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A Healthy Springtime Meal Plan: What to Eat in April

Keri Tidwell

Woman Follows Recipe Directions on Tablet

Spring has arrived! For many of us, that means spring cleaning, gardening, traveling and outdoor exercise. Our family starts a garden in March to offset the cost of organic produce. We plant broccoli, cabbage, peas, potatoes, kale, spinach and lettuce. So by the end of April, we have fresh organic greens and broccoli sprouts.

But if you do not have a green thumb or time to garden, your local farmers’ market will provide a range of seasonal produce.

In-Season Fruits and vegetables:

  • Asparagus
  • Avocado
  • Beets
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Cauliflower
  • Citrus (lemons, limes, oranges)
  • Greens (arugula, kale, lettuce, spinach, Swiss chard)
  • Mushrooms
  • Peas
  • Radishes
  • Strawberries
  • Sweet potatoes

One of my family’s favorite vegetables is asparagus. Asparagus is a flowering perennial that grows from February to June and can be green, purple or white. Asparagus is packed with nutrients including vitamin K, thiamine, folate, fiber and glutathione, an antioxidant believed to destroy cancer cells. It also contains inulin, “a unique dietary fiber associated with improved digestion” that “nurtures bacteria known to improve nutrient absorption, decrease allergies and reduce the risk of colon cancer” (Live Science).

Asparagus also acts as a natural diuretic, removing excess salt from the body. The significant amount of folate in asparagus makes it a good food choice for women of childbearing age. The vegetable may also lower the risk of type 2 diabetes because asparagus has substantial anti-inflammatory properties.

Try these delicious asparagus recipes:

Find these and other colon-healthy springtime recipes on our April Meal Plan. Happy Spring!


For these and over 1,840 recipes, follow my Colon-Healthy Recipes board on Pinterest.

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