I have fallen into a late love affair with blueberries.  Yep, even nutrition lovers like me still fall into those ruts of choosing the same "always" foods.  Guilty as charged - I have for the most part, passed over blueberries for no real reason.  Yes, this is a true and almost hard-to-believe confession.  After all, we all know the great health benefits of blueberries, right?  This great fruit is absolutely loaded with antioxidants, is high in fiber and a great source of Vitamin C.  Emerging research even reveals that it has a significant protective effect on cognitive decline.  They also help protect against urinary tract infections and other urinary diseases.  But here I was, dissin' those blueberries.  Until I got some "blues" in my produce coop share.  I thought to myself, "Hmmm....I wonder if the family will eat these?"  You see, my kids and husband absolutely adore their red counterparts - strawberries, and will eat an entire container within 24 hours.  We enjoy other berries as well, but blueberries have been the ignored ones until now.  I just need to remind myself that this is a new food for the family and resistance will be there.  My kids haven't been exposed much to blueberries and that is no fault of their own (uh-hem).  My task is to make blueberries tasty for all and I am ready for that challenge.  Dah-dah-dah-dah!

Blueberry Breakfast Salad from Lynn's Paradise Cafe Louisville, Kentucky

As for me, I have been popping blueberries since last Tuesday and they are now my snack buddies.  I really like the fact that they really aren't that sweet (I am a salty vs. sweety kinda person).  They have a wonderful tangy-to-mild taste without the intimidating "explosion" I so feared with these little round balls.  Recently, I jumped on the US Highbush Blueberry Council website and found some great blueberry recipes.  My personal favorite is the Breakfast Blueberry Salad that was submitted by Lynn's Cafe out of Louisville, Kentucky.  I like this served with some low-fat, low sugar regular or Greek yogurt.  Here it is for you to try (I took the salad portion down to serve one, the dressing to serve many salads):

Ingredients
1 1/2 cups mixed, torn salad greens
1/2 cup fresh blueberries
1/2 cup orange sections or canned mandarin oranges, drained
1/4 cup Granola
*Blueberry vinaigrette

*Blueberry Vinaigrette: In a food processor container, combine 1 cup olive oil, 1 cup blueberries, 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika.  Provcess until mixture is smooth.  Chill at least 30 minutes to blend flavors.

Directions: Toss salad greens with 1 1/2 cups of the blueberry vinaigrette.  Arrange orange sections and blueberries on top of the salad.  Sprinkle each salad with granola.  Drizzle dressing on top.  Serve immediately.

Nutrition Information (without dressing): 192 calories, 2 fat, 0g saturated fat, 44g carbs, 7g fiber, 4g protein.  Daily Values: 135% Vitamin A, 110% Vitamin C, 8% Calcium, 10% Iron.

What is your favorite blueberry recipe?  I'd love to know what they are so we can try them here at the Lemond house.  After all, blueberries are in season somewhere throughout the U.S. all the way through the end of the year.  It looks like I have plenty of time to get to know my new, blue friends. 

Think twice before you diss a nutrition powerhouse such as blueberries.  You will be missing out on many health benefits, and just as importantly, your family may be equally missing out by your personal exclusion as well.