5 Ways to Incorporate Springtime Fruits & Veggies into Your Workday Snacks

Health Alliance Plan
April 27, 2018 - 12:10 pm
Fruits and Veggies

(Image Credit: Dreamstime)


Fruits and vegetables purchased in season are at their peak nutritional value and are lower in cost than out of season produce that has been stored. Buying from local growers supports local economies and, without the need for long-distance hauling, reduces the carbon footprint of the nation’s food supply. Across the country, farmers markets are gearing up for the growing season. Initial offerings are limited, epecially in northern climates, and you will primarily find early greens, onion-family bulbs, legumes and berries. This may not sound like much to work with, but there is enough variety of fresh, spring flavors available so that you don’t need to rely on stale chips or highly processed packaged baked goods for your workday snacking needs.

Combine fresh spring produce with some dairy, nuts or meat for protein, and you will have a satisfying snack that will power you through to the end of the workday.


Strawberries and cream makeover

Nothing says spring more than a basket of juicy red strawberries. This favorite berry, high in vitamin C, is great for snacking on its own, as is some high-protein dairy to ward off hunger. A thick Greek yogurt or scoop of cottage cheese will compliment flavors and add important nutrients. Your best bet is a plain yogurt — flavored yogurts tend to be loaded with sugars that may give you a quick boost of energy, but leave you exhausted an hour later. If you need to satisfy a sweet tooth, try sprinkling a bit of stevia into the mix, or drizzle in a little pure maple syrup for an interesting flavor combination.


Fresh produce and deli meat rolls

Tender snap beans, arugula and baby spinach are just some of spring’s harvest that works well as a snack rolled up in thinly sliced baked ham or roasted turkey. If you live in a warm climate, your local farmers market may be selling early apricots and honeydew. These also make great roll-ups. Simply pick up freshly sliced deli meat and get rolling. Pack a light ranch or Catalina salad dressing for dipping.


Dip and crunch vegetables

Snow peas, pole beans and bok choy (Chinese cabbage) are abundant in the spring, and provide a fresh twist on the usual carrot and celery crudités. The best part? They need minimal preparation, just wash and pack with a tub of hummus or herb-seasoned cottage cheese for dipping.  


Spring vegetable bruschetta

Spinach and artichokes are both spring vegetables that, when chopped and combined with whipped cream cheese and grated parmesan, make a hearty spread. Pick up a baguette from your local market bakery, cut into quarter-inch slices and spread with the vegetable-cheese mixture for a satisfying snack.


Super spring muffins

Anyone with a rhubarb patch in their yard will tell you, it is one of the first bits of green to emerge through winter’s snow. While it is treated as a fruit, rhubarb is technically a vegetable that is high in vitamins and fiber. Chopped rhubarb, added to a low-sugar muffin recipe, is a treat for the taste buds. Throw in a handful of chopped pecans or walnuts for added protein and flavor.



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