G-Free Strawberry Shortcakes

Yea, I really like strawberries.

As I said before, I am super excited that strawberries are in season. And although I love a good strawberry smoothie, my favorite strawberry treat is either 1) plain strawberries with whipped cream or 2) strawberry shortcake. I thought that the shortcake part of the strawberry shortcake was going to be out of my intestinal reach in perpetuity—but (as happens frequently) I was wrong. Imagine my surprise when I saw this…

Yes, G-free Bisquick. Hal.le.lujah. I’m all for cooking from scratch but I also like to minimize my time in the kitchen so I can have more time to do other things like walk the dogs, go to the gym, and have fun with my new blog! So when I found the good ole’ standby in a gluten free version, I decided to try out the shortcake recipe on the back of the box (but in true Jamie fashion, I don’t completely follow any recipe). So, here is the Jamie-ized version of Bisquick’s G-free shortcake.

Step 1: Get some fabulous strawberries at your local farmers market. Start with the best ingredients and each bite will be worth the calories.

(Fabulous berries I scored at the Blacksburg Farmers Market)

Step 2: Let’s get shortcakin’

Here is the recipe from the box (with my additions/modifications added)

·         4 cups (1 qt) strawberries, sliced (I would add more fruit, I like to have a  little  more fruit, a little less shortcake to keep the calories down and the nutrients up but how you put yours together is your prerogative).

·         ¼  cup sugar (I used organic, raw sugar)

·         2 1/3 cup bisquick mix

·         1/3 cup butter (I just went ahead and bit the bullet and used regular butter)

·         ¾ cup milk (use low fat 1% or skim version—I might try almond milk next time just to see how it goes)

·         3 eggs (free range-happy chickens make better eggs)

·         ½ tsp vanilla

Now, Jamie’s added ingredients. Add these with your dry ingredients.

·         1 Tbsp cinnamon

·         2 Tbsp bee pollen

·         2 Tbsp ground flax seed

·         Cinnamon sugar

Heat oven to 425 degrees Fahrenheit. Grease cookie sheet (I just used Pam spray). In medium bowl combine Bisquick mix, sugar, cut in butter with pastry blender or fork. Stir in cinnamon, bee pollen, ground flax seed. Stir in milk, eggs, and vanilla. Drop by 6 spoonfuls onto cookie sheet (I made more like 9 spoonfuls, and the biscuits were PLENTY big).  A nice added touch at this point is the sprinkle cinnamon sugar on top of the biscuits.

Bake 10-12 minutes or until light golden brown.  Cool 5 minutes.

Enjoy with strawberries and a dollop of whipped cream.

Rating: This was terrific. The dough was a little less thick than what you would normally expect so they expanded out a bit in the oven. Just set the dough plenty far apart on the baking sheet and there should be no problem. I give this g-free version of the standard standby a 9 out of 10. This is the perfect treat to top off your Memorial Day meal!

SEASONALLY DELISH—STRAWBERRIES ARE IN SEASON!

Spring has sprung the weather has warmed, and farmers’ markets are full of sun-ripened, sweet, juicy, nutrient dense strawberries! Yay! Strawberries are in season, and so fresh you can almost taste the sunshne! At only around 50 calories per cup and choc-full of vitamin C and antioxidants these little berries are the perfect (naturally g-free) treat to satisfy your sweet tooth!

My personal favorite way to enjoy strawberries is alone in a bowl, with a dollop of whipped cream. But since my search was on Friday and my farmers market didn't come again until Saturday (and I have already eaten my berries from last week's market) I went for a smoothie to quench my strawberry craving.

While smoothies can pack quite the caloric punch they can also be very refreshing and a perfect mid afternoon snack or breakfast on the go. I stay away from most of them because they are typically too high in added sugar and calories but I have found two (g-free) smoothies that are tasty and won’t wreck calorie count for the day.

Which is better? Dueling Smoothies! (Cue the banjos!)

My go-to smoothie is the Low Fat Strawberry Smoothie with Ginseng from Panera. It is the perfect blend of sweet and creamy and I absolutely love that there are only 4 ingredients: Strawberry puree (sweetened with apple juice and grape juice), organic low fat vanilla yogurt, ginseng, and ice. And it only clocks in at 260 cal and 1.5 grams of fat. It’s a sweet treat (that is honesty so smooth and creamy it almost tastes like a milk shake) that you don’t have to feel bad about.

