April 21st Newsletter
This part of April is always one of my favorite times of the year. Flowers are budding, color entering the landscape again, and it’s finally safe to take a long walk without wearing a heavy down jacket. Once it’s warm again, the promise of summer becomes all the more enticing.
This week, I’m all about efficiency. It’s warm enough to go on runs again and I’ll need all the protein I can get. This week’s menu is designed to get you through the week feeling powerful and nourished.
This Week’s Menu:
My latest recipe is a power plant-based dish. You want protein? You got it. Need some spice? This salad has that too, and more! The jalapeño lime dressing gives this a lovely festive Mexican vibe that’s all in tune with the warmer weather.
This Spanish soup will instantly take you to the Iberian peninsula with ingredients like garlic, smoked paprika, and saffron. Perfect for those spring nights where it’s a little chilly, this simple soup is another protein-packed meal to warm you up. To make this fully vegan, replace the Manchego cheese with vegan Parmesan for your toasts.
Brussel Sprouts take center stage in this delightfully spunky recipe. It looks like a lot to prepare, but most of it can be done while your sprouts are roasting.
Take it all in this week. Spring is a truly special time of year, and it’s worth enjoying to the fullest.
Until next week,
Rachel