Lots of exciting things happening this month.
First, it’s getting warm! Finally. Already this month, I’ve been able to play beach volleyball, hike, and sit outside in a swimsuit. It’s been a good first half of March. Keep it up, second half!
Second, St. Patricks Day is coming up, which is appropriate considering how many vegetables currently in season are shamrock-green: asparagus, avocado, Brussels sprouts, arugula…
Finally, my birthday is next weekend. I’m so grateful for the last year — since my last birthday, I graduated college, got my wonderful job, moved into my very own apartment, found the most beautiful love, got closer to my family, traveled all over, started this blog… It’s been a whirlwind. My birthday wish is just that things stay this beautiful.
I can’t wait to see what 23 has in store for me!
Here are a few recipes for some of those delightful early spring veggies.
IN SEASON IN MARCH
avocado: nacho ordinary avocado toast
brussels sprouts: coconut oil brussels sprouts
greens: lemony arugula salad
sweet potatoes: 3-ingredient paleo sweet potato latkes