But, on Friday today…I didn’t want to drive to Panera. I was at Barnes and Noble looking for a book so I decided go to the in-store Starbucks and try one of their Strawberry Banana Smoothies. All of their Vivano Smoothies are less than 300 calories so it fit within the calorie range that I feel a smoothie is worth. The Starbucks smoothie has very few ingredients as well( strawberry puree, a whole banana, milk, whey protein and fiber powder, and ice) so I decided to give it a try and see how it compared to my gold standard.

This smoothie is a little less thick and has an ever so slightly gritty texture (very slight) from the protein and fiber powder. The banana (which I wasn’t completely sold on at first) adds a nice flavor. I went for the banana smoothie to begin with because I have been having leg cramps after my workouts and thought I may need a potassium boost. The strawberry smoothie is about 280 calories and 2.0 grams of fat which is not bad at all. They make the smoothies with 2% milk and I opted for skim (so that may shave some fat and calories off the total). Overall, I would try the Starbucks smoothie again; however Panera’s Strawberry Ginseng will remain my fav (at least for the time being).

So the moral of today’s story, grab a smoothie, paint your toe nails bright pink for summer (unless you are a guy reading this, and even in that case go for it if you want), put on some flip flops and enjoy the sunshine with a treat made of this seasonally delicious berry!

Calorie Info Source:

http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/fresh-strawberries-1-14/ 

Calorie Info Source (Panera):

http://www.panerabread.com/menu/cafe/drinks.php

Nutrition Information (Starbucks)

http://www.starbucks.com/menu/drinks/vivanno-smoothies/strawberry-vivanno-smoothie

Avoid G-free waistline pitfalls (Don’t let your new G-free diet pack on the Lb’s)

So you are going to give this gluten free lifestyle thing a shot? Good for you! I promise you will be feeling better soon.

I have a few helpful hints below for how to make sure you don’t gain weight with your new way of eating! You may be thinking “hey I am giving up all the bready treats that I enjoy, I should waste away eating gluten free”….maybe, maybe not. I am going to be honest, when I started eating exclusively gluten free I packed on 6 lbs! That’s right, 6 big ones. Why? Because I made a few g-free rookie mistakes, that I will share with you so you don’t have to deal reversing a widened waistline.

1.       Try to stick to foods that are naturally gluten free such as: fruits, vegetables, whole grains (brown rice, quinoa, millet, etc), legumes, dairy (keep it low fat), lean meats, fish, eggs, etc. There are SO many delicious foods that you CAN eat, you really shouldn’t get bored. Obviously, you don’t want to feel deprived or feel like you will never eat a cinnamon bun again (and we will get to that) but if you make the bulk of your diet out of the foods listed above you will stay nice and lean.

                              tasty naturally g-free foods!

2.       Keep the “curiousity calories” to a reasonable level. Now, the cinnamon bun (or cookie, or brownie) cravings. You will want a sweet roll or a friggin’ bagel eventually, I get it. No matter how psyched you are about your new lifestyle you will eventually get a craving for something bready and sweet. That’s okay, but keep “curiosity calories” to a reasonable level. “Curiousity calories” are calories you ingest just because you wanted to see what something tastes like. It’s the novelty of trying something new. And curiosity cals are what really packed the lb’s on me. I went on a ‘It’s G-free, I’ve got to try it” kick. Bad news bears. I would buy things that wouldn’t ordinarily go near my shopping cart because they were labeled gluten free. Gluten free oreos, gluten free chocolate muffins, gluten free cereal, etc. You get the point, advertising dollars weren’t wasted on me. Then, because those tempting foods were in the house (they normally wouldn’t be), I chowed down.

There is nothing wrong with trying out these new gluten free foods and substitutions for your old favorites, but gluten free products are growing in popularity so don’t worry they aren’t going anywhere, and you have plenty of time to try these new foods. You don’t have to try them all at once!

A good rule of thumb is to try one new product a week (that’s 52 a year, seriously that’s plenty), and try not to exceed 250 calories per day of ‘fun foods’ (i.e. empty calories like cookies, ice cream, etc). Just keep it all in check, and you will be fine.

 Don’t give yourself a gluten free muffin top! *But don't you just love how the muffin is wearing 'mom jeans'?

