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What’s fresh to eat for April?

April 8, 2021 | Hui Hui Lee, RD/LD

(Image credited: Healthy Family Project, 2019)

The weather is very nice out there lately. I have put away all my winter clothes, I am already done with the cold weather. Spring and warmer temperature means there are many fun activities to do outside the house, including planting some vegetables, herbs, and flowers. Although we are starting to get busy with outdoor activities, we still want to continue practicing healthy eating.

Speaking of eating healthy, what is best to eat in April? The April seasonal produce includes asparagus, avocado, broccoli, cabbage, carrots, peas, strawberries, spinach, and many more. These vegetables and fruits share a set of commonalities: they contain a rich source of vitamins and minerals, fiber, and antioxidants; and they are very versatile (which means we can incorporate these veggies/fruits into many dishes).

This month, I am sharing with you some simple seasonal recipes.

Spring vegetables egg casserole: Start your day with a nutritious, protein and fiber rich breakfast! If you think you can never get to eat vegetables in the morning, this egg casserole is gonna show you that you are making this statement way too early. One more PLUS about this recipe is you can totally make this egg casserole ahead of time! The recipe is adapted from Gimme Some Oven.

Avocado citrus salad: Are you craving some satisfying good salad recipes? This appetizing salad recipe has your name on it! It is very flavorful and filling, and incorporates some fresh basil and mint! For the citrus part, I used blood orange and grapefruit, if you prefer other kinds of fruits, feel free to make adjustments per your preference. I also added some chopped walnuts to the salad. The recipe is also adapted from Gimme Some Oven.

Moo Shu Pork: The moo shu pork was prepared by our chef, Brendan. It is the easy version. For the protein, you can use other options to make this dish, such as chicken, beef, or tofu. The dish goes well with flour tortilla, brown rice, or quinoa. Jessica (my coworker) highly recommended this Moo Shu pork recipe, and suggested to our chef to make this dish available for our cafeteria lunch menu. The recipe also adapted from Gimme Some Oven.

Spinach artichoke melt: Are you thinking of a grilled cheese sandwich for lunch? How about we make it even fancier and tastier? Let’s combine grilled cheese with spinach artichoke dip! The recipe is adapted from half baked harvest.

Strawberry ricotta muffins: Have you been trying strawberries lately? They taste so sweet now! These homemade strawberry muffins are so fluffy, moist! The recipe is adapted from pretty simple sweet.

Carrot cake muffins with oat flour: If you like to have something sweet in the morning or as a snack, but not feel guilty after eating it, these carrot cake muffins are your kind of breakfast/snack. The recipe is adapted from Gimme Some Oven.

*all the ingredients are contributed by DRH Food and Nutrition Department


Healthy Family Project (2019). What’s in season for April [Digital image]. Retrieved from

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