It’s spring break time! Whether or not you’re in school, you deserve a little break from the winter cold and snow. Spring is just around the corner and it’s time to let go of those heavy, stick-to-your ribs type of foods and replace them with light and nutritious, yet filling foods. The American Dietetic Association has recognized March as National Nutrition Month and there’s no better time than now to focus on food and nutrition.
Join Chef Ryan Hutmacher and Chef Sara Haas RD, LDN on WGN’s Lunchbreak to learn healthy spring break-inspired recipes including Tequila Glazed Halibut Tacos with Avocado Salsa and Pickled Red Onions as well as Black Bean and Charred Corn Quinoa Sauté.