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25+ Strawberry Recipes for Strawberry Lovers and Non-Strawberry Lovers

Strawberries are so delicious! Not only are they one of the tastiest delicacies when fresh, they also pack a great nutritional punch. According to WHFoods:

“Many foods commonly consumed in the U.S. are valuable sources of antioxidants. But researchers have recently ranked the 50 best antioxidant sources among commonly eaten foods and found strawberries to be quite exceptional.”

Strawberries are an awesome source for antioxidants, but they are also an excellent source of calcium and flavonoids and a good source or folate, potassium and dietary fiber. 8 strawberries provide more vitamin C than an orange! (source)

Here is a collection of recipes for strawberry lovers and some recipes to sneak some in for those who aren’t a fan.

Strawberry Basil Ice Cream from Baked Bree Strawberry and Arugula Salad with Grilled Halloumi from The Healthy Foody Black Bean and Feta Tacos with Strawberry Mango Salsa from Eats Well with Others Strawberry Kombucha from Cultures for Health Chicken and Strawberry Salad from Cooking Light Blueberry, Strawberry, Jicama Salsa from Two Peas and their Pod via Eat your Books

 

 

Strawberry Sauce from My Food Book (serve atop Grandma’s Whole Wheat Pancakes)

 

Strawberry Almond Butter Soup from Oh She Glows (I’d use regular milk and honey to sweeten as agave is highly processed)

 

Strawberry Ice Cream from My Whole Foods Life (dairy free)

Dark Chocolate Covered Strawberries from The Nourishing Gourmet

 

Strawberry Lemon Iced Tea from Curry and Comfort Strawberry Basil Lemonade from Kitchen Meets Girl 10 Minute Strawberry Jam from Splash of Something

 

Quick Strawberry Spring Salad from Cheerios and Lattes (would be awesome with sweet onion poppyseed dressing or 5 minute candied nuts)

Grain/Gluten Free Strawberry Almond Flapjacks from Just Eat Real Food

The Best Dessert Ever from GNOWFGLINS

 

Follow This 1 Tip for a Ton of Organic Strawberries in the Garden from Whole Lifestyle Nutrition

 

Strawberry Lemon Zest Mousse from Apron Strings

Strawberry and Rhubarb Compote with Honey Custard from Nourished Kitchen

 

Strawberry Water Kefir from Our Nourishing Roots

Strawberry Fool from The Nourishing Gourmet

 

Strawberry Refrigerator Oats from This Chick Cooks (me) Organic Strawberry Fruit Leather from Whole Lifestyle Nutrition

 

Yogurt Covered Strawberries from This Chick Cooks

And more…

Berry Banana Oatmeal Smoothie Homemade Strawberry Shakes from Kelly the Kitchen Kop

If you’re looking for more creative ideas for using strawberries you should check out The Flavor Bible. It is one of my favorite books ever. It gives suggestions for pairing foods. Simply look up an food and it gives you a long list of other ingredients that will compliment it!

 

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Flourless Sweet Potato Pancakes

Flourless Sweet Potato Pancake

The months are rolling by and it is already fall- time for pumpkins, apple cider, crackling fires and lots of soups. This month our seasonally themed improv challenge calls for a recipe made using sweet potatoes and honey. With Thanksgiving coming up it would’ve been easy to whip up a classic sweet potato and nut dish, or do a makeover of my flourless pumpkin cake bars or even use sweet potato as a sub for pumpkin a pumpkin pie smoothie. But, I wanted something a little different and thought that flourless, mini sweet potato pancakes would be just perfect.

Is it just me or are all “mini” things infinitely cuter? These silver dollar sized sweet potato pancakes are no exception to the rule. With a subtly sweet flavor, they just scream fall and beg to be enjoyed with a hot cut of tea or maybe a tall glass of raw milk. You could easily make these into pumpkin pancakes by subbing in pumpkin puree for the sweet potato. The fact that they are gluten free, grain free and can easily be made dairy free makes for a very allergy friendly recipe. Be sure to top them with plenty of raw, grass-fed butter :)

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Oatmeal Cookie Pancakes

Healthy Oatmeal Raisin Pancakes (soaked)

These soaked oatmeal raisin “cookie” pancakes are low in sugar and take advantage of soaking the flour ahead of time to improve digestibility and nutrient absorption. I’m sharing these pancakes as part of the Improv Challenge, a group that hosts a seasonally themed recipe party once a month. This month’s theme is oatmeal and raisins. This recipe is reminiscent of your favorite oatmeal raisin cookie, only in pancake form. Make them with oats, raisins, a bit of flour, eggs and a few other basic ingredients. Cookies for breakfast, anyone?

Enjoy these oatmeal cookie pancakes as a standard breakfast topped with syrup and butter, smeared with with cream cheese, or even put on some peanut butter and honey to surprise your little one with a pancake sandwich in their lunchbox. Here’s to healthy cookies for breakfast :)

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Coconut Flour Apple Pancakes

Coconut Flour Apple Pancakes

Sometimes when you have an expectation for a certain pancake and you make a grain-free version the results can be a bit “this is not right!” to our taste buds since it seems that we usually have a predetermined idea in our mind of what a pancake should taste like. These grain free pancakes have minimal added sweetener, taste delicious and are fantastic with a nice pat of butter, no extra sweetening required (although my little boy believes that maple syrup belongs with EVERY pancake and would beg to tell you otherwise).

When you’re cooking with coconut flour only a small amount of the actual flour is needed, and the recipe will contain a high percentage of eggs, making it a great source of protein and a long lasting breakfast that leaves you feeling full for a while. Make sure to use high quality eggs. There is a huge difference between factory farmed eggs and eggs from chickens allowed to forage freely. You can usually find coconut flour at your local health food store or order it online.

This recipe for apple cinnamon pancakes is made with coconut flour, eggs, butter and fresh apple bits, with only a teeny bit of added honey for sweetness. Coconut flour apple pancakes are also delicious served as leftovers… especially when they’re toasted up and smeared with cream cheese or nut butter to make a pancake sandwich. We’ve made these repeatedly this apple season and hopefully you’ll enjoy them as much as we do!

 

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