Midday Fix: Sarah Baker’s healthy spring eating tips

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Sarah Baker

Be Healthful: Spring Awakening
Sunday, March 22
11:00 a.m. - 3:00 p.m.
Mars Gallery
1139 W. Fulton Market

To register:


Mini Artichoke Fennel Pizza

2 Tbs quinoa pesto (from Trader Joe’s)
1 cup shaved fennel
3/4 cup artichoke hearts
1 oz crumbled goat cheese
1/4 cup nutritional yeast
1 Tbs olive oil
juice of one lemon
1/4 cup sun dried tomatoes
2-3 tortillas for the crust

Cut tortilla in small circle and place in cupcake tin. Place ingredients - pesto first, then artichoke, then tomato, then fennel, cheese, seasonings. Bake at 375 for about 15 mins. Serve.


2 cups of spinach
1/2 cup chopped strawberries
chia seeds, hemp seeds, flax
squirt of lemon
1/2 avocado
1/2 banana

Blend all and serve.

Pantry Essentials:

  • apple cider vinegar
  • vegetable broth, passata sauce
  • basic spices: cinamon, basil, italian herb blend, himalayan salt
  • grains and legumes: quinoa, lentils, black beans
  • canned salmon
  • good quality olive oil or ghee butter

Refrigerator Essentials:

  • lemons for zest and detox water
  • strawberries
  • asparagus
  • artichokes
  • chives
  • fennel
  • spinach