It’s a happy day when my heavy wool sweaters are shipped off to the dry cleaner and my lightweight cotton Ts emerge from the deep recesses of the closet. Spring is finally in the air, and my wardrobe isn’t the only thing that changes.
After a winter of soul-warming meals I’m ready for lighter fare. I crave easily digestible meals that give me energy; not those that make me want to hibernate.
Oatmeal is one food that is perfect year-round. In the dark days of winter, I add pumpkin and cinnamon for a cozy start to the day, but in the springtime it gets special treatment. I stir in fresh blackberries, sprinkle on walnuts and top with a crushed graham cracker. The berries and cracker crumbs give it just enough sweetness and lend a unique pie-like flavor to this morning staple.
A quick and easy lunch allows me to get outside and enjoy the warmest part of the day. Tostadas prepared with mashed and seasoned pinto beans makes a great low-fat, high-fiber lunch. Add taco seasoning and green chilies for a little extra zip.
Snack time doesn’t get any easier than a cup of yogurt. High-protein, no-fat, all-natural banana Chobani is my current favorite.
Unfortunately, once the sun goes down the temperature follows, so I grab a light sweater and head for the kitchen.
It’s still cool enough to enjoy a glass of Chianti with Italian, but I skip the heavy pasta and make crepselle with ricotta and use jarred Marinara to keep it simple.
This seasonal metamorphosis of my diet isn’t something I plan; it just happens. More proof that our bodies naturally know what they need. Let intuitive eating lead the way into spring.
Does your diet change with the seasons, too? —Karen