Spring Is Right Around The Corner!
March is right around the corner and there are a few foods that sing spring to me! Lamb, kale, and cilantro are just a few of my favorite foods to eat in the spring.
I am super excited to dig out of this snow (I only have about a foot on the ground at this time) 😯 and getting a glimpse of fresh tasting fruits and vegetables is enough to send me into a severe case of spring fever! How about you…are you itching to dive into some warmer weather?
Spring is about new life and starting fresh. It is a time to rejuvenate yourself and is a chance to reclaim (if you fell off the wagon over the winter) your health.
Our Spring Series
So I thought we could dive into spring together. Starting in March we have a great group of contributors that are starting to write for Whole Lifestyle Nutrition.
I will send an official post out introducing you all to them in the next few days. They are an amazing group of people, I am super excited to have them join our team!
For the whole month of March, our topic will be Breaking Into Spring! Here are a few of the topics that we will be covering:
- Spring Cleaning The Body & Detoxing Tips
- How To Start Your Own Balcony Garden
- A Spring Recipe ~ Soaked Strawberry Baked Oatmeal
- A Spring Outdoor Workout Routine
- Seeking Out Spring Events In “Your City”
- Early Spring Soupe au Pistou (Seasonal Vegetable Soup with Pistou)
- How To Grow Seeds Out Of Eggshells
So come one come all…Let’s get this party started and bring in the new season together! 😀
A Spring Recipe For You
It is still cold for many of us…so the soup is still very fitting. Some delicious lamb, bits of kale make up this delicious, easy lamb stew. Enjoy!
Easy Organic Lamb Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
- Method: stovetop
- Cuisine: american
Some delicious lamb, bits of kale make up this delicious, easy organic lamb stew recipe.
- 1 pound ground lamb
- 2 tbsp butter
- 1 large onion, chopped
- 1/2 cup celery with leaves, chopped
- 2 cloves garlic, minced
- 1/2 cup red pepper, chopped
- 1 cup carrots, chopped
- 2–3 cups packed kale, stems removed and leaves chopped
- 1–6 ounce can tomato paste
- 1 bay leaf
- 2 cups chicken stock (preferably homemade)
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- In a large saucepan, melt butter over medium heat.
- Add onions, celery and carrots and cook for 7 minutes or until onions are tender.
- Add lamb and red pepper to mixture and brown for 5-7 minutes.
- Add minced garlic, cumin, bay leaf, black pepper and salt and stir until fragrant, about 1 minute.
- Add tomato paste and kale, stir and allow to cook for 3 minutes.
- Stir in chicken stock and bring to a simmer.
- Simmer for 20-25 minutes then remove bay leaf and serve.
- Serving Size: 1 serving
Jennifer Weitz says
Made this for dinner tonight and it was DELICIOUS! Exactly what we were craving on this cold, dreary night. I used spinach instead of kale since that’s what I had and added some cayenne for spice. Great recipe! Will be making again.
Halle Cottis says
So glad you enjoyed it Jennifer, one of my favorites! 🙂
Michelle adams says
This has been one of family favourite for years but tonight on this rainy June day it was supper yummy . ✨✨
Halle Cottis says
So happy you are enjoying it. One of our favorites too! 🙂
I love this!! I always make it with the red pepper then pick it out piece by piece when I’m ready to eat (not a fan of red peppers in general) but this time I’m trying it without. It’s currently on the stove. Fingers crossed it’s still as good!
Great recipe. It was very easy to follow and I enjoyed the outcome. Mine was a little sweet and I think it’s due to the tomato paste that I purchased.
Sylvia Majka says
Delicious. I don’t really care for kale, and didn’t have any-so I just threw in a few tiny steamer potatoes as a starch. Easy to make! I may try it using spinach next time. Served it with hard crusty bread. Thank you!
Sura Weiss says
I sort of made your recipe. I used your proportions, especially for the spices and seasonings, except no butter (I used olive oil) or onions. I added a chopped zucchini to the vegetables, a 16 oz container of finely chopped tomatoes instead of the paste, reduced the soup to accommodate, and finished it with a 16 oz can of cannolini beans, my favorite bean. I simmered for a about 30 minutes. Its was a cold December lunch dish, with protein rich leftovers for more easy meals.