We absolutely love going strawberry picking every summer. Nothing quite beats the taste of a freshly picked strawberry, crammed straight in your mouth before anyone can see.
Although, trying to get my four year old to be discrete is a total waste of time. I half expect him to pull out a bowl, a spoon and a pot of cream whenever we go.
Strawberry picking is a tradition we do every season and it is a fantastic way to introduce the kids to the importance of not only seasonal produce but the beauty of outdoor fun. Out door fun that doesn’t cost a fortune and doesn’t involve any electronic devices (eyes rolling here).
However, strawberries have a very short shelf life. Once they are picked they’ll only last a few days before they start to soften and go bad. If you do pick more then you can eat, don’t panic. Just make sure you wash them thoroughly and pop them in a freezer bag. They can then be used for your breakfast smoothie each morning.
Choose organic if you can
Because strawberries grow close to the ground, they are often exposed to insects which can infest them. This can therefore reduce their chances of being sold.
Unfortunately strawberries are one of the worst fruits when it comes to the level of pesticides that are sprayed on them. For that reason, I only ever buy them if they’re organic or when they’re in season from our local farm.
During pregnancy, the most important factor we need to take into consideration is that eating a wide and varied amount of fruit and vegetables is still key.
So, if stretching to organic is just not possible, please remember to make sure you wash your produce thoroughly. Plus – try out your local farmers and farmers markets if you can. I promise it’ll be worth the trip.
In a world where we’re all trying to be a little more sustainable, eating seasonal produce is pretty much top of the list of things we can actually control and it really does make a difference in our contribution to the planet.Jump to Recipe
Strawberries are one of the best sources of vitamin C. Not only do they deliver a healthy dose of vitamin C but they also contain manganese, flavonoids, folate and other beneficial antioxidants. All of which are crucial during pregnancy.
The benefits of strawberries on blood sugar levels
They may help to regulate our sugar levels and the speed in which our body converts glucose into energy . They may also assist with how our body utilises insulin. This is especially important for those struggling with Gestational Diabetes.
When we eat foods that are primarily carbohydrates, they metabolise to a sugar called glucose. When we think of carbohydrates as our major source of energy, the energy source we are referring to is glucose.
This is the only form of sugar that our body can utilise. After the carbohydrates are metabolised into glucose, the sugar enters into the blood stream. But glucose cannot be used for energy while it is in our blood.
It is on a journey and it needs to reach its intended destination. It must be taken out of the bloodstream and put into the cells, where it can then be used as energy.
The only way it can do this is to have the hormone insulin present. the Insulin acts as a carrier and escorts glucose into the cells.
Clinical trials of strawberries for diabetes have been done in the University of Nevada at Las Vegas (UNLV) with type 2 diabetics. The clinical studies found that by adding strawberries to the diet it lowered blood sugar levels as well as blood pressure. Source: https://strawberryplants.org/strawberry-nutrition-facts/
Nutritional Value for 1 Cup of Strawberries
|Vitamin||Vitamin C (ascorbic acid)||mg||82|
|Vitamin||Vitamin A (IU)||IU||39|
|Vitamin||Vitamin A (RE)||µg RE||4.3|
|Vitamin||Vitamin E||mg ATE||0.20|
Start the day with these delicious strawberry fuelled breakfasts
Banana and Strawberry Pancakes
- 2 ripe bananas mashed
- 1 cup 110g spelt flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. lemon juice
- ¾ cup 180ml almond milk
- ¾ cup 150g strawberries, sliced
- 1 tbsp. coconut oil
- 4 tbsp. coconut yogurt
- 4 tbsp. maple syrup
- Mash the banana with a fork and combine them with the flour, baking powder, baking soda, and lemon juice. Next, slowly add in almond milk until you get a thick batter.
- Finally, fold in the sliced strawberries, leaving some for garnish.
- Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than ¼ cup of the batter per pancake (this will make around 8 pancakes).
- Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.
- Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.
Strawberry and Banana Breakfast Oats
- 1 cup 90g oats
- 2 ripe bananas mashed
- 2 tbsp. peanut butter
- favorite nuts and seeds to garnish
- seasonal fruit to garnish
- Divide oats between two bowls and add 3 tbsp. of water into each bowl.
- Add in one mashed up banana into each bowl and mix well to combine. Set aside for 10 minutes for the oats to soften.
- Drizzle the oats with peanut butter and serve with the nuts and seeds and chopped fruit.
Triple Berry Protein Breakfast Bowl
- 1 Cup Fresh Strawberries Sliced
- 1 Cup Blueberries
- 1 Cup Hulled Cherries
- 2 tbsp Almond Butter
- 2 tbsp Hemp Seeds
- 1/4 Cup Slivered Almonds
- 1/2 Cup Unsweetened Almond Milk
- Wash your berries completely and divide between two bowls
- Sprinkle with hemp seeds and almonds
- Top with almond butter and pour almond milk over the top
- Dig in
Strawberry and Coconut Overnight Oats
- 1 1/2 Cups Oats
- 1 1/2 Cups Coconut Milk
- 2 tbsp Chia Seeds
- 1 tbsp Maple Syrup
- 3/4 Cup Water
- 2 Cups Strawberries
- 1/4 Cup Hemp Seeds
- Combine oats, coconut milk, chia seeds and maple syrup together in a large glass container. Add water and stir well to evenly mix. Cover and Store in the fridge overnight
- Remove from the fridge, divide into four servings and place a few spoons of the oat mix into your serving jar or bowl. Then add a layer of diced strawberries, following by a sprinkle of seeds. Repeat until all the ingredients are used up.
- Store in the fridge for 30 minutes before serving.