3.       Read labels!  Because gluten free versions of foods are sometimes made with different ingredients than their old wheat laden standby’s the calorie count on gluten free items can be much different than what you might expect. For example, I was jonesing for a bagel with some cream cheese and lox with a slice of tomato, and I found g-free bagels at my local health food store. I was so excited I tore right in, toasted one up, and bit right in. It was only a few days later that I noticed the small bagels I had been eating had about 280 calories and 10 g of fat a piece (approximately). They were so small, I thought they were about 140 calories a piece. Epic Fail. I have since found that Udi’s makes gluten free bagels that are comparable in size, fat, and calories to normal bagels (although I have not yet tried them). I will let you know when I do. But for now, just read the labels so you don’t get a nasty surprise on the scale in the morning.

What the heck is Gluten Free?

For those of you who either have a newfound allergy or intolerance or have a family member who is sensitive to gluten, or if you just want to learn more…here is my little crib notes version to start you out on your journey of eating g-free…

What is gluten? Gluten is a protein that tends to exist in wheat, barley, and rye among other carbohydrates. Gluten alone is not necessarily bad for your health; however, some people do have difficulty digesting gluten and therefore must avoid it. If you want to read more check out this link (it provides a pretty good synopsis) http://whatisgluten.net/

First, let’s start with the good news…If you are allergic or sensitive to gluten, once you embark on a gluten free diet you will almost immediately feel better. Personally, I thought my stomach was supposed to be upset 24/7…all the time…for 27 ½ years. Guess what? I was WRONG! I have been on a totally gluten free diet for almost 6 months, and other than the few times I have been accidentally glutened (in a restaurant by a sneaky sauce, spice, or cross contamination) I have been stomach ache free!! Free, I tell you!

Second, some bad news (you knew it was coming), you will not be able to have whatever you want whenever you want it. Ok take a second, take a deep breath, and and mourn your favorite bready treat.....

...Now get over it. I didn’t say you have to give anything up I just said you can’t get away with not planning your meals (or at least giving them some forethought) when you are living gluten free.

Below is a brief listing of gluten containing foods to give you an idea of what you should avoid. Unfortunately, if you are allergic or intolerant to gluten a gluten free diet is not something you can ‘sort of ‘ go on, or do gluten free in moderation. It has to be all or nothing, because as anyone with sensitivity, intolerance, or allergy will tell you, even a tiny bit of gluten can cause serious pain for hours or days.

Wheat includes, but is not limited to:

·         bran

·         bulgar

·         cake flour

·         couscous

·         cracked wheat

·         einkorn

·         farina

·         graham

·         kamut

·         matzo flour

·         matzo meal

·         modified wheat starch

·         anko

·         semolina (durum wheat)

·         spelt

·         triticale

·         wheat bran

·         wheat germ

·         wheat starch

·         whole wheat

Since not everyone is familiar with spelt and bulgar, here is a list of things with flour in them (white or wheat) which are the most common culprits when you’re avoiding gluten. The following foods are among the more obvious edibles and beverages that are gluten packed:

·         Bagels

·         Beer

·         Bread

·         Cookies, cakes, and most other baked goods

·         Crackers

·         Pasta

·         Pizza

·         Pretzels

Read more: http://www.dummies.com/how-to/content/common-foods-that-contain-gluten.html#ixzz1NImBk5by

Moving right along, let’s not dwell on the downside. Since wheat is one of the most common foods that people are allergic or sensitive to you aren’t alone. Because wheat allergies are relatively common you really don’t have to explain yourself too much to people waiters and waitresses (99% of the time restaurants already have protocols in order to deal with preparing food for people with allergies…and because they want you to come back, and not get sick from their food, restaurants are really accommodating). If you are really lucky and the restaurant is really on top of its game, entrees on menus may already be labeled as gluten free (just like they do for vegetarians, or when restaurants indicate healthier entrees).

Finally, more good news. There is a gluten free substitution for just about any food you can imagine. Blueberry muffins, check. Crackers, check. Sandwich bread, yup, that too. Sometimes there is a bit of trial and error involved in finding out which brands taste the best to you (or if you are lucky, finding out which restaurants or bakeries in your area cater to your dietary needs), but I am here to help you as well, hopefully my six month journey of fumbling through meal times can work to your advantage. J

Here are some of my fav g-free finds:

·       Udi’s blueberry muffins (I was really impressed with these; they have a good consistency and have a sprinkling of sugar on top!)

·      Kind bars (These are great grab and go treats, pair one with some fruit or greek yogurt and you have an easy breakfast for busy mornings--I like the cranberry almond flavor)

·     Nut thins (These crisp little crackers and made of nuts! There are lots of tasty flavors, but my favorite is the Almond with just a little sea salt—super versatile.)