Check out this unique – and tasty – strawberry ceviche avocado boats recipe from our friend Kendra Cordoza at Paleo Pazarazzi!
We’re always looking for new, unexpected ways to incorporate strawberries into our diets. Just one serving of eight strawberries is packed full of vitamin C, potassium, folate, fiber and antioxidants. How could we not want to enjoy eight strawberries a day?
½ c. lime juice (enough to cover shrimp so they cook evenly)
Salt and pepper to taste
Cut avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
Chop shrimp into bite sized pieces. In a medium, shallow container, add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
Add the ceviche to the center of each avocado boat. Garnish with more cilantro, lime juice, strawberries and red pepper flakes if desired. Serve chilled.
Who doesn’t love a delicious strawberry salad? Knowing that California strawberries are low in sugar and calories – only 45 calories per serving! – enjoying this salad is even sweeter. Not to mention, it’s a super easy way to eat a serving of 8 strawberries.
Eating one serving of 8 strawberries a day has many surprising health benefits! For example, eating 8 medium strawberries provides 160 percent of the recommended daily intake of vitamin C, and 5 percent of the recommended daily intake of potassium. Talk about some great health benefits in a tiny package!
8 medium sized California strawberries, stemmed and cut in half
1 tablespoon coconut sugar
½ teaspoon dried thyme
Canola oil spray
½ teaspoon mustard
⅛ teaspoon sea salt
2 tablespoons red wine vinegar
1 tablespoon canola oil
Heat oven to 400 degrees.. In a medium-sized bowl, add the strawberries, coconut sugar and thyme. Mix and let it sit for about 5 minutes to allow some of the natural juices to be released.
Cover a baking sheet with aluminum foil and spray with canola oil. Add the strawberry mixture and roast for 8 minutes. Remove from the oven and let cool for 1 minute.
In a food processor, add the strawberry mixture. Make sure to get any excess juices left over from the baking sheet. Add the mustard, salt, vinegar and oil. Puree until it reaches a smooth consistency.
Hear from Luis Chavez, a strawberry farmer from Santa Maria. He came to California from Mexico with nothing. Hear his heartfelt story about how strawberry farming gave him the opportunity to make a better life for him and his family.
March is National Nutrition Month — the perfect time for an awesome giveaway – and to challenge yourself to up the ante on your daily nutrition. California strawberries are the perfect choice to boost everyday nutrition, since eating just eight strawberries a day can support brain and heart health, help manage diabetes and reduce the risk of some cancers. To help show how easy and delicious it is to enjoy one cup (eight strawberries) a day, we’ve called in the nutrition experts: registered dietitians Regan Miller Jones and Christy Wilson to share with you their strawberry creations so you can share with your family.
Fresh or frozen, CA strawberries are a versatile fruit that can help you keep your healthy-eating resolutions in check. Available year-round and delicious in both sweet and savory dishes, strawberries offer a nutritional boost to any meal of the day.
For the New Year, we’ve enlisted four of our RD ambassadors − Regan Jones, Jenna Braddock, Robin Plotkin, and Caroline Kaufman − to create a roundup of #FreshorFrozen CA strawberry healthy recipe hacks that are perfect for the whole family, from breakfast to dessert.
Strawberry Vanilla Overnight Oats
Breakfast is the perfect opportunity to get your 8-a-day of California strawberries. Here are just a few fun new recipes you can try!
_ _ _ _ _ Regan Jones, RD, serves up a Superfast Breakfast Strawberry Crisp, combining ingredients you likely already have in your kitchen in this quick how-to video. She starts with frozen California strawberries and ends up with a breakfast so delicious you’ll think you’re eating dessert!
_ _ _ _ _ Making healthy easy is RD Jenna Braddock’s forte and it shines in this Strawberry Vanilla Overnight Oatsrecipe, featuring frozen California strawberries. Simply prepare before bedtime and wake up to a healthy grab-and-go meal!
Strawberry Vanilla Overnight Oats
RD, Robin Plotkin, shares one of her favorite healthy lunch hacks − using sandwiches as an easy way to get your veggies and fruits in.
RD, Caroline Kaufman, whipped up this simple dessert hack that makes keeping your healthy-eating resolutions more attainable. By indulging in healthier versions of your favorite desserts, it’s easy to satisfy your sweet tooth vs. depriving it.
