Healthy Spring Meals

By Cindy Adams

We are moving into Spring and time to get healthy so Heartland Living is bringing you some nutritious recipes for breakfast, lunch and dinner. For breakfast, you can enjoy a wholesome Green Detox Smoothie, or if you want a more hearty meal, try the Baked Eggs with Mushroom and Spinach. Keep lunch light with a delicious Apple Cranberry Pecan Salad or a low carb Cauliflower Chowder. If you are a shrimp scampi lover, for dinner try this healthier recipe, Shrimp Scampi Spaghetti Squash. And for a light spring drink, try the Apple Sangria anytime in the afternoon or evening.

Cauliflower Chowder

A creamy, low carb, hearty soup, loaded with so many good veggies.


4 slices diced bacon
2 tablespoons unsalted butter
3 minced cloves
1 diced onion
2 celery ribs, diced
1 head cauliflower, chopped
1 bay leaf
1/4 cup all-purpose flour
4 cups chicken broth
1 cup 2% milk
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
2. Melt butter in the stockpot. Add celery, onion and garlic.. Cook, stirring occasionally, until tender, about 4 minutes.
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp- tender, about 4-5 minutes.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
7. Puree with an immersion blender until desired consistency is reached.
8. Serve immediately, garnished with bacon and parsley.