5 Spring Foods to Add to Your Plate Budget Friendly

Spring brings a literal and metaphorical breath of fresh air as the weather starts to warm after months of cooler temperatures. Along with warmer weather, flowers blooming, and more outdoor activities comes a slew of delicious foods. From in-season produce to fresh flavors that light up your taste buds, the light, zingy flavors of spring mimic the mood of the season.
Eating seasonally is also one of the best ways to stick to a budget, so take advantage of these nutrient-dense picks:


Artichokes peak between March and May. They turn soft when cooked and highlight a slightly nutty flavor, like that of asparagus. At about 50 cents each in peak season, they are full of fiber, antioxidants, vitamins C and K, plus folate. These nutrients work together to support heart health by lowering LDL or “bad” cholesterol and aiding platelets’ clotting ability.

Artichokes’ main claim to fame is the luscious, cheesy spinach and artichoke dip that’s a party favorite. But for a spring take on the vegetable, this baked ziti casserole and lemon chicken and artichoke skillet are great options.


Asparagus is one of the most delectable, versatile vegetables spring has to offer. At less than $3 a bunch, asparagus contains vitamin A to promote eyesight and prevent cancer, vitamin K to bolster healthy bones and fend off heart disease, folate to support pregnancy, and insoluble fiber to improve digestive health.
Simply seasoning grilled asparagus with olive oil, salt and pepper is delicious. If you’re looking for something a bit more dynamic, though, try this asparagus pea pasta bowl or asparagus rice bowl with almond pesto.


A 1-pound bag of carrots usually costs less than $1, and carrots’ fiber content makes them ideal for managing blood sugar. Additionally, carrots are rich in vitamin A, which promotes growth and development, vision and immune function. Vitamin A is a fat-soluble vitamin, so the body can absorb most of this nutrient when the carrots are cooked.

Carrots can be eaten alone, thrown into salads or entrees, or even made into desserts, as they caramelize when cooked. Some of our favorite recipes are quick and delicious roasted carrot butter, carrot cake breakfast bites and roasted carrot salad over wild rice.


While eggs are available year-round, they are an easy protein to add to your spring recipes, especially for less than $2 per dozen. In addition to quality protein, eggs contain omega-3 fatty acids to boost brain health and fight inflammation. The fats in the yolk also enhance the absorption of fat-soluble vitamins and raise HDL or “good” cholesterol. Eggs are also rich in choline, which promotes cell function, fat metabolism, DNA synthesis and nerve health.

To get yourself in a spring mood, whip up this asparagus, scallion and red pepper frittata or make egg salad Provencal in lettuce wraps.


Limes are good for a lot more than just margaritas. They peak starting in May, which is later than the other spring produce on our list, but that date can vary depending on where you live. Limes are great low-calorie flavor boosters for whatever spring recipes you’re cooking. On top of that, they are rich in vitamin C, which is great for immunity and healthy skin, as well as citric acid, which can prevent kidney stones.

If you need a place to start, make this grilled honey lime chicken with cowboy caviar or these zesty key lime pie recovery bites.

You can not forever escape from the storm, You must FIT to stand up to it.