Strawberry season is still underway which calls for adding seasonal flair to every meal. Choose strawberries that are firm, plump and have a shiny, deep red exterior. Both underripe and overripe strawberries have been show to have lower vitamin C and phytonutrient content compared to their ripe counterparts. Adding them to morning oatmeal, yogurt or smoothies are quick and simple ways to reap those nutritive benefits including fiber, vitamin C and those skin-loving antioxidants.
It’s hard to believe that it’s still not summer here in Charleston with these 80-degree temps but one thing is definitely apparent and that is allergy season! Certain foods boast nutritive compounds that help combat common allergy symptoms. Here are five foods you can try to help beat the sniffles this season:
Five foods to help beat allergy season
Fatty fish: You don’t need to ask me twice to include salmon on my plate. Fatty fish like salmon, mackerel and sardines are high in omega-3 fatty acids which help reduce inflammation and may be especially beneficial when it comes to seasonal allergy relief. Studies suggest that those who incorporate two servings of fish into their diet each week, may see a marked difference.
Walnuts: On that same note, walnuts are known as the nut to boast the highest omega-3s. Increasing your omega-3 intake will ensure you keep a proper balance of omega-3 to omega-6 which will be more anti-inflammatory in your diet and may provide allergy symptom relief.
Yogurt: Yogurt boasts the good stuff- yes I’m talking about probiotics. These friendly bacteria help aid digestion and boost immunity- and therefore may alleviate allergy symptoms.
Onions: This powerful flavor agent also boasts quercetin which is known to act as an antihistamine and may help keep allergy symptoms at bay including itchy eyes and asthma.
Strawberries: Vitamin C may be the answer to allergy relief for many fruit and veggie lovers. Look to other seasonal produce as well like berries, leafy greens and apples to reap the powerful effects of this potent antioxidant.
- 1/2 cup rolled oats
- 1/2 banana, sliced
- 1/2 banana, mashed
- 1/2 cup strawberries, sliced
- 1 tbsp cashew butter
- 1 cup almond milk
- Cook 1/2 cup rolled oats on the stovetop with 1 cup almond milk. Incorporate mashed banana.
- Serve oatmeal in a bowl and top with 1/2 sliced banana and sliced strawberries. Drizzle with cashew butter and serve.
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