Homemade Strawberry Shortcake

Homemade Strawberry Shortcake The Dietitian Diaries

It’s strawberry season! Yay! Nothing is better than fresh picked strawberries and up North here we have a short season for all things produce, so it is time to soak it up! 

The Dietitian Diaries Homemade Strawberry Shortcake

I myself have to admit, I have never really cared much for strawberry shortcake. I am just not a soggy cake type of girl. I’m really not much of a cake girl, so sogginess does not make it better. This cake is the exception. The meringue type crust on the top of the cake keeps it from getting soggy. This cake was so good, we just left a fork on the plate and ate it straight out of the fridge for the next 24 hours. YUM.

Homemade Strawberry Shortcake. The Dietitian Diaries

Now, I’d like to think I have a pretty adventurous personality. I also often like to do things the hard way, maybe because that feels like the real authentic way. So when this recipe said, “whisk egg whites until stiff peaks.” I thought, “Well I doesn’t say beat like with an electric mixer. I suppose it’s possible to do it by hand!” Ha, well 20 minutes later after my hand had fallen off I was on my way to sticking the cake in the oven. It is possible, I just do not recommend it. 

The Dietitian Diaries. Homemade Strawberry ShortcakeEnjoy the strawberry days of summer!

Homemade Strawberry Shortcake
Serves 8
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Ingredients
  1. 1 quart strawberries, sliced
  2. 1 cup sugar
  3. 2 cups all purpose sugar
  4. 1 tablespoon + 1 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. dash ground nutmeg
  7. 1/2 cup cold butter
  8. 1/2 c milk
  9. 2 eggs, separated
  10. 2-3 cups sweetened whipped cream
  11. fresh mint, optional
Instructions
  1. In bowl, gently stir berries and 1/2 cup sugar, chill.
  2. Preheat oven to 300 degrees F.
  3. In another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg. Cut in butter into dry ingredients into pea sized pieces.
  4. Combine milk and egg yolks in a separate bowl, mixing well. Add to crumb mixture, stirring until just moistened.
  5. Divide mixture into to 9" greased round cake pans.
  6. In a small bowl, beat egg whites until stiff peaks form. Spread over the mixture in cake pans. Sprinkle with remaining sugar. Bake for 40-45 minutes until golden brown. Cool 10 minutes before moving to cooling rack. Cool completely.
  7. Place one cake layer on serving platter and top with half the whipped cream. Spoon half of the strawberry mixture on top. Repeat with second layer. Garnish with mint, if desired.
The Dietitian Diaries http://www.thedietitiandiaries.com/

Taco Pizza

Taco Pizza The Dietitian DiariesWhen I was in high school, I was a lifeguard at the local university and also taught swim lessons to some really fun little kids. One of my favorite activities to do during swim lessons is have kids jump from the edge and yell out their favorite food or ice cream. I mean, why wouldn’t that be your favorite activity? The only downfall is kids favorite food is a bit limited. It was usually mac and cheese, peanut butter & jelly or pizza. Now way back then I thought, “Seriously, pizza, your favorite food? How boring!” Now here I am 12 years later and pizza is definitely on the top of my favorite foods list. I could be the many delicious ways of making pizza or maybe it’s just that it’s a pretty simple meal to make and Gemma usually eats it. Ahh, the ways motherhood changes your life. 

The Dietitian Diaries Taco Pizza Taco Pizza. The Dietitian Diaries

I made this pizza for a mom’s group lunch that I hosted at my house that particular week and I made two since I’m never sure who much people eat. Sadly, after taking one pizza out of the oven I promptly forgot about the other one, leaving it a bit more than just crispy. So for those of you out there afraid of cooking and messing up, it happens to the best of us. 

Burnt Taco Pizza

Now in terms of pizza dough, I always make from scratch. The recipe I use usually depends on how much time I have. On this particular day, I had no time to let it rise, so I googled “no rise pizza.” It turned out really good! And I got a few compliments on it!

Taco Pizza
Serves 6
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Ingredients
  1. 1 pizza crust (see recipe below)
  2. 1/4 lb ground beef, prepared as taco filling (I use a packet of taco seasoning and folllow the directions on packet)
  3. 6 ounces canned enchilada sauce
  4. 1 1/2-2 cups shredded colby jack and mozzarella cheese
  5. 2 medium Roma tomatoes, chopped
  6. 1/4 cup fresh cilantro, optional
Instructions
  1. Preheat oven to 400 degrees F.
  2. Sprinkle ungreased cookie sheet with corn meal until lightly covered.
  3. Roll out pizza dough then transfer to cookie sheet, pressed to the sides of the pan.
  4. Spread enchilada sauce over dough. Top with seasoned beef, tomatoes, and cheese.
  5. Bake 15 to 20 minutes or until crust is golden and cheese is melted. Garnish with cilantro if desired.
  6. Cut and serve!
Adapted from Pilsbury
Adapted from Pilsbury
The Dietitian Diaries http://www.thedietitiandiaries.com/
No Rise Pizza Dough
Serves 6
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Ingredients
  1. 1 packet (0.25 ounce) active dry yeast
  2. 1 teaspoon sugar
  3. 1 cup warm water (110 degrees F)
  4. 2 cups all purpose flour
  5. 1/2 cup whole wheat flour
  6. 2 Tablespoons olive oil
  7. 1 teaspoon salt
Instructions
  1. In a medium bowl, dissolve yeast and sugar in warm water. Let sit for about 5 minutes until frothy.
  2. Stir in flours, oil and salt. Knead in bowl until all the flour is combined and dough is soft and smooth. Let rest of 5 minutes.
  3. Roll out and use for pizza crust with your favorite toppings!
Notes
  1. I used a little whole wheat flour for something extra. Using bread flour would also be a treat!
Adapted from All Recipes
Adapted from All Recipes
The Dietitian Diaries http://www.thedietitiandiaries.com/
Hey, you know what’d be fun? Leave a comment and let me know your favorite food or…even better…your favorite pizza!

