Refresh your diet with these fun Spring recipes

Springtime brings about so much change, but eating habits are often overlooked during this season. If you're ready to upgrade your fridge and pantry, look no further with these fresh new recipes to help you feel good and get excited about Spring!



  • 1 unbaked pie crust
  • 8 eggs
  • 1/2 cup cream
  • 2 cups of mixed chopped veggies (mushrooms, onions, zucchini, peas, sun-dried tomatoes, kale)
  • 1/2 cup goats cheese
  • 1 tbsp fresh thyme finely chopped 
  • salt and pepper
  • olive oil


  1. Preheat oven to 350
  2. Heat olive oil over a pan on medium and add you veggies (except for the sun-dried tomatoes)
  3. Sauté veggies until brown then add salt and pepper to taste then set aside
  4. In a bowl whisk together cream and eggs then add your sautéed veggies, fresh thyme, and goat cheese to the bowl then mix until combined.
  5. Next, press your pie crust into a 10" pie pan -- if you want to get fancy crimp the edges for the aesthetic pleasure
  6. Poke little holes at the base of the crust and pop in the oven for 10 minutes
  7. When the crust is partially baked after 10 minutes, pull it out of the oven and add your filling then bake for another 15 minutes
  8. After 15 minutes remove the quiche from the oven, wrap foil around the edges to protect the pie edges from burning and place back in the oven for 15 more minutes
  9. Pull out of the oven, slice up the quiche and serve warm!


  • 1 can rinsed and drained organic chickpeas

  • 1 cup shredded red cabbage

  • 1 lemon

  • 1 avocado

  • 1 cup spinach

  • 1/2 cup quinoa

  • olive oil

  • salt and pepper

  • paprika

  • chili powder

  • garlic powder

  • Cilantro lime dressing or dressing of your choice 


  1. Preheat oven to 400F and line a baking sheet

  2. Rinse and drain chickpeas then pat dry, then place on lined pan and drizzle in olive oil and sprinkle salt, pepper, paprika, chili and garlic powder to your liking over top

  3. Place baking sheet in the oven and cook for 20-25 minutes or until crispy and golden brown

  4. While the chickpeas are roasting, cook 1/2 cup quinoa according to the package

  5. Next, braise your cabbage (don’t worry it’s easy)

    • place 1 cup shredded cabbage in a microwave-safe glass bowl

    • season with salt, pepper, 1/2 tsp can sugar, juice from 1/2 lemon and 2 tbsp water

    • mix together all ingredients and place in microwave on high for 1 minute

    • remove cabbage, stir thoroughly and place back into the microwave for another minute, then set aside

  6. Lightly pan fry your spinach with a drizzle of olive oil for about 2 minutes

  7. Chop up your avocado and get ready to prepare your bowl

  8. Once everything is cooked and ready to go, grab a wide bowl and portion out your ingredients

    • scoop out quinoa and place to one side of the bowl

    • place red cabbage evenly to the other side of the bowl

    • top with chickpeas, avocado and spinach

    • squeeze the other half of the lemon over top and drizzle with your choice of dressing and enjoy


  • 2 bags of black tea

  • 1 lemon (juiced)

  • 1 tbsp local honey

  • 3 sprigs fresh organic thyme (washed)

  • Filtered water

  • Pitcher


  1. Boil enough water to fill your pitcher

  2. Place 2 bags of tea in the pitcher then add your honey, lemon juice and fresh thyme

  3. Pour boiling water over top and allow to steep

  4. Once the water has cooled down you may serve immediately over ice or store in the fridge until ready to drink

  5. Remove the thyme sprigs after 24 hours in the pitcher or flavour may become too bitter/strong

  6. Enjoy on a sunny day or if you need a little afternoon pick me up!


  • 2 cups uncooked orzo pasta
  • 1 tsp garlic powder
  • 1/2 bunch of curly kale washed and chopped
  • 2 zucchini washed and shredded
  • 3 sprigs fresh thyme leaves
  • 1 lemon zested and juiced
  • 1/3 cup heavy cream
  • 1.5 cups low sodium chicken broth
  • 2/3 cup shredded parmesan cheese
  • salt and pepper to taste


  1. Heat a large pan over medium-high and add 2 tbsp olive oil, 2 cups orzo, fresh chopped thyme and garlic powder and cook for about two minutes or until orzo is browned (don't burn!)
  2. Next, stir in the kale and zucchini until combined and cook for about 2 minutes
  3. Add the chicken broth, lemon juice, lemon zest, salt and pepper to taste then mix and deglaze the pan and simmer for 3-6 minutes until creamy and orzo is cooked
  4. Once the pasta is creamy, add in the parmesan, heavy cream, mix it all together then serve and enjoy! 

1 comment

Yummi can’t wait to try some of these recipes :p

Jennifer Lake April 27, 2022

Leave a comment