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Fresh Fruit & Veggie Recipes for Your Healthy Spring Cravings

Warm Chocolate Cake with Citrus

(Courtesy of health.com)

Ingredients:

  • 1/4 cup hazelnuts
  • Cooking spray
  • 4 ounces bittersweet chocolate (such as Scharffen Berger)
  • 2 tablespoons butter
  • 2 large eggs
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/16 teaspoon salt
  • Tangerine, blood orange, or mandarin orange sections

Directions:

  1. Preheat oven to 350°.
  2. Place hazelnuts on a baking sheet; bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel; rub off skins. Chop nuts finely.
  3. Coat 4 (4-6 ounce) ramekins with cooking spray, and coat the insides of the ramekins with chopped hazelnuts.
  4. Combine chocolate and butter in a microwave-safe bowl; microwave on HIGH 1 minute, stirring every 30 seconds until mixture is smooth. Set aside.
  5. Combine eggs, sugars, and salt in a bowl; beat with mixer on high speed until pale and roughly tripled in volume (about 5 minutes).
  6. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Divide batter evenly among ramekins. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 20 minutes or until puffy and set.
  7. Remove ramekins from pan; cool on a wire rack 10 minutes or until cool to touch.
  8. Top ramekins with tangerine, blood orange, or mandarin orange segments.

For nutritional information on this recipe, click here.

Veggie Spring Rolls

(Courtesy of recipe.com)

Ingredients:

  • 1/4 pound green beans, sliced in half lengthwise
  • 1/4 cup rice wine vinegar
  • 2 tablespoons fish sauce (nam plah)
  • 2 tablespoons sugar
  • 2 tablespoons chopped unsalted peanuts
  • 2 tablespoons chopped mint
  • 1 teaspoon grated fresh ginger
  • 10 spring roll wrappers
  • 10 Boston or Bibb lettuce leaves
  • 4 ounces (3 cups) pea shoots or broccoli sprouts
  • 1 bunch chives
  • 1/4 pound each cucumber, jicama and baby zucchini, cut into thin strips.

Directions:

  1. Blanch green beans by cooking them in boiling water for 1 to 2 min; cool immediately in ice water.
  2. Drain and set aside.
  3. Stir together vinegar, fish sauce, sugar, peanuts, mint, ginger and 2 tbsp water; set aside.
  4. Pour 1 cup warm water into a shallow dish.
  5. Dip spring roll wrappers in water one at a time, gently shaking off excess water.
  6. Place wrappers between clean, damp paper towels and let stand for 10 min. Brush any dry edges with a little water.
  7. Place a lettuce leaf on the bottom half of a wrapper and top with 2 to 3 green beans, a small pile of pea shoots and chives, and a few strips each of cucumber, jicama and zucchini.
  8. Fold and roll tightly like a burrito, leaving the top end open. Repeat with remaining ingredients.
  9. Serve immediately with dipping sauce. Makes 10 rolls.

For nutritional information on this recipe, click here

Grilled Shrimp, Mango, and Avocado

(Courtesy of Cooking Light)

Ingredients:

  • 3/4 cup water
  • 1 tablespoon sugar
  • 6 tablespoons fresh lime juice (about 3 limes)
  • 2 1/2 tablespoons fish sauce
  • 1 garlic clove, minced
  • 1 tablespoon finely grated carrot
  • 1 tablespoon thinly sliced serrano chile (about 1 chile)
  • 36 large shrimp (about 2 pounds)
  • Cooking spray
  • 2 ripe unpeeled avocados, halved
  • 2 peeled mangoes, each cut into 6 wedges
  • 12 lime wedges
  • 6 large Bibb lettuce leaves
  • Chopped fresh cilantro (optional)

Directions:

  1. Combine first 5 ingredients in a small bowl. Reserve 3/4 cup juice mixture. Stir carrot and chile into remaining 1/2 cup juice mixture, and set aside.
  2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine reserved 3/4 cup juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.
  3. Prepare grill for medium-high heat.
  4. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
  5. Thread 3 shrimp onto each of 12 (10-inch) skewers. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.
  6. Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.
  7. Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge. Place 2 skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture.

For nutritional information on this recipe, click here.

MedicAlert Team Member