Strawberry season is one of the fruit-and-veggie-times-of-year I most look forward to. These quintessential summer gems are not only bright and beautiful to look at, but they’re incredibly nutritious. Strawberries are packed with vitamins and antioxidants. Just one cup of these beneficial berries contains 160% of your recommended daily amount of Vitamin C! Their high phytonutrient content has shown to help improve heart health and reduce the risk of some cancers. Their high levels of potassium helps reduce blood pressure. And they are also an excellent source of manganese, fiber, and folate. Wow, strawberries… you’re beauty and brains!
Strawberries are one of my toddler’s absolute favorite foods. He can eat them by the (chubby little) fistful… which he did when I took him for his first strawberry picking adventure a few weeks ago. I’m so thankful he loves something so healthy, and I have no trouble getting him to eat these superfoods everyday!
Of course, strawberries are delicious just eaten on their own. They’re also fabulous making their classic food appearances: with cold cereal, oatmeal, or in trendy overnight oats. But if you are looking for a few more yummy, creative ways to get your daily dose of these powerful berries, here are some of my favorite, everyday, simple strawberry recipes. They’re some of my most delicious go-to breakfasts, snacks, and lunches, and I feel good knowing they’re so good for me and my family. I’m sure you’ll enjoy these easy strawberry ideas too. Happy eating! 🍓
STRAWBERRY BANANA GREEK YOGURT SMOOTHIE
- 1 small container (7-8 oz) plain Greek yogurt
- 1 banana
- 6-8 strawberries, preferably frozen
- 2 tsp sugar (optional)
- splash of milk
Purée frozen strawberries in blender first since other ingredients will blend more quickly. Shut blender, add banana, container of yogurt, and sugar. Blend again until well combined. Test consistency of smoothie and add splash of milk if it requires thinning. Blend again, pour into glasses and enjoy. Yields approx 2 cups smoothies.
WHOLE GRAIN WAFFLES WITH ALMOND BUTTER & STRAWBERRIES
- 2 whole grain frozen waffles (Van’s, Whole Foods, and Earth’s Best are my faves)
- 2 tbl almond butter
- 8 strawberries
- pure maple syrup for drizzling
Toast waffles according to directions. Spread each waffle with about 1 tbl almond butter and a drizzle of pure maple syrup (if almond butter us unsweetened). Top each waffle with 4 sliced strawberries and serve while waffles are warm. Serve with a glass of milk for extra nutrients and a classic PB&J sandwich feel!
STRAWBERRY SPINACH POWER SALAD
- 2 cups fresh spinach (or arugula if preferred)
- Sliced grilled chicken breast (or prepared grilled or rotisserie chicken)
- 1 hard boiled egg, sliced
- 6 strawberries, sliced
- 2 oz shredded cheddar cheese
- handful pecans
- olive oil
- balsamic vinegar
Season and grill chicken and set aside to cool slightly. Place washed spinach or arugula in medium salad bowl. Add chicken, sliced egg, sliced strawberries, cheese and pecans. Drizzle one part olive oil and 1/2 part balsamic vinegar over salad until coated to your liking. Sprinkle with salt and toss; taste and add more salt if necessary.
STRAWBERRY PINEAPPLE COUS COUS
- 1 box pearled cous cous, such as Near East or Whole Foods brand
- 6 strawberries, sliced
- 1/4 cup chopped fresh pineapple
- 1 green onion chopped small
- 1/4 cup pine nuts
- olive oil
- fresh lemon juice
Prepare cous cous according to package directions. Allow cous cous to cool, then transfer to a large bowl and refrigerate until no longer warm. Once chilled, ado sliced strawberries, pineapple, green onion, and pine nuts to cous cous. Drizzle with olive oil until lightly coated, and squeeze small amount of lemon juice over salad. Sprinkle with salt and toss. Taste and adjust lemon juice or salt if necessary. Salad is best cool so it can be prepared and refrigerated ahead of time, and keeps well in refrigerator for 2-3 days.
- 1 loaf Italian bread or 1 baguette
- extra virgin olive oil
- sea salt
- 1 cup ricotta cheese
- 1 lb strawberries
- 2 tsp sugar
- 1 tsp orange zest
- chopped fresh basil (optional)
- honey or pure maple syrup for drizzling (optional)
Slice bread into 1/2 inch slices and place in a single layer on a baking sheet. Drizzle each slice with a small amount of extra virgin olive oil and sprinkle with sea salt. Bake at 350 degrees until lightly toasted. (Small batches can be toasted in toaster oven). Remove bread from oven and prepare toppings. Slice strawberries into thin slices or dice into small pieces. In a small bowl, combine ricotta cheese, 2 tsp sugar, and orange zest. Stir until well incorporated. Spread ricotta mixture on each slice of toast and top with strawberries. Topping will be sweet from sugar and berries, but if more sweetness is desired, drizzle bruschetta with small amount of honey or pure maple syrup (for those of you who don’t like honey like me!) Top each slice with a bit of chopped basil if desired. Serve right away.