 

 

Avocanana Bread

Avocanana Bread

 This recipe is a testament to trying things you don’t think you’re going to like. I have held on to this recipe for two years! I actually almost threw it away once, but I held on to it for the sake of you, readers. Avocado is a quite popular lately. I mean, it’s always been popular as guacamole, but it is almost becoming a fad with all the things people are making out of it. I did try making some of that avocado chocolate mousse, but sorry, I’d rather my mouse is made out of dairy products. At least I can say I tried it. 

This recipe surprised me though. I wasn’t sure if you’d be able to taste the avocado in it and you can’t! Grant, I love the taste of avocado, just in the right place. This was the perfect place to not taste it because you get all the moisture and health benefits for the same ol’ delicious banana bread! 

Now in terms of health benefits, avocados contain monounsaturated fatty acids, which are great for your heart. If you use this recipe instead of another with butter in it you’re be helping yourself two-fold by avoiding those saturated fats! So seriously, don’t wait as long as I did and try this recipe!

Avocanana Bread
Yields 1
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Ingredients
  1. 1/3 cup old fashioned oats
  2. 1 cup all purpose flour
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1 tsp cinnamon
  7. 1 ripe, avocado, seeded (about 8 ounces)
  8. 1/4 cup canola oil
  9. 1 cup brown sugar, packed
  10. 2 eggs
  11. 2 very ripe bananas
  12. 1/2 cup chopped walnuts
  13. 1/4 cup buttermilk
Instructions
  1. Preheat oven to 350 F. Lightly grease a 9 x 5 x 3-inch loaf pan.
  2. Combine dry ingredients in a small bowl.
  3. Scoop avocado into a large bowl and mash.
  4. Cream oil and brown sugar into avocado with an electric mixer until light and creamy.
  5. Add eggs, beating in one at a time.
  6. Stir in bananas, then walnuts and dry ingredients.
  7. Stir in buttermilk until just incorporated.
  8. Pour into greased pan and bake 1 hour and 10 minutes. The toothpick test may not work at this point due to the moisture the avocado adds to the bread. If you desire a drier bread, cook a little longer.
Adapted from Today's Dietitian Magazine (no adaptation from original)
The Dietitian Diaries http://www.thedietitiandiaries.com/

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How to Cut a Pineapple Version 2.0

I haven’t blogged in forever! Seriously. I don’t feel to bad though. Sadly viewers, blogging is not a priority in my life right now, my family is and we have been having a grand ol’ summer vacation. So far I have been through 6 states this summer, which isn’t that impressive, but the amount of time I’ve spent traveling is. Whew. Thank goodness, I’m pretty much home to stay for the rest of the summer with only a few minor car trips left. 

Since it’s my first post back after forever I thought I would do something exciting. I posted a picture of this pineapple yesterday on Facebook because I was pretty excited about it. It’s looks pretty dang cool! 

How To Cut a Pineapple Version 2.0

I recently discovered cutting a pineapple this way through a friend. Apparently it is the best way to cut a pineapple to get the most fruit out of it. However, I must say, it felt like it took forever to cut and Gemma was sitting at the table begging me for it. And she has a patience of a…well…a one year old. While I was gone at a conference in Columbus, Ohio at an awesome Adult Weight Management Certificate Program, Zach was teaching Gemma a few tricks. Gemma has never really been one to say the word “Yes.” Apparently, it’s just not in her vocabulary yet. We were getting a “Yeah” out of her every once and a while, but most of the time whether she meant yes or no, it was just always, “No.” So while I was gone Zach taught her to say, “Please Dada” whenever she wanted something. Very cute! The only problem is since I’ve gotten back it’s only, “Please Dada” no matter who she is asking. No matter how many times I tell her I’m Mama it’s always “Please Dada.” Oh well. I guess at least she’s polite?

IMG_5094

 

“Pleeease Dada?”

Anyway, the pineapple. I didn’t take any step by step pictures. But you can check out directions here

Have fun! Happy Fourth!

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The Best Food and Drinks to Consume at Work

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