I’m back on my healthy kick again!
You know when your body needs a change. You just do! When you are traveling, not really working out, and eating mostly foods your body wants versus what it needs, you can begin to feel tired, old, and heavy. Well for about a month that is how I have felt. I am not the healthiest person in the world but I am educated and aware about what is right to eat and what isn’t. Sometimes, I just choose to ignore that knowledge. In any case, if you want to live long and healthy you can’t be a rebel forever, right? So, my man and I started this week to really get ourselves together and back on track so we can be healthier and get more fit.
I know that eating healthier to some people can sound like a drag. Most people think that eating healthier means that he food won’t have a lot of flavor and that it can be more expensive. I won’t either agree or disagree with those ideas as I once felt the same way. However, there are some ways you can make eating healthier not so expensive. One of my favorite ways is to buy produce at a local farmers market. The produce you buy from those markets are typically organic because they are grown by the hands of locals in their own back yards. So, if you can grow your own food, buy it from someone who can. Also, you have to get in the habit of being, what I like to call, a “healthy brand scoffer”. You have to allow yourself to supplement some of your basic household ingredients with ingredients that are natural, organic, and healthier for you. Allow me to share with you three main ingredients I used that makes this Strawberry Shortcake recipe healthier, but still delicious.
Bob Red Mill’s Organic Stone Ground Whole Wheat Flour: I choose this flour to add some protein and fiber into the shortcake. This flour has 4 grams of protein and 4 grams of fiber per serving. Not to mention, its organic! It has the natural elements of the wheat like the germ, oil, and fiber. Can’t go wrong with that.
Stonyfield Organic Smooth and Creamy French Vanilla Yogurt: Instead of making a cream cheese or creamy filling, I decided to use yogurt. I thought about using greek yogurt but I didn’t think the tanginess would go well the StrawberryShortcake. I used Stonyfield because its organic and it has 9 grams of protein!
TruWhip: Instead of using Cool Whip or making my own whipped cream, I used TruWhip. I have tried TruWhip a while ago and loved it. This whipped cream is 70% organic and 100% natural; contains no high fructose corn syrup or hydrogenated oils; and only contains…wait for it…..2 GRAMS OF SUGAR per serving! WHAT THE WHAT!!!!! You can find this at your local health food store. If you are in Cincinnati, I bought it at Jungle Jims.
You can’t be afraid to try new things and you can’t be afraid to try new products that are healthier for you either. I know we all love our butter, sugar, and fats but our bodies are a gift. We have to make sure that we are putting the right things in it so it may function for its purpose. You can’t function with a huge semi-truck tire around your mid section. I’m not promoting that you start a crazy crash diet, but you can most certainly make subtle changes to get you to make healthier choices. I love my burgers and fries, cheese, and cobblers and I will still make and eat those things but I can’t allow that stuff to be more than half of my normal diet. We are all in this together. I just need you to trust your girl a little bit. Try it!
- 1½ c. flour
- 1½ c. wheat flour
- 1 tbsp. sugar
- 2½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ sticks butter ( I used Earth Balance vegan sticks)
- ¾ c. greek yogurt
- 1 large egg, beaten
- 3 tbsp. cold water
- 1 large egg, beaten for brushing biscuits
- honey, for drizzling
- French Vanilla Yogurt
- Tru-Whip Dessert Topping
- 1 c. sliced strawberries
- Preheat oven to 400 Degrees and spray baking sheet with baking pray or butter bottom of the baking sheet with butter.
- In a mixing bowl, sift together both flours, sugar, baking powder, baking soda, and salt.Cut in the butter and use your hands, pastry cutter, or fork to break the butter into the flour mixture. Should look like large crumbs.
- In a small bowl, whisk together the yogurt, egg, and water. Add the wet ingredients to the flour ingredients and use your hands to combine the ingredients until it forms into a large ball of dough. Place the dough on a floured surface. Use a rolling pin and roll out the dough to about an inch thick. Use a biscuit cutter and cut out rounds of biscuits and place on the baking sheet. Combine the scraps and repeat process until all the dough has been used.
- In a small ramekin, whisk the egg and brush the tops of the biscuits with the egg and bake for 12-15 minutes. Immediately drizzle with honey and allow to cool.
- Once the biscuits has cooled, but not cold, slice open a biscuit and pour about 2 tablespoons of yogurt in the middle, sprinkle about a tablespoon of sliced strawberries in the middle; place the top of the biscuit on top and add a dollop Tru-Whip on top of the biscuits and add more strawberries. Serve!
- * The one cup of strawberries is good for 2 shortcakes.