Strawberry Shortcake and BISQUICK FACTS

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Bisquick Facts: Bisquick is a common staple in many of my client's cupboards. It seems harmless, but look at the ingredients...

Bisquick ingredients: enriched flour bleached, partially hydrogenated soybean and/or cottonseed oil, leaving, dextrose, and salt.

Harvard scientists studied Trans-Fat (hydrogenated oils) vs. Saturated Fat. All they were studying was heart disease, they weren't even thinking about a weight gain issue.

•Group A and B consumed same calories and fat
–Group A = Trans-fat
–Group B = Saturated-fat

GUESS WHAT…Group A gained 3 times as much weight!!! A calorie isn’t just a calorie!

Ok, so you have switched to using the "gluten free" Bisquick, how does that stack up? Well, at least it doesn't have hydrogentated oils in it!


The ingredients for the Gluten-Free Bisquick are: Rice Flour, Sugar, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xanthan Gum
When I tell clients to eat “gluten free” they often grab all the “gluten-free” pre-packaged foods on the shelf…but that most likely will cause weight gain and slow the healing process in your gut. Rice flour, the common flour substitute in gluten-free products, is higher in calories, higher in carbohydrates, and lower in nutrients than regular flour. It can cause more inflammation in our body. So my recommendation is to use make your own healthier options by using almond flour and coconut flour, which are very easy to digest. The healthy fats in nuts actually are nourishing to our brain. To see charts on "Alternative Flours" and how to transition to use them into your baked goods, check out my cookbooks.You can click HERE to find them on sale!




GLUTEN-FREE “BISQUICK”
2 1/2 cup blanched almond flour
1/3 cup JAY ROBB unflavored protein powder (whey or egg white)
2 TBS aluminum free baking powder
1 tsp cream of tartar
2 TBS Swerve (or a drop of stevia glycerite)
1 tsp Celtic sea salt
1/2 cup coconut oil or butter

In a large bowl, mix all dry ingredients together until very well combined. Cut in the coconut oil or butter until it looks like coarse meal. Store in air tight container. I keep mine in the freezer to use for easy baking options.

NUTRITIONAL COMPARISON (per 1/3 cup serving)
Traditional Bisquick = 186 calories, 8.4g fat (TRANS FAT), 5g protein, 24.7 carbs, 0g fiber
"Gluten Free" Bisquick without butter added = 140 calories, 1g fat, 2g protein, 31 carbs, 0g fiber
"Healthified" Bisquick without butter added = 150 calories, 11g fat, 7g protein, 5g carbs, 2.5g fiber

"HEALTHIFIED" STRAWBERRY SHORTCAKE
BISCUITS:
1 cup almond flour
1/4 tsp Celtic sea salt
1 TBS baking powder
4 egg whites
2 TBS chilled butter (cut into pieces)
4 TBS SWERVE (or erythritol)
1 tsp stevia glycerite
TOPPING:
1 cup organic cream or coconut cream
2-4 TBS Swerve (or a drop of stevia glycerite to taste)
1 cup sliced strawberries

Preheat oven to 400 degrees F. Grease a cookie sheet or muffin pan with coconut oil spray. Whip egg whites until very fluffy. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn’t chilled, the biscuits don’t turn out). Gently fold in the dry mixture into the whites. Add in the sweetener. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes. Let cool for 15 minutes.

Whip cream cream until peaks form (or use coconut cream). Add in the sweetener until desired sweetness. Clean and slice strawberries. Dollop a few tablespoons of cream and berries on top of each biscuit and enjoy! Makes 8 servings.

NUTRITIONAL COMPARISON (per serving)

Traditional Shortcake = 166 calories, 5g fat, 3g protein, 28g carbs, 0.8g fiber
"Healthified" Shortcake = 144 calories, 11g fat, 5.2g protein, 6.3g carbs, 1.9g fiber

To find tons of fun ideas like this for your kids, check out: The Art of Eating Healthy: Kids color cookbook.