I love making this strawberry crumble, it takes just a few minutes to create and can be served cold or warm with coconut sorbet or a dollop of thick organic yoghurt. My favourite way of eating them is simply with a dollop of yoghurt or cottage cheese and a teaspoon of honey for breakfast or throwing them into the blender with a scoop of protein powder and ground flaxseed for a delicious smoothie.
WHAT’S GREAT ABOUT IT:
Strawberries are low in calories and high in antioxidants. Around 1 cup provides 46 calories, 11 g of carbs, 1 g protein, almost no fat and 3 g of fiber. A study published in the British Journal of Nutrition found that adding strawberries to your meals slowed the insulin responses by delaying the absorption of sugars in the digestive tract. Insulin is an anabolic hormone that increases storage of fat, protein and glucose. It’s main effect in regard to fat is to block lipolysis (oxidation of fat).