Being on the go doesn’t mean you have to sacrifice healthy eating habits. As the weather warms and we spend more time outdoors, more warm weather veggies are showing up in our gardens and at the farmers’ market.
Kids may be out of school for the summer, but that doesn’t mean that they need to live off of a diet of microwaved pizza, fruit roll-ups, and Slurpees. It’s likely easier than you think to prepare ready-to-go snacks between summer camps and beach days, and even simpler to ensure that they’re healthful, providing your children with antioxidants, vitamins, and minerals that are especially needed during childhood.
While the start of a new year might seem like a good time to start swapping less-than-healthy routines for better options, spring is actually the best time for a fresh start. Why? The world is becoming green again here in North America, with seasonal favorites like radishes, sweet peas, and asparagus coming to the market.
Veggie Sushi Roll (Vegan)
*Serves 2-4 people
Summer is the perfect time for sushi; with no oven needed, you can stay cool in the kitchen and still create a tasty meal. This recipe will give you the basics to make cut rolls, known as Maki, which is the type of roll that we traditionally think of as “sushi”. You can put anything you like as the filling, but for this recipe I used avocado, cucumber, and carrot. Feel free to experiment with sauces, too! Mixing Sriracha with some vegan mayo creates an excellent spicy topping or dipping sauce.
This sandwich is a staple that is so easy to make and perfect to cool off with in the middle of a hot day. The hummus adds a bit of protein and creaminess to complement the crisp and cool veggies, while also giving you an opportunity to experiment with different flavors.