Springtime around here means rain, rain and more rain. Even on the days we don’t think it’s going to rain, it probably will. That being said, we need something bright and cheery to make up for it, like cupcakes! Lemon raspberry cupcakes to be exact. There’s just something about the pretty pastel colors and tart yet sweet flavors that are perfect for this dreary time of year. I made these cupcakes as a special request for the first time a couple weeks ago and still can’t stop thinking about them. They were that good!
As a dietitian, I am always trying to find ways to get people to eat more vegetables. The problem is, usually these people do not eat a lot of vegetables because they do not like the taste. Depending on how vegetables are cooked, I’d have to agree with them. Mushy, overcooked carrots, green beans or broccoli are not high on my list of delicious foods. This post isn’t going to tell you how to make every vegetable taste good, but I am going to share how one vegetable went from “meh” to “I want to eat this every day” in our house. That vegetable is broccoli.