I could not be happier to be home in the Bay Area for a few days. Nothing beats family time and fresh California air! Besides recipe developing, I’m looking forward to a little staycation time in San Francisco and Napa this week, showing my boyfriend what makes Northern California so magical!
I have a bunch a fabulous spring recipes lined up this coming month including these strawberry lemon stovetop oats. I’ve said it once and I’ll say it again, oatmeal is my favorite breakfast. Not only do they contain ample fiber which helps regulate digestion and satiety, they are the perfect vehicle for toppings like fresh seasonal fruits. You’ll love this fun flavor combination for spring.
If you haven’t already, be sure to check out my feature at The Common Woman. I am the new quarterly feature for the months of April, May and June. Be on the lookout for an exclusive recipe and articles!
Nutrition:
Strawberries: When it comes to fruit, berries are the antioxidant superstars, namely strawberries. These delicate fruits should be eaten within 2 days of purchase since research shows that nutrient loss occurs thereafter. Not only are they anti-inflammatory, their polyphenols play a major role in helping regulate blood sugar.
Lemon: Lemons have powerful antioxidant capacity due to the the citric acid that neutralizes free radicals linked to aging and disease. They also aid in the absorption of nutrients by dissociating them from anti-nutrients like phytates and increasing their bioavailbility in the body.
