What I Eat in a Day – A Dietitian’s Spring Produce Eats

April showers bring May flowers and delicious Ontario produce. Plant-based dietitian Nicole shares what she eats in a day:

STRAWBERRY RHUBARB OATMEAL BAKE

• 1 cup sliced Ontario strawberries
• 1 cup chopped Ontario rhubarb
• 2 tbsp maple syrup
• 1.5 cups oats
• 2 tbsp nut or seed butter
• 1 tsp cinnamon
• Walnuts for topping

1. Preheat oven to 375 F. Spray casserole dish with avocado oil. Add prepped strawberries and rhubarb and half of the maple syrup.
2. Mix together the oats, nut/seed butter, cinnamon and rest of the maple syrup. Spread on top of fruit. Top with walnuts.
3. Bake for 40 minutes. Enjoy!

TOFU SPRING SANDWICH

• 14 oz package of extra firm tofu, pressed for 15 mins and sliced
• 1 tbsp low sodium soy sauce
• 1 tbsp lime juice
• 1/4 cup almond or seed butter
• 2 tbsp oil
• 8 large leaves Boston lettuce
• 1 cup shredded carrot
• 6 Ontario radishes, sliced
• 4 tbsp green onion, chopped
• Bread

1. Mix together marinade ingredients in a medium – soy sauce, lime juice, nut butter and oil. Add sliced tofu to marinade and let sit for 15 mins.
2. Pan fry marinaded tofu by heating a skillet over medium-high heat. Add avocado oil spray before adding tofu. Pan fry for 3-5 mins on each side.
3. Arrange tofu with the rest of the sandwich ingredients and enjoy!

BEET HUMMUS

• 1 small roasted Ontario beets (or 2-3 canned beets)
• 1 15 oz can of chickpeas, drained
• 1 tbsp lemon juice
• 2 garlic cloves
• 2 tbsp tahini
• 2 tbsp olive oil

1. Add all ingredients in blender/processor and blend until smooth. Add to box with cucumber, carrots and crackers.

ASPARAGUS PESTO GNOCCHI

• 16 oz gnocchi
• 1 tbsp avocado oil
• 2 shallots, sliced
• One bunch of Ontario asparagus, chopped into 1 inch sections
• 1.5 cup edamame
• 2 tbsp pesto

1. Cook gnocchi according to package directions. Set aside.
2. Heat a large skillet over medium heat and add avocado oil. Add sliced shallots and cook for 2-3 minutes. Add asparagus and cook for 8-10 mins. Add edamame and gnocchi for 2-3 more minutes then add pesto. Enjoy!

LEMON YOGURT DIP

• 1 cup yogurt
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp lemon rind
• Ontario strawberries, sliced

1. Mix together all of the ingredients, expect for the strawberries. Portion into dip containers and enjoy with strawberries.

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Recipes by: Nicole Osinga