Are you one of those people who can never keep track if the clock goes back or forward in March and November? I’m not. I’m obsessed with the weather and sunlight impacts my mood more than the average person. So I’m looking forward to next weekend, when it’s going to be light out till 7pm, which IMHO more than makes up for that lost hour of sleep.
It also appears that after a colder and snowier-than-usual winter, NYC is headed for an early spring with weather in the 50’s and <gasp> even hitting the 60’s next week! So I can officially stop pretending that I love root vegetables and embrace the lightness and green-ness of spring. Here’s what I’m cooking this month.
Steal my seasonal shopping list
What I’m cooking
(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)
High Protein Muffins from At the Table by Abby Cooper
I made a plan to try out these muffins as soon as they landed in my inbox and they did not disappoint! Light, moist and airy, you would never know that they are gluten-free and have 13 grams of protein per muffin. 2 muffins kept me full until lunch and even scored a 10/10 on my CGM, a feat only previously rivaled by the Hazelnut Brownies from The Vegetarian Reset. Enjoy them and also subscribe to At The Table for more low-glycemic recipes!
Whole Orange Blender Cake by The Modern Nonna
I bookmarked this cake to make last year and still haven’t gotten to it, so here it is again. It’s the coolest idea - I love blender bakes. I’ll probably make a few tweaks like using a combination of Einkorn flour and cottage cheese or almond flour, and reduce the sugar but I’m definitely going to make it before those oranges go out of season.
Green Goddess Salad by Baked by Melissa
Did you know that the Baked by Melissa of cupcake fame also has a fabulous salad game? I return to this crunchy creamy impossibly green cabbage salad every year and it never disappoints.
Roasted Spring Veggies with whipped feta and chimichurri by yours truly
We drench colorful spring carrots and onions in olive oil and roast them on the stovetop. The leafy carrot tops are then used to make chimichurri that gets drizzled on the roasted veggies. All served on a bed of whipped feta and Greek yogurt. An easy and stunning way to eat the rainbow.
Cauliflower, two ways by Ottolenghi (paywall)
I am obsessed with everything this man cooks and these recipes are no exception. The first one is a tandoori-type cauliflower that is cooked in turmeric spiced yogurt and the second one is a fritter.
Snap Pea Salad from Pizza Every Friday by Alexandra Stafford
Everything about this salad screams spring - snap peas, pea shoots, mint and a lemony dressing. I’ve earmarked it for that 60-degree day coming up.
Ideas from The Vegetarian Reset
The Curried Asparagus Soup (page 115) is the absolute best way to use asparagus but make it comforting. I give it a mild curry flavor and then garnish with crispy coconut for extra texture. It goes wonderfully well with a slice of Zucchini Bread
(page 14) or a side salad.
credit: Alexandra Shytsman
Kadhi with Jeera Rice (page 41) - Naturally protein rich,
kadhi is a yogurt-based curry that is thickened with chickpea flour, tempered with spices, and slow-cooked. It is served here with a cauliflower jeera “rice” that will quickly become your go-to for every curry.
credit: Alexandra Shytsman
The Okonomiyaki (page 129) is a hearty pancake with eggs, flour and a surprising amount of cabbage. Keep it low-carb as written with almond flour or use Einkorn flour, learn to make a high-protein Greek yogurt mayo and top it with your choice of toppings!
credit: Alexandra Shytsman See you next week with the March Edition of Weeknight Simple, xoxo
All of these recipes look so good! Thank you for including my muffin recipe, I’m so happy you enjoyed it. ❤️
For baking, what do you think of alternative sweeteners like monk fruit blends with erythritol?