pan and add butter to the center. Position links of Italian sausage in middle of pan and cook for 15 more minutes rotating every 5 minutes. Finely slice yellow onion as a garnish and serve sausage with fresh rosemary and thyme. Feel free to alternately cook sausage on the grill if weather allows!