Sometimes you just need something quick and easy to give you that much-needed energy boost. This Simple California Strawberry Smoothie is perfect for a lazy Sunday morning or busy weekday. It’s not complicated at all and contains simple ingredients you probably already have in your kitchen. If you don’t have fresh strawberries, frozen work just as well. The good news is that frozen strawberries have the same nutritional value as fresh!
Make your mornings extra special with these Strawberry Oat Muffins with Strawberry-Orange Compote from Christy Wilson, RDN. They’re a great addition to your morning coffee, or any time of day, for that matter.
Strawberries help give these muffins a nutritional boost. In fact, strawberries have natural plant flavonoids that provide powerful antioxidant properties. They also give these muffins a natural sweetness that you won’t be able to resist.
Strawberry Oat Muffins with Strawberry-Orange Compote
Author: Christy Wilson, RDN
Serves: 12 muffins, ½ cup compote
½ cup pastry flour
1 cup whole wheat white flour
1 cup old-fashioned oats
¼ cup turbinado (raw) sugar
2 tablespoons light-brown sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup 1% milk
3 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups frozen strawberries, quartered or chopped into bite-sized pieces, tossed with one teaspoon of flour
1 cup frozen strawberries
2 teaspoons orange juice
1 teaspoon honey
Preheat oven to 325°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, or add paper liners.
In a medium bowl, whisk together flours, oats, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a separate bowl, beat milk, egg, butter and vanilla.
Pour wet ingredients into dry, and stir just until incorporated. Fold strawberries into mixture until combined.
Portion batter equally between prepared muffin cups. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Strawberry Orange Compote:
While muffins are baking, add all compote ingredients to a small saucepan over medium-high heat.
Once mixture begins to simmer, turn down heat to medium-low, and simmer for about 10–12 minutes, stirring every so often. As strawberries cook and soften, mash fruit with the back of a wooden spoon. Cook until mixture starts to thicken.
Remove from heat, and allow compote to cool slightly. Spoon desired amount of compote over Strawberry Oat Muffins.
Transfer remaining compote to a small jar. Store in refrigerator up to one week.
Serving size: 1 muffin Calories: 160 kcal Fat: 4 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 28 g Sugar: 13 g Sodium: 234 mg Fiber: 3 g Protein: 4 g Cholesterol: 24 mg
Everyone’s heard the saying “Breakfast is the most important meal of the day,” but that doesn’t mean it can’t also be flavorful and fun, too. Need proof? Check out Jenna Braddock’s Whole-Grain Strawberry Waffles with Strawberry Sauce.
Using frozen strawberries for the sauce gives this recipe a unique spin. In fact, frozen strawberries are just as tasty and versatile as fresh strawberries, and boast just as many health benefits.
Whole-Grain Strawberry Waffles with Strawberry Sauce
Author: Jenna Braddock
Recipe type: Breakfast
Whole-Grain Strawberry Waffles
1 cup whole-wheat pastry flour
¾ cup all-purpose flour
2 tablespoons cocoa powder
¼ cup ground flax seed
¼ cup cornstarch
1 teaspoon baking powder
¼ cup + 2 tablespoons vegetable oil, or oil of choice
1 ½ cups skim milk
½ cup non-fat Greek yogurt, plain or vanilla
2 large eggs
2 tablespoons sugar
1 tablespoon vanilla
1 cup frozen strawberries, chopped
2 cups part-skim ricotta
3 cups frozen strawberries, slightly softened
2 tablespoons cornstarch
2 tablespoons sugar
Preheat waffle iron. Preheat oven to 200 degrees F.
In a mixing bowl, whisk together flours, cocoa, flax seed, cornstarch and baking powder to combine.
In a separate mixing bowl, whisk together oil, milk, yogurt, eggs, sugar and vanilla.
Pour wet ingredients into dry ingredients, and whisk together until smooth and no lumps are present. Fold in chopped strawberries.
Spray inside of waffle iron with cooking spray. Ladle batter on waffle iron, being careful not to pour too much. About ½ cup of batter per waffle square is a good starting place.
Once waffle is done cooking, remove with tongs and put straight onto bare, preheated oven racks to keep warm until serving.
While the waffles are cooking, prepare strawberry sauce. Put 3 cups of slightly softened strawberries, cornstarch and sugar in blender or food processor. Pulse until strawberries are mealy and no large pieces remain.
Pour contents into a saucepan, and heat over medium-low heat until a gentle boil occurs (about 5–8 minutes). Reduce to lowest setting until ready to serve.
To serve, top waffles with ½ cup ricotta per person, then pour strawberry sauce on top.
Serving size: 1 waffle Calories: 496 kcal Fat: 29 g Saturated fat: 9 g Trans fat: 0 g Carbohydrates: 39 g Sugar: 13 g Sodium: 243 mg Fiber: 4 g Protein: 20 g Cholesterol: 98 mg
Vanilla-Spiced Buckwheat Porridge with Strawberries and Pumpkin Seeds
Healthy and comforting? Check! Try this delicious Vanilla-Spiced Buckwheat Porridge from registered dietitian Katie Cavuto!
The strawberries give this porridge a punch of natural sweetness and a splash of color, while providing a multitude of health benefits. Did you know that just one serving of eight strawberries a day benefits your whole body?
A Strawberry Breakfast Parfait Recipe that is both nutritious and tasty! A quick mix-up for a healthy morning fix that satisfies your taste buds while giving you a strong start to your day. You can take this to-go for breakfast wherever you’re heading or you can make this a great option for on-the-go snacking later in the day. Lightweight but filling, the granola and yogurt build the perfect base for an afternoon strawberry delight.
