Lunch Today: Quesadillas with Strawberries and Spinach

strawberry-spinachI can’t get enough of our local strawberries and I am taking full advantage of the fact they won’t be around much longer. Although nothing tastes better than a warm strawberry plucked from its stem, the following recipe is close. It combines ingredients you typically would find in a salad, but they also work beautifully in a tortilla as a quesadilla.

This is an excellent alternative to a sandwich for lunch. High in protein and good fats, this quesadilla will power you through the day. And if you’ve never tried the combination of strawberries and spinach together, this is a wonderful introduction. Continue reading “Lunch Today: Quesadillas with Strawberries and Spinach”

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Strawberry Season is Here!

strawberryI love strawberry season around here. My kids enjoy the whole process – the wagon ride, the picking, the eating, and then the countless things we make from the baskets and baskets we bring home. Strawberries are a perfect afternoon pick-me-up, a tasty after-dinner dessert, or an ideal way to add a slice of color to salads. As with most berries, picking or buying organic is best.

One cup of sliced strawberries is less than 50 calories and contains almost 150% of our recommended daily allowance of vitamin C.

High in folate, potassium and manganese, and stuffed with antioxidants such as flavonoids, strawberries are a superfood in their own right. As a matter of fact, strawberries – just like any antioxidant-rich food – are great at counteracting the cell damage that free radicals trigger in our bodies. Antioxidants protect these cells, and may reduce the risk of serious diseases, such as certain cancers and heart disease. Continue reading “Strawberry Season is Here!”

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Strawberries May Reduce Cancer Growth

Researchers have found that as little as 2 ounces of freeze dried strawberries may prevent esophageal cancer, the third most common gastrointestinal cancer and the sixth most frequent cause of cancer death in the world. Subjects with precancerous esophageal cancer lesions ate 2 oz. of strawberries for 6 months and the result was a reduction in cell proliferation, inflammation and gene transcription.

Strawberries are chock-full of vitamins, minerals  and antioxidants, and researchers believe that they may slow the progressions of esophageal cancer.

The study’s lead researcher, Tong Chen, an assistant professor in the Oncology Division of Ohio State University, presented the study at the American Association for Cancer Research’s annual meeting.

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