May is National Strawberry Month, and I am deep into it.  Baskets and baskets of those luscious red berries have come home with me, filling the kitchen with their warm berry scent.  We have enjoyed every single bite – whether they be sliced in our cereal, hidden in our pancakes or frozen and whizzed up in a frothy yogurt smoothie – we have not tired of them!

Good thing they are good for us.  Strawberries are packed full of antioxidants (they rank 4th among fruits,) vitamins and fiber.  And don’t let the sugar in strawberries dampen your joy.  Recent studies have shown that they actually help regulate blood sugar response, and are a good choice for persons with type-2 diabetes.   The polyphenols in strawberries also make them a good anti-inflammatory food, lowering levels of CRP when eaten three times a week.

Here are some of the standout numbers:

Strawberries – 1 cup halved

  • 48.6 calories
  • 6.4 grams sugars
  • 3.0 grams dietary fiber
  • 1 gram protein
  • 89.4 mg Vitamin C (149% of DV!)
  • 36.5 mcg Folate (9% of DV)
  • 0.6 ng Manganese ( 20% of DV)

Strawberries are easily the stars of desserts, breakfast and snacks.  But here is an easy and healthy recipe to help get them on your weekly dinner menu:

Balsamic Strawberry Kale Salad

  • 1 Bunch Kale, washed and sliced into ½ inch ribbons
  • 2 cups fresh strawberries quartered, or cut smaller if the berries are large
  • Balsamic Viniagrette (make your own with a Good Seasons Italian Dressing packet, or buy a bottle at the store)

Place the kale in a large bowl and drizzle with the viniagrette.  With very clean hands, massage the kale for a few minutes to help it break down a little.  Add the strawberries and toss.  Serve alongside just about anything and watch it disappear.

Are you enjoying strawberries this month?  Share your favorite ways!