½ cup (about 2 ounces) sliced stemmed California strawberries
2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon sugar
2 teaspoons Vietnamese fish sauce
½ teaspoon chili flakes
¾ pound cooked shelled shrimp
¾ teaspoon seasoned rice vinegar
8 spring roll wrappers
16 mint leaves
16 cilantro sprigs
¾ cup (about 3 ounces) quartered stemmed California strawberries
1 cup peeled, seeded cucumber cut into 2 x ¼ x ⅛-inch strips
To make Strawberry Dipping Sauce, in blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in but still visible. To make Spring Rolls, in bowl, toss shrimp with vinegar; set aside.
Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls.
Serve each roll with 1 tablespoon strawberry Dipping Sauce. Makes 8 spring rolls.
Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.
Diabetes Exchanges: Starch 0.5, Fruit 0.25, Very Lean Meat 1.5, Fat 0.5
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It’s that time of year when everything is about freshness. Isn’t it wonderful to start getting outside in the fresh spring air to take a bike ride, or just walk around without heavy jackets and umbrellas? For many of us, it’s even fun to freshen up our closets and start rocking some paler hues and lighter fabrics.
And as much as we all love comfort food and hot soup in the cooler months, it’s such a great time of year to also think about eating and drinking cooler, brighter colors – and smoothies are definitely an obvious and delicious go-to option.
Check out this delicious straw-BERRY smoothie recipe, created by registered dietitian Sylvia Klinger. It’s perfect for breakfast, a snack, or any time!
This grilled halibut dish, created by Chef Brian Malarkey, is simple to prepare – but is definitely one of the tastiest, freshest dishes ever. The buttery flakey fish, combined with the vibrant, slightly sweet strawberry salsa makes this a stand-out dish you and your guests are sure to love.
Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.
In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. Or place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.
As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper. Diabetes Exchanges: Fruit 0.25, Very Lean Meat 8, Fat 7.5
Check out more California Strawberry Recipes here!
One of the best things about the holidays is all the fabulous food.
One of the worst things about the holidays is all the fabulous food.
Surely you know what I mean? That first time you bite into something amazing you haven’t tasted since last November, you stop to savor every bite. But by the time New Year’s rolls around you’re wondering if someone will have to roll you out the door!
The holidays can be especially stressful for people watching what they eat to manage diabetes. So many cakes, cookies and appetizers that don’t seem to fit for a healthy diet. That’s one of the reasons I’ve teamed up with my friends here at California Strawberries in honor of Diabetes Awareness Month to provide simple #strawberryswaps for an easy brie appetizer recipe that would normally be a no-no during holiday celebrations.
Today’s swap is a fun, less frivolous twist on a classic baked brie recipe. You know the one, right? Brie is coated in a thick, sugary fruit preserve mixture and then wrapped in puff pastry. It’s a deliciously easy brie appetizer, yes, but not exactly on the lighter side for healthy entertaining. A fruit and cheese tray would certainly be a simple, healthy swap to replace classic baked brie, but I’ve got something a bit more special — Strawberry Topped Brie.
Easy Brie Appetizer Topped with California Strawberries
By eliminating the puff pastry, I’ve trimmed both calories and fat. Yes, brie is still a rich cheese, but a little goes a long way and does provide a nice mix of protein and fat to help you feel full longer during all the holiday noshing. And by using the simple #strawberryswap of making the topping mixture a combo of fresh California Strawberries (which are naturally low in sugar) and only a couple of tablespoons of preserves, I’ve cut down on the overall sugar as well.
The cool thing about this idea (aside from how insanely beautiful it is and so simple to make) is that it’s a great way to wow friends with the health benefits of California Strawberries. November is not only Diabetes Awareness month, but it’s also National Alzheimer’s Disease Awareness month. So be sure to let guests know you’re serving up a dish with healthy strawberries — that the American Diabetes Association considers a top 10 superfood, and clinical research shows may benefit your mind!
I hope you enjoy this recipe and have a wonderful start to the holiday season.
Easy Brie Appetizer Topped with California Strawberries
Strawberry Topped Brie
1 tablespoon canola oil
½ cup chopped onion
½ teaspoon dried rosemary
Pinch of salt
1 cup California Strawberries, sliced
1 tablespoon balsamic vinegar
¼ cup orange juice
1 tablespoon strawberry preserves
1 round of brie, at room temperature or warmed slightly
Crackers and crostini
Heat oil in a skillet over medium-high heat. Add onion and saute 5 minutes or until tender. Sprinkle with rosemary and salt; cook an additional 2 minutes. Add strawberries and saute 2 more minutes. Add in vinegar, orange juice and preserves, stirring well and cooking until thickened (about 10 minutes).
Place brie on a small plate; remove strawberry mixture from stove and pour over brie. Serve with crackers or crostini.
Begin this school year with a fresh new lunch idea from CA Strawberry Ambassador, Dietitian and Lunchbox-Packing Mom, Holley Grainger: PB & Strawberry Sushi!
All you need is 5 minutes and 3 ingredients! Your kids will love this fun and tasty lunch!
*Plus, check out our #StrawberrySummer Crate & Barrel giveaway below*
Just use PB & fresh strawberries, or an alternative to nut butters!
It’s hard to believe we are already heading back to school! A new year calls for new backpacks, pencils, binders, and of course lunches. Whether you have been off of lunch duty for the summer, or you have been packing lunch for your kids’ summer camp, it’s always nice to have new lunch ideas. Sure a turkey and cheese sandwich is easy to make, but so are these PB & Strawberry Sushi Rolls. Ready in less than 5 minutes, everyone has time to throw these together. Best of all, I bet you already have most of the ingredients on hand.
