Did you know…created annually in March by the American Dietetic Association, National Nutrition Month is a nutrition education and information campaign that focuses on the importance of making informed food choices. And what better food choice is there other than delicious, colorful antioxidant-packed berries?

This March, Driscoll’s encourages you to make informed food choices by adding nutrient rich berries, such as blueberries, raspberries, blackberries and strawberries, to your daily diet.

The below breakfast, lunch and dinner recipes from Driscoll’s are sure to help you make the most out of March.

Breakfast:

Raspberry – Orange Muffins Prep Time: 15 minutes Bake Time: 20 Minutes Cool Time: 5 minutes Makes: 10 Muffins

1 6 ounce package Driscoll’s Raspberries
1 ¾ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup sour cream
½ cup packed brown sugar
¼ cup canola oil
2-3 teaspoons grated orange zest (about 1 orange)
¼ cup orange juice
1 large egg

Preheat oven to 375 degrees F.
Line a muffin tin with 10 paper liners or coat with cooking spray.
Rinse and drain berries. Pat dry with paper towel.
Stir together flour, baking powder and baking soda in a small bowl.
Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl. Stir in flour until partially moistened. Add raspberries and stir in gently until evenly mixed. Do not over-stir.
Divide batter evenly between muffin cups, filling each about ¾ full.
Bake 20 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 5 minutes.
Serve warm or remove and place on wire rack to cool completely.

Lighten Up this recipe by replacing the sour cream with the equivalent amount of fat free sour cream or plain low fat yogurt.

Lunch:

Blackberry and Pear Asian Salad Prep time: 10 minutes Makes: 4 servings

1 package (5-6 ounces) spring mix lettuces
1 package (6-ounce) Driscoll’s Blackberries, rinsed and drained
1 ripe pear, cored and cubed
3/4 cup sliced or cubed cucumber
2 green onions, thinly sliced
1/4 cup toasted sliced almonds
1/4 cup purchased Sesame Ginger Salad Dressing

Arrange lettuce, blackberries, pear, cucumber, green onion and almonds evenly on four salad plates.
Drizzle salads with dressing to taste.

Lighten Up the recipe by using reduced calorie salad dressing.

Dinner:

Turkey-Berry Spring Rolls Makes: 6 Servings (24 Rolls)

Spring Rolls
12 rice-paper wrappers (8-inch round)
1 ½ pound sliced smoked turkey, cut into thin strips
2 cucumbers, peeled, seeded and cut into strips
2 green onions cut into strips
2 cups Driscoll’s Strawberries, hulled and chopped
1 ripe mango, peeled and cut into thin strips
1 cup fresh mint leaves
2/3 cup peanuts, chopped

Dipping Sauce
½ cup Driscoll’s Raspberries
¼ cup rice wine vinegar
¼ cup water
2 tablespoons sugar
1 teaspoon grated ginger
¼ teaspoon crushed red pepper

Mash raspberries with a fork in a small bowl; stir in remaining ingredients.

To Assemble: Working with one sheet of rice paper at a time, dip sheet in bowl of hot water until softened, 20 to 25 seconds. Arrange one-twelfth of turkey horizontally in lower third of wrapper, leaving a 1-inch border on either end.

Top with one-twelfth of remaining ingredients; fold in ends and tightly roll up. Cover with damp paper towels. Repeat process. Cut rolls in half; arrange halves seam side down on serving plates. Serve with dipping sauce.

For more delicious, healthy berry recipes visit Driscoll’s.

Tags: blackberry and pear asian salad, Driscoll's berries recipes, healthy berry recipes, national nutrition month, rasberry orange muffins, turkey-berry spring rolls