Summer time – when the produce eating is easy.
It’s one of the many reasons why I love summer. I love long days and warm nights. I love the sun. I love the Farmers Market and how each turn of the wheel brings a new batch of veggies and fruits coming into season.
The strawberries are divine right now but coming to the end of their growing season. Their season is short and their shelf life even shorter. When I buy them, as much as I want to savor them, I have to eat them quickly.
This sense of urgency gave way to two new recipes. I have a tendency to buy too much food when Brian is gone. I overestimate my needs (cooking for one is different than cooking for two) and often get “lazy”, opting for eggs instead of the meal I had planned. Also when he’s gone I shop alone. When I shop alone I browse more, getting tempted by foods not on list.
I went shopping the day he left for a nine day stint. The strawberries looked amazing and my appetite had been primed for them by a fruit tray at the studio. Once home with them I decided to get inspired and try a couple of new creations.
First we have a Strawberry Quesadilla. This can be done with regular ricotta cheese or try the tofu ricotta in the Complete Guide to Vegan Food Substitutions.
- 1 whole wheat tortilla (I prefer Mama Lupe’s Low Carb variety)
- ½ cup sliced strawberries
- 2 tbsp ricotta cheese
- Balsamic vinegar
- Coconut oil
Set your oven (or toaster oven to beat the summer heat) on broil. Brush one side of the tortilla with coconut oil. Lay brushed side down on an aluminum foil lined pan. On one half of the tortilla layer the strawberries. Then drizzle with balsamic vinegar, to your taste. Top with ricotta cheese. Fold over tortilla. Place in the oven for 3-5 minutes, until the tortilla starts to brown. Serve immediately.
Per Serving: Calories 123; Total Fat 5.8g; (Sat Fat 0g, Poly Fat 0g, Mono Fat 1g); Protein 8.0g; Carb 15g; Fiber 6g; Sugars 4g; Cholesterol 0mg; Sodium 270mg
Second, we have my Strawberry Egg Crepe. It’s sweet and savory, making it the perfect summer brunch or dinner option.
- 2 egg whites
- ¼ coconut milk
- 1 tbsp milled flaxseed
- ½ cup sliced strawberries
- 1-2 tbsp unsweetened coconut flakes
Heat a non stick skillet on low heat. Mix the egg whites, coconut milk and flaxseed. Spray the pan lightly with olive oil or coconut oil. Pour the mixture into the pan and cover. Cook for 3-5 minutes until the eggs set. Spread the strawberries down the middle. Sprinkle coconut flakes on the strawberries. Fold sides over the top of the berries. Serve immediately.
Per Serving: Calories 164; Total Fat 9.2g; (Sat Fat 5.1g, Poly Fat 0g, Mono Fat 0g); Protein 9.6g; Carb 13g; Fiber 3g; Sugars 6g; Cholesterol 0mg; Sodium 130mg
Try them out and tell me what you think. How else are you using the berry bounty this summer?
