Would you be surprised if I told you I was counting down the days until the first of spring? No, I think not. The milder weather this last week has given me the itch to back away from the comfort foods of winter and give my pantry a springtime overhaul. I’ve been craving more healthy and light meals. So in an effort to appease my appetite, I made a run to Pick ‘n Save this weekend so I could fill my kitchen with the freshest ingredients I could find.
Giving my fridge a little facelift was just what I needed to get on the "I'm so ready for spring" bandwagon. While I have to admit, the last few weeks I haven't been great about being conscious of what I'm buying when I head to the store, the countdown to the first day of spring is the perfect wake up call to refocus on healthy and fresh foods on my grocery trips.
Here are few tips and tricks for a springtime pantry makeover:
- Meal plan and create a list before heading to the grocery store. This way you don’t end up filling your cart with random ingredients and ready-to-make foods such as frozen pizzas and canned soup.
- Focus on shopping the perimeter of the store where the freshest produce, seafood and meat are available.
- Utilize the health key™ and read labels on products and pay attention to ingredients and things like sodium, sugar, fiber and protein content.
- Frozen veggies are great but spring is the perfect opportunity to experiment with some fresh and seasonal options.
After my last trip to Pick 'n Save, my fridge and pantry are ready for spring. I made sure to stock up on lots of fresh produce, so we could make a few of our favorite healthy meals, including these Fresh Spring rolls. There is never a bad time for spring rolls, but after being indoors the past few months, they really hit the spot. These rolls are fun, interactive, light and filling. Perfect for spring and set you up on a week of healthy eating.
Fresh Spring RollsMakes 10 Rolls
1 avocado, cut into thin slices
1 medium carrot, cut matchstick style
1 cucumber, cut matchstick style
½ red bell pepper, cut into thin slices
2-3 green onions, cut into thin slices
¼ cup fresh cilantro leaves
8-10 fresh basil leaves
½ lbs. medium shrimp
1-package rice noodles
10, 8-inch spring roll wrappers
To Make Fresh Spring Rolls
In a large bowl, prepare rice noodle following instructions on the package. Set aside.
When you are ready to start making rolls, take a handful-size bunch of noodles and set them in small, individual heaps on a plate. We make 10 small noodle bunches because it makes the roll building process easier and more efficient. You can always remove or add noodles later, if you would like smaller or larger rolls.
Using a pie pan or deep plate to soak the spring roll wrappers, one at a time, in water for 1-minute or follow instructions on back of package. Transfer the wrapper to your work surface.
Place noodles on one side of the wrap.
Then place your desired combination of veggies, and/or shrimp in wrap. When creating your vegetable combinations feel free to be creative, the more variety the better.
Some of our favorite combinations include:
3 cucumber sticks + 3 carrot sticks + 1-2 basil leaves + 2-3 slices of avocado
2 shrimp + 3 carrot sticks + 2 slices of avocado + 3-4 cilantro leaves
2 shrimp + 2 carrot sticks + 2 bell pepper slices + 2 basil leaves
Adjust the size of the noodle bunch and vegetables based on how large you like your rolls and ensuring they are wrapped tightly.
Roll once. Fold in sides. Roll until wrap is complete. Set aside. Repeat with a new combination.
Serve with dipping sauce, such as soy sauce with sriracha or freshly made peanut sauce. Enjoy!
Thanks to #CollectiveBias and #MyPicknSave for helping me create this fresh and healthy meal for spring. For more tips, tricks and recipes follow Pick ‘n Save on social media - Twitter, Facebook, Pinterest.