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If you’re like most Winnipegers I know, you’ve gone strawberry picking at some point this summer and your freezer (or fridge) are full of ’em. Flavourful berries are one of the major advantages to living in the prairies – Winnipeg has some of the best strawberries I’ve ever know. As a kid, I remember going strawberry picking with my grandparents every summer. It was one of the highlights of that time away from school. I had a great system going – one in the basket, one for my mouth. It is hard work, after all.

We would come home with multiple baskets full, then spend hours cleaning and hulling our pickings. Some went to the freezer and some stayed in the fridge. Some for now, and some for later.

Don’t know what to do with your winnings this year? I’ve got plenty of ideas for you. Of course, there’s the traditional strawberry shortcake, and freezer jam is often a winner. You can make a quick bread similar to the classic banana loaf that has always been a hit at my house.

Personally, breakfast has become one of my favourite meals of late. It’s an excuse to eat something sweet – what more reason does one need? Of course, with school and the fall season coming up quickly, you might be looking to get back in shape. So here are a few of my favourite healthy recipes to keep you fueled for the busier days ahead. Let’s enjoy every last minute of summer and soak up that sun. 😀

These recipes and more can be found at SELF.com, my favourite source for all my health and fitness needs. Check it out today!

PB&J Smoothie Bowl

From “SELF magazine

INGREDIENTS

1 large banana, peeled, cut into chunks and frozen

6 strawberries, hulled and sliced thin, divided

1/2 cup plain Greek yogurt

2 tablespoons natural peanut butter, divided

OPTIONAL TOPPINGS:

1/4 – 1/2 cup old-fashioned rolled oats OR cooked quinoa

1 teaspoon hemp hearts or chia seeds

INSTRUCTIONS:

In a blender, puree banana, 4 strawberries, yogurt, and 1 tbsp. peanut butter until smooth.

Garnish with remaining strawberry slices, peanut butter and optional toppings of choice.

Enjoy immediately!

Serves: 1

Time: 5 minutes

Variation: Always feel free to add 1 tbsp. of cocoa powder to a smoothie, I am a chocoholic and I find it almost always works well (except in a smoothie with pineapple or apple…not the best combination.)

Chocolate Strawberry Overnight Oat Pudding

This recipe will be especially useful come September and the start of school. Food prep is your best friend when it comes to eating healthy all week long.

From “SELF magazine

INGREDIENTS

3/4 cup rolled oats

1 cup plain Greek yogurt

3/4 cup 2 percent milk (or non-dairy substitute)

2 tablespoons honey

1 tablespoon unsweetened cocoa powder

2 tablespoons peanut butter

6 large strawberries, hulled

INSTRUCTIONS:

In a food processor, blend oats, yogurt, milk, honey, cocoa powder, and peanut butter until smooth.

Divide into two containers. Cover and refrigerate for at least six hours.

Serve cold. Top each serving with 3 sliced strawberries (or more, if you like.)

Serves: 2

Time: 5 minutes + 6 hours refrigeration

Egg White Oatmeal with Strawberries and Peanut Butter

EGG WHITES?! In my oatmeal?! Yes, I know this sounds gross but trust me, it’s actually quite delicious. When properly cooked, the egg whites add a nice creaminess to the dish and an added dose of protein. Most of us actually don’t get enough protein in a day, and this is a great way to sneak some into your breakfast, no protein powder required.

From “SELF magazine

INGREDIENTS

1/2 cup rolled oats

1/2 cup unsweetened almond milk

6 fresh (or frozen, thawed) strawberries, cored and chopped

2 teaspoons honey (or less, to taste)

1/2 teaspoon vanilla extract

1 pinch salt

1/3 cup liquid egg whites (or 3 large egg whites)

1 tablespoon peanut butter

OPTIONAL TOPPINGS:

2 teaspoons chia seeds

2 teaspoons cocoa nibs

INSTRUCTIONS:

In a small pot, heat oats, 1/2 cup almond milk, 1/3 cup water, strawberries, honey, vanilla, and salt. Bring to a boil, then reduce to simmer and cook, stirring occasionally, until mixture is thick and oats are plump, 5 to 7 minutes. Remove from heat.

In a bowl, whisk egg whites until slightly bubbly. Add cooked oatmeal to egg whites a spoonful at a time, whisking between each addition, until oatmeal is fully incorporated.

Pour mixture back into the pot and cook over low heat, stirring constantly, until oats are thick, 2 to 3 minutes. Be careful not to turn the heat too high so eggs don’t scramble.

Top oatmeal with peanut butter and enjoy!

Serves: 1

Time: 15 minutes