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.
Your Perfect Fall Dessert: Strawberry Cardamom Torte Recipe
So many of our favorite fruits pop into season as quickly as they fade out (I’m thinking about you figs and persimmons!). When it comes to berries, we tend to think of summer as their only season to shine. While that may be true for the likes of blueberries and blackberries, it’s simply not the case for strawberries. In California, the strawberry growing season runs year round and the 400+ California farmers that grow strawberries provide the United States with 90% of the strawberries that we find poised and pretty on store shelves. Did you know this? All of the above is what makes strawberries my go-to berry throughout the year, whether fresh, baked, cooked, sautéed, stewed or roasted.
I’ve become more and more comfortable over the years using strawberries in both sweet (naturally) and savory dishes; not just during the sultry summer but also when we’re bundled up in sweaters during the cooler months. They’re a gorgeous addition when simply fresh-cut and thrown into a salad….think of fun ingredients like goat cheese and pepitas to pair with them. Quickly roasted strawberries just as easily top crostini for a delicious starter or vanilla bean ice cream as a cozy dessert. Not only are strawberries beautiful to look at with their vibrant color, but they are also loaded with vitamins and have half (half!) the sugar of many fruits, including apples.
So it should come as no surprise that this fall I wanted to create a stunning dessert and I turned to strawberries to make that happen. I re-created one of my most favorite recipes, the amazing New York Times Plum Torte by Marian Burros. I had visions of a puffed up cake, dotted with bright, fresh strawberries and in a nod to the seasonal change, I wanted to pair it with the warm spice of cardamom. This torte is so easy to throw together and comes out looking stunning every time. I hope it will grace your table this fall or any season the mood strikes.
Next time you’re trying to create a dessert that dazzles, think about adding strawberries as the star of the show no matter what time of the year!
Strawberry Cardamom Torte
Makes 8-10 Servings
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon real vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon sea salt
About 30 strawberry halves, cleaned and hulled
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
1/2 teaspoon each cinnamon + cardamom for topping
Preheat your oven to 350 degrees F and butter a 9-inch springform (you can use a different 9-inch baking dish but the springform will deliver the prettiest torte).
In a medium bowl*, cream together the sugar + butter until light and fluffy. Add the 2 large eggs and vanilla extract and mix until thoroughly combined. Then add directly on top of the butter mixture the flour, baking powder (I take extra effort to sprinkle the baking powder evenly about) and sea salt. Mix until just combined. This batter is crazy thick…you’ll think it’s wrong, but it’s not.
Spoon the torte batter into the buttered springform and using the back of the spoon to evenly smooth the batter out to the edges of the pan.
Place strawberries in a concentric pattern on the torte batter. Do not press them into the batter, just rest them on top. Place them close together…you’ll be surprised how they shrink and sink whilst baking.
Sprinkle the top of the torte evenly with the 1 tablespoon of sugar, lemon juice, cardamom and cinnamon.
Bake on the middle rack of the oven for 45-50 minutes. Let it cool for at least 30 minutes and run a knife around the edges of the pan before trying to get it out.
You will die. It’s that good. The crust that the sugar and spices form on top of the torte…the sunken fruit…the fact that it’s easy…don’t even get me started on its one bowl nature… Heaven.
*This could also be done in an electric stand mixer with the paddle attachment.
Check out more California Strawberry Recipes here!
When it comes to healthy eating, there seems to be so many complicated ideas of how to actually execute. Fortunately, healthy eating can be easy and doable, thanks to simply adding a single serving of 8 strawberries to your day.
Clinical research suggests eating just 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.
How can you get in 8 strawberries every day? Easy. Here’s 8 ways to eat 8 strawberries a day:
Overnight Strawberry Oats: In a medium-size mason jar, combine 1/2 cup old fashioned oats, 3/4 cup milk and 8 chopped strawberries. Cover and chill overnight in the fridge. Enjoy for a grab and go filling breakfast.
Strawberry Yogurt Parfait: Top 1/2 cup Greek yogurt with 8 chopped or sliced strawberries and 1/4 cup granola.
Smoothie: Blend 1/2 cup ice, 1 banana, 8 strawberries and 3/4 cup milk (more if needed).
