Power Foods

Strawberries Power foods do more than satisfy the stomach. While the flavors and textures are enjoyable, these foods boast the added benefits of fighting cancer, heart disease, and osteoporosis -- and they keep you in optimum health for decades to come. Strawberries rival citrus fruits for vitamin C content, and they're packed with antioxidants, too. Strawberry Muffins Ingredients 1 1/2 cups sliced strawberries 1/3 cup plus 1 tablespoon sugar 1 1/4 cups all-purpose flour (spooned and leveled) 1/2 cup whole-wheat flour (spooned and leveled) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup low-fat buttermilk 1/4 cup light olive oil or vegetable oil 1 large egg 1 teaspoon pure vanilla extract Directions Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside. In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine. Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

Avocado Compared to most fruits, avocados have higher concentrations of many B vitamins, as well as beta-carotene, magnesium, and vitamins E and K. These nutrients support and sustain your overall health, not to mention your energy, metabolic functioning, and bones. Avocado, Shrimp, and Endive Salad Ingredients 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 20 large shrimp, peeled and deveined 1/2 teaspoon coarse salt Freshly ground pepper, to taste 2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups) 1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2- inch-thick slices 1 tablespoon coarsely chopped fresh tarragon Directions Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes. Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through, 1 to 2 minutes. Transfer shrimp and juices to a bowl. Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately