Spring has begun and with it like flowers and heat bring fresh dishes and cold drinks to the table. Salads of all kinds are very welcome from the lightest, rich in leaves, to the most nutritious, with pasta as a complement, as well as fancy fish and refreshing drinks.

With that in mind, we bring you a selection of easy recipes that will make your spring even more colorful and tasty.

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1 eggplant

1/2 zucchini

1 medium onion

1/2 red pepper

1/2 yellow pepper

2 tomatoes

Vegetable broth

Olive oil


Preparation mode

The first step is to chop all the ingredients into cubes. Then sauté the onion in olive oil with the tomatoes and peppers until they wilt. Then add the eggplant and zucchini and sauté until al it gets dente. Season with salt and add two ladles of vegetable broth. Cook over low heat until the vegetables soften and this broth reduces a lot. Then drizzle with plenty of oil and remove from heat. Is ready. Accompanied by white rice is delicious.

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Lamb fillet with fruits


1 piece of lamb fillet

4 cloves of garlic

2 branches of organic rosemary

1 medium onion

50 g of chopped pitted prunes

50 g of chopped walnuts

Juice of 1 lemon

1 spoon of dijon mustard

⅓ cup of honey


50 g of dried apricots

Olive oil

Preparation mode

Open the meat in a blanket, forming a large steak. In a blender, blend the lemon juice, garlic, mustard, rosemary, honey, onion and salt. Season the meat with this mixture, cover with plastic wrap and refrigerate for at least 6 hours. Remove from the refrigerator, mix the fruit filling with the olive oil, stuff the meat with this mixture, wrap and tie with a string. Place the meat on a baking sheet greased with olive oil, brush with the rest of the seasoning sauce, cover with aluminum foil and bake in a hot oven (200 ºC) for 30 minutes. Remove the aluminum foil and keep in the oven for another 20 minutes or until golden brown. If necessary, add a little hot water to the pan so that the meat does not dry out.

Green salad with fruits, mustard and honey


chopped lettuce leaves

chopped arugula leaves

cherry tomatoes chopped in half or whole

chopped kiwi

chopped pineapple

chopped strawberry

chopped mango



Preparation mode

In a salad bowl, put all the ingredients and add mustard and honey. Shake well. Taste it and, if you want, add more mustard and honey.

Pasta salad with yogurt dressing


500 g of farfalle pasta (tie)

2 large boiled eggs and finely chopped

250 g of smoked turkey breast

2 tablespoons of caper

1 cup of olives

340 g of nonfat yogurt

2 tablespoons of mustard

4 tablespoons of olive oil

2 tablespoons of fennel

Salt and black pepper

Preparation mode

Cook the pasta according to the instructions on the package. Drain, rinse in cold water to stop cooking and place in a large salad bowl. Add the boiled eggs, smoked turkey breast, capers, olives and set aside. For the sauce, mix the yogurt well with the mustard, oil, salt and black pepper – in that order. Add the fennel and mix well. Place over reserved pasta and mix gently.

Red fruit smoothie


170 g of plain yogurt

170 ml semi-skimmed milk

1 ripe banana without sliced ​​peel

10 large blackberries

10 raspberries

1 tablespoon of brown sugar

5 ice stones

Preparation mode

Put the yogurt with the banana, brown sugar and milk in a blender or mixer. Beat until smooth. Mix the red fruits and the ice slowly, and continue beating until you have a creamy, purple-colored juice. Garnish with berries skewered on wooden sticks and serve well chilled.

Our suggestion is also to use and abuse flavored water, which, besides being delicious, is enriched with antioxidant substances and has very little fructose content. Therefore, it moisturizes, does not put on weight or even changes blood glucose. Flavored water is that we make by placing pieces of fruit in a water jug ​​(filtered or mineral), accompanied (or not) by herbs (mint, rosemary, etc.) and spices (cinnamon, cloves, ginger, etc.).


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