While dietitians encourage a focus on health year-round, in the heart of the spring season we also spend a little more time on health awareness for women. Hormonal health and cycle support are a HOT topic right now, so what better way to focus on this than by choosing nutrient-dense, fresh produce in their peak season?
Leafy Greens are an excellent option in the spring, providing many health benefits tailored to women.
Leafy Greens are rich in: Magnesium, Vitamins A, E, C, & K, as well as Folate
Folate: Supports healthy ovulation and early fetal development
Vitamin A: Supports reproductive health in women and men by assisting in cell growth and maintaining vision
Vitamin K: Supports bone health – as women age, bone density decreases
Vitamin E & C: bolster immune function and reduce inflammation
Magnesium: Helps support adrenal health, balance cortisol levels, and can assist in decreasing symptoms with menstrual cycles.
Packed with leafy greens, healthy fats, and antioxidants to support energy, hormone balance, and overall wellness.
Yield: 4 servings
Portion Size: Approximately 2 cups per serving
2 cups baby spinach
2 cups kale, chopped
1 cup arugula
1 avocado, sliced
1 cup strawberries or blueberries
1 cup cucumber, sliced
1/2 cup pumpkin or sunflower seeds
Grilled chicken, chickpeas, or salmon
1/2 cup olive oil
1/4 cup lemon juice
2 tbsp honey
2 tsp Dijon mustard
Salt & pepper
Massage kale with a little oil and salt. Combine all greens. Add toppings and protein. Whisk dressing and toss before serving.
HHS interdisciplinary collaboration is essential to providing top notch service and amazing outcomes- Informatics Registered Dietitian Sara Berry and Corporate Executive Chef, Culinary & Nutrition Services, Brittney Horn (pictured above) to come together to promote Women’s Health.
Blog written by Sara Berry, Recipe provided by Britney Horn