Savor Summer’s Abundance – Berries

You know summer is here when a pint of ripe berries is selling for $1.99 a pint!  Buy buy buy!  (That’s the closest this motivational speaker will ever get to stock market talk).  In a world where fruits and vegetables are available year round from all over the planet to any grocery store USA, it’s tempting to satisfy your every produce whim at any time.  But you have to admit that you’ve been sorely disappointed at that shiny red delicious apple in April, or that hard, tasteless plum in October.  That’s because those fruits were out of season, at least for us at our longitude/latitude location!

When we buy fruits and vegetables in season, in and around our locale, not only is the price much cheaper, but it’s perfectly ripe and bursting with mouth party, flippin’ delicious, real flavor!  So now’s the time to buy the berries.  All varieties.  They are bursting with health-giving antioxidants and phytochemicals, are low in calories, hydrate us, are a good source of fiber and satisfy our sweet tooth.  Sold?  I hope so.

Here are some easy ways to prepare and use them:

  • Wash them by the handful before you pop them into your mouth
  • Toss 1/2 cup onto your morning cereal or
  • Stir into nonfat Greek yogurt
  • Blend with unsweetened almond milk and a banana for a delicious smoothie (don’t forget that handful of spinach, remember?)
  • Add to your green lunch salad
  • Wash and freeze for later use

Here’s a FABULOUS recipe using Blackberries:

Blackberry Brie Omelet

4 large eggs

3 Tablespoons water or milk

1/4 teaspoon salt

1/8 teaspoon black pepper

4 teaspoons butter

4 oz. brie, rind trimmed off, cheese cubed

1/2 cup blackberries, cut in half

2 Tablespoons honey

Beat eggs, water or milk, salt and pepper together in a large bowl.  Heat an 8″ non-stick skillet over medium high heat. Add 1 teaspoon butter and coat bottom of pan.  Pour one fourth egg mixture into pan.  When egg starts to bubble, push towards center with a spatula and tilt pan to allow uncooked portion to run underneath.  Continue cooking until eggs are set.  Reduce heat to low.

Place one-fourth of cheese ad blackberries on half the omelet.  Drizzle with 1 1/2 teaspoons honey.  Fold omelet over and turn out onto plate.  Repeat with remaining ingredients to make four omelets.  Makes 4 servings.

“I’ll bring the champagne!”, said your motivational speaker who can’t resist brunch-y type food without a little bubbly.



Motivational Speaker Polly Pitchford didn’t always know the phytochemical benefits of kale, in fact, those words weren’t even in her vocabulary 30 years ago. Neither did she see any reason to do jumping jacks on a cement surface for an hour. But all it took was a chance vegetarian cooking class and some high-energy music to open her eyes upon a whole new world of healthy living. For 30 years Polly has practiced, studied, taught, educated and lived a healthy lifestyle that makes her such a powerful speaker.

Polly’s down-to-Earth and humorous approach mirrors her own lifelong journey to lasting, positive changes. The audience walks away with tangible plans for improving their health and their lives through food, fitness and fun.
To book Motivational Speaker Polly Pitchford, call 941-685-7725 or visit her at

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  1. Polly, I’m getting hungry! Thanks for always giving us such great recipes.

  2. What? Blackberries, Brie, honey and eggs? Sign me up! I would have never thought to put those things together! Yummo! As soon as I get back to SRQ I’m firing up the omelet pan! Thank you! 

  3. I’ll bring the thermos of coffee!!

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