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Strawberry Shortcake

March 12, 2011

Recipes

Yesterday was an exciting day for me because Anna made it in the childcare at the gym for a full hour without them needing to page me. Every time I would hear an announcement on the loud speaker, I would be ready to jump off the treadmill and head downstairs. This made for a great workout because at any second, I was ready for it to be over. I pushed myself hard through running/weight intervals. About every 8 minutes, I celebrated the fact I was still working out muttering things like ” well, at least I got 16 minutes in” and “24 minutes is not bad”. At 32 minutes, I was happy because I felt like the drive to the gym was worth it at that point. By 56 minutes, I was exhausted.

After throwing on a dry shirt (something that doesn’t usually happen) I grabbed Anna from her “play date” and we headed to Polaris. We dined with Jen, her mom, and Hads at Subway in the food court before making a group trip to Costco. We cruised the aisles and picked up some must-haves like avocados, lettuce and strawberries.

Then Anna and I headed home to get ready for the weekend. She wanted to pick out what we were going to make for dinner. Since she has good taste, I let her.

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Then we played tag.

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Until Anna found the bag of apples.

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She decided she better sample them or at least give them a good licking.

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Two are obviously better than one.

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She had trouble getting both in her mouth at once despite how hard she tried.

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Finally, Brady got home and the rest of the apples were saved. I was going to make a pie, but thought strawberry shortcake would be healthier (at least less germy).

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Strawberry Shortcake

  • 1 pint of fresh strawberries, stems removed
  • 2 T. sugar
  • frozen vanilla yogurt
  • 2 cups of Trader Joe’s multigrain mix (or Bisquick)
  • 2/3 cup of milk
  • 2 T. sugar
  1. Strawberries: Crush the berries and 2 T. sugar or blend them in a food processor until they become a sauce, set aside
  2. Shortcake: Combine 2 cups of mix with water and 2 T. sugar. Bake at 350 for about 10-12 minutes or until biscuits are done. (FYI: because I omitted the oil, the biscuits were pretty flat but I didn’t care because they were covered with toppings.)
  3. When biscuits are done place one in each bowl and top with frozen vanilla yogurt and strawberries!
  4. Enjoy with a glass of Riesling!

We are off on a family run in the sun today!

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One Response to “Strawberry Shortcake”

  1. Shannon Says:

    Yeah for uninterrupted workouts! Olive weekends when Dave is home or when my mom is visiting….if Noah wakes up, I can keep on running! Extra hands are great!

    You have me craving strawberry shortcake!

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