Power Foods

Power FoodsStrawberriesPower 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 MuffinsIngredients1 1/2 cups sliced strawberries1/3 cup plus 1 tablespoon sugar1 1/4 cups all-purpose flour (spooned and leveled)1/2 cup whole-wheat flour (spooned and leveled)2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1 cup low-fat buttermilk1/4 cup light olive oil or vegetable oil1 large egg1 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.AvocadoCompared 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 SaladIngredients1/4 cup extra-virgin olive oil3 tablespoons fresh lemon juice20 large shrimp, peeled and deveined1/2 teaspoon coarse saltFreshly ground pepper, to taste2 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 slices1 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