All you need is a whole wheat flour tortilla, peanut butter, and strawberries. That’s it! Did you know that strawberries are an excellent source of vitamin C? They even have more vitamin C per serving than an orange! This recipe calls for a cup of strawberries (this is about 8 strawberries). Clinical research suggests that eating a serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers.
Spread the peanut butter onto the tortilla. Add diced strawberries and roll the tortilla inward into a tight long roll. Make sure that you have peanut butter on the edge of the tortilla. This will help your roll stick together and will create a “seal”. Cut into 1 inch pieces with a sharp knife and serve with cut side facing up. You can add some flax or chia seeds to the roll for added nutrients. They can also be made with sunflower, almond, or cashew butter.
Serve with a crisp strawberry salad to add some crunch!
If you want to make this lunch really fun for the kids, send with chopsticks and a note that says, “You’re on a “roll” keep up the good work!” They will be so surprised and love the sweet note from you!
‘Tis the season for pumpkins, Brussels sprouts, and citrus fruits, but let’s not forget about our good old friends from the summer – strawberries. With the holidays around the corner, it’s the perfect time to splurge a little on bright red California strawberries that will add just the right pop of color to your sweet or savory holiday dishes. Plus, strawberries are low in sugar and add natural sweetness to meals for only 45 calories per cup, making them a good choice for a diabetes-friendly meal plan. How perfect considering that November is National Diabetes Month!
Strawberries aren’t normally on my weekly grocery list in the fall and winter months, but I was so inspired by one of my 3-½ year old twin daughters that I had to make this recipe. Not to mention that there are only so many oranges and clementines one can eat, and eight strawberries have more vitamin C than an orange, so I’m still getting my cold-fighting antioxidants!
Back to how this recipe was inspired, a couple of weeks ago I asked my daughter what she was “cooking” in her play kitchen. She said pasta with strawberries and cheese. A light bulb went off in my head and this Lemon Ricotta Ravioli with Balsamic Roasted Strawberries was born. I should really call this recipe “Charlotte’s Ravioli,” but no one would ever know what it is! It’s a funny thing what sparks creativity and, in my case, recipe development.
Pasta may not be the first meal you think of for a diabetic diet, but my philosophy is that all foods can fit in any diet as long as they are balanced like this recipe. The carbohydrates are kept relatively low by using wonton wrappers for the ravioli, and part-skim ricotta provides a lower-fat source of dairy protein. The balanced nature of this dish also makes it a terrific recipe to serve at one of the many holiday gatherings coming up over the next couple of months.
The ricotta mixture is flavorful enough on it’s own thanks to lemon zest and juice, but the real star of the show is the sauce composed of balsamic roasted strawberries. Roasting brings out the sweetness of all fruits and vegetables and when you take an already naturally sweet fruit like strawberries and roast it, you’ve upped the ante. You should probably make a double batch of these strawberries so you have some leftover for your holiday party dessert! Top the whole dish off with some fresh mint, shredded Parmesan, and toasted hazlenuts for a nutty crunch.
Lemon Ricotta Ravioli with Balsamic Roasted Strawberries
Author: Jessica Levinson of Nutritioulicious
Recipe type: Pasta, Entree, Dinner
Homemade ravioli filled with creamy and zesty lemon ricotta and topped with balsamic roasted strawberries is a naturally sweet and savory holiday meal that's also diabetes friendly.
For Lemon Ricotta Ravioli:
1 cup part-skim ricotta cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon Kosher salt
Freshly ground pepper, to taste
26 wonton wrappers
For Balsamic Strawberries:
1 pound California strawberries, hulled and quartered
1 teaspoon sugar
2 tablespoons balsamic vinegar
For Serving (optional):
¼ cup halved hazelnuts, toasted
Shredded Parmesan cheese
Fresh mint leaves
To make ravioli:
In a medium mixing bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper.
Working with one wonton wrapper at a time, spoon 1½ teaspoons of ricotta filling into the center of wrapper.
Moisten edges of the wrapper with water. Fold wrapper in half, bringing two corners together to form a triangle. Press edges firmly to seal. Repeat with remaining wrappers and ricotta filling.
Bring a large pot of water to boil. Lower heat so water is simmering. Gently add half the ravioli to the water, give a gentle stir so the ravioli don't all settle at the bottom, and cook about 3 minutes. Carefully remove ravioli with a slotted spoon. Repeat with remaining ravioli.
To make balsamic strawberries:
Preheat oven to roast at 400°F. Line a baking sheet with parchment paper.
In a medium bowl, toss together quartered strawberries, sugar, and balsamic vinegar. Spread on prepared baking sheet.
Roast 15-20 minutes, stirring halfway through.
Top ravioli with the roasted strawberries, a sprinkling of toasted hazelnuts, shredded Parmesan, and mint leaves.
Serving size: 6 ravioli Calories: 300 Fat: 10 g Saturated fat: 3 g Carbohydrates: 39 g Sugar: 9 g Sodium: 478 mg Fiber: 4 g Protein: 13.5 g Cholesterol: 27 mg
Feeling inspired? Comment below with how you might add, or substitute, low-sugar CA strawberries in your favorite dishes for a chance to win a $200 Sur La Table gift card!
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!
Here’s the recipe – and be sure to check below for a giveaway, too!