With fresh California Strawberries, this snack is great for whatever your strawberry-craving heart desires!
If you’re on the run often, keep the ingredients around for an easy option without compromising your nutritional value when snacking. Don’t let the every-day rush keep you from getting the nutritional support that will keep you fueled throughout your day! Strawberries are a nutritional powerhouse – they’re considered functional food for their great benefits in health promoting and assistance in chronic disease management. You’ll be enjoying a lovely meal but you’ll also be sneaking in some extra health benefits in the shape of a really good strawberry surprise.
All it takes is 8 strawberries a day to enjoy the health benefits that they provide. You’re just one delicious cup of strawberries away from adding a nutritious supplement to your daily snacking. Sometimes a little change can make a big difference! Adding a few strawberries is the best way.
Great for back-to-school time or summer rush, these six fresh strawberry toast recipes make perfect afternoon delights. These will surely please even your pickiest eater. Not only are these toasts great for little ones, but they’re pretty darn awesome for grown-ups too.
Strawberries are naturally sweet but low in sugar, which is a win-win for everyone. Strawberries are easy to prepare, available year-round, and deliver exceptional nutrition and health benefits.
The best part is that if you can work a toaster you can make these satisfying snacks for back-to-school or better yet, let your children make them themselves.
Watch this fun video to see all the creative ways you can improve your toast game.
Avocado + Strawberries + Queso Fresco + Olive Oil
This combo is my favorite – I can seriously eat avocado and strawberries with every meal. This toast is topped with slices of creamy avocados, sweet strawberries, salty crumbled queso fresco, and drizzled with olive oil.
Berries + Basil/Mint + Cream Cheese
Cream cheese, strawberry slices, and blackberries topped with basil or mint leaves is a lovely combo.
This one is my daughter’s favorite. She loves exotic flavors and the way the tangy, slightly salty goat cheese works with the balsamic-coated strawberries and pomegranate seeds on the crunchy, toasted bread is a thing of beauty.
Cottage Cheese + Strawberries + Walnuts + Honey
If you are not a fan of cottage cheese substitute with ricotta cheese. It’s a simple and satisfying combo and deliciously sweet with a drizzle of honey.
Mango + Strawberries + Mozzarella + Tajin
I can’t have mango without a sprinkle of Tajin. This is my strawberry toast of choice when I’m feeling homesick.
Strawberries + Almond Butter + Sesame Seeds
This one is my son’s favorite — a protein packed afterschool snack perfect before he heads to football practice. The almond butter will fill you up and keep you satisfied, loaded with vitamin C packed strawberry slices, and the sesame seeds are high in calcium.
Check out more California Strawberry Recipes here!
It’s not always easy to get our kids to eat in the morning, especially before school. When my kids were smaller, I was always trying to think of healthy grab-n-go snacks they could munch on in the car going to, or coming from, school.
With some of us still getting adjusted to the new school year, we want to share the kinds of healthy, kid-friendly snacks and beverages that fit into the category of grab-n-go, and healthy. For example, a few weeks ago we shared this natural strawberry milk by nutritionist Anne Mauney.
Our latest recipe for healthy strawberry cookies was created by busy mom and dietitian Mitzi Dulan, the author of The Pinterest Diet. She raved about how much her daughters love these cookies. That’s a good sign!
These cookies are easy to make and can easily be frozen in for the convenience of just grabbing a couple at a time for early mornings, or after school snacks.
When I was a kid, I used to LOVE strawberry milk. Thinking about it now, I kind of cringe – tons of sugar, artificial color and flavor, and who knows what else. But then I thought – why not create a healthy homemade version of our old classic favorite, this time using real strawberries? Just in time for back to school season, too!
Unlike the processed strawberry milk on the market, this creamy, delicious version includes real California strawberries. Strawberries have more vitamin C than an orange and are packed with essential vitamins, dietary fiber, potassium and health-promoting phytochemicals. In fact, did you know that research suggests eating just 1 cup of strawberries a day may improve heart health, lower blood pressure, reduce the risk of some cancers and support brain function? Sweet. Now that is an after school snack everyone can feel good about!
For a unique take on strawberry milk, this recipe is actually dairy free and made with homemade cashew milk! Have you ever tried to make cashew milk at home before? Turns out it’s quite easy – all you need are cashews, water, and a high speed blender! The first step is to soak the cashews in water overnight so they become soft and are more easily blended. The next morning, simply drain them and rinse. Then, you are ready to make cashew milk!
Pop the softened cashews into a blender with more water (full recipe details below), and blend until smooth (usually a couple minutes). Then, add your strawberries and a little pure maple syrup to taste. If you’d like the milk sweeter, add a full tablespoon of maple syrup. For less sweet, try a half tablespoon. Up to you! Blend another couple minutes until smooth.
Depending on how efficient your blender is, you may want to strain the strawberry milk before serving. This is optional!
Serve cold and enjoy! This creamy and slightly sweet treat will make a great healthy afternoon snack for both kids and parents. Any leftovers can be stored in an airtight container in the fridge for about a week; just shake it before serving in case settling occurs.
If you’re not feeling the cashew milk thing, don’t have cashews on hand, or don’t want to wait until tomorrow to make this recipe (because the cashews need overnight soaking), feel free to simply make this recipe using whole milk or any store bought alternative milk (like almond or soy milk). Just skip steps 1 and 2 of the recipe, and add about 3 cups of your choice of milk to the blender with the strawberries and pure maple syrup. The possibilities are endless!