Salad: Top spring mix with grilled chicken, sliced almonds, crumbled goat cheese and 8 sliced strawberries. Drizzle with balsamic vinegar for dressing.
PB & Strawberry Roll-Up: Layer a whole grain, high fiber wrap with 2 tablespoons of natural peanut butter and sliced strawberries. Roll up and slice into pinwheels.
Cottage Cheese & Strawberries: Top 3/4 cup cottage cheese with 8 sliced or diced strawberries.
Crackers, Avocado & Strawberries: Top large whole grain crackers with mashed avocado and sliced strawberries.
Strawberry Flatbread: Top mini whole grain naan with fresh basil, sliced strawberries, and fresh mozzarella slices. Broil for 1-2 minutes, watching carefully. Drizzle with a balsamic reduction.
If you’ve never tried some of these combos, I’m telling you that it’s time!
Overnight oats are so easy to make, so easy to eat the next day and so darn delicious. The natural sweetness of delicious strawberries are really all the flavor you need.
The PB & Strawberry roll-up answers that long debated question, “Should I use jelly or does it have too much sugar?” Problem solved by using naturally sweet, and low in sugar, California strawberries.
While you might not know that avocado and strawberry go fantastic together, you will after trying them on a tasty cracker. This is the perfect afternoon pick-me-up snack.
And the flatbread…the flatbread!!! It’s strawberry magic. The balsamic reduction (I found it already made at the grocery store) is the icing on the cake, or the flatbread. This is a meal or appetizer you can have ready in under 10 minutes.
I’ve found that many of these ideas have become staples in our week as whether school time or the summer months. Thankfully, strawberries are available year-round!
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!
Move over, potato salad and coleslaw — it’s #StrawberrySummer! Make room at the picnic table for Grilled Strawberry and Asparagus Freekeh Salad this holiday weekend!
The grill is on, right? It’s time to throw asparagus on–a no-brainer–AND skewered strawberries (trust me) to make this simple side salad that will elevate your typical picnic fare.
I’m adding strawberries to ALL of my grain-based salads these days. This salad requires a tiny bit of grilling for the strawberries-just to soften and release some of the juices as it adds to the flavor of the salad. This particular salad uses the ancient grain Freekah, which is actually a process which means “to rub”. It’s a high protein, high fiber whole grain that works well with many flavors.
The ingredients in this salad make for a well balanced, healthy, nutrient-rich recipe. The real beauty is that different grains can be substituted as can different nuts and even veggies. The one thing you DON’T want to change are the strawberries! Why?
Strawberries are a nutritional powerhouse:
Strawberries are naturally sweet but low in sugar (only 7 grams per cup), and provide a unique combination of essential nutrients, dietary fiber and health-promoting phytochemicals.
One serving of eight medium strawberries is only 45 calories.
CA strawberries are an excellent source of vitamin C: More vitamin C per serving than an orange and 140% of the daily value.
1 cup strawberries
6-8 stalks of asparagus
3/4 cup cooked Freekeh (1/2 cup dry)
1 tablespoon shaved/grated Parmesan or 6-8 shaved pieces
1 tablespoon walnuts, toasted (optional) and chopped
1/2 tablespoon olive oil plus 1/2 for drizzle
Salt and pepper
1 tablespoon balsamic vinegar
2 skewers (soaked in cold water if wooden)
Turn on grill and set to medium heat.
While the grill is preheating, cook Freekeh according to package directions.
Clean, wash and dry asparagus stems. Place asparagus, olive oil, salt and pepper in a plastic bag. Shake gently to coat the asparagus. Place on grill and allow to cook for 15 minutes or until desired tenderness is achieved.
While asparagus is cooking, clean and dry whole strawberries (leaving stems intact) and thread onto skewers. Place on grill for about 2-3 minutes or until the strawberries are just soft. Remove from skewers; remove the stems and cut into halves or fourths.
When asparagus is cooked, remove from grill and allow to cool. Chop into 1-inch pieces.
In a large bowl, gently toss 3/4 cup of the cooked Freekeh, strawberries, asparagus and walnuts. Season with salt and pepper and drizzle with olive oil and balsamic vinegar. Top with freshly grated or shaved Parmesan.