This week we'll explore spring strawberries and my new greatest love, the Ninja Creami. We'll also delve into this week's Flower Moon and tips for how to use leftovers deliciously.

Eat Colorfully

Seasonal Ingredient Spotlight: STRAWBERRIES

Even though we're still a ways from strawberry season here in Vermont, many of you living farther south already have local strawberries (I'm envious!). To get us all in the mood, I wanted to share some of my favorite ways of using this special late-spring fruit.

Although most people think of strawberry shortcakes, pies, muffins, and tarts, these seasonal berries are also fabulous in savory dishes. Their sweetness can shine if they're juxtaposed against savory, salty, or even spicy flavors. Additionally, their beautiful appearance can really elevate a salad. Next time you get your hands on a pint of local spring strawberries, why not try them in a savory recipe?

Need some inspiration? This Grilled Corn, Strawberry, and Avocado Salad is a standout all season long. If you want to try taking strawberries in a spicy direction, don't forget about this Fruit Salsa Guide; scroll down to example #6, a spicy mango and strawberry salsa that will put you in an instant summer mood.

If breakfast or brunch are more your speed, strawberries are a star at morning meals too. This eye-catching Strawberry Lemon Yogurt & Granola Parfait is a versatile breakfast that can easily be customized to fit almost any diet.

Try This Week: HOMEMADE ICE CREAM

I'm beyond excited about a new toy I bought for myself a few weeks ago: I finally got a Ninja Creami! My husband and I are having such a blast with it and have been doing a lot of experimenting and recipe development.

I'm honestly amazed by this machine. It's allowing me to make my own ice cream that's far tastier and far healthier than anything I can find at the store. I had given up on ice cream because all the commercially made lighter ice creams are loaded with starches, gums, preservatives, and fake sweeteners. No thanks.

I'll be developing and posting a series of Ninja Creami ice creams that are all made from simple ingredients, low in calories and fat, high in protein, and very minimally (and naturally) sweetened. Stay tuned- I'll include my new favorite Peanut Butter Protein Ice Cream here soon!

For now, though, I want to share a few big lessons I've learned about making light ice creams in the Creami:

1. Run the pint under hot water for five minutes before inserting it into the machine. This makes a huge difference since it helps the base to release from the sides of the pint, yielding a perfectly creamy result.
2. Use the light ice cream setting on the machine, which is specifically designed for lower-fat bases.
3. Spin the ice cream in the Creami and don't panic when it looks dry and icy. It will be okay!
4. Run a butter knife or small spatula down the sides of the pint to make sure everything has released from the sides.
5. Here's the big secret: drizzle another 1-2 tablespoons of milk (I use unsweetened almond milk) on top of the ice cream and return it to the machine.
6. Use the re-spin button (not the mix-in button) to spin it again. Then marvel at the rich, creamy texture!

Live Colorfully

In the Natural World: THE FLOWER MOON

On Friday night (May 1), keep an eye out for the full moon. May's full moon is typically called the "Flower Moon" and I love how its name celebrates spring and the joy of new growth. Want to view the Flower Moon in all its glory? Its peak fullness will occur on Friday afternoon, so you'll be able to see it best as it rises, looking eastward. You'll also have a great view of it on both Friday morning and Saturday morning as it sets, looking westward.

May this year is a special month for moons. Can you guess why? I'll give you a hint. The full moon is happening on May 1 and the lunar cycle is about 29.5 days long. What does that mean for the end of the month?

Yes, indeed, we'll have a "blue moon" this month! What you'll see on Friday evening is actually the first of two full moons in May, with the second occurring in the very early hours of May 31 (don't worry, I'll remind you about it the week before). I challenge you to view both full moons this month!

Self-Care Pick: HOW TO USE LEFTOVERS

In honor of Earth Day this past Wednesday, I wanted to share some tips for a way that we can care not only for ourselves but also for the planet. Food waste is a huge problem in the US, but with just a few changes to our routine, we can make a big impact. Avoiding food waste lowers our carbon footprint because we're purchasing less, plus it keeps food waste out of landfills, where it decomposes and releases greenhouse gases.

My biggest tips for taking good care of your leftovers?

1. Make sure you have some good resealable containers in a variety of sizes.
2. After a meal (especially if you're hosting a gathering), pack the extras away immediately to avoid spoiling.
3. If you have a larger household, label the containers so everyone can find things easily.
4. Plan to have “leftover makeover” meals once or twice a week (see below!), which is actually a huge bonus since you can have a night off from preparing something new.

Personally speaking, my husband and I do a "leftover makeover" salad toward the end of the week (often on Thursday) to use up all the random bits in the fridge. I also love doing a "leftover makeover" salad on a Monday night if we've had people over during the weekend and have party leftovers.

My favorite tricks for making a "leftover makeover" salad feel exciting:

1. Start with a big bed of greens.
2. Add various leftovers in different areas of the bowl, making it look intentional. Even a couple spoonfuls of leftover bean salad, grain salad, salsa, etc., can really shine this way.
3. Add a flavorful sauce to bring it all together (I love this three-ingredient Turmeric Tahini Sauce because it's very fast to make and pairs with everything).
4. Top the salad with something crunchy to add texture, which can be a huge win for leftovers that have been sitting in the fridge for a couple days.

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!