I know spring technically began in March, but to me, April is the true month of spring. It makes me think of budding flowers, lush greenery and fresh starts. I also love the colorful fruits and vegetables that come into season – bright pink radishes, green peas and vibrant blueberries. Since I always look forward to the nutritious produce available at this time of year, I like to welcome the season with a dish that shows off their beautiful, bold colors. This year, I’m celebrating spring with a salad made of fresh blueberries, spinach and arugula – add a bit of grilled chicken for protein, and you’ve got one wholesome meal.
For my April #littlechanges challenge, I want you to do the same: welcome spring with bright, bold, beautiful, and most importantly, nutritious, fruits and vegetables. Share a photo of the colorful and healthy spring dish you’ve made to bring in the season, use the #littlechanges hashtag, and you could be the winner of my April #littlechanges challenge!
Each month, one randomly drawn participant will receive a $100 gift card and prize pack. View the official rules here.